Lamb.
Our Lamb is sourced for us by Mr Harry James from
Staffordshire Meat Packers, Wally and Harry have been friends and dealing with
each other for almost 38 years! He knows exactly the quality of lamb that we
want and that you our customer expect! We do also buy from time to time from
local farmers, if you would like to sell us some lambs why not ask Wally to come
and see your lambs, he has valuable knowledge that can help you get the best out
of your stock! (from a butchers point of view of coarse!)
Roast Lamb and Mint Sauce
- Serves: 4-6
- Preparation time: 15 minutes
- Cooking time:
- Medium: 25 minutes per
450g/1lb plus 25 minutes
- Well done: 30 minutes per
450g/1lb plus 30 minutes
Ingredients:
- 1.3kg/3lb lean lamb leg, shoulder or half shoulder joint
- Salt and freshly milled black pepper
- Grated zest of 1 lemon
- 2 large garlic cloves, peeled and sliced lengthways
- 2 large sprigs fresh rosemary leaves
- 15ml/1tbsp olive oil
- 45ml/3tbsp lemon marmalade, melted
-
For the Gravy:
- 15ml/1tbsp plain flour
- 600ml/ 1pint good, hot lamb stock, homemade, if preferred
-
For the Mint Sauce (makes 150ml):
- 1 x 30g pack fresh mint leaves, stalks removed
- 60ml/tbsp light muscovado sugar
- 150ml/¼pint boiling water
- 150ml/pint white wine vinegar
Method:
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board and make several slits on
both sides. Season. In a small bowl mix together the lemon zest,
garlic, rosemary leaves and oil.
- Stuff the mixture into the slits, brush with any of the
remaining mixture, place the joint on a metal rack in a large
non-stick roasting tin and cover and roast for the preferred,
calculated cooking time. 40 minutes before the end of the cooking
time remove the foil.
- 10-15 minutes before the end of the cooking time glaze the joint
with the lemon marmalade.
- To prepare the mint sauce: pound together the mint leaves and
sugar in a mortar and pestle to a rough paste. Alternately place in
a food processor or blender and blend to a paste. Add the boiling
water and leave to infuse for 5-10 minutes.