Our lamb is naturally reared outside on the farm where they are free to graze. We mature them for seven to ten days for extra tenderness. Ideal for casseroles, curry and stews.
Recipe Suggestion: Lamb, red wine and rosemary casserole
1kg lamb diced off bone
2 tbsp plain white flour, seasoned
1 tbsp olive oil
1 tbsp tomato puree
300ml/½ pint red wine
300ml/½ pint chicken and beef stock
leaves from 1 sprig of fresh rosemary, finely chopped
1 garlic clove, crushed
1 carrot, cut into 1cm/½in dice
1 onion, cut into 1cm/½in dice
2 celery sticks, cut into 1cm/½in dice
freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4.
Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don’t crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
Remove from the oven and check the seasoning.