In the midst of #LoveLambWeek Booths have provided Farmers Guardian with a selection of tasty recipes. Emily Ashworth finds out more about the farmers who produce lamb for the supermarket.
Love Lamb Week is back, and Booths is joining the celebration to champion the sheep farmers who work hard to ensure that Booths customers get a unique taste of British lamb.
Already faced with the unpredictable nature of the value of lamb, farming communities will see unprecedented and uncertain times over the coming months, making consumer support more important than ever. Booths is the only supermarket to retail Salt Marsh and Herdwick Lamb, a unique product with distinctly different flavour profiles at different times of the year.
Will Case’s family have been farming in and around the Furness peninsula for 400 years, and he is the fourth generation to farm at Plumpton Cottage Farm near Ulverston. They farm a mixed livestock farm of sheep, dairy and beef. Will supplies Booths with Salt Marsh lamb, a seasonal treat only available at Booths.
His sheep graze on coastal pastures, close to the water’s edge, seeking saltier forage.
“You only have to taste the meat to notice the contribution of the landscape,” says meat buyer David Simons.
“Salt marsh lamb is tender and full of sweet grassy flavours. It’s the diverse forage that that give the lamb a distinct flavour and it’s best in autumn when the lambs have had all summer to graze.”
Herdwick lamb season begins in winter, with some mutton products available at Christmas, and a full range of Herdwick cuts at the butchery counter in January.
Celebrated by the Prince of Wales, this rare breed has enjoyed a retail renaissance after almost dying out in the 2001 foot and mouth crisis. In their work to sustain traditional Cumbrian hill farming, Booths is now the only supermarket to stock Herdwick lamb and mutton.
“Herdwick season is genuinely something to look forward to. Herdwick lamb has a dense and almost gamey flavour of the fells. Its deep flavour is perfect for stews and slow cooking.” says David.
Prep Time: 15 minutes
Cook Time: 5 hours
For the lamb
2kg British lamb leg
300g redcurrant jelly
10g mint leaves, chopped
1 tbsp fennel seeds
½ lemon, juice only
½ tbsp salt
For the rhubarb slaw
1 tbsp red wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp honey
1 tbsp redcurrant jelly
Salt and pepper
2 tbsp pomegranate seeds
5g mint leaves, chopped
Extra mint leaves to garnish
Pre-heat the oven to 100 degrees celsius (fan)
For the lamb, mix the redcurrant jelly, mint, fennel seeds, lemon juice and salt in a bowl.
Score the lamb leg in a criss-cross pattern. Spoon the mixture onto the lamb leg. Place in the oven and slow cook for 5 hours.
To make the rhubarb slaw, cut the rhubarb into matchsticks. Place the vinegar,
mustard, oil, honey and redcurrant jelly into a bowl and mix well. Season to taste.
Add the chopped rhubarb, pomegranate seeds and mint to the bowl and toss to combine.
Serve the lamb on a platter and garnish with mint leaves. Serve the slow cooked lamb with a side of tangy rhubarb slaw and extra redcurrant jelly.
Cook 10 minutes
For the lamb
3 tbsp extra virgin olive oil
1 small red onion, chopped roughly
2 vine ripened tomatoes, chopped roughly
2 cloves garlic, chopped roughly
3tbsp fresh oregano, chopped
1/2tsp cayenne pepper
8 lamb cutlets
For the salad
1 bunch spring onions
2 courgettes, sliced thinly lengthways
200g sugar snap peas
2 baby gem lettuce, cut into thin wedges
1 handful fresh mint leaves roughly chopped
Juice 1/2 lemon
100g feta cheese, crumbled
Blitz the olive oil, red onion, tomatoes, garlic, oregano and cayenne pepper in a food processor until you have a paste.
Place the chops in a non-metallic dish and spoon over the sauce. Leave to marinade for 2 hours or overnight if you have time.
When you are ready to cook the chops, prepare the salad by trimming the spring onions and tossing them in a tablespoon of the olive oil along with the sliced courgettes. Preheat a griddle pan and cook the onions and courgettes for just a few minutes until charred and tender, turning regularly. Transfer to a serving platter.
Bring a medium pan of water to the boil and cook the sugar snap peas for just a few minutes.
Drain the peas well and run under cold water to refresh. Add to the platter, along with the baby gem lettuce wedges, and toss everything together well. Mix together the remaining oil and the lemon juice and pour over the salad and toss well with the fresh mint and crumbled feta.
Place the lamb cutlets on the hot griddle pan and cook on both sides for about 3 minutes each until golden and slightly charred. Serve the chops with the salad.
4 large, waxy potatoes
1 pack The Spice Tailor Rustic Rogan Josh
750g diced lamb leg steaks
2 large, white onions, finely sliced
350g basmati rice
100g melted butter
Salt and pepper
How to make
Preheat the oven to 140 degrees celsius (fan) then move on to preparing the individual layers.
Peel and slice the potatoes into rounds (leave them unpeeled for a bit more of a rustic feel if you would like to), the slices should be approximately 5mm thick.
Bring a pan of salted water to the boil, then part boil the potato slices for 5 minutes or so. Drain and set aside to dry off a little.
Cook the Spice Tailor Rogan josh sauce with the lamb as per packet instructions, then set aside.
Pan fry the onions in the oil until caramelised and dark brown, but not burnt. Set aside.
Cook the basmati rice as per package instructions until light and fluffy.
Once you are ready to assemble the hotpot, butter an ovenproof dish that’s deep enough to hold a few layers.
Layer each component in turn – lamb in the bottom, then rice, then onions, then potatoes and repeat if your dish allows it, finishing with the potato as the top layer.
Melt the butter and brush the top layer of potato with it so it will crisp up beautifully.
Pop into the oven for about 30 minutes until cooked through and golden.