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BUY BRITISH, COOK BRITISH: Five delicious lamb dishes - straight from the farm

We all know British produce is fresh and delicious - so why not celebrate it even further with these mouthwatering lamb recipes...

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COOK BRITISH: Five delicious lamb dishes - straight from the farm #BuyBritish

Glazed rack of lamb with spiced red onions and potatoes

Glazed rack of lamb with spiced red onions and potatoes
  • PREP: 15 MINS
  • COOK: 1 HR, 10 MINS
  • SERVES: 6



600g new potatoes, halved lengthways
3 red onions, each cut into 6 wedges
2 tsp ras el hanout
8 tbsp olive oil
2 racks of British lamb
1 tbsp pomegranate molasses
2 tsp lemon thyme leaves



  1. Heat oven to 200C/180C fan/gas 6. Tip the potatoes and onions into a large roasting tin. Scatter over half the ras el hanout, drizzle with 2 tbsp of the oil and toss together until completely coated. Put in the oven for 40 mins to roast, turning everything over once or twice so it cooks evenly.
  2. Meanwhile, heat 1 tbsp of oil in a frying pan and, one at a time, fry the fat side of the lamb well until dark brown, then remove from the pan. Remove the roasted veg from the oven. Season the lamb fat with the remaining ras el hanout, then drizzle or brush over the molasses. Put the lamb, fat-side up, among the potatoes and return to the oven. Cook for 20 mins for rare, 25 mins for pink and 30 mins for well done. Remove and leave to rest for 10 mins.
  3. Meanwhile, mix the thyme with the remaining oil and set aside. To serve, either bring the roasting tin to the table, carve the racks into chops and serve the potatoes straight from the pan, or remove the racks, cut them into thick three-boned chops, then spoon some of the potatoes onto each plate and rest a thick chop against them. Drizzle everything with the lemon thyme oil to serve.
  • Recipe from Good Food magazine, May 2016

Loin of lamb, wilted spinach, carrots and rosemary potatoes

Loin of lamb, wilted spinach, carrots and rosemary potatoes
  • PREP: 5 MINS
  • COOK: 45 MINS
  • SERVES: 4



8 new potatoes, scrubbed with skins left on

75ml cold-pressed rapeseed oil, or olive oil, for frying
16 baby carrots, washed and scrubbed, leaving about 2½ cm of top on
12 garlic cloves, skin left on, bashed
25g butter
4 rosemary sprigs
4 pieces of lamb loin (about 500g in total)
100ml red wine
1 tsp redcurrant jelly
500ml lamb stock or beef stock
200g baby spinach, washed



  1. Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
  2. Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there’s some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
  3. Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
  4. Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
  5. While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
  6. Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
  7. To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.
  • Recipe from Good Food magazine, April 2016

Roast whole saddle of lamb with spinach and black pudding

Roast whole saddle of lamb with spinach and black pudding
  • COOK: 1 HR, 15 MINS
  • SERVES: 6



1 whole saddle of lamb, on the bone with kidneys and fillet underneath
225g of large spinach leaves, picked from stalks
2 black pudding sausages, skins removed
3 tbsp of sunflower oil
25g of butter



  1. Firstly, remove the outer skin from the lamb (your butcher can do this)
  2. Extremely carefully, and using a sharp knife, take the whole saddle off the bone (again your butcher can do this for you, but you must emphasise to him that you want it with no holes through the middle of the saddle)
  3. Remove the kidneys (these can be kept and used on their own) and take off the little fillets. Turn over the lamb so you can work on the skin side
  4. Working really carefully, remove the skin and layers of the outer fat to leave as thin a layer as you can - 1/2cm is perfect. The aim is to end up with a really thin layer of fat measuring about 32.5 x 23cm (13 x 9 inches) to wrap up the loins and stuffing - do not pierce this layer
  5. Trim off any fat or sinew from the loins and lay side by side lengthways along the centre of the piece of fat
  6. Quickly blanch the spinach in boiling salted water for 2 minutes, then refresh immediately under cold water, pat dry and lay out on a clean tea towel
  7. Next, lay the spinach leaves over the loins, making sure to cover both of the loins. Place the black puddings in between the 2 loins, stretching out if necessary so it fills the full length of the loins
  8. Lay the fillets on top of the black pudding. Roll the whole joint up and tie very tightly at 2.5cm (1 inch) intervals with butchers' string. This can now be kept for up to 48 hours in the fridge
  9. Preheat the oven to 190°C/gas mark 5
  10. Place a large heavy-based frying pan over a medium-high heat. Once hot, add the oil followed by the butter and allow to foam. Season the lamb and add to the pan, turning to seal and brown all over
  11. Transfer to the oven and cook for 25-30 minutes. Remove and rest in a warm place for an additional 10 minutes, then slice into rounds and serve with seasonal greens
  • Recipe by Galton Blackiston

Leftover lamb pie

Leftover lamb pie
  • COOK: 1 HR, 35 MINS
  • SERVES: 12



2 sticks of celery

2 leeks

2 onions

3 cloves of garlic

1 kg leftover roast lamb

75 g unsalted butter , plus extra (melted) for greasing and layering

3 tablespoons olive oil

500 g potatoes

180 g long grain rice

½ a bunch of fresh flat-leaf parsley

3 large free-range eggs

300 g feta cheese

60 g currants or raisins

½ tablespoon ground cinnamon

1 tablespoon dried oregano

1 tablespoon dried mint

2 x 270 g packets of filo pastry

1 tablespoons za'atar



  1. Trim and slice the celery. Wash, trim and thinly slice the leeks, peel and thinly slice the onions and peel and finely chop the garlic. Roughly chop the lamb.
  2. Heat the butter and oil in a frying pan and sauté the celery, leeks, onions and garlic for 5 to 7 minutes, or until softened.
  3. Add the leftover lamb and cook, stirring occasionally, for 2 to 3 minutes. Transfer to a bowl and set aside to cool.
  4. Preheat the oven to 180ºC/gas 4. Lightly grease a shallow 30cm x 40cm roasting dish.
  5. Peel, dice and parboil the potatoes, and parboil the rice. Pick the parsley leaves and finely chop the stalks. Hard-boil, peel and quarter the eggs.
  6. When the lamb mixture has cooled, crumble in the feta and add the currants or raisins, potato, rice, cinnamon, oregano, mint and parsley and mix well. Set aside.
  7. Lay 1 sheet of filo in the roasting dish and brush with melted butter. Repeat until you have used all of 1 packet.
  8. Spread the lamb filling over the pastry, then top with the hard-boiled egg quarters, lining them up in 4 rows.
  9. Place 1 sheet of filo from the second packet of pastry on the filling, brush with melted butter and continue layering until you've used all the pastry.
  10. Sprinkle over the za'atar and cut the lamb pie into 16 squares, making sure each square contains some egg.
  11. Drizzle over a little cold water and bake in the oven for 1 hour, or until the top is golden and the pie cooked through. Allow to cool slightly before serving.
  • Recipe by Jamie Oliver

Traditional Welsh cawl

Traditional Welsh cawl
  • SERVES: 8



1 onion

1 kg lamb neck fillet , bone in, cut into 5cm chunks (ask your butcher to do this for you)

1 kg swede

2 carrots

2 Maris Piper potatoes

2 parsnips

3 large leaks



  1. Place 2 litres of water and 2 teaspoons of sea salt into a large pan, then place over a high heat and bring to the boil.
  2. Peel and add the whole onion and the lamb. Bring back to the boil, then use a spoon to skim away the scum from the surface.
  3. Simmer for a further 10 to 15 minutes, or until cooked through. Using a slotted spoon, remove the meat from the pan and leave to cool. Strip the meat from the bone, then return the meat to the pan.
  4. Peel and cut the swede into 1cm chunks. Add to the pan and bring to the boil, then simmer for 15 to 20 minutes, or until the swede is tender.
  5. Peel the carrots and slice at a slight angle into 1cm chunks, then add to the pan. Bring to the boil, then simmer for a further 15 to 20 minutes with the lid on, or until tender.
  6. Meanwhile, peel the potatoes and cut into quarters so they’re all roughly the same size. Once the carrot has softened, add the potatoes to the pan and repeat the process until tender.
  7. Peel the parsnips, strip and discard the outer leaves from the leeks, then cut into 1cm slices. Add the parsnips and most of the leeks to the pan. Bring to the boil, then simmer for 10 minutes with the lid on, or until tender.
  8. Taste and season, then add the raw leeks. Place the lid on top, then pop in the fridge to chill overnight (or for up to 3 days for even tastier results).
  9. When you’re ready to serve, gently simmer the cawl until warm. Ladle into serving bowls, then serve with lots of black pepper, a wedge of mature Caerphilly cheese and a slice of bread and butter.
  • Recipe by Jamie Oliver
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