Wednesday, 25 July 2018 11:34

    Shimpling Park Lamb

    Dammit! I missed a feast at Shimpling Park last week. A gathering of all the people involved in the production chain of Alice and John Pawsey's organic clover fed lamb; including the Shepherd, farm workers, tractor drivers, butchers, chefs and food writers. All watched on as Lavenham butchers Greg and Gareth cut up a whole lamb and then the chefs cooked the various cuts over fire pits and barbecues. Try it for yourself, I have and can guarantee that it's delicious, available from Lavenham Butchers.
     

     

     

     

     

     

    Thursday, 17 May 2018 19:24

    Spring Lamb or Hogget

    Now's the time that the new seasons lamb is at it's best, the sweet, succulent new lamb being perfect roast with a little garlic. Mind you, much of the lamb sold at this time of year will be lamb that was born in the spring of last year. In the trade it's known as hogget and is usually still very tender and full of flavour. Here's my recipe for a satisfying Moroccan Spiced Lamb casserole. Delicately spiced, you can modify the vegetables to suit your tastes or store cupboard. Fresh fennel which is really at its prime at the moment works particularly well. Ras el Hanout spice is a complex mix of spices which includes cinnamon, cardamom, allspice, ginger and often rosebuds and lavender. It is readily available on the spice shelf of most big supermarkets. The meat you choose can be shoulder or leg of lamb. Cooked on the bone is best but if you prefer to use diced meat then just shorten the cooking time a little. The lovely saffron infused ‘gravy’ is not thickened but if you like a thicker sauce coat the meat in flour before frying. If you make the stew the day before and store in the fridge then you can remove any fat that has set on the top. No lamb? Then try the recipe with chicken which works remarkably well.

    Lamb

    Saturday, 30 July 2016 17:14

    Lovely local Lleyn lamb

    Lleyn are a Welsh breed of sheep raised by 18 year old Annie Marschalek in the Gipping Valley, Suffolk. Annie bought three sheep four years ago and now has ten ewes and one ram (called Gordon Ramsay)  Clever Gordon and his girls produced 17 lambs in April.  Annie keeps the sheep outside on grass and will be selling the meat towards the end of August.  Half and whole lambs are £8 a kg (half a lamb is about 10kg and you get 2 leg joints, 2 shoulder joints, chops and minced lamb.) This email address is being protected from spambots. You need JavaScript enabled to view it.. And there is more ... Annie's brother Jim raises pigs and her father Rolf raises Red Poll cattle. So you can buy beef too!