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Lamb

The Store Company > Recipes > Lamb

Roast Leg of Lamb Small leg of spring lamb 3 tbsp. olive oil 3 tbsp. lemon juice Black pepper The day before Marinade the lamb in the oil, lemon juice and black pepper. The next day. Preheat oven to 350degree F / 170 degree C / Gas Mark 4 Lay lamb on a rack in a roasting tin and pour marinade ver it. Roast for 25-30 minutes per lb. Simply serve with new potatoes and peas or broad beans. Buy Leg of Lamb

Roast Leg of Mature Lamb 1 large leg of lamb 1 large clove of garlic 1 strip of rosemary Black pepper ¼ pint red wine Preheat oven to 350 degree F / 175 degree c gas4 Place lamb on rack in roasting tray and roast for 30 minutes per lb. Halfway through, pour off the fat and pour wine over joint. Baste 2-3 times throughout remainder of cooking. Remove from oven and place on carving platter to rest for 15-20 minutes, keeping it warm. Scrape juices from roasting tin to make gravy by letting them bubble for a minute or 2, then straining into a gravy boat. Serve with red currant jelly, boiled potatoes, and nice glass of red wine! Buy Leg of Lamb

Lamb Tagine 2 1/2lb boned shoulder of lamb 1 1.2 tbsp. Plain flour Salt and pepper 3 tbsp. olive oil 2 onions 2 green peppers, deseeded and cut into strips 1 fennel head ½ tsp. ground ginger ¾ pint chicken stock 1 packet saffron powder 2 x ½ inch orange peel 4 oz dried apricots 1 ½ tbsp. lemon juice Remove fat from meat and cut into cubes. Season flour with salt and pepper and coat cubes of meat. Heat oil in casserole, add meat and fry gently till lightly browned. Remove meat from casserole and set aside. Add sliced veggies to casserole now and cook gently for 5 minutes. Add meat to casserole again, along with heated stock, ginger, saffron, orange peel and season well. Bring to boil, the simmer for 1 hour. Now add apricots, cook for 15 minutes. Add lemon juice to taste. Serve with rice or couscous and salad. Buy Shoulder of Lamb

Irish Stew 2 ½ lb. middle neck of lamb 2 lb. potatoes 1 lb. thinly sliced onions Salt and pepper to taste 2 tbsp. Chopped parsley Leave meat on bone, trimming off excess fat Slice half the potatoes thinly and the other half thickly. Put thinly sliced potatoes in base of a heavy casserole, layering them with the onions and meat. Season well between each layer. Layer thicker potatoes over top. Add ¾ pint of hot water; bring to boil then simmer for 2 21/2 hours Sprinkle with parsley to serve with carrots. Buy Neck of Lamb

Braised Shoulder of Lamb 1 shoulder of lamb, boned and rolled 1 large onion 12 oz sliced carrots 1 1.2 lb. sliced leeks (white bits only) 12 oz turnips 8 oz celeriac 2 oz butter 4 tbsp. olive oil ½ bottle dry white wine ½ pint chicken stock Salt and pepper to taste 1 bay leaf Pre heat oven to 325 degree F (160C / Gas Mark 3). Slice carrots and leeks thickly. Cut turnips and celeriac into small cubes. Heat butter and half oil in casserole and cook onion for 2-3 minutes. Add other veggies and cook for 5 minutes. Remove from dish and set aside. Add remaining oil to pan, and place shoulder of lamb in, browning gently on all sides. Once meat is browned, remove it and replace the veggies in bottom of casserole. Season well and place meat on top. Add wine, stock and bay leaf and bring to boil. Place casserole dish in oven for 2 hours. Buy Shoulder of Lamb

Braised Breast of Lamb 1 boned breast of lamb 1 ½ oz butter 1 large onion 1 large carrot 1 large leek 1 bay leaf 125 ml chicken stock 125 ml milk Stuffing 50 g dry bread 125 ml milk 225g spinach ¼ tsp. mace 1 egg yolk Make stuffing. Soak bread in milk for 10 minutes and squeezed dry. Cook spinach in lightly salted boiling water for 4 minutes. Drain into colander and squeeze all moisture out - WHEN COOL ENOUGH TO HANDLE! Chop spinach then mix with bread, egg yolk and mace in a large bowl. Open out the breast of lamb and spread stuffing over it. Roll up the breast and secure with string along length. Heat butter in casserole, add sliced veggies and cook gently for 5 minutes. Remove veggies, then add meat and brown lightly all around. Place cooked veggies around the rolled breast and add bay leaf. Add stock and wine then cover and cook for 2 hours. Buy Lamb

Pot Roast Shoulder of lamb, boned and rolled (1-1 1/2 kg) Carrots, Onions Place in pan with vegetables and a little stock. Place in oven at 150 degrees C to simmer gently for approximately 1 – 1½ hours depending on size. Put in hot oven at 220 degree C for ½ hour to brown joint. Then pour a glass of water and 1 glass white wine over it. Turn down to 160 degree C for a further 30-60 minutes depending on size. Remove from oven and leave to rest for 20 minutes. Serve with boiled potatoes and seasonal vegetables. Buy Shoulder of Lamb

Lamb Shanks Recipe 2 Lamb Shanks 1 tbsp olive oil 1 red pepper 1 green pepper 4 sticks of celery 2 onions 4 cloves of garlic (optional) 2 potatoes 1 400g tin of whole peeled tomatoes in tomato juice 6 stalks of fresh parsley 1 tsp dried basil 4 tbsp white wine vinegar 1 tbsp brown sugar A few drops of chilli-pepper or Tabasco sauce 1 tbsp Worchester sauce 1 tsp salt 1 tsp dried chicken stock 1 cup water Heat the oil in a frying pan add the shanks and let them brown all over. You will need to turn the shanks to brown everything, this seals in their juices and adds to the flavour. While the shanks are browning roughly cube all the vegetables 2cm square, except the tomatoes. Then put the remaining ingredients in a blender and pureé. When the shanks have finished browning put half the vegetables into a roasting dish, add the shanks, then cover the shanks with the remaining vegetables. Pour over the pureé and cover. Cook at 160°C Gas Mark 2 for 4 hours. When the cooking time is up remove the shanks and vegetables using a slotted spoon. Cover and keep warm. Make a Jus from the gravy. Pour the gravy into a little saucepan and bring to the boil. Boil uncovered until the amount has reduced to a third of the original. Serve up the shanks on a bed of the vegetables and drizzle with Jus. Buy Lamb Shanks

The Store Company > Recipes > Lamb

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