I was listening to farmer on the radio the other day and he was explaining that many sheep farmers actually lose a certain amount of money per lamb. I don't begin to understand the economics of it but it is a dreadful shame.
However our local farmer is being very enterprising and going round knocking door to door to see if we will buy a half or full lamb ( jointed and ready to eat I hasten to add ).
We were very keen to support him so have ordered our half lamb. How fabulous to know we are eating something so local and keeping our farmer in business.
I will admit to experiencing a slight doubt when I saw him driving past me on the dog walk last week pulling a trailer full of lambs off to the abbatoire ( this too is jut 3 miles away from us ). However that didn't last long. If we didn't eat meat we wouldn't have fields of sheep and cows around us. And if I'm going to eat meat I want to know where it comes from and that it has led a happy life and hasn't been driven miles to be slaughtered - I know exactly how happy as I've seen these babies grow up!
Our pack contains 2 lamb shoulders. I will be cooking these as follows. An AGA is really best for this recipe but if you don't have one of those lying around then a good lidded casserole and a low oven with suffice.
I rolled lamb shoulder
1 bottle white wine
2 sprigs rosemary
1 whole bulb of garlic cut in half - no need to peel
Pepper
Hedgerow jelly
Stick all the ingredients in a lidded casserole. Put in the simmering oven of the AGA or a low oven. Cook for 6.5 hours. Take off lid and move pan to top oven of AGA to brown the meat. Remove the lamb shoulder to a plate and keep warm. Skim off any fat then stir in a couple of tablespoons of hedgerow jelly and wait for it to dissolve. Boil the juices until they have reduced and thickened into a yummy sauce.
Carve with a spoon it will be that tender!
0 comments:
Post a Comment