Spring is just around the corner and one of the best meats of the season is lamb. Here are just a few examples of ways you can get the most out of this fantastic meat.
Heat 2 tablespoons of butter in a casserole dish, adding two diced carrots, three diced celery sticks and two diced ones on a medium heat (the onions should be soft but not brown). Next add five thinly sliced cloves of garlic, cooking for an extra minute before setting the vegetables aside.
Sprinkle 25 grams of flour over 400g trimmed lamb neck fillets before putting in the dish and cooking on a medium-high heat for 10 minutes or until the meat has a golden colour.
Add the vegetables and stir in some stock, mixing in plenty of black pepper plus balsamic vinegar, bay leaves and rosemary to taste, bringing to the boil before lowering the heat to a low setting (cover the pan and do this for around an hour and a half) and then 20 minutes in add some peas and you are ready to serve!
Roast leg of lamb
For additional flavour crush a stock cube and rub in anchovies and olive oil before roasting. Before starting preheat the oven to Gas Mark 4 or equivalent temperature.
Put your lamb on a roasting tray and insert sprigs of rosemary using a skewer before adding more olive oil, you should then roast for around 1-1 hour 15 minutes depending on the level of pinkness you like on your meat (add a couple of bulbs of garlic laid down on the cut side 30 minutes before the end.)
Remove from the oven and cover in foil to rest, skimming off fat and juices to use later. Next remove the garlic from the paper and mash into the roasting tin before adding a little cream and green beans to the tray, heating them gently before finally carving the meat and serving (remember to top off with the juice for added flavour).
Preheat your oven to Gas Mark 6 (or equivalent). Heat some olive oil in a pan and gently cook 3-4 diced onions for around 3 minutes or until softened before adding garlic and coriander, cooking for an extra minute.
With your lamb put it in a mixing bowl with cooked onions and seasoning. Next add 50g of milk soaked bread (crusts removed) and add in some egg. You then use either your hands or a fork to mix these up together, rolling them to individual balls. Put them in a pan with oil and cook for around 10-15 (or until golden brown).
Next put 3 to 4 tablespoons of a tomato sauce into an ovenproof dish and add the meatballs, spooning over some more and topping with cheese (feta for Greek style or you could use mozzarella or cheddar) baking for 10-15 minutes or until you get a bubbling effect and the cheese’s colour has slightly turned.
Want more inspiration?
If you are not sure how to trim your lamb, want advice on the best cuts or the best way to get rosemary in there come to Gaterells. As a family butcher we are happy to help so you can get more from your meat!