 | | | "Delicious roast joints..."
Nothing beats a well-prepared joint of Alde Valley Lamb cooked to perfection at home. Baste the joint in a tray with olive oil. Rub in Maldon Sea Salt with a large pinch of crushed black pepper. Cut slits in the joint and push in half cloves of garlic with inch long twigs of rosemary. Pour on a tablespoon of local runny honey. Roast at 220C for 20 minutes, and then at 190C until cooked. Delicious ! | |
|
 | | | "Chops away!"
Grilled or fried, Alde Valley Lamb chops can be a delicious addition to a BBQ or part of a supper at home. Marinade or baste in olive oil mixed with rosemary, chopped thyme, salt and pepper. Cook on a grill, BBQ or in a pan and serve with seasonal vegetables and a wild garlic, parsley or mushroom sauce in spring time. A great addition to any meal in spring, summer or autumn. | |
|
 | | | "Take life easy with lamb tagine..."
Take some time out to relax with friends. Try slow-roasting a shoulder joint of Alde Valley Lamb [on or off the bone] for 3-5 hours at a low heat in the oven. Season with crushed thyme, black pepper, a pinch of sea salt, olive oil and a tablespoon of honey. Once cooked, shred the meat and serve as a tagine. For extra spice, try adding dried chilli to the seasoning – it will go well with Mary Belle yoghurt, chopped parsley, Blaxhall garlic and honey. | |
|
| | | |
