Ready to Cook Lamb
Cushion of Lamb / Marinated Cushion of Lamb
Boned out Lamb Shoulder formed into a cushion shape and tied to keep its shape. A lean easy carving option with or without rosemary marinade.
Place on a bed of leeks, add half a cup of water, cover and roast at 180c for 2 to 2.5 hours.
Mini joint of topside and silverside of lamb in mint oil.
Perfect for individual servings, a little fat has been left in to baste the meat and keep it moist.
Cook in the oven at 180ºC for 30 minutes to keep meat pink or 45 minutes for a well done result.
Use the juices from the meat to create a gravy.
Lamb Cannon – Plain or marinated in garlic & herb oil
If the cannon is plain, brush with oil – try Great Ness Garlic infused rapeseed oil.
Oven cook for 60 – 90 minutes at 180c or long enough to cook jacket potatoes.
Alternatively, shallow fry on top of the oven turning regularly.
Marinated Lamb Shanks
Lamb shank in a Greek inspired marinade of oregano, bay and garlic.
Place the Lamb Shanks in a casserole dish and add chopped tomatoes to keep the meat moist and create a sauce infused with the herbs and spices of the marinate. Slowly braise for two to three hours at 160 – 170ºC.
Marinated Lamb Steaks
Lamb rump steaks in a rosemary and garlic marinade, sprinked with fresh rosemary.
Perfect for the barbeque. Wrap in foil and start in the oven on a low heat, around 170ºc to retain moisture and ensure the meat is cooked throughout.
Unwrap and brown on the barbeque or open the foil and brown for the last 5–10 minutes in the oven.
Tender shoulder of Cheshire lamb.
Crush together a couple of big spoonfuls of fresh rosemary with a clove of garlic and some salt, and spread it all over the lamb. Wrap it up in foil and cook for a couple of hours in an oven pre-heated to 160 C / gas mark 3. Open the foil after 2 hours and baste the meat with its own juices, then cook for another half an hour or so to brown.
The redcurrant and mint sauce is made by melting about 3 tbsp redcurrant jelly in a small pot over a gentle heat and then adding 4 tbsp chopped fresh mint and 3 tbsp red wine vinegar with salt and pepper to taste.
Make gravy with the juices from the meat, adding white wine for extra zing. Serve the redcurrant/mint sauce separately.
Tender lamb in a pesto sauce.
Quickly seal on the barbeque and leave pink.
Alternatively, shallow fry at a high temperature to seal and maintain moisture.
For a different flavour, ask the butchers for a plain Spatchcock and brush with ‘Atkins and Potts Redcurrant and Juniper Jelly’ prior to cooking.