Here are some interesting recipe ideas!
I am a firm believer in keeping cooking simple. There is no need to complicate cooking and therefore if you keep it simple you will be less likely to get stressed and more likely to enjoy the experience of cooking and eating. You must remember that the real key to successful cooking is quality ingredients. What I am saying is think about where you buy your meat and I know this might sound as if I am pushy about butchers over supermarkets but in truth butchers are experts in all things meat and they have spent 4 years of their working lives training and learning the craft so why wouldn’t they feel they were experts. So to find the best joint of lamb for any of the recipes I have listed below please go to your Craft Butcher and we will give you all the advice that you need to perfect that really special Sunday dinner. As well as giving you some recipe ideas I am also giving you some background information about farming lamb and nutritional information about lamb.
Lamb farming is a very important part of the Irish agricultural economy. Thanks to the mild Irish weather, lamb spends most of the year outside and therefore is primarily fed off grass with little cereal supplementation, making it almost organic.
Lamb is high in essential minerals, proteins and vitamins necessary for good health. It is extremely rich in Vitamin B12 and Vitamin D, very rich in Zinc, high in CLA’s and rich in desirable Omega-3 fatty acids. All in all, lamb is a perfect meal choice for all the family.
Lamb is an extremely versatile choice of meat. There are so many recipe ideas for the various cuts of lamb, making it a very interesting meal if you make an effort to try out some new recipes.
Now that we are coming into the BBQ season, many of our customers purchase lamb kebabs for the BBQ. They are so tasty and easy to cook – you can get them plain or with a nice marinade brushed over them and cook them off for about 5/7mins turning often on the BBQ. They also represent great value and they are a huge hit with children.
I often bbq lamb cutlets – if you decide to do a bbq on the spur of the moment, these are an ideal choice for a quick and handy option – just give them a quick seasoning with sea salt and cracked black pepper and bang on the bbq and they will cook in 5/7mins. Serve with a nice side salad and garlic potatoes delicious!
This is a diagram of a lamb carcass.
The forequarter is very versatile as it can be cooked in many different ways.. For Easter the forequarter can be boned and rolled and roasted slowly or cut into chops for grilling or braising.
Slow Roasted Shoulder of Lamb Recipe
- 2kg shoulder of lamb on the bone
- 1 bunch of fresh rosemary
- 1 bulb of garlic
- Olive oil
- Preheat to 180°c lay the rosemary and garlic in the bottom of the roasting tray.
- Make incisions in the fat side of the lamb all over with a sharp knife and rub with sea salt black pepper and olive oil.
- Place on tray and sprinkle with garlic and rosemary.
- Cover with tin foil and roast for the first hour at 180°c and then reduce heat to 150°c for a further 3 hours. By this time the lamb should pull apart with two forks.
The rack can be french trimmed and roasted or cut into chops and grilled. It can also be marinated. Ask Hugh or his team to prepare a nice marinate for the chops.
The Leg of Lamb is primarily used for roasting. It can be butterflied and marinated and even slowly cooked in a slow cooker.
Recipe for Leg of Lamb
- 2/2½kg of Lamb
- 2 garlic cloves
- A few sprigs of fresh rosemary
- 1 tablespoon of olive oil
- Salt & Pepper.
- Chop garlic and rosemary sprigs
- Brush the lamb with olive and season with salt and pepper.
- Place in a roasting dish and roast for 1 hour at 180°c and then reduce the oven to 150°c for 1hr 15mins.
- During the roasting you can baste the joint 2-3 times to ensure it remains nice and moist.
- When you remove the joint from the oven please allow it to rest for 20/30mins before carving.