In the Yorkshire Dales we are surrounded by a variety of lamb, hogget and mutton. We have high uplands and low green pastures that are ideal for farming lamb. Strictly speaking lamb is under 1 year old. After that it becomes hogget, or hog, and then mutton. Most of our lamb tends to be of the older variety as we believe that the animals should have longer lives. This develops the flavour and texture of the meat.
Good lamb should have a darkish rosy colour and a light coloured fat. If you buy some of our heritage breed lamb it will often be a much darker colour.
Slow cooking lamb correctly will result in a beautifully tender and flavourful dish. The natural fat in the lamb will render down and add bags of flavour.
The cuts that work particularly well for a slow cook are shoulder, shank, leg and breast. These are the cuts that carry weight and do more work. They have more connective tissue that needs to be broken down. As with all slow cooking, the land will need to be kept moist by either brazing in liquid, sous vide or covering and basting.
Steaks and chops can be browned then added to liquid or cooked in the oven at 190c for 1 hour.
Diced lamb the same but for an extra half hour.
Leg and Shoulder should be at around 180c for 3-4 hours.
Sous vide lamb takes on other flavours really well. Add herbs, spices and marinades to the bag before placing in the sous vide. If you’re cooking lamb steaks or other cuts that benefit from a bit of direct heat cook them to the right temperature in the sous vide then sear them in a very hot pan.
The cuts of lamb most suited to the quick cooking are those that are less exercised such as lamb chops, rack of lamb, lamb cutlets, loin chops, leg of lamb and offal.
A hot direct heat is needed for fast cooking to sear the outside and allow for a pink, tender middle. These cuts can quickly become dry and tough if overcooked. For larger cuts a meat thermometer will tell you the correct internal temperature for the result you’re looking for.
Although it comes from over the border we still love a Lancashire Hot Pot as a warming one pot meal. Another British classic is Shepherd’s Pie.
Moussaka makes use of aubergines to soak up the flavourful, fatty juices from the lamb.
Lamb & Black Pudding - unroll one of our lamb breasts, or ask us for it unrolled. Lay the breast flat and season it. Place two of our Fruit Pig black pudding chubs on the breast and roll it up again. Tie it and roast at 180c for an hour or so.
Lamb & Cumin make a great combination with chilli in a kebab or a whole range of curry dishes.
Lamb can be kept in it’s vacuum pack for a few days or for freezing, but should be removed from the pack and kept in the fridge the day before cooking.
Fresh Herbs: Dill, Mint, Rosemary, Thyme, Lavender, Oregano, Coriander
Spices: Anise, Cinnamon, Nutmeg, Cardamom, Fennel, Caraway, Cumin, Saffron
Fruit & Veg: Aubergine, Cabbage, Caper, Celery, Cherry, Globe Artichoke, Lemon, Onion, Pea, Potato, Rhubarb, Swede, Tomato, Redcurrants, Apricots, Turnip
Other: Garlic, Vinegar, Cashew Nuts, Olives, Anchovy, Black Pudding, Chestnut, Goat's Cheese, Peanut, Shellfish
Wine: Red - Cabernet Sauvignon, Bordeaux, Chianti. White - Gewürztraminer, Chardonnay
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