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General Interest
Recipes and much more.......
If you have a favourite lamb recipe or any general information about breeding the Suffolk sheep, please contact the Webmaster.
Recipes
Roast Leg of Lamb with Bacon
Ingredients
75 grams Softened Butter
Juice Of 1 lemon
10 Rashers of Bacon
Black Pepper
1 Small Bunch of Rosemary
2 50 gram tins of Anchovies
1 Leg of Lamb, 1.8kg, de boned
4 Large Garlic Cloves, peeled and sliced lengthwise into 3
1/2 Bottle White Wine
Method
Preheat the oven to 220 degrees C. Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat. Lay bacon on a board, overlapping to form a rectangle. Roll bacon around Lamb and tie at regular intervals. Place the Lamb in a roasting tin and pour the wine around evenly. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes. Turn the oven temperature down to 180 degrees C. And roast the Lamb for a further hour, or more if you like your meat well-done. Baste from time to time with the wine juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving. Meanwhile, taste the juices and add salt if necessary. During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If you find it too thin, reduce over a warm hob to the right consistency.
Number of Servings: 8
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Lamb with Port Sauce
You'll look for an excuse to make this delicious lamb again. Smells good, looks good, and is good!
Ingredients
1 (2 kilo) boneless leg of lamb, rolled, tied, and trimmed of excess fat
4 to 6 cloves garlic, cut in half
4 to 5 sprigs fresh rosemary
Salt to taste
1/4 teaspoon coarsely ground pepper
1 cup ruby port wine
Port Sauce (see below)
Fresh rosemary sprigs for garnish
Method
To prepare leg of lamb, cut 1-inch slits on all sides of the lamb. Insert garlic halves into the slits and weave rosemary sprigs in the string used to tie the lamb (some butchers may use a mesh-like material). Sprinkle with salt and pepper. Place lamb into a deep baking pan; pour port wine over lamb. Cover and refrigerate at least 1 hour or overnight (best overnight).
Preheat oven to 325 degrees. Remove lamb from marinade and place onto a rack in a shallow baking pan; place in the lower half of the oven. Insert a meat thermometer into the thickest part of the roast. Bake, uncovered, 2 hours or until thermometer registers 145 degrees; basing with marinade very 15 minutes.
Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving. Transfer lamb onto a serving platter and drizzle Port Sauce over meat. Garnish with fresh sprigs of rosemary.
Port Sauce:
1 cup ruby port wine
1 tablespoon butter
Add wine to drippings in baking pan and heat over medium-high heat, scraping loose browned bits on the bottom of the baking pan. Bring to a boil, stirring frequently until sauce is reduced to the consistency of heavy cream. (If it is reduced too much, use more port wine to make sauce the desired consistency.) Remove from heat. Just before serving, whisk in butter until blended.
Number of Servings: 8 to 10
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Rack of lamb with a Herb – Dijon nut crust
Ingredients
4 racks of lamb (6 to 8 chops per rack), fat removed and french ed
Salt and pepper
Olive oil
Dijon mustard
1/4 cup fresh thyme, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup hazelnuts, toasted and finely chopped
Method
Preheat oven to 375 degrees F. Season lamb racks with salt and pepper. In a large frying pan, saute lamb racks in olive oil on both sides to sear. In a shallow pan, roast in oven for 15 minutes; remove from oven. Coat lamb racks with Dijon mustard.
In a medium-size bowl, combine thyme, oregano, rosemary, and parsley; pat mixture over the lamb. Pat hazelnuts over the herb mixture (this gives the crust effect). Return to oven and bake for 4 to 6 minutes. Remove from oven and slice between racks and serve on individual plates.
Number of Servings: 8
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