This week we are showcasing Spring Lamb, this young meat is tender and delicate in flavour.
From legs to mince we have it all., plus a few tips and recipes.
Once a staple in every home, Lamb is enjoying something of a resurgence, partly due to the recent fall in prices and also the many different versatile cuts that you can buy.
As you would imagine, Roast Leg of Lamb for a sunday and Lamb chops for a midweek dish are as popular as ever, but we are now seeing more customers looking to use the cheaper cuts such as Breast and also Mince.
Our Lamb is of the highest quality and has a taste that you will remember from your childhood, meaty but slightly sweet and full of flavour
The one thing you should always remember about cooking Lamb is that you should serve it "pink" not like you would rare beef, but just pink and juicy in the middle.
Remember we are happy to prepare your Lamb as you like, by hand, and also give you tips on how to cook. Why not ask about our Full and Half Lamb deals as well?
Below you will find a recipe to give you a little inspiration, plus look out on our Social Media this week for more recipe videos.
Italian Lamb Ragu
500g boneless lamb meat (shoulder or shank that's not too lean), cubed
50g bacon, cubed
1 tablespoon extra virgin olive oil
1 medium onion, finely sliced
1 fresh sprig rosemary, sprig removed and leaves chopped
100ml white wine
800g tomato passata
350g tagliatelle pasta
grated Parmesan cheese for serving
1) Heat olive oil in a large saucepan over low heat; add onion and cook until softened. Add bacon and rosemary; cook until the fat has melted but the bacon is still soft, not crisp.
2) Add the cubed lamb; brown well on all sides, about 6 to 8 minutes. Season with salt and pepper.
3) Stir in white wine; increase the heat to allow alcohol to evaporate. Reduce heat to medium; add passata, cover and cook for 1 hour. Some fat will float to the top - this means that the water from the tomatoes has evaporated. Reduce heat to low and cook longer for a more intense flavour. Season to taste.
4)Cook the tagliatelle pasta in abundant salted water. If the pot is not big enough and the tagliatelle doesn't have enough room to float, add 1 tablespoon of olive oil to the water to prevent sticking.
4) Drain the pasta and transfer to a bowl. Add the lamb ragu and toss well. Divide onto 4 plates, sprinkle with grated Parmesan and serve.