Here are a selection of recipes made using our mutton and lamb. We’d love to hear how you cook yours, your recipe may even make it to this page!

 

Slow Roasted Mutton

You can use either leg or shoulder here, it is so tender it melts in your mouth.

You want to cook for 40 minutes per 450g, our mutton joints are around 2.5kg, so you’re looking at a cooking time of about 4 hours.

Place the joint in a roasting tin, pop a couple of sprigs of rosemary on top and pour a good slosh of red wine or stout into the tin. Cover with foil and roast at 150°C. Remove the foil for the last half hour of cooking. Serve with all the trimmings of a roast dinner.

 

 

Lancashire Hotpot

My favourite all-in-one lamb dish, it’s easy peasy to prepare and once it’s in the oven you know you’ll have a full meal ready in a couple of hours.

To serve 2 adults

4 lamb chops

4 medium potatoes, peeled and sliced

1 onion, diced

2 carrots, sliced

about 300ml beef stock

Lightly brown the chops in a frying pan, and fry the onions until soft. Put the carrots and onions in the bottom of an oven-proof dish, place the chops on top and layer the potatoes over them, as demonstrated by my small assistant. Pour the stock in until it’s just under the level of the top potatoes. Add a lid and pop in the oven at 180°C for 2 hours, then remove the lid and cook for another 20 minutes to brown the potatoes.

 

 

 

Lamb Steaks with Sweet Potatoes

Maybe not to everyone’s taste, but it’s something different.

To serve 2

2 leg steaks

2/3 sweet potatoes, peeled & sliced

1 red onion, sliced

1 tsp dried rosemary

Brown the steaks on both sides in a frying pan, then place the sweet potato and onion in a roasting tray, drizzle with a little oil. Sit the steaks on top, and sprinkle the rosemary over. Roast at 220°C for 20 minutes, until the potatoes are soft and the lamb is cooked through.

 

Rosemary Roast Chops & Potatoes

An easy way to cook chops and potatoes together, serve with veg and gravy.

4 lamb chops

500g potatoes, peeled and chopped

1 tsp dried rosemary

2 garlic cloves

Brown the chops on both sides in a frying pan, then put them to one side. Fry the potatoes in a little oil for 5 minutes, until they start to brown. Transfer the chops and potatoes to a roasting pan, add the garlic and rosemary. Roast at 220°C for 20 – 25 minutes, until the chops are cooked through.

 

One Pot Lamb Shoulder

I used a 1kg bone-in shoulder joint, which fed 2 adults and a child with not much left over! You could add swede or beetroot if you fancied, I just used what I had in the fridge.

3 or 4 potatoes, peeled & chopped

2 large carrots, peeled & chopped into large chunks

half a butternut squash, peeled and chopped

1 onion, peeled and quartered

rosemary

1/2 glass red wine

1/2 glass water

Put all the veg in a roasting tray, and lay the joint on top. Pour the wine and water over it, and sprinkle on some rosemary. Cover with foil and roast at 140°C for an hour and a half, then remove the foil and turn the oven up to 200°C for about 20 – 30 minutes, just to crisp everything up. Serve with green veg and gravy.