Category: lamb
8 hour Lamb/Hogget/Mutton shoulder
Ingredients:
- Whole shoulder of lamb/hogget/mutton
- carrots diced
- onions/shallots whole/quartered
- celery diced
- beetroot/parsnip/turnip as optional vegetables
- Dash of white wine
- lamb/vegetable stock
- salt and pepper for seasoning
- garlic
- rosemary
Recipe
Prepare the shoulder of lamb by inserting slices/chunks of garlic into the meat, seasoning with salt and pepper and covering with sprigs of rosemary. Fry gently in a crock pot/slow cooker pan to brown the meat. Remove meat from the pan and brown the vegetables of your choice which will make the gravy. Return the meat to the pan, add a splash of white wine (optional) and some lamb/vegetable stock to cover the vegetables. Place in the oven at a low temperature for 8 hours, basting the meat occasionally, or place in slow cooker until tender. Remove the meat which should simply fall off the bone. Use the vegetables to make the gravy – remove any excess fat and mash the vegetables in to the remaining juices – add additional water from the kettle or any vegetables you are cooking to go with your meal. So easy and absolutely delicious.
Grass Fed Lamb
Lamb in Britain is called lamb if it’s marketed in the year of its birth (or in the year following its birth if the lamb is born after 30 September). After this it becomes known as hogget or old-season lamb.
Only when the animal has its first permanent incisor tooth (at around 1-1½ years) will the meat from it become known as hogget or mutton. However, the majority of mutton comes from breeding animals that have reached the end of their productive contribution to the flock.
Although early-season lamb is very tender, the meat is mild in flavour and delicate and moist in texture. It required little or no dry ageing. Organic Lamb is a versatile and healthy addition to a balanced and nutritious diet.
Most lamb in the UK will be reared outside on grass for at least part of its life however it is common for farmers to finish the lambs on cereals after the flush of summer grass has passed its most nutritious.
Many of the beneficial nutrients developed in the meat from the grass diet will deteriorate as grain feeding ensues. The longer and more concentrated the feeding of grains, the greater the loss. Most conventional sheep rearing systems will routinely use vaccinations and wormer’s in order to manage the flock’s health.
Have a look at the Nutrient profile of grass fed lamb
Our Organic Grass Fed Lamb is the highest tier of welfare, nutrition, sustainability and taste, by eating organic grass fed lamb reared to ‘pastoral’ or organic standards you will reduce the chance of taking on residues of medicines including anti biotic’s. Organic and ‘pastoral’ management systems have a lower Carbon footprint than many conventional operations. The land will be sequestering carbon from the atmosphere and locking it up safely in the nourished humus that will in turn grow mineral rich grassland without the use of in-organic fertilisers. These deep rooted perennials provide food all year round and grow our healthy, nutritious grass lamb.
BUY Organic 100% Grass fed Lamb