It’s Easter month and our Chef Nick gets really pumped about his Easter Sunday meal. He doesn’t miss this opportunity to prepare his favourite Herdwick Lamb from our very good friends at the Lake District Farmers and he wishes to share the secret behind his magic.
How to roast the leg of Herwick lamb?
- Chef Nick recommends to brine the roasting joints 24 hours prior to cooking in a 5% salt solution (50g for every litre of water). It helps with making the meat tender and ensures it is well seasoned.
- Take out the lamb meat from the fridge about an hour prior to cooking to bring it to room temperature. This allows the meat to cook more evenly.
- Preheat your oven to 225 degrees. Generously rub the meat with oil and seasoning, particularly if you didn’t get the chance to brine your lamb.
- Place the beautifully seasoned lamb into a roasting tin and cook for 15-20 minutes on high heat and then reduce to 180-200c and cook until medium. Nick recommends using a temperature probe for this as the ideal temperature in the centre of the meat should be 55 degrees.
- Keep the meat aside for at least 30 minutes. Deglaze your roasting tin with a dash of white wine, water or stock and add some wild garlic for a basic pan sauce.
- When you’re ready to serve, cut across the grain into thin slices and pour over your flavourful roasting juices.
How to pot roast lamb shoulder?
- Similar to the above-mentioned steps, brine the roasting joint 24 hours prior to cooking, if possible.
- Preheat the oven to 150 degrees.
- Slice onions, garlic, rosemary and thyme and place them at the bottom of your roasting pot. Add a handful of anchovies for added flavour.
- Season your lamb if you did not get a chance to brine it and place it on top of your vegetables and herbs.
- Add half a bottle of white wine, quality stock or water and cover half the lamb.
- Cover or seal the pot, place it in the oven and cook for approximately three hours or until the meat is very tender and falls off the bone.
- Once cooked, leave to rest for 30 minutes. Check the seasoning of the sauce and finish with some chopped Parsley, Lemon Zest and Olive Oil.
There’s a final tip from Nick. Well, it’s more of a demand really: DO NOT RUIN THIS AMAZING LAMB WITH POOR-QUALITY MINT SAUCE!
We also have a piece of great news for meat lovers! Herdwick lamb legs, lamb shoulder, lamb shanks, Barnsley chops, and best end of the lamb, are all available at your very own Found Hope Store in Hither Green. So, you can either drop in and pick up the meat cut of your choice or just DM us on Instagram (@foundhope.store). You can send us an email at billy@foundhope.org to reserve any of these for you. We are available at your convenience and happy to make your Easter extra special! 🥩🐣
