Easter Roast Lamb

Lamb is synonymous with an Easter Sunday Lunch, it's tradition, it's versatile, it's full of flavour & is a juicy tender meat. A real Easter Treat!

LAMB - SOMETHING SPECIAL!! 

What makes Irish Lamb so special? Well, the animals are free to roam in the hilly countryside, eating & grazing on heather, clover and of course the good green grass! This means the meat is so moist and full of flavour!  

The herbs and heathers on Wicklow's natural landscape add to the unique flavour that Wicklow lamb is renowned for! It's a product of it's Environment, This assures quality products and results in sweet tasting, tender meat. 

The colour and flavour of the flesh will vary depending on where the sheep were raised. Look for pale-pink flesh in a very young lamb, to a light- or dark-red colour in an older animal.  Lamb is seasonal and this is reflected in the price.

To bring out the best in Lamb 

always choose the cut that best suits the cooking style.

This will ensure mouthwatering, tender juicy lamb every time.

SOME OF THE CUTS:

LEG LAMB - can be cut in two- fillet or leg shank.  Great roasted whole or boned and like a shoulder, Lamb Leg can also be slow roasted for hours until it becomes really tender and the meat falls apart.

LAMB SHOULDER - This part of the animal works hard, so it’s full of muscle. This means it takes longer to become tender, but is a great choice for stewing or for a slow roast.

RACK OF LAMB - lean meat that cooks quickly.

LOIN OF LAMB - a boned loin of lamb- ideal for stuffing, 

a little more fat than leg but not as much as shoulder.

LAMB SHANKS - This is a really cheap cut, usually taken from one of the hind legs. It is perfect for stews and slow cooking.

TRY USING FRESH HERBS WHEN COOKING LAMB

Rosemary or Mint - perfect partners for lamb! 

LEG of LAMB   

is complemented by so many ingredients:

Studding

Make little scores in the surface of the Lamb

and stuff with Garlic & Rosemary.

Use a Marinade

Place Lamb with your choice of marinade in a food bag & refrigerate for a couple of hours.

Glazing

Brush the Lamb near the end of cooking

with Red Currant Jelly for a sticky outer layer.

OR Try using a TRIVET OF VEG to roast a LEG of LAMB on:

Place the leg of lamb on a bed of rosemary sprigs and halved bulbs of garlic.

TIPS FOR CARVING

Leg of Lamb

Hold the joint at the end of the bone using some kitchen paper for a firmer grip.   

Carve the meat away from the bone.

Boneless Joint

Hold the joint in place with a carving fork and carve the meat across the grain.

MEAT cooked ON THE BONE enhances and adds depth of flavour. A Roast is very versatile- any leftovers you can have cold next day, use for lunches, add to curry, broth etc

COUNTRY ROAST LAMB RECIPE:

Ingredients:

1 leg of lamb, trimmed.

1 onion, roughly chopped.

125ml (1/4 pt) water.

Topping

2 large cloves of garlic, peeled.

2 dessertspoons root ginger, chopped.

Grated rind of a small lemon.

2 tablespoons fresh parsley, chopped.

2 tablespoons fresh mint, chopped.

1 tablespoon fresh rosemary, chopped.

1-2 tablespoon olive oil.

Preparation:

Preset oven Gas Mark 4, 180°C (350°F).

Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food

processor. Switch on for a minute or two until everything is finely chopped.

Switch on again and add the oil slowly until you have a bright green mixture.

Set the mixture aside.

To Cook:

Place the joint in a roasting pan with the onion and water, cook, allowing 20-25

minutes per ½ kg (1 lb). Thirty minutes before the end of cooking time remove

from the oven, spread the herby mixture over the joint. Return to the oven and

finish cooking. Keep an eye on the water level. Top it up if necessary. When the

lamb is cooked remove from the pan and keep warm. Discard the onion and

remove excess fat. Add a dash of wine to the pan juices. Boil up and reduce to

a nice syrup. This will take 2-3 minutes. Season and serve with the sliced lamb

along with some spring vegetables and boiled potatoes!

Recipe for Rack of Lamb: click here

www.cullensbutchers.com


Cullens Quality Butchers
The Mall, Main Street, Wicklow Town. Tel: 0404-69719