Lamb Roast for Easter

LAMB

What makes Wicklow Lamb so special? 

Well, the animals are free to roam in the hilly countryside, eating heather, clover and of course the good green grass! This means the meat is so moist and full of flavour! 

The herbs and heathers onWicklow’s natural landscape. 

Add to the unique flavour that Wicklow lamb is renowned for!

Farming sheep in Wicklow is an age old tradition, with farming methods passed on through the generations. Wicklow Spring Lamb is synonymous with Tradition, quality and taste.

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.

LEG LAMB - can be cut in two- fillet or leg shank.  Great roasted whole or boned and cooked on the BBQ. 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.

BREAST OF LAMB - A forgotten cut, but very popular in Ireland for making traditional Irish Stew. It is a fatty piece of meat and can be roasted or stewed.

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.

LAMB is complemented by so many ingredients:

Studding

Make little scores / incisions in the surface of the Lamb and stuff with slivers of Garlic & Rosemary.

Or Anchovy or Dried Apricots.

Use a Marinade

Marinades work wonders on lamb, helping enhance its flavour and making it meltingly tender. 

Place Lamb with Natural Yoghurt, some Ground Cumin & Coriander 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.

LAMB: Serve with Mint Sauce or Greek-style yoghurt with chopped mint.   

TRIVET OF VEG TO ROAST LAMB On:

Try placing lamb on a bed of rosemary sprigs and halved bulbs of garlic.