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.