Lamb

Shoulder of lamb is often chosen by butchers as their favourite joint of lamb as it is considered to be more sweet tasting than leg.

I find my female friends and relatives like it least because it can be felt to be fatty, however this can be dealt with by ensuring that you place the joint on a rack not just putting it on the base of your oven dish. I like to cut little nicks in it all over with the end of a sharp knife and insert tips of rosemary and slivers of garlic, cover it with foil and roast at 180°C for 1½ hours - 2½ hours depending on how well you like it.

I personally don't care for lamb gravy and often substitute cheese sauce combining the meat with a vegetable that lends itself to it such as broccoli, cauliflower and/or carrots. However my latest discovery was during a meal our to raise funds for a local charity when I was served salsa verde with a fish dish. I enjoyed it so much that I looked up the recipe and found it was also recommended for lamb - tried it and loved it. There are slight variations on it some have bread and olives and some don't but all have anchovy fillets, which go surprisingly well with lamb I thought, plus parsley, basil and capers. I made a batch and froze what I didn't use for use with either lamb again or fish. It can also be stored in the fridge for several days.

Selection Boxes

Yorkshire Beef

Yorkshire Lamb

Yorkshire Pork

British Chicken

British Veal

Offal