Boundary Farm lamb back at O&T

Boundary Farm Lamb Back At Oxtail and Trotter

Hugh and I are really excited to announce that we have our own lamb back in the shop this week.

For the last couple of months we have been having lamb from Harry James in Staffordshire, but this year's spring lambs are now ready from our flock.

Our lambs are all grass reared and are bred from our Charolais ram which will give the meat that extra sweetness and beautiful flavour. This week we will have some hogget and spring lamb on sale so just ask in the shop if you have a preference.

Hogget is the name given to lamb born last year, they generally have a more intense flavour and have joints a little larger than spring lamb.

To help wet your appetite here is a great recipe idea for a leg of lamb:

Moroccan-Style BBQ Leg of Lamb

Serves 6 – 8
Ingredients
50g butter, melted
3 tbsp olive oil
2 tsp each ground cumin, coriander and paprika
1 tbsp thyme leaves
3 garlic cloves, crushed
zest and juice 1 lemon
1 tsp harissa
2kg leg of lamb, butterflied

The Sauce
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

Method
Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat.

Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.

Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 minutes to brown the other side.

Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 minutes, turning occasionally. This timing will give you pink meat.
Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 minutes.

For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

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