All SOLD OUT. Thankyou to those lucky customers
Down from £8.50/kilo to £6/kilo.
What’s new at Waterloo Cottage Farm…..
For the next few days (or until stocks run out) we are offering Lamb (Hogget) Shoulder at a special reduced price.
Down from £8.50/kilo to £6/kilo.
A whole Lamb shoulder is approx 1.9kilo which will be approx £11.40.
Here at Waterloo Cottage, we think Lamb shoulder is an underrated cut so have suggested a recipe which is well worth a try.... Cooked longer than lamb with spices to offer meltingly soft, flavourful meat that you can pull off the bone easily - as well as a pool of rich juices. You can rub the spice paste on the inside of a boned lamb shoulder, then roll and tie it. Give it an initial 30 minutes at a high temperature (as below) then roast at 160°C/Gas Mark 3 for 2½ hours.
Serves 6
Ingredients
- · 1 shoulder of mature lamb or hogget, on the bone
- · For the spice paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ cinnamon stick, broken up
- Black peppercorns and Salt to taste
- Pinch of chilli powder (optional)
- 2 tsp sweet paprika
- 1 garlic clove, finely chopped
- A handful of rosemary sprigs, finely chopped
- ·
METHOD
How to make slow-roast spicy Hogget Shoulder
1. Crush to a coarse powder the spices; cumin, coriander, fennel seeds, cinnamon and peppercorns using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.
2. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. (Our butcher will do this for you if asked). Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.
3. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone.
4. You can add another glass of water halfway through, to keep the pan juices ticking along. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over.
5. Simple accompaniments are all you need: some of our delicious locally grown potatoes and seasonal green vegetables.
All Lamb is our own special Hogget, fresh, tender and tasty, so please feel free to reserve some if you wish.
We’ll look forward to seeing you again at Waterloo Cottage Farm….