Скачать или смотреть Slow Roast Soay Lamb

One of the main reasons for keeping our Soay sheep is the incredible meat they produce. They turn our rough grazing into amazing quality and delicious, healthy food for our family. Unlike other lamb, this heritage breed browses instead of grazes, meaning they can eat just about anything and thrive. And the taste really is unlike other lamb - leaner and more gamey, this is by far and away the best lamb we've ever tasted. You can buy our lamb from our online farm shop, if you want to try it yourself:
https://garturstitchfarmshop.com/coll...
Slow Roasted Soay Lamb:
Ingredients:

2kg rolled shoulder or leg of lamb (boneless - both have great flavour, being hard working muscles - I have used leg here, but shoulder would work as well)

3 preserved lemons

4 cloves of garlic

1 tablespoon of thyme (either fresh or dried)

salt

Method:

Pre-heat the oven to 180c

Unroll the lamb, saving any butchers twine or mesh to re-roll your lamb.

Slice the lemons into 1cm thick slices and distribute throughout teh opened cut of meat

Roughly chop the garlic and spread throughout the inside of the cut as well

Sprinkle the thyme and salt

Re-roll the cut and secure with your retained twine or mesh.

In an oven-safe pan or lidded roasting tin, add a small amount of oil to the bottom and heat. Sear the outside of the roast.

Cover and bake for 2.5-3 hours or until the meat is falling apart when pulled with a fork.

To serve - gently pull apart the meat and drizzle some of the cooking juices over it to serve.


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