When I cooked the whole lamb in February I really liked the way it went so well with the salads - a much lighter alternative to a traditional Sunday roast with roast potatoes etc.
The slow cooked shoulder of lamb has quickly become popular after I put it on our summer bistro and Sunday lunch menu - I cooked it again that week for 30 people for a Sunday lunch buffet. Being cooked for 6 hours means it is really soft and tender, and because it is sourced directly from the farm you know it's produced by farmers that really care about their animals - and this shows in the texture and flavour of the meat - you can't beat it.
This version was served with tabbouleh (hiding underneath the lamb) and grilled & roast vegetables - aubergine (which is a classic with lamb), courgettes, peppers, a spoon of pesto on top and a wedge of roasted butternut squash on top of that.
Summer pudding
An english classic which is a must as soon as the warmer weather comes along.
1 comment
The slow cooked shoulder of lamb looks wonderful.
Also, I could just eat the summer pudding now!
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