Lunch near Stratford on Avon

It's always good to catch up with previous clients. Especially when they're so nice, and cooking in their home feels so relaxing. This time it was a lunch party for a select group of friends, and as luck would have it, it was a warm and sunny day.

Just in season at that point (2 weeks ago) I found some asparagus just outside Pershore and re-created the grilled asparagus and parmesan dish which I used to do a couple of years back.

Slow cooked shoulder of lamb with tabbouleh and grilled vegetables

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.

What was the verdict?

Thank you so much for cooking such a wonderful lunch yesterday. It was seasonal, fresh & absolutely delicious & was very much appreciated by our guests. After our holiday in France we will fix our entertainments for the rest of the year.

Related posts:

Slow cooked shoulder of lamb delivery

Whole roast lamb

Saddle of lamb with pearl barley risotto and artichokes

Rack of lamb with aubergine and potato gratin, roasted courgettes and a tomato and basil sauce

Lamb and apricot casserole
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1001 Kitchen tips #17 - Make your own lamb mince

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Delivery sunday lunch

6 hour pot roast shoulder of lamb

Shoulder of lamb, like shin beef really is one of the most tastiest cuts - if cooked long enough. After cooking in red wine, carrots (no onions for this one as one guest had an onion allergy), rosemary from the garden for 6 hours it was soft and delicious. [Edit] The photo above is from a lunch I cooked and served a couple of weeks later. The one below was a delivery sunday lunch

Signed and sealed 8:30 on Saturday morning. As we were cooking for them later at Rectory Park I was able to finish the sauce (thickening, adding mint and capers) there in between serving the main course and dessert and later left everything in their fridge for them to heat the next day.

The butcher at Home Farm had left me the bones after boning the shoulders which I added the pan - to maximise the flavour. Another party which we delivered on the way to Rectory Park were having racks of lamb, and the chine bone from the racks made a great buffer down the side of the lamb shoulders (see above) to stop them sticking to the side of the tin while they cooked.

Shown above chilled and sliced for a frozen meal

Sunday lunch menu

Related Posts

Other sunday lunch posts
Whole roast lamb

Sunday roast in the Cotswolds

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