Salt Marsh Lamb
This is not the prettiest thing I have shown you, but it is one of the tastiest. Slow-cooked overnight, I placed the vegetables as the bottom of the pot and the lamb at the top, and finished wit some sprigs of fresh rosemary.
Salt marsh lamb (l'agneau pré-salé) is in season from around July to November. It's special because the pasture where these sheep graze is covered by the tide twice a day; it doesn't make the meat taste salty, but the grasses and samphire on which they graze makes for a sweet, light and fragrant meat. There is noticeably less fat to this meat or remaining in the jus!
This lamb came from a farm on the Lune Estuary which is a short cycle ride from here.
Next time I will get a Lamb Henry (? I hear you say) and see if I can make a more attractive presentation!
Salt Marsh Lamb
This is not the prettiest thing I have shown you, but it is one of the tastiest. Slow-cooked overnight, I placed the vegetables as the bottom of the pot and the lamb at the top, and finished wit some sprigs of fresh rosemary.
Salt marsh lamb (l'agneau pré-salé) is in season from around July to November. It's special because the pasture where these sheep graze is covered by the tide twice a day; it doesn't make the meat taste salty, but the grasses and samphire on which they graze makes for a sweet, light and fragrant meat. There is noticeably less fat to this meat or remaining in the jus!
This lamb came from a farm on the Lune Estuary which is a short cycle ride from here.
Next time I will get a Lamb Henry (? I hear you say) and see if I can make a more attractive presentation!