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Healthy and wholesome
Our grass fed Yorkshire reared diced spring lamb adds a wonderful depth to any dish, whether added to a sizzling Rogan Josh or mixed with root vegetables in a cosy lamb stew. Cooked slowly at a low temperature, these quality lamb chunks turn into flaky forkfuls of flavour. Available in1kg Packs.
Nutritional Information
| Per 100gm | |
| Energy (kj) | 778 |
| Energy (kcal) | 187 |
| Fat | 12.3g |
| Fat (of which saturates) | 5.4g |
| Carbohydrate | 0 |
| Carbohydrate (of which sugars) | 0 |
| Fibre | 0 |
| Protein | 19.0g |
| Salt (mg) | 0.15g |
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Please see our other range of lamb available to buy online.
Chef's Recipe
Citrus Lamb Stew with Saffron and Figs
Ingredients
- 675g/1½lb lean boneless lamb or mutton leg or shoulder, cut into 5cm/2inch cubes
- Pinch saffron threads
- 120ml/8tbsp warm water
- Salt and freshly milled black pepper
- 15ml/1tbsp garlic salt
- 30ml/3tbsp ground ginger
- 2.5ml/½tsp cayenne pepper
- 30ml/2tbsp sunflower oil
- 2 onions, peeled and sliced
- 1 large lemon, cut into 8 small wedges and deseeded
- 1 x 227g can chopped tomatoes
- 75g/3oz ready to eat figs, cut in half
- 600ml/1pint good, hot lamb stock
- 75g/3oz ready to eat figs, cut in half
-
For the polenta and thyme dumplings
- :175g/6oz fine polenta or cornmeal
- 175g/6oz self-raising flour
- 2.5ml/½tsp salt
- 100g/4oz butter, cubed
- 60ml/4tbsp fresh thyme leaves
- 45-60ml/3-4tbsp cold water
Method
- Preheat the oven to Gas mark 3, 170°C, 325°F.
- Prepare the saffron; in a small bowl pour the warm water onto the saffron strands and leave to infuse for 5-10 minutes.
- Meanwhile, place the lamb into a large bowl and season well with the salt and pepper and spice ingredients.
- Heat the half the oil in a large pan and brown the lamb cubes in batches then transfer to a large ovenproof casserole dish.
- Heat the remaining oil in the same pan and cook the onions for 3-4 minutes until soft and add to the large 1.7/3pt casserole dish with the remaining ingredients and the saffron liquid. Bring to the boil, reduce the heat, cover and cook in a preheated oven for 1½-2 hours. Remove the lid and continue to cook uncovered for a further 30 minutes.
- To prepare the dumplings; place the polenta, flour, salt and butter in a large bowl. Rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings.
- 20 minutes before the end of the cooking time remove the stew from the oven, add the dumplings, return to the oven uncovered and continue to cook.
- Serve immediately with seasonal vegetables.
