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Butterflied BBQ leg of new season lamb
Now is the time for tender, locally reared new-season lamb, and this BBQ trick from Sarah at Old Farm Dorn makes it even more worth the wait…
I've not always been a big BBQ fan, not the eating part (I love that bit), just the doing... All the preparation, to-ing and fro-ing form the garden with stuff and keeping a careful watch over the sausages and burgers - I have a perfectly good oven that cooks all this on its own without much supervision! Simon offered to do supper last week, I was a bit surprised at his enthusiasm but it involved an hour or so in the workshop making a grill for the top of our fire pit, lighting the fire and sitting in the garden keeping an eye on it with a beer or two and I have to admit, the food did taste good.
It's now new season lamb time and I found an easy BBQ butterfly lamb recipe on the Simply Beef and Lamb" website. You can use a boned-out leg or shoulder, whole or half depending on numbers.
- Half lamb leg or shoulder joint, de-boned
- 5 sprigs fresh rosemary
- 3 garlic cloves peeled and crushed
- 150ml white wine
- Place the flat joint in a dish and rub in rosemary, garlic and seasoning. Pour over wine, cover and leave to marinate in fridge for 1-2 hours or overnight.
- Remove from dish and thread metal skewers criss-crossing through meat to keep flat.
- Cook on a BBQ (cover if you have one) not too close to coals, turning frequently for about 30-40 mins.
- Leave to rest for at least 15 mins before serving and cut into thick slices or chunks...
Ingredients for the salsa
- 1 bunch fresh mint chopped
- bunch flat leaf parsley chopped
- 1 garlic clove crushed
- 1 tbs green peppercorns ground
- 1 tbs vinegar - apple cider or malt
- 25g brown sugar
- 2 tbs rape seed oil
- Mix together in a bowl or pestle and mortar if you have one
About Old Farm Dorn
We are third generation farmers on a small tenant farm, one mile north of Moreton-in-Marsh. Sustainability is something we really care about at Old Farm, and we believe that by following traditional farming methods we can help in the fight against climate change.
We took over the farm from my husband Simon's parents in 2002 and since then have installed a cutting room and farm shop so that we can offer people a chance to buy local and know exactly where their food is produced. Our abattoir is only 7 miles away and all our meat is packaged at the farm where we also make sausages, bacon and gammons.
Our sheep & Hereford cattle graze permanent pastureland that could not be used for growing crops. Well-managed grazing systems can sequester enough carbon to entirely compensate for the greenhouse gases these systems release. Our ‘Glamrock’ pigs (a cross between a Gloucestershire Old Spot, Tamworth, Hampshire and Duroc) are housed in straw yards and outside in tents. Hay and silage is made on the farm to feed stock over the winter, reducing transport costs and emissions. Straw from the arable crops is used for bedding and manure is put back onto the arable land to reduce the need for artificial fertilisers and we are currently trialling a ‘no-till’ approach to improve soil quality.
We use compostable trays for packing meat in the farm shop where possible and stock cleaning product re-fills, locally made beeswax food wraps and goat milk soap and shampoo bars.
Why not sign up for our newsletter to find out more about our products at www.oldfarmdorn.co.uk
PREPARED & MARINATED OLD FARM NEW SEASON LEG OR SHOULDER JOINT OF LAMB, WHOLE OR HALFLogin to print your vouchers
Friday 4th June – Thursday 1st July 2021. Just pay for the meat, Sarah will do the rest, and even provide the skewers! Pre-ordering essential by emailing firstname.lastname@example.org Boned leg of lamb £15.50/kg, Boned shoulder of lamb £12/kg.