Lamb
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If Scotland has the best beef, then the best lamb surely has to be found in the Lake District. Even so, most lamb in Britain is extremely good, since it has the advantage of living happily in its natural habitat – in other words, a large percentage being completely free-range. It therefore has a natural seasonal cycle, which is at its peak in June, July and August (in fact it progresses from West Country lamb which is available in April to Scottish lamb which reaches the shops in August).
New Zealand lamb starts to arrive in December. There is nothing to beat fresh lamb in June after it has had all the benefit of grazing on the lush green spring grass. And what a happy coincidence that all the young spring vegetables are in season too: tiny melt-in-the-mouth peas, baby carrots tossed in herb butter and fresh Jersey potatoes.
Leg of lamb: This is one of the commonest, most popular cuts for roasting. It will serve a large family and is excellent for simple roasting at a high temperature. When you cook meat on the bone, the bone inside provides an excellent conductor of heat – this means that the meat will be cooked more evenly with less loss of juices. I always prefer to cook meat on the bone as it definitely has more flavour and I think the meat cooked nearest the bone is the best part. However, the bones can be removed and the joint rolled neatly, making it much easier to carve, so it’s just a matter of personal taste in the end.
Lamb – shoulder: Shoulder of lamb is one of the commonest, most popular cuts for roasting. It is more economical than leg and has sweeter meat because it is interlaced with layers of fat which melt and keep it moist during the cooking. Some people are averse to shoulder because they think it is hard to carve, though I feel a really sharp knife solves most problems. I always prefer to cook meat on the bone as it definitely has more flavour and I think the meat cooked nearest the bone is the best part. However, the bones can be removed and the joint rolled neatly, making it much easier to carve, so it’s just a matter of personal taste in the end.
Middle neck or scrag end of neck of lamb: For stewing, middle neck or scrag end of neck are generally used because the bones impart delicious juices to the liquid. Best end neck chops are ideal for braised dishes like Lancashire hotpot (in Scotland these are called single loin chops and in the Midland simply cutlets). Fillets from the neck were not a traditional British butcher’s cut but recently some supermarkets and enterprising independents have started to prepare de-boned versions of this delicious meat.
Lamb loin chops: Everyone who loves meat loves lamp chops. They’re quick, easy, but never fail to please. They can be grilled or oven roasted. To make life easy, roast some vegetables along with them and you have a complete supper in no time at all.
Serves 3-4 (makes 16)Lamb Koftas in Chilli Pepper Sauce
Meatballs to you! Koftas are a brilliant way of using minced lamb, spiced up with other ingredients. The joy of this particular recipe is that you cook them in the oven without browning - which saves a lot of time and hassle.
Serves 2 (double for 4 or treble for 6)Lamb Ossobuco with an ‘almost’ Risotto Milanese
Delia used lamb fillet instead of the more usual veal here and - guess what! - it was totally gorgeous and full of real Italian flavours, thanks to a jar of ready-made sauce. Even the risotto was easy - no stirring!
Serves 2Braised Liver and Onions in Marsala
On the way home for supper Delia grabbed some liver, ready-made gravy and fresh peas and, with the addition of Marsala, made a meal in minutes that is fit for a king!
Serves 2-3Greek Lamb with Gigantes Beans
Lamb, slow-cooked with thyme, tomatoes, cinnamon and gigantes beans - this really does taste of Greek holidays! The beans add an authentic touch and cut down the cooking time dramatically. Serve with rice or new potatoes.
Serves 4Shoulder of Lamb stuffed with Rice and Olives
If you're watching the pennies, shoulder of lamb is much more inexpensive than a leg joint or other cuts. Turn it into something really special with this flavoursome stuffing of rice, olives, onions and herbs.
