Pre-heat your oven to 200 degrees C.
Slice the white onions and place in a large roasting dish, place the lamb leg on top and add the wine to the baking tray.
Roast for 20 mins @ 200 degrees C and after that time, add 500ml of your beef stock, turn the oven down to 180 degrees C and cook for 1hr 40 mins.
Recipes
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Slow Roast Lamb Shoulder with Vignole
Slice 2 and half onions and add to a large roasting dish along with 300ml of white wine.
Place your lamb shoulder on top and drizzle over some olive oil and season well with salt and pepper.
Pre-heat your oven to 200 degrees C and roast for 30 mins, after that time, turn the oven down to 140 degrees C and cook, low and slow for 3-4 hours.While your lamb is cooking, get a large saucepan on and add a good glug of olive oil or butter. -
Herb Crusted Rack of Lamb
Roughly chop the parsely, wild garlic and garlic clove.
Place in a food processor along with the zest of one lemon, olive oil and breadcrumbs and add a good pinch of seasoning.
Blitz until everything is incorporated, it should not be wet, but it it's too dry and not incorporated enough, add a bit more oil.
Place pan on a medium high heat and season your lamb racks well.Add a small amount of oil to the pan and sear the rack to get some good colour on them. -
Six Nations Burger with Homemade Potato Rolls
Make the leek chutney and potato rolls according to the recipes below.
Place a frying pan on a medium heat and add the 'nduja; cook down for 2-3 mins, just to cook the pork through, it will be an oily paste. Take out and leave to cool in a bowl. When cool, whisk in your jar of mayo.
Clean your pan and place back on the heat, in a dry pan, place your buns down to toast. -
Soy Braised Pork by Barry Horne
Pre heat the oven to 140 deg c.
In a hot pan sear the pork shoulder for one to two minutes either side to get some colour.
Place in a deep roasting tray and add the rest of the ingredients except the cornflour. Top it up with water to cover the pork.
Place into the oven for 1 ½ to 2 hours.
When the shoulder is soft remove it from the oven and place all the liquid into a pot and bring to the boil. Dilute the cornflour with a little water. When the pork stock is at boiling point add the cornflour and cook out for 1-2 mins. -
Buffalo Wings with Blue Cheese Dip by Barry Horne
Ask one of our butchers to split the wings into two pieces (the drum and the flat).
Place into a bowl and season well with salt and pepper and coat in the cornflour.
Heat the vegetable oil in a deep pan to 170 degrees C and cook the wings in two batches to not overcrowd the pan. Cook at this heat for 4-5 mins and then place all the wings on a wire rack.