A year-round meat not just for Spring…
We spoke to farmers Jo and Tim Budden from Higher Hacknell Farm about why lamb should be on our menus during this time of year.
“The West Country is famed for its lamb – the perfect combination of plentiful rain and some sunshine now and then, grows lush grass to naturally produce the best lamb there is. Lambing traditionally in March means that the ewe can milk off the first highly nutritious spring grass, without the need for any ‘concentrate’ feed and by Autumn there’s a late flush of grass perfect for ‘finishing’ the weaned lambs.
At Higher Hacknell Farm we aim to have lamb available all year round, though the subtlety of its flavour changes with the seasons. New season organic lamb begins around July when the first lambs are ready. The early lamb is paler in colour and particularly tender but mild in taste. The richer flavour develops as the lambs are ‘weaned’ from the ewe’s milk onto grass rich in clover in the autumn and then graze on root crops of stubble turnips and kale over the winter.
These later lambs are known as ‘hoggets’, and together with mutton is becoming increasingly popular with people wanting meat with great taste for fabulous home-cooked meals.
At this time of year, lamb is still beautifully tender but has plenty of taste, ideal for slow cooking casseroles and curries. I particularly like using ‘merguez’ spices such as coriander, cumin, paprika and a little chili to use as a dry rub on shoulder joints or with some diced lamb to serve with roasted vegetables.
Another favourite recipe which is so versatile and works perfectly for 2 people, using a neck fillet or with a whole leg or shoulder for a party, is lamb with puy lentils. Using all the cooking juices of the delicious lamb to add flavour, the lentils makes it a fantastic dish.”
Visit their website at; www.higherhacknell.co.uk