Easter lamb is a great tradition, with lamb signifying spring, fed on the lush green pastures of the South Downs. Our lambs are all sourced from Midhurst and as we are buying whole lambs, I would encourage you to consider all the different joints, not just a leg of lamb.
We will of course have lots of leg of lamb. It’s tender, full-flavored, and simple to prepare and roast, making it the perfect Easter Feast. However, for the foodies out there, I would always give serious thought to a shoulder of lamb, marinated and slow-cooked until melt in the mouth tender, but rich, satisfying, and with a flavour that can stand alongside punchy marinades and sauces.
If you are looking for a spectacular party piece, then it’s worth considering a crown of lamb, made with two french-trimmed racks into a circle, the middle of which can then be stuffed with veg or goodies of your choice. We have a great recipe from the team at Big Green Egg, although you could also use a conventional oven.
We will also be making lamb koftas, kebabs and our lovely merguez sausages next week, so that you can indulge in this wonderful seasonal meat. If you are after a roasting joint, I would recommend letting us know which joint you would like and how many people you are hoping to feed, and we can then have it all ready for you to pick up before the Easter Weekend.
Crown of Lamb Recipe
- 4 carrots
- 4 shallots
- 4 parsnips
- 1 small cauliflower
- 4 cloves of garlic
- Rapeseed oil
- 1 crown rack of lamb (usually 2 French-trimmed best ends, tied into a crown )
- 150ml vegetable stock
- 3 courgettes
- 3 small leeks
- 250g butter
- A large bunch of rosemary
- Salt and pepper
- 20ml honey
- Pre-heat your oven or load and light your EGG and set it to cook indirectly at 200°C, with the ConvEGGtor legs up and a Stainless Steel Grid on top.
- Prepare all your vegetables by peeling and cutting them into even sizes.
- Place all the vegetables except the courgettes and leeks into a large Cast Iron Skillet, season and drizzle with rapeseed oil. Place into the oven or your Egg for 20 minutes.
Wrap each of the trimmed bones of your rack with foil to protect them from burning.
Remove the skillet from the EGG. Place the crown lamb rack on top of the vegetables, and add the rosemary, courgettes and leeks into the middle. Pour the vegetable stock into the centre. Season well and return to the EGG.
Cook until the lamb reaches 48°C (around 30 minutes). Remove, drizzle with honey, then return to the EGG. Once the lamb reaches 58°C (about another 10-15 minutes) remove and allow to rest.
Once rested, carve and serve.