We are looking forward to introducing you to Fareham-based producer, Cut to the Smoke who will be joining us at our Farm Shop Party next weekend. We will be cooking our pulled pork on the Big Green Egg using Cut to the Smoke rubs, so you can taste it over lunch, or come and chat to Nigel Webster, founder of Cut to the Smoke. Alternatively, you can try this recipe of his for Cape Malay lamb bunny chow with roasted veggies
Oven temp 160°c / gas 3.
- Full-fat yogurt 500g
- Cut to the Smoke Cape Malay seasoning 90g
- Leg of lamb 1
- Salt and pepper to season
- Crusty rolls 4, hollowed out
- In a bowl, combine the yogurt and Cape Malay seasoning.
- Place the lamb in a large roasting tin and make a series of deep scores on the top side of the meat. Season with salt and pepper
- Cover the lamb with the yogurt mixture and leave to marinate in the fridge overnight.
- Preheat the oven to 160°C / gas 3. Cover the roasting tin with two layers of foil so no steam escapes.
- Place the lamb in the oven. After 40 minutes, reduce the temperature to 130°C / gas 1 and cook for a further 4 hours.
- Remove from the oven and drain off any excess oil.
- Shred the lamb with a sharp knife and fork, and combine with the roasting juices.
- Serve the Cape Malay lamb bunny chow inside hollowed crusty rolls with roasted Mediterranean vegetables.