Dining Menu and Recipe
Matfen estate clover-fed, organically- reared lamb- served three ways.
- Lamb Suet Pudding:
- 250g Lamb neck end
- 1 onion
- 1 garlic clove
- 2 celery sticks
- Pinch fresh rosemary
- 250g self-raising flour
- 100g lamb suet (or original if you don't have any)
- Confit Lamb Breast:
- 1kg lamb breast (skinless and boneless)
- 12 dried apricots
- Spring of thyme
- Duck fat
- Lamb Loin:
- Four individual lamb fillets OR
- 300g piece of lamb loin
- 1 litre good quality lamb stock
- 200ml of either red wine or port.
FOR SUET PASTRY,
mix together flour, suet, rosemary and season. Stir in enough milk to make a firm not sticky dough. Line four tart cases with a piece of Clingfilm each. Divide the pastry into four equal pieces, roll out and line the tar cases.
dice the lamb, chop onion and celery then crush garlic. Mix this all together with the rosemary and season. Divide mixture equally between the four moulds and then fold the excess pastry over the top to form a seal. Steam for 40 minutes or until cooked.FOR
lay the lamb on a table with what would be the skin side down and season. Place the apricots and thyme down the centre of the lamb. Pick up leading edge of lamb folding it over apricots and tucking it underneath. Roll lamb away from you tightly to form large sausage roll shape. Tie together with butcher's string to hold the lamb completely. Cook in the oven at 125-135C for at least an hour. Remove from the oven and allow to cool whilst still in duck fat. This can be done well in advance and easily re-heated in a low oven. Slice into four equal pieces ready for serving.
FOR THE LAMB LOIN,
remove all the fat and sinew with a sharp knife. Lightly oil the lamb and season. Place in a hot pan and allow to seal on all sides. Cook for 2-3 minutes or a little longer if you prefer medium to well done. Allow the meat to rest for a few minutes before carving into four equal slices.
FOR THE LAMB SAUCE,
place in a thick bottomed pan, bring to the boil and reduce by two-thirds.