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Slow Roast Lamb

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Slow Roast Lamb

Other recipes: Greek Lamb & Lamb Tagine

Lamb epitomises spring. The grass is starting to grow and become more nutritious and the nutrients are concentrated in grazing animals. Lamb is absolutely at its best. True Food stocks many cuts of lamb – why not experiment with a different cut from your usual? Lots of choice – mince, shoulder, chops, leg steaks, medallions, liver and more.

Those people who have food sensitivities often find that they can tolerate lamb. On an exclusion diet, it is one of the first foods to try as very few people have a problem with lamb. The nutritional profile is really good. Of the macronutrients, lamb is rich in protein and fat. DO eat the fat – it is not only delicious but it contains the fat-soluble vitamins A, D3 and K2 (but lamb’s liver has the best quantity of these vitamins!). The meat also contains good amounts of the minerals –  zinc (for skin integrity and correct function of the reproductive system), selenium (for the immune system and helps in protection against cancer) and iron – for many functions in the body, including transporting oxygen around. It is noteworthy that lamb contains an appreciable amount of conjugated linoleic acid – a type of Omega 6. Whilst we are being advised to generally cut back our intake of Omega 6 for the correct balance with Omega 3, this one is quite different:

An extract from World’s Healthiest Foods website “An ever-increasing number of studies show increased intake of CLA to be associated with improved immune and inflammatory function, improved bone mass, improved blood sugar regulation, reduced body fat and better maintenance of lean body mass.” You will be delighted to know that grass-fed organic lamb has almost double the amount of CLA to conventionally reared lamb. The Rhug Estate lamb that True Food keep in stock, fit these criteria exactly! 




One of my favourite ways to cook lamb joints – and this can be shoulder or leg – is to slow cook the Jamie Oliver way. Put the meat into a roasting tin on top of a rosemary sprig or a teaspoon dried rosemary. Make a few small cuts with a pointed sharp knife and tuck in some slivers of garlic. If the meat is lean, slosh on some olive oil. Grind some salt and pepper over the top and add another sprig or teaspoonful of rosemary. Cover tightly with foil and put in a hot oven – as hot as your oven will go. Now turn the heat down to 150 degrees and leave well alone! This is the beauty of cooking lamb in this way. You are now free to do as you wish for about 3-4 hours depending on the size of the joint, but do not stress about the timing – I have left a whole shoulder in for over 5 hours and it was still perfect! You should find that the bone just slides out and the meat can be “cut” with a spoon.

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