IN SEASON
SLOW COOKED SHOULDER OF LAMB WITH ROSEMARY SCENTED SHALLOTS
Ask your butcher to take out the bone of the shoulder but give it to you to use in the pan when roasting the shoulder to help make the gravy.
SERVES 6
1 boneless shoulder of lamb 1 head of garlic Half a bunch of rosemary 2 peeled carrots 50ml olive oil Salt and pepper 400g whole round peeled shallots 20g tomato purée Pinch of flour 1 litre of chicken stock
1 Go over the joint and remove any large fat deposits or unsightly skin.
2 Stab the joint several times over with the tip of a small sharp knife and insert half a clove of garlic per incision. Also stick in a little sprig of rosemary per incision to enhance the flavour.
3 Place the shoulder on the lamb bones with the 2 carrots cut just in half, drizzle over the olive oil and season with sea salt and pepper.
4 Place in the oven at 160C / Gas 3 for 4-5 hours, covering with a sheet of foil for the first 3 hours. With one hour to go, throw in the peeled shallots and remove the foil.
5 When the lamb is cooked and the shallots are also cooked, remove everything from the tray and allow to rest somewhere warm.
6 Add the tomato purée and flour to the cooking tray and place back on the stove to cook slightly. Then add the stock and bring to the boil.
7 Strain through a very fine sieve into a clean pan and bring back to the boil, season if required.
8 Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in to a sauce boat. Serve with green vegetables and some potatoes.
www.UKshallot.com
In with the new... Butchers are the best placed people to see
trends in how our meat eating habits are changing over time. At Jon Torner’s, they’re seeing some cuts falling out of favour, while others are gaining in popularity. We asked Jon to explain what's happening... “People’s eating and social habits
have changed dramatically over the years. As our lives get busier, the line between work and personal time is becoming more blurred, which has had an effect on how we cook and eat. When we had time in the kitchen we were
buying large traditional roasting joints, such as topside and silverside, legs of pork and lamb or smaller cuts of steak and chicken breast to stuff or breadcrumb ourselves. Spending our spare time creating meals from scratch is something of a luxury these days! Our butchers have seen a significant
shiſt in the type of meat people are now requesting, the so-called ‘cheaper cuts’ have seen a resurgence (‘so-called’ because with most things, as they gain popularity the price rises, but they still remain lower in price compared to the more traditional roasting cuts). Leg joints have been swapped for shoulders and brisket of beef is hugely popular; people are choosing cuts suited for long, slow cooking, or the complete opposite of convenience added-value cuts, such as marinated steaks, chicken breast parcels, stuffed loins, etc. Te reason for this change? It frees up our
precious time. Joints and stewing cuts can be placed in the slow cooker whilst we fill our busy days and we can still come home to a wholesome cooked meal, and butcher- prepared individual cuts can be put straight in the oven with minimal preparation and served up with some easy sides. Butchers are experts in meat and how to
prepare it, but they continually have to fight off competition from the big supermarkets, so we try at little bit harder to encourage you to visit the counter. And that means producing interesting and varied cuts of meat which are easy and convenient for you to cook – we can cut, stuff, marinade and offer advice on just about anything! People are also being much more experimental and diverse with
www.wellhungmeat.com 10 | THE WEST COUNTRY FOODLOVER In a nutshell OUT: Traditional roasting joints –
topside, leg of pork, legs of lamb, whole chickens
IN: Brisket of beef, shoulder of lamb, shoulder of pork, belly pork, mari- nated steaks, chicken parcels, stuffed loin of pork
cooking, because information and recipes are so easily sourced, there is actually an increase in sales of old-fashioned cuts like oxtail, offal and neck fillet, and because your local butcher will have a much closer relationship with his/her meat supplier we can source exactly what you want in any quantity – something your local supermarket cannot. As well as time, value for money is another
important factor in how customers make choices. At Jon Torner’s we have noticed a revival in bulk buying. You’ll oſten get much better value for buying in larger volumes; we offer huge savings on the counter price with our large roasting joints and bulk buy saver packs, giving you more for your money and a well- stocked freezer.”
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