PROMOTION
Love Lambs’ lesser known cuts this spring with Etherington’s Farm Shop
menu. Although especially delicious at this time of year, prime cuts such as leg, fi llet and chops can carry a heſt y price tag.
W
T e butchers at Etherington’s Farm Shop in Cornwall are encouraging customers to try lesser known cuts this Spring. Although many of our grandparents will be au fait with lamb breast, chump and scrag end, modern food trends have disregarded these, but Etherington’s are aiming to put them back on the map with their new ‘Love Lamb Meat Box’.
T e box, which can be brought online
from mid-March will feature some deliciously-diff erent cuts; including lamb shoulder, chump, breast and even the unfortunately named, scrag end.
Lamb shoulder, is actually taken from
the bottom half of the lamb and is a great alternative to leg. Boned and rolled it makes an easy-to-carve joint and is best enjoyed studded or stuff ed with punchy piquant fl avours, such as garlic, capers or anchovies, which cut through the richness of the meat.
Scrag end and middle neck are two adjoining
cuts taken from the top of the lamb just below the head - where the meat is a little sparser - but no less tasty. Filleted, these cuts make great stewing meats, but if bought on the bone and cooked in plenty of liquid, patient cooks will be rewarded with melt-in-the-mouth meat and rich, silky sauces.
fattier cut, if cooked slowly you’ll be leſt with a juicy joint and crispy skin. Stuff with herbs and breadcrumbs, as these will absorb the fat and roast sitting the meat on top of sliced potatoes to get the most out of the cooking juices too.
Lamb chump is taken from the point in
which the leg meets the loin so it is equivalent in texture and tenderness to a rump of beef. Leave in one piece for a mini roasting joint, or ask your butcher for chump chops (these would turn to leg steaks if sliced further down the leg), which are lean and very generous, great for pan-frying or barbecuing.
Lamb breast is taken from the underbelly
of the animal and deserves all the recognition that pork belly now has. Although a slightly
These delicious cuts will feature in Etherington’s new ‘Love Lamb’ online meat box (available from mid-March), which have been launched in an aim to get everyone eating better meat. To buy and fi nd out more visit
www.etheringtons-meats.co.uk and use code FOODLOVER to get £10.00 off your fi rst order.
Etherington’s Farm Shop, Wheal Rose, Scorrier, Redruth, Cornwall TR16 5DF 01209 899 203
ith Mother’s Day and Easter Sunday on the horizon, sweet-tasting spring lamb should be on everybody’s
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
