Lamb
Neat little discovery on my way to Bedford a couple of days ago: a nice farm butchers, Browns of Stagsden. It’s hidden within the village of Stagsden, off the A428.
I bought a a leg of lamb and 6 sausages. The lamb is from a farm in Turvey (you can see it on the map above). Sausages were great, although I managed to overcook them in my crappy grill.
It’s “spring lamb” (ie. from sheep born in Autumn), which according to The Book is generally to be avoided in April, but should be OK now (end of May). I prepared it according to Hugh’s recipe: 12-15 deep cuts are made into the lamb, and into each one is inserted a piece of anchovy, a slice of garlic and a tuft of rosemary. For this 5.5lb piece of meat, I first sizzled it for 30 mins at a very high temperature, then turned down the temperature and cooked for another 1hr - 1hr 20 mins so it’s pink in the middle.
This was the result - first picture after the sizzle, second picture was me enjoying the lamb with a glass of decent red wine.
The meat was fabulous. We had a lot left over, but that’ll make a nice shepherd’s pie tomorrow evening. I’ll have to try some of their home reared beef next.