"The first day of Spring was once the time for taking the young virgins into the fields, there in dalliance to set an example in fertility for Nature to follow. Now we just set the clock an hour ahead and change the oil in the crankcase"  E.B.WHITE

 

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A recipe for Spring

As the days brighten slightly, lighter meals come to mind. One of the most popular of these is that prince among roasts - the rack of lamb.

Trimmed to the bare essentials, it allows the golden gress-fed natural slim covering of fat to baste the succulent eye of meat.

They are quick to cook and very easy to serve. Garnish lightly with traditional fresh mint sauce, or perhaps a little recurrant jelly. Surely one of the great and most natural dishes of these islands.

Lamb is increasing in popularity - our lamb mine sales alone testify to that.

Cook the rack of lamb in a pre-heated oven 180°C (350°F Gas Mark 4/5) for 25-30 minutes per ½kg (1lb)

Serve with boiled potatoes, salad or peas with mint sauce.

If you would like something rather special, we could marinate your rack of lamb overnight.