W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
It’s competition time!! Having being boosted by our
recent success at the taste Cheshire finals in Chester
racecourse and being crowned Cheshire’s best flavoured
sausage!
We are now making preparations to compete in the North
Wales competitions and the NEC Foodex competitions in
Birmingham. They are always fiercely contested events,
coming up against the best products in the business and
looking at traditional skills but also modern innovative
products.
SPRING LAMB KEBABS
There are categories for young butchers which our
apprentice Mike will be competing in as well. In other
news our Deli is under new management! Waley will be
taking over from myself pushing our cooked offerings to
new heights allowing me to concentrate on other aspects
of the business. Spring is also a fantastic time for our
vegetable offerings, with our fruit and vegetable display
springing to life with colour and vibrancy, jersey royals
and local asparagus… need I say more? •
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HOW TO COOK THE PERFECT ROAST LAMB METHOD
Ask the butcher to joint the bones for you. All you need is
quality salt, pepper, crushed garlic and sprigs of rosemary
and thyme. Using a little bit of quality oil on your hands,
massage all the ingredients together.
Preheat the oven to 200 o C, make sure it’s at a temperature
when it goes in. As soon as it’s in, lower the dial to 150 o C -
the temperature will render the fat and slowly come down
to a slow cook. Cook at 150 o C for between 45 minutes
and 1 hour and ¼ - depending on how crispy you like it.
Just chop through the bones and enjoy. This is so simple
and the first thing I always do when I get my hands on the
new season Spring Welsh Lamb.
30 wirrallife.com
INGREDIENTS
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Diced shoulder of lamb
3 garlic cloves
Quality Rapeseed oil
Tbsp. oregano
Tsp Smoked paprika
Start by making the marinade.
In a pestle an d mortar bash up
the garlic with a little oil.
Add the smoked paprika and
Garam Masala and give a good
grind.
Add coriander stalks finely
diced, fennel seeds, oregano and
mix well.
Then add all this to the diced
meat along with the yoghurt,
a glug of oil and a good pinch
of salt and pepper and massage
in well.
Leave for a couple of hours at
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Tsp Fennel seeds
Tsp Garam Masala
3 tbsp natural yoghurt
Coriander
Pitta bread
least or overnight.
Using a skewer load up with the
marinated meat.
The best way to cook this would
be over coals on the BBQ. But
you could also put them in the
oven for about 15 minutes or
under the grill.
If you want a bit of a kick, add
a bit of chilli but try not to
overpower the flavour of the
fantastic lamb.
Serve in a patter bread with the
fresh coriander leaves.