The Larder Lowdown RSS



Roast Leg of Lamb with Autumn Veggies

With #LoveLambWeek upon us, not to mention the approaching autumn, we thought we'd treat you to one of our most simple and flavourful favourites this week. You can't beat a succulent leg of roast lamb with juice-cooked veggies on the table. It's the perfect way to round off a Sunday if you ask us! What You'll Need: 1 leg of lamb with the bone 2 tablespoons olive oil 1 tablespoons fresh rosemary (chopped) Cornish Sea Salt Company Roasting Salt assorted autumn veggies like potato, onion, parsnip and carrots probe thermometer, if you have one What to do: Preheat your oven to 200°c Prick the surface of your lamb leg with a sharp knife. Combine the olive oil, rosemary and roasting salt in...

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Summertime BBQ Pulled Pork

Summer calls for friends in the garden, a few drinks in the sunshine and dinner outside as the warmth of the day wanes. Yes, ok it's been a bit wet so far, but warmer weather is on the way and this BBQ Pulled Pork recipe is perfect as a lazy Sunday meal for the family, or the neighbours!  WHAT YOU'LL NEED boneless shoulder of pork (around 2.5kg for this recipe but if you've got a smaller one, just use less spices!)  2 tsp smoked paprika 2 tsp ground cumin 2 tsp pepper 2 tsp brown sugar 1 tsp salt 2 medium mugfuls of cider - any will do a mugful of a good barbecue sauce like this Chipotle & Bourbon BBQ Sauce soft white rolls coleslaw (optional but tastes good!) HOW TO...

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Why Mutton isn't "dressed-up lamb"

Just like a mature cheddar, our mutton sheep simply get better with age. The misconception of mutton as ‘scraggy’ is the exact opposite of the well-finished animals produced by our small family farmers, who nurture every animal to ensure a quality product for you. Mutton has a complexity of flavour which has developed as the animal naturally ages, enriched by their fresh pasture diet.

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