We have been sheep farming for 3 years and during this time we have collected some delicious recipes which we would like to share. Some we have discovered ourselves and others we have picked up from our lovely customers at the markets who are real experts and have kindly passed on their favourite recipes.
Camilla and Roly's absolute favourite...
You will need -
8 of Camilla and Roly's stewing chops
1 large onion
1 large garlic clove
1 pack of bacon lardons
2 tablespoons of plain flour
1/2 pint of chicken stock
1/2 pint of good red wine
A handful of red lentils (optional)
A handful of pearl barley (optional)
Couple of sprigs of thyme
Brown off the stewing chops in a large pan in a small amount of oil. Remove them from the pan and add the lardons and cook them for a few minutes before removing them and putting them aside with 'the chops. Add the onion and crushed garlic to the delicious lamb and bacon juices and saute for a few minutes. Add the flour and stir around until mixed in with the onion and garlic. Add the stock and wine and the lentils and pearl barley if you want to use them (they are a good thickener and definitely add some yumminess). Return your chops and bacon back into the pan, season well and add the thyme sprigs. Cook over a high heat for a few minutes before putting your delicioius stew in the oven at 150 degrees for at least 3 hours! The lamb will be so tender it will fall off the bone and its a real winner! Serve with slow cooked red cabbage and dauphinoise potatoes, yummy!