What a glorious thing to behold. A rolled saddle of lamb — the meat lean, tender and blushing pink with a sumptuous coating of fat, rendered to perfection.
Recipes
Lamb ossobuco recipe w/ kalamata olives, tomatoes & wet polenta
Cooks in 2 1/2 Hours Difficulty MediumA delightful twist on the traditional Italian dish, this lamb ossobuco recipe is enhanced with anchovy, rosemary, and Kalamata olives – a braised masterpiece promising a taste sensation.
Coarse sausages, lentils & cavolo nero
Cooks in 1 Hour Difficulty EasyThese uncomplicated, straight-talking sausages, where the pork is allowed to shine, are an obvious match for these rustic lentils and cavolo nero.
Roast venison saddle, braised radicchio & pickled walnuts
Cooks in 2 1/2 Hours Difficulty MediumA saddle of venison is a beautiful thing to cook. And don’t forget about the braised radicchio that will make you jealous of the good people of Northern Italy.
Roast rib of beef w/ baked onions in parmesan & cream
Cooks in 4 Hours Difficulty MediumA dish of great elegance and self-assurance if your looking to eschew the more traditional roast dinner garnishes. A little overdramatic? Wait until you try it.
Shakshuka recipe w/ lamb merguez sausage
Cooks in 1 Hour 20 Minutes Difficulty EasyA subtle yet truly delicious twist on this Shakshuka recipe, a classic North African and Middle Eastern dish. Swaledale’s authentically flavoured Lamb Merguez Sausages add a spicy kick to this scrumptious family sharer.
Cassoulet recipe w/ Toulouse sausage, beans & bacon
Cooks in 1 Hour 45 Minutes Difficulty MediumWhile this recipe has veered off course from the classic cassoulet (due to a lack of confit goose or duck leg), it does take its inspiration from the original.
Venison cornish pasty
Cooks in 4 ½ hours (including resting time for the dough) Difficulty EasyA warm, flaky pocket of comfort and deliciousness, don’t tell the proud Cornish folk of our foray away from beef, but the venison makes for a tasty variation.
Wild mallard w/ poached quince, roasted endive & orange
Cooks in 40 minutes Difficulty MediumSome flavour combinations work; no need to adapt, change or mess about with them. Oranges, for example, have enough acidity to break through the fat richness of a plump duck. This same duck contains a sweetness, which, when combined with poached quince and fresh sour oranges, gives your taste buds the delightful satisfaction of a sweet and sour dish more often associated with Chinese cooking.
Partridge recipe w/ polenta & porcini
Difficulty MediumWith coveys of French partridge bursting from the maize, and early autumn mushrooms bubbling up among the forest moss and leaves, it seems only natural to bring this environment to the plate!
Onglet steak recipe aux échalottes
Difficulty EasyThis is a classic bistro dish and sits nicely with pommes frites or crunchy roast potatoes cooked with duck fat and garlic. A glass or two of Côtes-du-Rhône would be a good idea too.
