Lamb Mini Roast

A delicious mini roast using either the Rump or Loin Roast of Indigo Valley Lamb, great for when you don’t have to feed an entire family. Courtesy of Ingredients 550g Lamb Rump Roast or Loin Roast, fat trimmed, cap scored 1 tbsp olive oil 2 tsp Moroccan spice (or ras el hanout) 400g can… Continue reading Lamb Mini Roast

Sticky Slow Roast Lamb Shoulder

This is a very simple and very tasty way to cook Lamb Shoulder – the easy entertaining recipe! Courtesy of the Ingredients A Lamb Shoulder (approximately 2kg and able to fit into your dish!) 4 – 5 Sprigs of Rosemary Olive Oil and Salt & Pepper Glass of Red Wine 4-5 cloves of Garlic… Continue reading Sticky Slow Roast Lamb Shoulder

Bangers and Mash with Tomato and Onion Gravy

This recipe was kindly donated by Paul’s Mum – Anna Heard. It has been a long time favorite in Paul’s family. It’s so simple and delicious on a cold winters night! Ingredients 2 Onions 2 Cloves of garlic I tin of diced tomatoes 1 teaspoon sugar 2 teaspoons dry Oregano 2 Bay leaves A splash… Continue reading Bangers and Mash with Tomato and Onion Gravy

Lamb Shank Pilaf

Serves 4. Ingredients 2 tabs olive oil 4 Indigo Valley Lamb Shanks 2 tabs mild curry powder 1 litre salt reduced beef stock 400 gm can diced tomatoes 1 red onion, thinly sliced 200gm basmati rice 350 gm butternut pumpkin, peeled, diced into 3 cm cubes 1 small bunch English Spinach, trimmed, chopped Toasted pine… Continue reading Lamb Shank Pilaf

Greek Style Slow Roast Shoulder

Greek Lamb Slow Roast Shoulder

Serves 6 people. Cook time: 2 HOURS 45 MINUTES A slow roasted Greek lamb shoulder, boneless or bone-in, with Greek lemon potatoes. Tender, juicy meat with rich flavour. Lamb shoulder has an abundance of flavour particularly when slow cooked Greek style with lemon infused potatoes.  The liquid in which the potatoes cook contributes moist heat and… Continue reading Greek Style Slow Roast Shoulder

Italian Roast Lamb

A delicious Italian style Roast Leg of Lamb

This recipe is shared by our first Lambassador, Mell. It’s her favourite way to cook a leg of lamb. Ingredients 80g butter 2kg leg of Indigo Valley Lamb 80g prosciutto (chopped) 6 fresh sage leaves (cut into thin strips) 1 tablespoon rosemary needles Olive oil 4 garlic cloves (chopped) 5 tablespoon white wine vinegar 5… Continue reading Italian Roast Lamb

BBQ Rack of Lamb

D5753 Roasted lamb rack with char grilled vegetables and mashed potato 2 resize

One of the easiest ways to cook lamb on your BBQ or in the Oven. Ingredients 1 Indigo Valley Lamb rack (with outer layer of fat intact) Rosemary sprigs (broken into short pieces) Sea salt Method for cooking in the BBQ This recipe is courtesy of Paul – the Lamb Man!  Make shallow cuts all… Continue reading BBQ Rack of Lamb

Lamb Curry

This is a delicious and simple winter warming Lamb Curry. Full of warm comfort and not-too-hot spices, it will become a family favourite. Ingredients 2 tbsp vegetable oil 1kg Indigo Valley Lamb fillet, neck, shoulder, or leg (cut into 2cm pieces) 3 black cardamon pods (crushed) 1 cinnamon stick (broken in half) 6 garlic cloves… Continue reading Lamb Curry