Everyday lamb and a special meal
- Grass-fed British lamb
- Matured to perfection
- Two different cuts of lamb - both delicious
Price per kg:
- 2 Barnsley Lamb Chops, bone-in, 220g
- 2 Lamb Shanks, in pack of 2 ,600g
Two of our favourite cuts of lamb on the bone for extra flavour. Deliciously tender Lamb Shank for a slow cooked classic. Succulent Barnsley Lamb Chops are perfect for a midweek treat.
Remove meat from packaging and allow to come to room temperature.
Preheat a large frying pan.
Brush oil directly onto the sliced and season with salt and pepper.
Cook on a medium heat for 4-5 minutes on each side.
Remove from the pan, place on a rack, cover with foil and allow to rest for 5 minutes before serving.
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper.
Allow the meat to react room temperature. Pre-heat the oven to 140°C / Fan 120°C / Gas 1-3.
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature.
Pre-heat the oven to 140°C / Fan120°C / Gas 1-3.
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Then take out the meat and sear any vegetable in this pan, add stock/wine and place the meat back in the pan, ensuring the liquid covers at least a 1/3 to 1/2 of the meat and bring gently to the boil on the hob.
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after.
The easiest way to check joints is to use a meat folk, inserting it into thickest part.
Barnsley Lamb Chops