NOVEMBER

Lamb and Barley Stew - serves 4-6

Take a 3lb (1.4kg) shoulder or boned leg of Southdown lamb that has been trimmed of fat and cubed and toss in 2 tbsp (30ml) of plain wholemeal flour that has been seasoned with salt and pepper. Dry fry 3 rashers of streaky bacon, that has been rinded and chopped, in a casserole dish. Add 1 oz(25g) of butter, the lamb and fry. Keep stirring until the lamb is seared and browned all over. Remove the lamb and bacon from the dish, setting aside until later. Add 3 finely chopped onions, 2 carrots that have been cut into strips, 4 oz(100g) of diced turnip or swede and 2 sticks of celery thats diced into the casserole and fry until beggining to brown. Return the lamb to the casserole, adding the pearl barley, herbs and stock. Bring to the boil, then cover and simmer for 2 hours, until the lamb is tender. Stir occassionally to prevent sticking. Serve hot from the casserole dish

DECEMBER

Oxford John steaks - serves 4

Take 4 Southdown leg steaks, each weighing approx. 6oz.(175g)and season to taste. Heat 1oz.(25g) of butter in a frying pan and fry the steaks gently for 10 - 15 mins. until browned on both sides. Remove steaks from pan and place on a warm plate. With the liquid left in the pan stir in 1 tsp.(5ml) of plain flour and cook for 1 - 2 mins. Stir in 1/2 pint (300ml) of lamb stock, cook until the sauce has thickened and is smooth. Add 2 tbsp.(30ml) of drained capers along with 1 tbsp.(15ml) of the caper vinegar and simmer for 15 mins. Place the steaks back into the pan and simmer for a further 5 mins. Serve hot from the pan.

JANUARY

Guard of Honour/Crown Roast - serves 6

You can ask your butcher to prepare a crown roast for you, or try yourself. Select the best two loins containing ribs. Scrape flesh from each cutlet bone as far as lean meat, and trim of backbone.Shape each piece, with fat side inwards, into a semi-cicle and sew together to form a crown.Trim ends of bone evenly to a length of 1 inch (2.5cm) and wrap each end in foil to prevent them burning.(If preparing the Guard of Honour interlace the bones to form an arch with the fat side outer and sew).Place the joint in a roasting tin brush with oil and season well with salt and pepper. Cook at 190C 375FGas Mk5 for 75 to 90 mins. Approximately 30 mins before the joint is due to finish cooking, prepare your filling. You can use a variety of fillings to stuff the crown. This time we will use a saffron and paprika rice filling cooked using a microwave.(You may have to adjust times to suit your microwaves power output - these times are for a 700watt). Put 3 tbsp (45ml) of dry white wine, 1/4 tsp (1.25ml) saffron powder and 1/4 tsp (1.25ml) ground cumin into a large deep bowl. Cook on full for 2 mins until boiling. Stir in 6 oz (175g) long grain rice, 1 finely chopped onion, 1 small pepper (that has been cored, seeded and chopped), 1/2 tsp (2.5ml) salt and 3/4 pt (450ml) hot chicken stock. Cover and cook on full for 3 mins. Reduce power to half and cook for a further 12 mins, stirring occasionaly, until the rice is tender and has absorbed the stock. Leave to stand for 5 mins. Take approx. 4 tbsp (60ml) of the cooked rice, put in a seperate bowl, add 1/2 tsp (2.5ml) paprika, a few drops of red food colouring and 2 tsp (10 ml) of water. Stir until the rice grains are red. Return this into the saffron rice mixture and fold in gently. Place joint on a warmed serving dish. Remove the foil from the rib bones. Fill the roast with the saffron and paprika rice mixture, and serve.( With the crown roast, top each rib with a cutlet frill ).

FEBRUARY

Lamb Chops with Ham and Chorizo in Tomato Sauce - Serves 4

Rub 8 Southdown Lamb cutlets with salt and pepper to taste. Heat 2 floz (50ml) of olive oil in a large frying pan. Fry the cutlets, a few at a time, until evenly browned. Remove the cutlets from the pan onto a baking dish large enough to take all of them in one layer. Pre heat oven to 180 C (Gas Mark 4). Add 1 large chopped onion, 2 crushed garlic cloves and 4oz (125g) of finely chopped cooked ham into the frying pan and fry till the onions are soft. Pour in 14 oz (425g) of canned peeled tomatoes that have been chopped along with the juice, bring to the boil, stirring occasionally. Add seasoning to taste. Pour the mixture over the lamb cutlets and bake for 20 mins. Remove from oven, arrange the thinly sliced  Chorizo sausage ( 6oz (175g)) over the mixture. Return the dish to the oven and cook for 15 mins, or until the cutlets are cooked through and tender. Serve hot from the dish.

MARCH 

Boned Southdown Lamb Chops (Noisettes) in pastry cases with Pureed Peas - Serves 4

Preheat oven to 200 C (Gas Mk6, 400 F). Roll out 4oz(125g) of shortcrust pastry until 1/4 inch(1/2cm) thick. Cut out 8 pieces with a 3 inch ( 7 1/2cm) pastry cutter. Put them into 8 well greased patty tins. Cover with foil a weigh down with rice or beans and bake for 10 mins. Remove from oven remove foil and rice/beans, return to oven and bake for a further 5 mins. until they are golden brown. Remove from oven and allow to cool off. Turn off oven. Whist preparing the garnish cover the tartlets with foil and return to the oven to keep warm. Cook 1 lb (1/2 kg) of fresh garden peas (shelled) in boiling salted water for 15-20 mins until tender. Drain and then puree in a blender. Transfer the puree to a saucepan and add 1 tbs of butter and cook on low heat, stirring constantly, until puree is smooth and hot. Remove the pastry cases from the oven and spoon in equal amounts of the puree into each. Return these to the oven to keep warm whilst you fry the noisettes of Southdown lamb. Melt 2 tbs of butter in a frying pan. Add the 8 noisettes and fry for 4-6 mins on each side, or until they are tender and still pink inside. Remove the noisettes from the heat and transfer them to a plate. Place the puree filled pastry cases on a warm serving dish, place the noisettes on top and serve immediately.

APRIL 

Steamed Lamb - Serves 6

Half fill a saucepan (big enough to take a 3lb/1.5kg Southdown leg of lamb) with water and bring to the boil. Add the Southdown leg of lamb, cover and boil for 4 mins. over moderately high heat. Remove from heat and drain. Chop the lamb, including skin, into cubes. Arrange the cubes, skin side down, on the bottom of a heat proof basin. Sprinkle over 1tsp of crushed black peppercorn, 2in/5cm fresh root ginger (that has been peeled and finely chopped), and 4oz/125gm of sweet mixed pickle. Mix 3fl oz/75ml soy sauce and 5fl oz/150ml of rice wine or dry sherry, and pour over the meat. Arrange 2 thinly sliced onions on top. Cover with a circle of greaseproof paper about 4inch/10cm wider than the rim of the basin and greased with 1tsp of butter. Cut out a circle of foil about the same size, pleat the two and tie securely around the basin with string. Put the basin into a large saucepan and pour in enough boiling water to come about two thirds of the way up the side of the basin. Cover the pan and place over low heat. Steam for 2.5 hrs, adding more boiling water if necessary. When the lamb has finished steaming, lift the basin out of the water and remove the foil and paper cicles. Transfer the mixture to a warmed serving dish and serve immediately.

MAY

Lamb Kebabs - 8 helpings

Remove all fat and gristle from 1lb(0.5kg) piece leg of Southdown lamb and cut into 1in.(25mm) cubes. Mix together 3tbsp(45ml) of olive oil, 1tbsp(15 ml) lemon juice, seasoning and 1 clove of crushed garlic in a bowl and marinade the lamb cubes for 2 hours. Cut 4 small tomatoes and 8 button mushrooms in half. Quater 2 small onions. Brush all, including the tomatoes, with the oil and thread onto 8 skewers, interleaving with bay leaves(2 per skewer). Grill for 10 - 15 mins, turning them as required, until the meat is tender. Eat off the skewers or serve on a bed of risotto (long grained rice cooked in a vegetable stock until the stock is all absorbed,stir in some grated Parmesan cheese).

JUNE

Lamb Stew with Sherry - Serves 6-8

Crush 2 garlic cloves and combine with 10 floz(300ml) of dry sherry in a mixing bowl.Cut 3lb(1.5kg)of boned Southdown lamb into 1in.(25mm)cubes, add these to the mixing bowl and baste.Marinade for 3 hrs at room temperature, basting occasionally. Remove the cubes from the marinade and pat dry with kichen towels. Keep the marinade for later. Rub the cubes in salt and pepper to taste, then in 1tsp(5ml)of dried cumin.

Heat 2floz(50ml) of vegetable oil in a large saucepan. Add the lamb and fry until evenly browned. Add  2 medium onions, sliced, and fry until they are soft. Stir in 2tbsp(30ml) of flour until well blended, then pour over the marinade, that we kept earlier, stirring constantly. Bring to the boil. Add a little water if the sauce is too thick. Cover and simmer on a low heat for 1 - 1.25hrs, or until the lamb is tender. Remove from the heat and serve immediately.

JULY

Barbecue Lamb Strips - Serves 4

Cut 1lb(1/2kg) of Southdown lamb fillets into 3in.(8cm) x 1/2in. to 1in.(approx 1 to 2cm) thick strips. Whisk together 6tbsp(90ml) of lemon juice, 2tbsp(30ml) of olive oil, 4tbsp(60ml) of Indonesian sweet soy sauce (or Chinese dark soy sauce with 1 1/2 tsp.of sugar), 2tbsp(30ml) of light soy sauce, 2-3 cloves of garlic, crushed, some ground black pepper and 3tbsp(45ml) of chopped fresh coriander. Add the strips of lamb, cover and marinade for 4 hours at room temperature.

Thread the strips of lamb lengthwise onto skewers pushing the skewers down the centre. Barbecue over a steady heat or grill fast, turning them to brown evenly, for about 5 mins. Do not over cook. Push the lab strips of the skewers with a fork and serve.

AUGUST

Lamb Sofrito - Serves 4-5

Take 1lb(1/2kg) of Southdown boneless lamb and cut into slices. Mix 3 tbsp(45ml) of flour, 1 tsp of salt and 1tsp of pepper in a bowl. Dredge the slices of lamb in the flour. Heat 1/2 cup of olive oil in a frying pan, add the lamb and cook until brown. Transfer the lamb to a pot. Put 4-5 tbsp(60-75ml) of vinegar, 3 crushed cloves of garlic and some chopped parsley with a little water  into the frying pan. Bring to the boil, then pour it over the lamb. Cover the pot and simmer for 1 to 1 1/2 hours stirring occasionally. Then serve hot.

SEPTEMBER

Lamb Stuffed Peppers - Serves 6

Wash and par boil 6 small or 3 large red or green peppers. Drain, cut in half lengthwise and remove the seeds and pith. In a frying pan, lightly brown 12oz(300gm) of minced Southdown lamb along with 1/2 a small onion, finely chopped and 2 cloves of crushed garlic. Drain. In a large bowl , combine the lamb, onions and garlic with 10oz(250gm) of mixed chopped vegetables, 8oz(200gm) of tomato sauce, 8oz(200gm)  of chopped celery, some finely chopped rosemary and a pinch of cumin. Fill the pepper halves with the lamb mixture and place them in a large baking dish. Cover with foil and cook for 20-30 mins in a moderate oven at 180 degrees C. Sprinkle with some grated cheese and return to oven for a further 5 mins. Garnish with some sprigs of fresh rosemary. Serve hot

OCTOBER

Lamb Pie - Serves 6

Chop and lightly fry 1 onion. Line 12 small round tins with short crust pastry. Mix together 12oz(300gm) of Southdown minced lamb, the chopped onion, 4oz(100gm) of chopped mushrooms, 1 dessert spn of chopped parsley, pinch of thyme and salt and pepper to taste. Divide the mixture between the tins. Add a little stock to moisten. Cover with lids made from short crust pastry. Brush with egg and bake for 30 - 45 mins in moderate oven at 180 degrees C