The days are getting longer and warmer which means that spring is finally upon us! So to honour the seasonal tradition, we are going to give you a rundown of some great spring lamb recipes with a Kimber's Farm twist! Lamb is a tender favourite among many of us, but it is also a fantastically versatile meat that can be used for an array of inspiring dishes. So if you’re tired of the typical roast and want some new lamb surprises to kick off the start of spring with, here’s our top pick of seven recipes to sink your teeth into!
Great for making a traditional shepherd’s pie, our mince lamb option is not only great value but great quality. Combine with finely chopped carrots and shallots, thyme, mushrooms and red wine to get your mince dish off to a great start! Mince is also an ideal choice for lamb albondigas (meatballs) and other tasty Mediterranean recipes.
Make an irresistible lamb neck stew by browning the joint in oil, making a sauce from chopped garlic cloves, sliced onions, carrots and sweet potatoes with curry powder and then adding the meat and sauce to a slow cooker for 8 hours on a low heat.
Why not try an exotic Moroccan lamb dish by heating a frying pan, adding the diced lamb pieces with oil and throwing in a few teaspoons of paprika and ground cinnamon. Pour in chopped tomatoes and parsley and gently simmer the lamb over time.
Lamb shoulder can be slightly trickier but it doesn’t need to be. Slow cook the meat, either roasting or braising it to bring out the delicious flavours. It works great for casseroles and curries which will impress at any dinner party or special meal.
One of the most tender and succulent parts, the loin is great for roasting due to the coat of protective fat. As with all lamb there is a risk of overcooking, so always check that it remains pink in the middle. Great with chickpeas, tomatoes and goats cheese.
This will be sure to impress on any occasion! Sprinkle garlic and rosemary over the top of the meat with a drizzle of olive oil, marinate and cook slowly and precisely first and then follow it up with a high heat.
A particularly lean part of the animal, the lamb leg steak is best grilled or griddled, and is also effective when pan-fried or sautéed. And a great option if you’re wanting to get those BBQs going early!
