Higginson’s Herdwick lamb will be available in the farm shop in April: available diced, minced, and as chops and steak, perfect for homemade spring dishes, and ideal when partnered with mint sauce.
A great choice is slow cooked minted lamb, also served in the café. You can find everything you need in the farm shop – look out for locally-grown crop to the shop ingredients.
800g lamb steaks, cubed
8 large potatoes, cubed (and peeled if you prefer)
2 large onions, diced
6 medium carrots, sliced
2 cup peas
6 tbsp mint sauce
2tsp mixed herbs
1500ml vegetable stock
Add all the ingredients apart from the gravy granules to the pan and cook for 7 ½ hours on low or 3 ½ hours on high.
Stir in 1tsp gravy granules at a time until you have the desired thickness. Put the lid back on and leave for another half an hour.