Slow cooked minted lamb

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.

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

Gravy granules

Method:

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.

Serve hot.