Salt Marsh lamb is a seasonal speciality, available from late June until October, with a unique and outstanding flavour, derived directly from the diet of the animals, which are grazed on coastal land that’s regularly submerged by the sea.
- 1 Leg of Salt Marsh lamb approx. 4.5 – 5 lbs
- 2 Lemons
- 4 Cloves of garlic (peeled)
- 8 Sprigs rosemary
- 8 Sage leaves
- 1 Small bunch fresh thyme
- Salt & pepper
- 6 fl oz Olive oil
- Ready made stock or 2 carrots, 2 onions and 2 leeks
- Remove bones from the Salt Marsh lamb and brown in oven with carrots, onions and leeks (washed but unpeeled). Place into pan with water and simmer for 3 hours to create a tasty stock.
- Peel zest from lemons and place in blender adding the garlic, herbs, salt and pepper, juice of the lemons and olive oil. Chop to a medium texture.
- Make cuts in the Salt Marsh lamb and rub in half the mixture, placing the remainder inside the meat. Tie up the lamb with string, place in tray and roast at 200°C (Gas mark 6), turning the meat every 20-25 minutes until pink or to your liking. Remove and rest.
- To make the sauce: pour the stock into roasting tray, place tray on hob and gently scrape all the goodness from the pan. Add seasoning and sieve mixture.