Recipes

Wyld Meadow shoulder of lamb roasted with rosemary, lemon and garlic

1 Shoulder of lamb
2tbsp olive oil
Juice of 1 lemon
2 Cloves of garlic
1/2 Lemon cut in 1/2 slices
Bunch fresh rosemary

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Preheat oven to 150°C.  Pour lemon juice and olive oil over the lamb, cover with cling film and leave for one hour.  Make slits with a sharp knife and insert slivers of garlic, rosemary and lemon slices randomly over lamb surface. Season with salt and pepper. Roast for two hours or until juices run clear when prickled with a skewer.  Leave to rest for at least twenty minutes before serving.

Chilli Coriander and Lime butter

9oz/250g softened butter
1 heaped handful of coriander leaves (½ bunch), roughly chopped
1 chilli deseeded and finely chopped
zest of 1 lime, finely grated
2tbsp lime juice

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Mixed Herb butter
9oz/250g softened butter
½ handful fresh basil leaves roughly chopped
½ handful mint leaves, roughly chopped
½ handful coriander leaves, roughly chopped
1 handful parsley leaves, roughly chopped

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Mediterranean butter
9oz/250g softened butter
4oz pitted black olives roughly chopped
3tblsp fresh marjoram or oregano leaves roughly chopped
2oz softened sun dried tomatoes (place in boiled water then drain), finely chopped

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Place all ingredients in a food processor and pulse until evenly mixed. Spoon onto a piece of cling film 18"/40cm long, leaving 4"/10cm at each end. Carefully roll the butter up in the cling film twisting the ends like a Christmas cracker to produce a round sausage. Refrigerate for 1 hour. 

Once hard unwrap and slice into ¾"/2cm discs.  Alternatively place in an ice cube tray while still soft, cover and put in the fridge or freezer.
 

These butters can be kept in the fridge for 6 weeks or in the freezer for 9 months.
Once sliced the butter can be kept chilled in iced water.

Lamb steaks
Lamb leg steaks taste best when they are seared with high heat or fire, so pan frying or grilling are the optimal cooking methods. Allow the pan (cast iron pan is best) or grill to fully heat up before proceeding.

Sear the steaks on both sides to seal in the juices. Let the steaks cook on one side for thirty seconds, then quickly flip them to cook on the other side for thirty seconds. This keeps the steaks moist inside as they cook. Let the steaks continue cooking on the second side for five minutes.

 Turn the steaks and cook for three more minutes. After three minutes, remove the steaks to a serving platter. This cooking time results in a medium rare steak that's still pink in the middle.
 

• If you prefer medium to well done steaks, let them cook for an extra 30 seconds to 1 minute.
   

• If you prefer rare steaks, remove them after the last side has cooked for 2 minutes.

A leg of Wyld Meadow Lamb coated with Dorset honey and roasted, served with cider and honey gravy.

Leg of Wyld Meadow Lamb
Sprig of fresh rosemary
6 tablespoons Dorset honey
Salt and freshly ground pepper
1/2 Pint cider

Set overn to 220°C or Mark 6. Place leg of lamb on kitchen foil in a roasting tin. Brush with 4 tablespoons of warm honey and season.  Place the sprig of rosemary on top of the joint. Draw up foil to form a tent and roast for 15 minutes.

Lower heat to 180°C or Mark 4 and continue roasting for 1 1/2 hrs until the juice runs just pink or longer if preferred well done.  Open up foil to crisp and brown the skin for the last 20 minutes of cooking.  Remove from oven and put on a serving dish, keep warm.  Pour off the fat from the pan and make gravy from meat residue, adding 1/2 pint of cider and 2 tablespoons of honey. Reduce to 2/3 volume by boiling.

1kg Wlyd Meadow braising steak cut into strips

2 tbsp Sunflower oil

12 shallots

30g flour

2 tsp curry powder
2 tsp muscovado sugar
1tsp ground ginger
600ml beef stock
2tbsp Worcester sauce
Seasoning

Chopped parsley
2 tbsp horseradish cream

Brown beef in sunflower oil. Remove, add shallots and cook until softened.  Add flour, curry powder, sugar and ginger.  Cook and stir for 1 minute. Pour in stock, Worcester sauce add some seasoning and boil.

Return beefand stir in parsley.  Cook in oven for 2 - 2.5 hours at 160°C.  Stir in horseradish to serve.