I came up with this recipe when I was in Wales, which produces some of the best lamb in the world. Ask your butcher for extra long lamb cutlets, untrimmed, so you have big Captain Caveman style chops to gnaw on. Marinate the lamb overnight if you can, to really intensify the flavours, which are inspired by the amazing Yemeni cooks I met in the old Tiger Bay community near the docks in Cardiff. Their community has been there for over 200 years, ever since the coal boom of the industrial revolution brought their ancestors to Wales. Their food hasn't become famous in the same way other cuisines have. But it should have. It's some of the most exciting food I've seen in a long time.
Nutritional Information - Amount per serving:
- Calories 449kcal
- Carbs 9.4g
- Sugar 6.3g
- Fat 35.4g
- Saturates 11.2g
- Protein 20.8g
This recipe is adapted from:
Jamie's Great Britain
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council