members recipes

Salt Marsh lamb is a Solway Coast treat, We call this \"BBQ\" as we used to cook it over the coals in a large crock however it is easy done in a medium oven whilst out walking the dog on a summers Sunday Morning.

Ingredients
1 Boned shoulder Spring Lamb (we use salt marsh lamb)
6 clementines
Large handful fresh rosemary
Sea Salt
Black Pepper
1 tin Anchovies in olive oil
1 large garlic bulb
1 pt Malty beer, we use Jennings Sneck Lifter
2 tbsp dark brown soft sugar

Method
-Into a large heavy crock pot place 6 clementines just crushed (use your hand!), the rosemary, the garlic bulb shopped in half across the horizontal) and the beer, sprinkle the sugar over the mix.
-Roughly mix together (a herb blender works a treat) the anchovies and their oil, salt, pepper and any garlic cloves that have fallen of the bulb when copping it, spread over the top of the meat and stand on top of the crushed clementines in the crock pot.
-Seal well with the crock pot lid or 3 layers of foil and place in a very hot oven from 20 minutes, then turn town to 160°C and leave to cook gently for 3 hours or until the meat falls apart.
-Strain the juices from the crock pot into a pan and leave the lamb (sealed up again) to rest in a warm place for 15 minutes whilst you reduce the juices to serve as a gravy.

Best served with new potatoes cooked in mint straight form the garden and a warm carrot and poppy seed salad, the Sunday Times and a tired dog!