Grass-raised lamb from top Texas Dorper genetics

Ingredients

• 2½ lb lamb neck fillets or boned shoulder, cut into 1½-inch pieces
• 2 lb russet potatoes, peeled: half sliced thick, half cut into large chunks
• 3 onions, sliced
• 3 carrots, cut into chunks
• 2 cups lamb or chicken stock, or water
• A few sprigs of fresh thyme
• Salt, black pepper, and chopped parsley to finish

Method

1. Heat the oven to 325°F.
2. In a heavy lidded pot, layer the sliced potatoes, then the seasoned lamb, onions, carrots, and thyme. Repeat, and finish with the potato chunks on top.
3. Pour in the stock until the meat is just covered.
4. Cover and cook for 2 to 2½ hours, until the lamb is spoon-tender. The sliced potatoes melt down and thicken the broth.
5. Rest for 10 minutes, scatter with parsley, and serve in deep bowls with soda bread and butter.

Ingredients

• 2½ lb middle neck chops, or boned shoulder in large chunks
• 2 tbsp butter and 1 tbsp oil, plus 2 tbsp melted butter for the top
• 3 onions, sliced
• 2 tbsp flour
• 2 cups lamb or chicken stock
• 2 tsp Worcestershire sauce
• 2 bay leaves and a few sprigs of thyme
• 2 lb potatoes, peeled and thinly sliced
• Salt and black pepper

Method

1. Heat the oven to 325°F. Season the lamb and brown it in batches in the butter and oil, then set aside.
2. Soften the onions in the same pan for about 10 minutes. Stir in the flour, then the stock, Worcestershire, and herbs. Return the lamb.
3. Spoon everything into a deep baking dish. Overlap the potato slices across the top like roof tiles, brush with melted butter, and season.
4. Cover and bake for 1½ hours. Uncover, raise the oven to 400°F, and bake 30 minutes more until the potatoes are golden and crisp.
5. Serve with pickled red cabbage, the Lancashire way.

Ingredients

• 1 bone-in leg of lamb, 5 to 6 lb
• 4 garlic cloves, cut into slivers
• 3 sprigs of rosemary, broken into small tufts
• 2 tbsp olive oil, salt, and black pepper

Mint sauce

• 1 packed cup fresh mint leaves
• 1 tbsp sugar
• 3 tbsp boiling water
• 4 tbsp malt or white wine vinegar

Method

1. Take the lamb out of the fridge an hour before cooking. Heat the oven to 425°F.
2. Cut small slits all over the leg and push in the garlic and rosemary. Rub with oil and season well.
3. Roast for 20 minutes, then lower the oven to 350°F and roast about 15 to 20 minutes per pound, until the thickest part reaches 145°F (USDA's recommended minimum) for a rosy medium.
4. Rest under loose foil for 20 minutes before carving.
5. For the sauce, chop the mint finely with the sugar, stir in the boiling water to dissolve, then add the vinegar. Let it stand 30 minutes.
6. Serve with roast potatoes, seasonal greens, and gravy from the pan juices.

Filling

• 2 lb lamb mince (ground lamb)
• 1 onion, 2 carrots, and 1 celery stalk, finely diced
• 2 tbsp tomato paste and 1 tbsp flour
• 1 cup lamb or beef stock
• 1 tbsp Worcestershire sauce and a few sprigs of thyme
• 1 cup frozen peas, salt, and black pepper

Topping

• 2½ lb russet potatoes, peeled and quartered
• 4 tbsp butter, ½ cup warm milk, and 1 egg yolk
• ½ cup grated sharp Irish cheddar (optional)

Method

1. Boil the potatoes until tender, drain, and mash with the butter, milk, and egg yolk. Season.
2. Brown the lamb in a large pan and pour off most of the fat. Add the vegetables and cook 8 minutes until soft.
3. Stir in the tomato paste and flour for a minute, then the stock, Worcestershire, and thyme. Simmer 15 minutes until thick, then stir in the peas.
4. Heat the oven to 400°F. Spoon the filling into a baking dish, spread the mash on top, rough it up with a fork, and add the cheese if using.
5. Bake 25 to 30 minutes until bubbling and golden.