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Love Lamb Week - recipes to celebrate UK sheep farmers

Support UK lamb producers this #LoveLambWeek by trying out these delicious recipes.

clock • 4 min read
Love Lamb Week - recipes to celebrate UK sheep farmers

Love Lamb Week is back once again in a bid to shine a spotlight on UK lamb. The campaign began in 2015 and has since grown and encouraged consumers to give lamb a try. It also gives farmers the chance to highlight their work as custodians of the land, while producing a sustainable, healthy and versatile meat.

As proven in these recipes from AHDB, lamb is not just for a Sunday roast; these tasty dishes are perfect for a summer barbecue, a get together or a family meal.

Carrie McDermid, head of marketing at AHDB, says: "The ‘Shepherd's and their Pies' campaign aims to encourage producers, farmers and butchers alike to sing the praises of UK lamb, and to reassure consumers, during a time when food prices are rising, that lamb mince can be a tasty, good value and easy-to-use ingredient in their family meals."

See also: producing environmentally friendly lamb is key to success for Sutherland farm

Lamb koftas

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Lamb kofta

Ingredients

For the koftas:

500g lamb mince

1 small red onion, peeled and finely chopped

2tbspn freshly chopped parsley

2tbspn freshly chopped mint

Grated zest and juice of half a lemon

1tspn dried oregano

A pinch of ground coriander

To serve:

4 flatbreads

Salad leaves

Plain yogurt

Greek salad

Method

In a large bowl, season and mix all the ingredients together.

Using slightly damp hands, divide the mixture into six equal portions. Roll each portion into a sausage shape and mould around six short wooden (previously soaked in water) or metal skewers. Cover and chill for 20 minutes.

Cook the koftas under a preheated moderate grill or on a prepared barbecue for six to eight minutes on each side until cooked and any meat juices run clear.

Serve the koftas in a flatbread with salad leaves, a dollop of plain yogurt and a spoonful of Greek salad on the side.

Tips

If preferred, shape into four burgers and cook for six to eight minutes on each side. Serve in a burger bun with relishes of your choice.

 

Speedy lamb naan

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Lamb naan

Ingredients

375g lean lamb mince

3tspn dried mixed herbs or dried oregano

25g sun-dried tomatoes, drained and finely chopped

4 plain mini naans

50g baby spinach leaves

50g grated mozzarella cheese

Olive oil, to drizzle

A dash of good balsamic vinegar, optional

Method

Heat a large non-stick pan and dry-fry the mince with 2tspn of the dried herbs or oregano and sun-dried tomatoes for six to eight minutes until the mince is cooked. Season if required.

Preheat the grill.

Place the naans on a baking sheet and scatter evenly with the spinach leaves. Spoon over the lamb mixture and top with the mozzarella cheese and remaining dried herbs. Sprinkle with olive oil.

Cook under a moderate grill for three to four minutes, or until the cheese has melted.

Drizzle the naans with a little balsamic vinegar (optional) and serve immediately with a crunchy salad.

 

Shepherd's pie

  • For this recipe, you could use leftover lamb from a Sunday roast.
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Ingredients

675g lean lamb mince

1tbspn sunflower oil

1 medium onion, peeled and finely chopped

1 large carrot, peeled and finely chopped

100g green peas

2tbspn plain flour

2tbspn tomato ketchup

2tbspn brown sauce

2tbspn freshly chopped rosemary

1 lamb stock cube, crumbled

300-425ml good, hot lamb or vegetable stock

For the topping:

675g floury potatoes, peeled and cut into medium chunks

450g swede, peeled and cut into small chunks

100ml milk or single cream

50g butter

2-3tbspn freshly chopped parsley or chives

Method

Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.

Add the mince in batches and cook for five minutes on a moderate heat until brown, turning frequently and mashing any large lumps with the back of a wooden spoon. Remove and discard half the oil. Stir in the peas.

Stir in the flour and cook for one to two minutes. Then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season. Bring to the boil, reduce the heat and simmer gently for 20 minutes.

Meanwhile, prepare the potato and swede topping. Place the potatoes and swede in a large saucepan with boiling water and bring to the boil. Reduce the heat, cover, and simmer for 20-25 minutes. Drain and mash together with the milk or cream and butter. Season, if required, and stir in the parsley or chives.

Preheat the oven to 180-190degC or 160-170degC Fan.

Spoon the meat filling into a 1.7 litre ovenproof dish and pipe or spread the surface with the potato mixture. Run a fork across the top of the mash. Bake uncovered for 30 minutes, or until the top is brown.

Get involved

Remember to use the hashtags #LoveLambWeek and #ShepherdsAndTheirPies on any social media posts. Share your story and use any of the infographics provided on AHDB.

 

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