Salt Marsh Lamb Recipes
This Cumbrian lamb has a unique flavour and is a renowned seasonal delicacy. Bringing you the ultimate in Slow Food, the Case family are traditional farmers who get it right.
The lambs have been grazing on the salt marshes of Plumpton Cottage Farm on the Leven Estuary since late spring. Just call us or drop us an email to reserve your Salt Marsh Lamb from The Case’s family Farm.
We have all cuts available – pre-order and plan using our recipe suggestions below. Salt Marsh Lamb is next available on the counter from Wednesday 25th August 2021.
The lambs graze on a variety of iodine-rich plants and minerals growing in the salt marshes. Surprisingly it doesn’t taste at all salty or of seaweed as you might expect; instead the richly flavoured meat has gentle hints of the coastal flora & fauna, such as glasswort, sea purslane, samphire & sea lavender.
The Welsh often serve it with laverbread too. Give our two recipes a whirl some time and let us know how you get on – we LOVE seeing your pics across social media.
Lishman’s Salt Marsh Lamb Leg
- 1 leg of Salt Marsh Lamb
- 4 sprigs fresh Rosemary
- 8 sprigs fresh Sage
- 1 small bunch fresh Thyme
- 2 unwaxed Lemons
- 4 cloves Garlic, chopped
- 50g Butter
- 1 teaspoon Salt and freshly ground Pepper, to taste
- 500ml Potts’ Lamb or Chicken Stock
- 2 tbsp Pucketts Pickles Pickled Red Onion
- Take lamb out of the fridge an hour before cooking to allow it to reach room temperature. Set oven to 190°C,
- Use a small knife to make approx 15 holes (roughly 2 cm deep) evenly spread over the joint. Using a pestle and mortar, pound the garlic into a paste with salt.
- Pick and chop the rosemary, sage and thyme leaves, then add them to the garlic along with the butter and a good grind of black pepper. Add the zest of 2 lemons and mix together well with your pestle, then massage all over the lamb, rubbing it into the holes you created as much as possible.
- Transfer the joint to a roasting tin, add the stock and loosely cover with foil. Roast for 30 minutes, then remove the foil and roast for a further 50 minutes for medium or adjust time to cook to your taste.
- Remove from the oven and set somewhere warm to rest for at least 20 minutes. Serve with the juices from the tin poured over the meat and a fresh herb mash.
- Serve with a generous dollop of Pickled Red Onion
Cook: 1 hr 45 mins
Lishman’s Shoulder of Salt Marsh Lamb with Sea Greens
- 1 tin of Anchovies, drained
- 1 shoulder of Salt Marsh Lamb, boned
- A little Rapeseed Oil
- 4 Onions, cut into quarters
- 4 large Carrots, peeled but left whole
- 4 sprigs Rosemary
- A bunch of Parsley
- 1 head of Garlic, cut in half through its equator
- 200ml Dry Vermouth
- 1kg New Potatoes
- A knob of Butter
- A small bunch of fresh Mint, chopped
- For the tidal greens:
- A bunch of Sea Arrow Grass or Pickled Samphire
- A bunch of Sea Beet (can be replaced with Spinach or Kale)
- A bunch of Sea Kale (can be replaced with Purple Sprouting Broccoli)
- A bunch of Fat Hen (can be replaced with Spinach)
- A knob of Butter
- Set oven to 160°C. Spike the lamb in several places and push the anchovy fillets into the incisions. They will dissolve and the final flavour will not be of fish, but of seasoned lamb.
- Heat oil in a large pan; add the lamb shoulder and sear until browned. Put the onions, carrots, rosemary, parsley and garlic in a roasting tin and place the lamb on top.
- Pour in the vermouth, cover with foil and roast for 3.5–4 hours, until tender. Leave to rest for at least 20 mins.
- Scrub the potatoes and cook in boiling water until tender, then drain and toss with butter and mint.
- Wash the sea vegetables and fat hen, and then blanch them whole in fast-boiling, well-salted water for 1min. Drain well and toss with a knob of butter. Serve the lamb with the jus, greens and potatoes.
Prep: 1 hour
Cook: 4 hours