The Roastmaster? – Spring Lamb

I thought it was time to blog some more about food as cooking is certainly one of my passions and one of the hobbies I manage to fit into family life.  This weekend I was dispatched to do the shopping which is no bad thing as it means I get to buy all the stuff I want to cook and eat   So I popped over to Bridgnorth this morning as it offers better shops than our village and it’s got some soul.  We had plans for the afternoon so I had to be quick – you can see some photos in my photo stream —>

Top of my list was a visit to Beamans which is a great butchers.  Reassuringly, they don’t have a website so here is a link so you can find them on the high street ( great window display) and they are also alongside the river with a convenient driveby stop-in-shop.  They stock local produce with lots of the less popular cuts made available so you can have the indulgent great quality fresh local cuts alongside the cheaper alternatives.  Today I picked up a leg of bridgnorth spring lamb amongst other items ( Becca loves the BBQ ribs – is that normal for a toddler? ) and I’m planning on cooking it tomorrow.  We like it medium/rare with rosemary, garlic and a hint of lemon which I picked up from one of the Jamie Oliver books but Hugh F-W covers it well also.  This link gives a reasonable overview but don’t overcook it!   I also picked up a piece of belly pork which is really cheap but fantastic as a chinese style cut.  I picked it up from Rick Stein here.  I’ll let you know how it goes.

p.s there is also a great cheese shop which sells the local cave aged cheddar which is fantastically favoured.