Send us your favourite recipies using our yummy relishes, jams or dressings and we will post you onto our site.
Here we have some recipe ideas and serving suggestions using our products, we would love to hear from you with your recipes and if we post it on the website we will send you a free gift as a thank you. Please to send over your recipes.
Roast leg of lakeland lamb with Damsons
For a very fruity rich roast lamb that is a wonderful winter roasting dish. A favourite Sunday Roast of ours using the Lamb that comes from the farms surrounding our home, Hutchinsons in Coniston and Aireys of Ayside near High Newton are great sources of lovely cumbrian lamb. delicious
1kg/2lb leg of Lakeland LambFresh Rosemary Leaves - stalk removed2 - 3 Cloves of Garlic PeeledOlive OilSalt & Pepper1/2 tspn/ 8g Plain FlourHawkshead Brewery Damson BeerHawkshead Relish Pickled DamsonsHawkshead Relish Cumberland SauceTake the garlic, olive oil and rosemary and blitz together in a blender to form a thick sauce, season with a little salt and pepper.Make some small cuts in the lamb and coat with the sauce poking some through into the cuts.Cook in the centre of a pre-heated oven for 90 minutes at 375f/190c/Gas5, remove the meat and allow to rest, covering with some tin foil to keep it warm.Put approximately half a pint of the beer in a saucepan and allow to reduce by half.Using the cooking tray drain off any excess fat from the tin leaving only the juices in the bottom, add a little flour and make a paste, add some of the reduced beer a little at a time to make the sauce, add about 8-10 pickled damsons and a little of the liqour from the jar together with a teaspoon of hawkshead relish cumberland sauce. If you need a little more sauce you can add some of the water from the vegetables as stock. Serve with roasted potatoes (to make them crispy par boil the potatoes and dust with dried polenta before roasting in the oven), some chopped fresh spring cabbage or kale with black pepper and mashed carrot and swede.
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