Nigels Recipes

Lamb

I’ve prepared a selection of wonderful recipes using a various McCaskie’s products.

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BeefChickenDuckLambPork

Posted by in Nigel's Recipes, Lamb on November 08, 2013 .

Serves: 2

Preparation Time: 15 mins

Cooking Time: 25 mins

Method

1. Trim any excess fat and sinew from the fillet. Season with salt and pepper and dry-fry in a non-stick pan for a few seconds on all sides until seared and brown all over. Set aside to cool thoroughly.

2. Preheat the oven to 200C / 180C fan / gas 6. Line a baking tray with baking parchment.

3. Roll the pastry a little thinner and trim to ...

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Posted by in Nigel's Recipes, Lamb on November 08, 2013 .

Serves: 10

Preparation Time: 15 mins

Cooking Time: 3hrs 45 mins

Method

1. Preheat the oven to 220C/ 200C fan/ gas 8.

2. Place the lamb in a non-corrosive ovenproof dish on a bed of the chopped onions. Whisk together the salt, pepper, lemon juice, garlic, olive oil, redcurrant jelly and 150ml water and pour it over the lamb. Season the lamb with a little salt, cover the whole thing closely with foil and put in the oven ...

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Posted by in Nigel's Recipes, Lamb on November 08, 2013 .

Serves: 2

Preparation Time: 10 mins

Cooking Time: 10-15 mins

Method

1. Mix together all the salad ingredients except the oil

2. Heat a non-stick griddle pan to medium/hot. Lightly season both steaks and place them on the hot pan at a diagonal to the stripes for 2 to 3 minutes then turn 90 degrees to achieve a criss-cross pattern. Turn and cook the other sides in the same way, 2-3 minutes, then a further 2-3 minutes ...

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Posted by in Nigel's Recipes, Lamb on November 08, 2013 .

Serves: 4

Preparation Time: 5 mins*

Cooking Time: 55 mins

*Ask your butcher to prepare this uncommon little gem for you.

Method

1. Preheat the oven to 180C/ 160C fan/ gas 4.

2. Place the meat in a small roasting tin. Mix together all the glaze ingredients and keep half aside for later, brush the other half of it over the joint of lamb. Cover loosely with a double sheet of baking parchment so that the syrup doesn't burn. Put into the hot oven for 25 minutes.

3. Re-g...

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Posted by in Nigel's Recipes, Lamb on November 08, 2013 .

Serves: 6-8

Preparation Time: 20 mins

Cooking Time: 1hr 40mins

Method

1. Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7. Place the pine nuts, basil, garlic and olives on a large board, then use a large sharp knife to chop them all together until you have a rough paste. Season with salt and plenty of ground black pepper.

2. Unroll the boned shoulder and place skin side down on a board. Scatter the basil paste ove...

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Posted by in Nigel's Recipes, Lamb on November 07, 2013 .

Serves: 4

Preparation Time: 15 mins

Cooking Time: 25-30 mins

Method

1 Preheat the oven to 200oC/Fan 180oC/400oC/Gas Mark 6. Place the racks in a large roasting tin.

2 Place the bread and garlic in a food processor and blend until the bread forms fine crumbs. Add the herbs and oil and blend again until roughly chopped. Lastly add the pinenuts and blend briefly until lightly chopped. The mixture should stick together ...

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