We're big fans of Adam Gray and he has been a supporter of The Ethical Butcher since the beginning as he is known for producing modern British food to an exceptional standard.
Adam has very generously shared a few of his personal recipes with us with a focus on lamb and some of the cuts we're offering in our lamb box. Lamb bellies a bit of a forgotten about cut and need slow cooking to do justice but the reward is deep rich flavour.
2 Boned, rolled and tied lamb bellies/breasts
2 Red onions – peeled and roughly cut
3 Carrots – peeled and roughly cut
4 Celery sticks– roughly cut
1 Leek – roughly cut and washed
400g Tinned chopped plum tomatoes
1 Garlic bulb – cut in half
3 Rosemary sprigs
2 Litres lamb stock – from a stock cube
½ Bottle white wine – optional
100Ml British rapeseed oil
- Colour the lamb breast in a hot pan with a little rapeseed oil until golden brown all over.
- Remove and allow the fat to drain
- Add all the rough-cut vegetables to the pan and also colour until golden brown then add the rosemary.
- Return the lamb breasts and deglaze with the white wine if using.
- Place the lamb and vegetables into a deep casserole dish.
- Cover the lamb breasts with the lamb stock and the tinned tomatoes.
- Place the lid on the casserole dish or cover with two layers of foil.
- Place the casserole dish in a pre-heated oven at 150c 4-5 hours until the lamb is tender to the touch.
- Remove the lamb breasts from the casserole dish and place on a tray to cool.
- When the lamb has cooled, cut and remove all the string on with scissors.
- Strain the lamb cooking liquor through a fine sieve into a saucepan.
- Bring the lamb cooking liquor to the boil and reduce to a consistency of a rich gravy.
- Cut the lamb breasts into 3-4cm width pieces and add them back to the lamb gravy saucepan to re-heat, coating them in the hot gravy.
Serve the braised lamb belles with finely shredded buttered leeks and crushed new potatoes.