Page 73 - West Country View

Lamb is not just for Easter
Traditionally more of us eat lamb around Easter and springtime, but many people are unaware that in the UK we produce the highest volume of lamb during the last six months of the year, with peak supply from September through to December.
In 2015 Love Lamb Week was launched, started by Cumbrian sheep farmer Rachel Lumley. In 2018 the week ran from the 1-7 September and is the UK’s biggest celebration of everything lamb.
It’s an industry-wide initiative involving the Agriculture & Horticulture Development Board (AHDB), the National Sheep Association (NSA), the National Farmers’ Union (NFU), Red Tractor, HCC in Wales, LMCNI in Northern Ireland and QMS in Scotland.
The aim is to increase awareness and sales of lamb. Now in its fourth year, the message is around seasonality and sustainability of lamb production.
Sheep have been farmed in Britain for thousands of years and there are now more than 90 breeds of sheep in the
UK. They are perfectly adapted to live in our most rugged locations. Sheep obtain much of their nutrition from the grass they graze on, which in turn keeps the soil healthy with grazing stimulating growth and organic manure naturally fertilising the land without any need for machinery.
Here in the West Country lamb enjoys Protected Geographical Indications (PGIs). PGI status is awarded by
the European Commission, which protects and promotes named regional food products that have a reputation or noted characteristics specific to that area. It must adhere to specific criteria though, including being at least 70 per cent forage fed. All livestock also needs to be reared in line with agreed high standards of husbandry and welfare; providing assurance of its quality and full traceability is key.
Personally, we think lamb is fabulous and should be enjoyed all year round. Robert Venner, partner and auctioneer at Sedgemoor Market, is on the AHDB Beef & Lamb Board. He’s chosen one of his favourite recipes and it combines two of our favourite things, lamb and cider! What could be more perfect on a cold winter’s night?
Images and recipe provided by AHDB Beef and Lamb a division of the Agriculture and Horticulture Development Board © 2017. All rights reserved
Lamb Shanks with Cider, Apple,
Rosemary and Beans
Impressive supper for two that's quick to prepare but requires slow cooking. Lamb shanks become beautifully tender when cooked with cider and root vegetables.
Prep Time: 10 mins | Cook Time: 2 hours 30 minutes Serves: 2 people
Ingredients
2 lean lamb shanks
1 leek, cut into thick slices
2 sticks celery, cut into thick slices
2 garlic cloves, peeled and crushed
2 eating apples, peeled, cored and sliced 2 sprigs fresh rosemary
600ml/1pint cider
Salt and freshly milled black pepper
1 x 400g can cannellini beans, drained
Method
1. Preheat the oven to Gas mark 3, 170°C, 325°F.
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2. In an ovenproof casserole dish place the leek, celery, garlic, apples, and rosemary.
3. Place the lamb shanks on top and pour over the cider, season and cover with lid. Cook in preheated oven for 2 hours or until meat is tender and falling from bone.
4. 30 minutes before the end of cooking time remove lid and add the cannellini beans. Mix well and return to the oven uncovered for the remaining cooking time.
5. Serve with mashed potato and seasonal vegetables. 73