The
Well Hung Newsletter
Spring Lamb
It may not feel like it yet but Spring is finally here and we are happy to announce that our new season Spring Lamb is now available. We are sourcing this outstanding organic lamb from our friends at the Flete Estate in Devon. We have designed a special lamb box to celebrate – the New Season Lamb Box contains a variety of delicious cuts of tender Spring Lamb and is great value at £99.00. This is a limited edition product so order now while stocks last!
Easter
With Easter just a few weeks away, we are sure you are all thinking about a big family get together to celebrate the holiday. We have recently launched our Easter product range with a variety of boxes to suit your individual requirements. For the ultimate family feast, we have the Easter Box containing one of our fantastic organic turkeys and a leg of the new season lamb. For a smaller family meal we have the Easter Lamb Box or our new Rib-Eye Beef Roast. All these products are available from now until Easter.
NEW Chinese Glazed Products
We have recently launched a new range of Chinese-glazed products in anticipation for the hot summer we will hopefully be enjoying this year! We have a variety of glazed pork and chicken products, as well as minted lamb chops and steaks, which will be ideal for picnics and barbecues, but are also fantastic grilled or fried. Why not try some for an easy but tasty mid-week meal? All the products are available on the website or give us a call for more information.
NEW Gourmet Burgers
We have been working hard on developing a new recipe for our organic beef
burgers. After a lot of trialing and testing (our favourite part!) our new
Gourmet Burgers are now available to buy. These have replaced our standard
beef burgers and we are sure you will all agree that they are truly delicious!
The burgers are hand-made using the finest organic South Devon beef from the
Flete Estate and are delicately infused with organic rosemary, thyme and other
herbs. The burgers are gluten-free and do not contain any ‘nasties’
– just incredibly tasty and succulent meat!
Order online or give us a call.
Organic Ducks
As some of you may know, we have had several supply issues with our organic ducks. We have recently changed suppliers and will now be sourcing organic free-range ducks from Tim Hinder at Littons Farm in Devon. Tim already supplies us with fantastic organic free-range chickens and we are looking forward to having his ducks as well. As Tim is rearing these ducks especially for us, they will not be available for around 10 weeks; we hope to be able to supply them to you by early May. Keep an eye on the newsletter and the website for further updates.
Recipe
We have recently updated our recipes page with many new recipes, including
recipes and tips for our new venison and mutton ranges. You can find this
and many other recipes on our website at http://www.wellhungmeat.com/recipes.php
We always welcome new recipe idea’s, so please do get in touch with
any good recipe’s or cooking tips and suggestions. We found this tasty
recipe in Country Kitchen Magazine, it is a great way to cook our New Season
Lamb!
Ingredients:
• 1 Leg of Lamb
• 75g Butter
• 1 tsp Rosemary, finely chopped
• 2 tbsp Fresh Mint, chopped
• 2 tbsp Fresh Parsley, chopped
• 1 tsp Fresh Thyme, chopped
• 1 Clove of Garlic, chopped
• Salt and Pepper
For the Gravy:
• 1 tbsp Plain Flour
• 75ml Red Wine
• 275ml Vegetable Stock
• Seasoning
Method:
a) Preheat oven to 180C/350F/Gas Mark 4.
b) Mix the butter, herbs and garlic together adding a level teaspoon of salt and some freshly ground black pepper. Stab the lamb in several places with a knife and rub the herb butter all over the upper side.
c) Wrap the joint loosely in foil, sealing it well. Place in a roasting tin and cook for 2 hours then open up the foil and cook for further 30 minutes until brown.
d) Remove the joint to a warm serving dish and keep warm. Empty the cooking juices into a pan and spoon off most of the fat.
d) Place the pan over a medium heat and the juices will start to bubble. Sprinkle in the flour and work into a smooth paste, then cook for a minute or so. Pour in the wine and stock to make a delicious gravy.
e) Serve the lamb with the gravy poured over.
You can see this and several other ideas on the Recipes Page .
Until next time, Enjoy!
