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Lamb Shoulder Roasted in Freekeh & Peas

"We add fresh peas and freekeh [to the lamb shoulder] - smoked green wheat - to the tray, but you can also use cracked wheat or rice (any grain cooked in that gravy will be the better for it). Bring it all to the table together, this is not the time to be fussing in the kitchen."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

Lamb Shoulder Roasted in Freekeh & Peas

"We add fresh peas and freekeh [to the lamb shoulder] - smoked green wheat - to the tray, but you can also use cracked wheat or rice (any grain cooked in that gravy will be the better for it). Bring it all to the table together, this is not the time to be fussing in the kitchen."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

  • Serves: 4
  • Prepare: 20 Minutes
  • Cook: 1 Hour 40 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

  • 2.5kg shoulder of lamb (on the bone)
  • 1tbsp rough sea salt
  • 1tbsp dried Greek oregano
  • 1tbsp dried crumbled rosemary
  • ½tsp freshly ground black pepper
  • 1 whole head of garlic, broken into cloves, unpeeled
  • 2 large onions, cut into six wedges through the stem
  • 200g freekeh (or coarse tracked wheat)
  • 250g fresh podded peas (from 500g pods or you can use frozen)

Method

  1. Use a sharp knife to make deep slits down the lamb shoulder. Mix the salt with the oregano, rosemary and pepper and rub it all over the lamb. Place it on a large roasting tray and leave it to marinate for about two hours. Alternatively, cover and leave it in the fridge for up to six hours
  2. Heat your oven to 200˚C. Once the oven is hot, place the lamb in the centre and roast for 25-30 minutes or until golden all over
  3. Add the whole garlic cloves and onion wedges to the roasting tin and return to the oven for another 10 minutes. Remove again. Pour two cups of boiling water over the food and cover the tray. Reduce the oven to 180˚C and roast it for an hour
  4. Remove from the oven, baste really well with the liquid that has formed in the bottom of the roasting tray and add the freekeh. Make sure the freekeh is submerged in liquid to just cover it. You can top it up a little if needed
  5. Take out the roasting tin. Reduce the heat to 160˚C and put it back in for another 40 minutes. Remove again, baste the lamb with a few tablespoons of fresh water, then add the peas to the freekeh and return to the oven for the final 20 minutes before serving
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • A portion of grass-fed lamb has a slightly higher calorie content than grass- fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.

  • Our lambs at Coombe Farm Organic feed on our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at Coombe Farm Organic, our mutton comes from ewes who've retired from our breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.

  • When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of Coombe Farm Organic's lamb comes from our hardy flock of cross-bred sheep. The breeds we've chosen make the most of our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.