Celebrating the best from Wales in British Food Fortnight 2022
Salt marsh lamb, a much sought-after meat, derives a distinctive flavour from the rare environment on which the sheep graze. Wales’ Gower peninsular is famous for this product and here Viv and Lynne Pearce’s Windmill Farm in Llanrhidian, manages 200-300 Lleyn lambs on their own land and also the adjacent salt marshes. Here the stock graze on salt marsh plants and herbs such as samphire, sorrel, thrift and sea lavender.
Viv and Lynne’s farm includes beautifully located holiday cottages overlooking the salt marsh estuary. They also manage a wedding event business: https://www.oceanviewwindmillgower.co.uk/
Both delicious and affordable, this recipe for salt marsh lamb shank with crushed potatoes and roasted root vegetables - has been provided by the Ocean View wedding event business chef, Sarah Garner.
Salt Marsh Lamb shank:
- 2 tbsp olive oil
- 6 Gower salt marsh lamb shanks
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- few sprigs fresh rosemary
- 3 fresh bay leaves
- 4 garlic cloves*
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 250ml red wine
- 500ml lamb or chicken stock
Crushed new potatoes:
- 1 kg Scrubbed new potatoes
- 1 bunch Spring onion (optional)
Roasted root vegetables:
- Carrot, parsnip, beetroot, sweet potato, onion
- 2 tbsp olive oil
Step one*- Optional (but so worth it)
Pre-roast your garlic to release the sweet flavour, we do this on mass with around 10 whole bulbs of garlic at a time drizzled with olive oil, seasoned with sea salt. Wrap tightly in foil and set in the oven at 180C for around 40 mins or until soft and caramelised. We then allow this to cool, refrigerate and keep in an airtight container for use.
Heat oven to 200C/fan (180C). 2 tablespoons of olive oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10-15 mins browning the lamb all over.
Removing the lamb, add the onion and carrot then cook for 10 mins until starting to brown. Stir in your herbs and your 4 pre-roasted garlic cloves (use raw garlic if you skipped the pre-roast step) and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over your wine and stock.
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside to rest.
Whilst your lamb is roasting away, bring a pan of water to boil. Add your scrubbed new potatoes and season well. Bring to the boil and simmer for 15-20mins or until cooked through. Drain and transfer to a bowl, crush the potatoes lightly (not mashed) then add butter, salt, pepper, and you can also add diced spring onion to add a different texture.
Take your selection of vegetables (beetroot, sweet potato, carrot, onion, parsnip). Peel and cut roughly into chunks, drizzle with olive oil, season with salt and pepper. Roast in the oven at 180C for around 40 mins until caramelised.
Plate-up and enjoy in British Food Fortnight!