Spring Lamb is synonymous with Tradition, quality and taste. A great Easter Treat and ideal Sunday Lunch
SPRING LAMB - SOMETHING SPECIAL!! What makes Lamb so special? Well, the animals are free to roam in the hilly countryside, eating & grazing on heather, clover and of course the good green grass! This means the meat is so moist and full of flavour! The herbs and heathers on Wicklow's natural landscape add to the unique flavour that Wicklow lamb is renowned for! It's a product of it's Environment, This assures quality products and results in sweet tasting, tender meat. TRY USING FRESH HERBS WHEN COOKING SPRING LAMB Rosemary - great with all lamb dishes. Thyme - put in a flavoured butter and use for chops or steaks. Mint - very refreshing, a perfect partner for lamb! Check out our website for more information on Lamb |
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ROASTING MEAT..... top tips  - Allow the meat to come to room temp before roasting.
- Note the weight of the joint before roasting.
- Season well.
- Always let the oven heat up to the required temp before putting the joint of meat in.
- Always rest the meat before carving.
Prime Rib of Beef
Goose Fat Roast Potatoes
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LAMB - A WIDE RANGE OF CUTS  Means it's great for a mid week dinner, or dinner party or Sunday Roast. It is easy to prepare & simple to cook. LEG of LAMB for recipe click here BUTTERFLIED LEG of LAMB RACK of LAMB for recipe click here LAMB SHANKS for recipe click here SHOULDER of LAMB STUFFED BREAST of LAMB LAMB CUTLETS LOIN LAMB CHOPS GIGOT CHOPS |
TIPS FOR CARVING