Floodwater @ The Shoulder of Mutton, Fordham/Ford Street, Essex, England.
This is footage of the floods occuring on 10th February 2009 in the north east of Essex.
The video shows how normally open fields and horse meadows and training arenas are totally submerged, in floodwater over 2 metres (6'4) deep.
Saddle of Scottish lamb, smoked Duke of York mash, girolles and lamb ravioli recipe by Craig Hart
A Saddle of Scotch lamb , smoked Duke of York mash ,girolles and lamb ravioli recipe created by Craig Hart, the Executive Chef of the Sheraton in Edinburgh. Craig takes us through the process which includes butchering the Scotch Lamb saddle and making the ravioli.
You can get the full recipe see more Scotch Lamb recipes here:
Feeling inspired? Take a look at how to make ravioli:
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SHOULDER OF MUTTON
Refurbished in October 2007 the Shoulder of Mutton offers customers the choice of either relaxing in a traditional, cosy country pub or admiring the garden from within the chic, contemporary new-look conservatory. The open fireplace makes the bar inviting, whilst the spaciousness of the conservatory makes it ideal for private functions. In 2008 the Shoulder of Mutton were named as one of only two runners up in the national Red Tractor 'Best British Pub Award'., Reading, Berkshire, RG4 9QU,
Gordon Ramsay's Top 5 Lamb Recipes
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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Welsh Lamb Wellington Recipe, perfect for entertaining!
Beautiful Welsh recipe for Lamb Wellington, with mushrooms and laverbread. I served mine with green veggies, baby carrots, silky mashed potato and a rich red wine/port sauce. Do you think it would have got me the title of Britain’s Best Home Cook?
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Lamb Welllington
Ingredients
500g piece cannon of lamb
200g chestnut mushrooms
20g dried mushrooms soaked in boiling water
Fresh thyme
2 tbsps dried laverbread (optional)
6 slices of prosciutto
500g puff pastry or a quantity of rough puff pastry
1 egg yolk, beaten
For the Pancakes:
100g flour
1 egg
250ml milk
Fresh Rosemary
Fresh Thyme
Fresh Parsley
For the Sauce:
A knob of butter
1 shallot
Fresh thyme
100ml red wine
100ml port
400ml chicken stock
Method
1. Season the lamb. Seal the meat in a hot pan with a splash of oil, about 2 mins on each side.
2. Roughly chop the fresh mushrooms, or blitz them in a food processor. Roughly chop the soaked dry mushrooms and squeeze out as much of the excess liquid as possible.
3. Season the mushrooms. Fry the mushrooms over a medium high heat for 5-7 mins, most of the liquid should be evaporated away. Taste and season more if needed, stir through the laverbread if using and leave to cool.
4. Make the pancakes:
Add the flour to a bowl and season, mix the egg and mix and slowly add to the flour whisking the whole time. Add the herbs and mix through. Add a drop of oil to a large non stick pan, add enough batter to make a thin pancake and swirl. you will need to make 3-4.
5. Lay out cling film, create a layer of prosciutto, add the lamb, then top with the mushroom mix. Use the cling film to roll into a neat parcel shape (see video below). Chill for 15-20 mins.
6. Lay out another piece of cling film, trim the pancakes into square shapes, and lay on the cling film. Add the lamb parcel, use the cling film to roll again, (see video below). Chill for 15-20 mins.
7. Roll out the puff pastry, then lay onto of another piece of cling film. Add the lamb parcel and roll, very tightly , cutting away any excess. (see video below). Chill for 60 mins, but this can be made up to a day in advance
8. When ready to bake, preheat the oven to 200 C fan. Brush the pastry all over with the egg yolk, add a design (optional) and sprinkle the top with sea salt.
9. Cook for approx 20 mins, use a meat thermometer to make sure its cooked, i like my pink. For well done leave for another 10-15 mins.
10. Leave to rest for 20 mins before carving.
Make the Sauce:
1. Melt the butter in a sauce pan, add the shallot and gently cook until soft, add the wine and port and bring to the boil. Boil until reduced, add the chicken stock and continue to boil until thick and shiny, season with black pepper, taste before adding salt as it usually doesn't need salt.
Top Tips
I served mine, with silky mashed potatoes, fresh green veggies and baby carrots, par boiled and finished in a pan with butter and thyme.
Lots of people put extra flour on their pastry to absorb the cooking liquid from the lamb, I think the pancakes, do a batter jobs and are far tastier.
Day 1- Fordham, England
Going for a stroll. Wonderful day :)
ACD Best Butcher Competition
Whole Foods Market - Academy Best Butcher Competition
How to Make Roast Lamb | Recipe Lab | The New York Times
Julia Moskin roasts lamb slathered in a mixture of butter, anchovies, rosemary and garlic.
Produced by: Andrew Scrivani and Jason Lee
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How to Make Roast Lamb | Recipe Lab | The New York Times
Magazine: How to Carve a Lamb in Three Cuts - nytimes.com/video
Mark Bittman presents a technique for carving lamb shank in three easy cuts.
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Dominic Grundy - Lamb Saddle
I prefer British meat, it's more mature, there's more flavour to it. I don't see why we have to go elsewhere when we've got fantastic produce in the North West
Another inspirational episode of #OfftheBlock, this time we've got Dominic Grundy, Head Chef at Panoramic 34 in Liverpool sharing his love for British produce as he prepares a dish of lamb saddle with a loin skewer glazed in Marmite, served with beetroot ketchup, and a rib of lamb on the side.
Scotch Lamb Ambassador Butcher
Butcher Stewart McClymont tells us what sets Scotch Lamb apart
High 'Steaks': 2014 Tri-nations Butchery Competition
Join the crème-de-la crème of butchers from Great Britain, Australia and New Zealand as they battle it out to win the coveted 2014 international Tri-nations Butchery Competition.
The competition took place at the Great Yorkshire Show in Britain on July 10, and the standard was high.
This short film follows the teams from York to London as they compete and await the results from the Supermeat and Fish Awards, and hears from the butchers, the judges and others involved with the competition.
More information about the Tri-nation Butchery Competition can be found here:
How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:
1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit
Special thanks to Fleishers Craft Butchery.
How To Butcher A Beef Hindquarter (Tri Tip, Picanha & More!)
Check out Heart And Trotter:
Special thanks to James Holtslag for doing this awesome demo for us! Tri Tip, Tenderloin, New York Strip, Flank Steak, Picanha, Flap and more!
Michelin star chef Marcello Tully creates slow cooked Scotch lamb shoulder
Michelin star chef Marcello Tully creates a recipe of slow cooked roast Black Isle Scotch lamb shoulder with a warm tarragon mousse; a current dish on the menu at Kinloch Lodge. The dish is slow cooked and then flaked before breaded and fried before being served on a warm tarragon mousse
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How to Cook Steak Perfectly Every Time | The Stay At Home Chef
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven.
INGREDIENTS
2 beef steaks, at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic, minced
INSTRUCTIONS
1. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2. Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture.
3. Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4. Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6. When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
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Leg Of Lamb - How to Cook Roast Lamb - Easy Lamb Roast
So for this Leg of Lamb, you will need the following.
By the way, we are cooking a huge leg, this is enough for 10 to 12 people you probably will use a smaller one.
Just as beef you will need to let the lamb rest for 15 to 20 mins before you cut it.
Leg of lamb Bone in
1 tsp each of
garlic powder
oregano
salt
pepper
celery salt
thyme
chilli flakes
2 cups lemon juice
1 cup olive oil
3 whole cloves garlic
So 500 grams = 25min plus 25 mins
200c/400f/gas 6
Half leg or whole leg Medium – 25 minutes per 500g, plus 25 minutes
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Leg Of Lamb - How to Cook Roast lamb - Easy Lamb Roast
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What Does Human Flesh Taste Like? | Secrets of Everything | Brit Lab
Greg Foot has a small piece of muscle removed from his leg to find out what humans taste of.
Taken from Secrets of Everything.
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How To Cook A Sunday Roast, French Style - Gordon Ramsay
Gordon travels to France to teach an ex-pat British family how to compete with their French neighbours in the kitchen.
From Gordon Ramsay’s The F Word
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Northern Belle Recipes - Lamb Shoulder
By Head Chef Richard Cunningham
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