Pan Cooked Liver and Onions

Serves: 10

1kg Quality Standard lamb’s liver, rinsed, dried and thinly sliced
6 tbsp flour, seasoned
100g butter

For the sauce:
80g butter
4 onions, thinly sliced
300g smoked streaky bacon, diced
4 garlic cloves, crushed
Small bunch fresh thyme leaves
6 tbsp flour
2 tbsp English mustard powder
2 tbsp balsamic vinegar
1L strong beef stock

To serve:
Parsnip mash
Seasonal vegetables

1. Dust the liver with the seasoned flour.

2. For the sauce, heat the butter in a large frying pan. Add the onion, bacon, garlic and fresh thyme, and cook together until the onion is softened.

3. Stir in the flour and the mustard powder. Deglaze the pan with a little stock.

4. Add the balsamic vinegar, then add remaining stock gradually until desired consistency is reached. Check the seasoning.

To serve: Heat the butter in a frying pan, and cook the liver for about 3 minutes over medium heat, until just cooked – if the slices are thin it may take less time. Be very careful not to overcook. Serve the liver and onion sauce on hot plates with parsnip mash and seasonal vegetables.

Cranberry Stuffed Guard of Honour with a Port Glaze

Serves: 10

10 x 4-boned lean Quality Standard best end of neck portions 6 tbsp freshly chopped rosemary 4 tbsp oil 450g Quality Standard lean minced lamb 2 garlic cloves, chopped 4 tbsp tomato ketchup 2 tbsp capers, rinsed and finely chopped 8 tbsp breadcrumbs 4 tbsp oil Salt and pepper

To serve: Roasted red onions Mashed potato

1. Check the bone tips of the prepared lamb to make sure they are clean and put in a roasting tray. Season well and sprinkle with half of the fresh rosemary. Rub with the oil all over.

2. Mix together the lamb mince, garlic, tomato ketchup, capers, remaining fresh rosemary, breadcrumbs and seasoning in a large bowl. Shape into small balls.

3. Cover the bone tips of the lamb racks loosely with foil to stop them browning too quickly, and sear at 220°C for 5 minutes.

To serve: Bake the stuffing balls at 180°C/160°C fan for 20 minutes until cooked through. Finish cooking the best end of neck of lamb at 180°C for 20 minutes or until just cooked. Baste occasionally. Serve the cutlets and stuffing with roasted red onions, and mashed potato.

Roast Breast of Lamb with Leek and Chestnut Stuffing

Serves: 10

2 x 1kg lean Quality Standard boned breast of lamb or rolled boneless shoulder Salt and pepper 2 tsp cardamom seeds, crushed For the leek and chestnut stuffing: 75g butter 1 large leek, finely chopped 2 garlic cloves, peeled and finely chopped 200g cooked peeled chestnuts, finely chopped 40g freshly chopped flat-leaf parsley 100g fresh white breadcrumbs

To serve:
Roast potatoes Lamb gravy Flat-leaf parsley, chopped


For the stuffing:
1. In a large bowl mix the stuffing ingredients together.

2. Place the breast or shoulder of lamb on a chopping board and unroll skin side down. Season on both sides with the salt, pepper and cardamom.

3. Spread the stuffing mix evenly over the surface of both pieces of lamb, pushing into the crevices. Re-roll tightly, securing neatly with butcher’s string or elasticated meat bands. Weigh the joint with the stuffing. Set aside until ready to cook.

For the lamb:
1. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven at 180-190°C/170°C fan, basting with any rich meat juices.

To serve: Slice the lamb into rounds, serve 2 per portion and garnish with chopped flat-leaf parsley. Accompany with the lamb gravy and roast potatoes.