Twenty-three-year-old Thomas Vickers, an upland sheep farmer from County Durham, said: “We want to make sure that delicious lamb isn’t on its last leg with young consumers.
“Whether grazing our moorlands, maintaining our marshlands or looking after our lowlands, sheep are very much a part of our British identity. The different landscapes in which sheep are raised means that almost every time you buy lamb, you’re buying an artisan product packed with flavour and nourishment.”
Chef Chris Wheeler said: “Lamb is one of the tastiest and flavoursome sources of protein and iron. It can be cooked in a variety of ways, adding a British touch to a middle-eastern dish, starring as a tasty burger or bringing balance to a spicy curry. It’s much more than a Sunday roast or an Easter treat. Lamb can be part of the menu any day of the week.”
Look out for more recipes on SimplyBeefandLamb.co.uk.
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Lamb Leg Steaks with a Herb and Paprika Rub
Serves 2
Preparation time: 5 minutes
Cooking time: Under 20 minutes
Ingredients:
2 x 150g/5½oz lean, boneless lamb leg steaks
For the Herb and Paprika Rub:
15ml/1tbsp dried thyme
15ml/1tbsp dried basil leaves
15ml/1tbsp dried parsley flakes
10ml/2tsp smoked paprika
Salt and freshly milled black pepper
Method:
1. Place all the ingredients on a shallow plate and mix well.
2. Coat the steaks with the rub on both sides and cook on a prepared barbecue or under preheated moderate grill for 6-8 minutes on each side or until the meat juices run clear.
3. Serve with potato wedges and a green salad.