Harlesford Farm - Favourite Recipes

Slow Roasted Shoulder of Lamb Recipe

This is a simple recipe when used with Harlesford Farm lamb it creates the most succulent, juicy and flavoursome meal.

Ingredients (serves 6):

  • 1 whole shoulder of lamb from Harlesford farm (roughly 2 - 3 kg)
  • Fresh rosemary
  • Sea salt and ground black pepper
  • 1 garlic bulb broken into cloves
  • Sprig of fresh mint
  • Glass of red wine
  • Table spoon of flour
  • ¾ pint of water saved from boiling the potatoes

Serve with mashed potatoes and seasonal vegetables

Method:

Pre heat your oven to gas mark 9 or 245 degrees C. Whilst your oven is heating score the lamb with a sharp knife. Then rub the lamb all over with olive oil and season with the salt and pepper. Place some of the rosemary and garlic on the bottom of the roasting tin with the remainder on top of the lamb. Cover the roasting tin with tin foil and place in the oven turning down the temperature to gas mark 3 or 160 degrees and cook for 3 – 4 hours.

Place the lamb onto a carving board and cover with tin foil to allow the meat to rest. Gravy can be made by using the juices in the bottom of the roasting tin. Remove the excess fat and rosemary stalks, then place the tin on the hob over a gentle heat. Make a paste using the flour and a dash of water in a cup. Save about ¾ of a pint of water from boiling the potatoes then add this and the paste to the juices in the tin. Season again with salt and pepper and add the sprig of mint and glass of wine. Simmer gently for a few minutes then add to a warmed jug.

 

Roasted Topside of Beef Recipe

Some people tend to be rather “scared” of cooking Topside of Beef. However if you follow these guidelines it couldn’t be an easier meal to cook as preparation time is a minimum which allows you to get on with other things whilst you meal is cooking.

Ingredients:

  • 1 joint of Harlesford Farm Beef Topside (1.5kg will feed approx. 4)
  • Sea salt and freshly ground black pepper
  • Olive oil
  • A selection of your favourite root vegetables (carrots, parsnips, potatoes, onions for example)
  • Teaspoon of flour 1
  • Glass of red wine
  • Clear honey or dark brown sugar

You will need 2 Roasting tins

Method:

Take your joint of Harlesford farm beef out of the fridge 30mins before cooking. Pre heat your oven at Gas mark 9, 245 degrees C. While the oven is heating lightly boil your vegetable for 5 – 10minutes so that they remain crunchy. Save the water for making gravy later on. Warm the 2 roasting tins in the oven with a drizzle of oil in the middle. Season you topside joint with the salt and pepper and a dash of oil.

Place in the middle of one of the roasting tins. Tip the root vegetables into the other tin, season with salt and pepper, then add a dash more olive oil and finally a good drizzle of honey or sprinkling of sugar. Place into the oven for 20 minutes at gas mark 9 (245 degrees C) the lower to gas mark 5 and cook for 15 minutes/lb (450g) for rare beef, plus 15 minutes extra for medium or 30minutes extra for well done.

It is important to baste the beef topside a couple of times while it is cooking to stop it from drying out.

Once it has finished cooking place the joint onto a carving board and loosely cover in tin foil and maybe a tea towel, allow it to rest for a good 20 – 30 minutes before carving.

Gravy is simply made by mixing the flour into a paste in a cup with a dash of water. Place the beef roasting tin with the juices from the meat onto the hob at a low heat. Then add the paste along with the saved water from boiling the vegetables and the glass of red wine. Allow this to simmer for a few minutes and season with salt and pepper.


Providers of Quality Local Meat in Oxfordshire & Buckinghamshire