The second Sunday of the month Bristol Slow Food Market which we are steadily eating our way through this week from the Thoroughy Wild Meat Company , from the Somerset Salt Marshes, these lambs graze on coastal salt marshes .
The sheep feed on wild grasses, many of which can only be found in estuary salt marshes.When the salt water of the spring tides flood these marshes a large number of the parasitic worms and bacteria that can be harmful to sheep are killed, which dramatically reduces the need to routinely treat the sheep with chemicals.
Herbs such as Sea Lavender and Samphire also grow amongst these grasses so the taste is delicious.
Salt marsh lamb is a seasonal product, the lambs are born in the spring and are available from June until December.
Salt Marsh Lamb Steaks
2 salt marsh lambs
Salt & Pepper
1 sprig of Rosemary
1 tbsp of olive oil
- Rub the steaks with salt, pepper , rosemary and oil
- Grill for 10 minutes turn and finish for 5 minutes on the other side
- Leave to rest for 10 minutes
Such delicious steaks need a delicious yet light summery accompaniments,all the ingredients all these saladn ingredients got under the grill with the lamb, I was inspired by Hugh Fearnley-Whittingstall and his barbecued recipes in this Saturdays Guardian meals for the weekend
2 Courgettes finely sliced
2 spring onions finely sliced
1 tbsp of tahini
2 tbsp of yogurt
1 tbsp of sesame seeds
1 tbsp of olive oil
- Thinly slice the courgettes and spring onions, brush with oil
- Sprinkle over the sesame seeds
- Place under a hot grill turning for 5 minutes , turn
- Mix together the tahini and yogurt
- Remove the courgettes and spring onions from the grill & place on a large plate
- Squeeze over the lemon juice
- Drizzle over the tahini and yogurt.
One Red Pepper
6 anchovy fillets tinned
1 tbsp of capers
- Quarter a pepper , place under the grill for two minutes
- Place a few anchovies and capers inside each quarter
- Return the the grill for a few minutes