LINKS
- Shetland Food Directory www.foodshetland.com
- Shetland Livestock Marketing Group www.tasteshetland.com
- Slow Food www.slowfood.com
- Slow Food East Lothian www.slowfoodeastlothian.co.uk
- Quality Meat Scotland www.qmscotland.co.uk
- Scottish Crofting Produce www.crofting.org
CUSTOMER FEED BACK
“We’ve just eaten our first Shetland lamb chops. I can honestly say I’ve never eaten lamb so naturally moist and tender. It’s full of flavour, too – all in all, a real and rare treat. We can’t wait to demolish the rest of the joints and cuts we’ve been sent. In addition, buying from Richard couldn’t have been simpler – he is wonderfully helpful and efficient, and everything was delivered just as promised, in absolutely perfect condition. We will most definitely be back for more, including for next year’s seaweed lamb. Thanks again, Richard!”
Helen, Kent, Nov2011
FEED BACK FROM THE PRODUCER
A number of customers to the Stockbridge Farmer's Market have asked how long to cook their joint for? Here is a recipe suggestion. Using a meat thermometer the timings can be fine tuned to suit individual ovens and how pink the meat is.
Roast Shoulder of Briggs’ Shetland Lamb
Put the boned rolled shoulder into a roasting tin, rub with a little olive oil. Put oven as hot as you can get it 230°C/ Gas mark 8. Put the lamb in and cook for 15 minutes to brown and then turn the oven right down to 160°C/ Gas mark 3, put in a glass of water (or white wine) and roast for a further 30 -60 minutes depending how pink you like your lamb. Check with a thermometer (right into the centre of the meat) 45°c is very rare up to 70°c which is well done.
Always leave the meat to stand and rest before carving. (Whilst cooking the vegetables for example)
The other alternative is to slow roast
Put the rolled shoulder into a roasting dish and rub a little olive oil into the skin. Put into a very hot (as above) oven, just to brown the meat and then add a little water or wine, a glass should suffice and then turn the oven to 140°c/Gas 1 and cook for 3-4 hours. The meat will just melt in the mouth.
VISITOR FEED BACK FROM SHELAND FOOD FESTIVAL 2010
"Loved the lamb pie"
"Richard's pies are fab!"
"Shetland lamb pie excellent"
"Briggs' Lamb stands out"
We acknowledge the support of Shetland Island Council’s Economic Development Unit with this project.
Richard Briggs, Briggs' Shetland Lamb, Cuckron, Stromfirth, Weisdale, Shetland. ZE2 9LH
Tel. 01595840227 Mobile. 07974919664
