We have chosen the Devon and Cornwall Longwool as it’s a traditional rare breed that
has been bred in Devon since 1877.
The Devon and Cornwall Longwool’s are docile, well natured animals which adapt well
to living in Devon’s climate and are easy to look after. They have a large frame
with good confirmation which produces good quality lamb.
We use a traditional system of mixed grazing as this greatly reduces the need for
pesticides and wormers. By allowing our hens to move around the sheeps' grazing they
have two main benefits: to manure the field (so no need to add nitrogen as Chicken
manure is rich in it) and poultry and lamb parasites can not be caught from each
other so no cross contamination. When one animal eats another’s parasite it usually
passes through the animal harmlessly and dies. Hence an environmentally friendly
pest control system.
Top quality local meats delivered in a box scheme delivery service.
Finest quality local meats from our Riverwood farm in East Devon, delivered in our
East Devon area box scheme.
Preheat the oven to 180C/350F/Gas 4. Place the garlic and 75g/3oz beetroot into a
food processor or blender and whizz together until nearly smooth. Stir in the rosemary
and redcurrant jelly or Cumberland sauce. Cover and set aside.
Place the lamb joint onto a chopping board. Make several incisions over the surface
of the joint. Position a metal rack over a large non-stick roasting tin and add the
joint. Season and roast for 1¼ to 1½ hours.
During the last 40 minutes before the end of cooking add the remaining beetroot with
the shallots in the base of the roasting tin, remove the rack and position the joint
on top of the vegetables.
20 minutes before the end of the cooking time remove the joint and brush the reserved
beetroot and garlic mixture over the lamb.
When the lamb is cooked to your liking, transfer to a warm platter with the vegetables
and keep warm.
To make the gravy, spoon off any excess fat from the roasting tin and discard. Place
the roasting tin over a medium heat and sprinkle over the flour. Stir well with a
small whisk or spoon, add a little stock and stir again, scraping the base of the
pan to release any rich sediment.
Add the remaining stock, Port, and any meat juices from the platter, adjust the seasoning,
if required and simmer for 8-10 minutes or until reduced to a well-flavoured gravy.
Strain if required.
Serve with potatoes and a mixture of seasonal sautéed wild mushrooms and marrow.