Recipes

1 Leg of Lundy lamb
500g mixed winter vegetables - carrots, parsnips, turnip etc. cut into chunks
500g potatoes, peeled and cut into large chunks
10 shallots
1 orange
A few sprigs of rosemary
2 tablespoons honey
4 tablespoons oil
400 ml white wine

Pare the rind from the orange, squeeze and reserve the juice.
Brown the lamb in a large roasting tin. Remove and add the vegetables adding more oil if necessary, sauté until golden brown.
Make incisions in the lamb and insert pieces of rosemary and orange rind.
Any remaining rind and rosemary should be sprinkled over the vegetables. Place the lamb on top of the vegetables. Mix together the white wine, orange juice, honey and seasoning. Pour over the lamb and roast at 200ºC (400ºF) for approx. 25 mins per 450g (1lb) with an extra 30 mins if you prefer your meat well done.

700g (1½lb) leg or shoulder of Lundy lamb cut into bite sized pieces
Red or green pepper
Tomatoes
Small mushrooms
Bayleaves
Onion
2 large lemons
2 tsp. oregano
2 cloves garlic
Olive oil

Place the meat in a bowl, season, add the bayleaves, crushed garlic and oregano. Quarter the onion and tomatoes and cut the pepper into chunks. Add these to the bowl together with the mushrooms and pour over the juice of one lemon and approximately 6tbsp olive oil making sure everything is well coated. Leave to marinate overnight if possible or for several hours turning occasionally.
Thread alternate pieces of tomato, mushroom, lamb, pepper and onion onto skewers as tightly as possible. The perfect way to cook these kebabs is on the Barbecue. However they are almost as good cooked under the grill. Serve with lemon wedges

Boned leg or shoulder of Lundy lamb trimmed and cut into large chunks about 900g (2lb).
350g onion roughly chopped 4 garlic cloves sliced or crushed
2 red peppers roughly chopped
800g potatoes peeled and cut into large chunks
2 tsp. ground ginger
1 cinnamon stick
75 g pearl barley
600ml beef stock
2 tsp. Worcestershire sauce Oil Seasoning

Brown the meat in a casserole dish and then remove
Sauté the onions and garlic until brown then add all the vegetables, ginger, cinnamon and pearl barley and fry for approximately 3 minutes. Stir in the stock, Worcestershire sauce and seasoning. Bring to the boil and replace the meat.
Cover and cook in the oven at 170ºC (325ºF) for about 2 hours or until the lamb is tender. Garnish with fresh thyme or marjoram.