Where is Pevensey and what is so special about Pevensey Lamb?
If you find yourself with a lazy Sunday afternoon then think about heading over to Pevensey Plains…miles of beautiful marshland and more country pubs than you could ever eat roast dinners.
Pevensey is an area of lowland between Hastings and Eastbourne which has been shaped over time by the changing relationship between land and sea. Originally it was a lagoon where high tides would seep through but eventually with coastal changes, by Roman times it became a salt mine as land was reclaimed by the wealthy monasteries. After the dissolution of the monasteries (testing your Tudor history here), the sea walls were neglected and shingle drifted onto the plains creating the salt marsh we know today.
Now the mineral-rich the land is a fertile haven for wildlife, rare flowers and Sunday ramblers. It’s perfect farmland for sheep farming as they graze freely on the plains. The farmers have used the irrigation ditches to stop the sheep from straying so the area forms one stunning expanse of outstanding natural beauty.
The grasses, samphire, wild herbs, sorrel and clovers on the salt-marsh create a nutritious diet which help develop the amazing distinctive flavour.
Martin and his family from Montague farm have been breeding lambs in Pevensey since 1942. Their lambs are a mixture of Romney sheep and Charolais for both their meat and to keep the local salt-marsh bloodline.
Ask our Butchers
Our lamb is then jointed expertly by the butchers at Holmansbridge who know everything there is to know about joints of meat and how to prepare. So, any questions, then just ask as we’ve been asked to roll, dice, stuff and bone all manner of meat for our customers.
What joints are best and how to cook
Traditionally at Easter, we sell lamb legs on the bone. This is sublime slow roasted with stock and herbs so it practically falls off the bone.
Try this wonderful recipe by Stella West-Harling
Like the leg, the shoulder needs to be cooked slowly to break down the connective tissues and keep the meat moist, tender and full of flavour.
Perfect to cook with Rosemary and Garlic as in the recipe above, or try matching the robust meat flavour with Moroccan spices, aromatic apricots and preserved lemons (make your own here. This lamb recipe calls for the shoulder to be boned and diced – so just ask us to do this for you.
This is the lean, boneless meat joint from the loin. This fillet is best served pink and with plenty of oil in the cooking to keep it succulent and moist.
It is a quick joint to cook, so good for coming back after a Sunday morning walk and putting on the lunch…
Nigel Slater has two perfectly formed Lamb Fillet recipes here – Roast Lamb with Olives and Ciabatta and Lamb Fillets with Garlic Butter – both of which are delicious with an informal Easter lunch or one with roasties and all the trimmings.
These are generally plump chops taken from the rump. These are the lamb equivalent to a beef rump steak and perfect for barbecuing, grilling, pan frying or oven baking – depending on how you like your meat.
The meat on a chump chop is firmer than a loin chop so needs more attention in cooking.
Nigel Slater, again, creates a delicious recipe to enjoy the full flavour of the chump chop by partnering with a smooth mint yoghurt and salad. Serve with rice or grilled potatoes and you’ll have room for a decadent pudding.
The Porterhouse steak of the lamb family, these are smallish and very economical chops to cook. They don’t need much cooking beyond 4 mins each side and here’s a very tidy and sizzling video from Martha Stewart cooking the chops with the most delicious looking fingerling chips (La Ratte or Pink Fir Apple). However, we couldn’t take our eyes off the American mint sauce…not sure we’ve seen anything that luminous outside of Springfield… Sorry, but we recommend making your own on that side.