If you’re a foodie or just a big fan of high-quality meat, chances are you’ve heard of Welsh lamb. Grown on the hills and valleys in Wales, Welsh lamb is often touted as the crème de la crème of lamb, which explains why it’s hard to find in regular supermarkets and typically served only in exclusive restaurants and top hotels. Thankfully, for those of us who want to get our hands on this rare and premium meat, you can buy it at online grocer Sasha’s Fine Foods. (Psst… Read on to the end for a recipe!)
Best of the best
The environment in which the livestock are bred is extremely vital in producing this succulent, sweet and tender meat. Wales boasts a winning combination of heavy rainfall, mineral-rich soil and lush green pastures, allowing lambs to thrive and grow in their natural environment. On top of the favourable natural conditions, Welsh farmers are known to use the best of everything – the finest grass, sharpest sheepdogs and best-kept husbandry secrets. It’s little wonder that Welsh lamb has been awarded the Protected Geographical Indication (PGI) status, a highly sought-after marque that guarantees top-notch quality.
Where to buy it
Sasha Conlan of Sasha’s Fine Foods carefully sources fresh and premium produce from trusted suppliers around the world. The Welsh lamb offered here is sourced direct from farms; the lambs are born and reared in Wales before they reach 12 months, allowed to roam freely and cared for by farmers with centuries of traditional farming practices under their belts.
As far as cuts and costs are concerned, if you’re hosting a party, the lamb shoulder ($59.90, 1.5kg) is perfect for roasting. Alternatively, the boneless leg steaks ($19.90) work well for an easy family dinner on a weeknight – read on for the recipe!
Recipe: Italian pan-cooked Welsh lamb leg steaks
This five-ingredient dish can be ready in just 10 minutes, proving that tasty and nutritious food doesn’t require hours to put together.
- 4 lean Welsh lamb leg steaks
- 1 teaspoon olive oil
- 2 cloves garlic, sliced
- 2 sprigs rosemary, leaves removed from one and roughly chopped
- Salt and pepper to taste
- A handful of mixed marinated olives
- Add a splash of oil to a large pan and fry off the oil, garlic and rosemary. Give the pan a couple of shakes, as moving the ingredients around will really help to infuse the flavours
- Place the lamb steaks into the pan and cook for five minutes each side if you like your lamb cooked medium, or a little a longer if you prefer it well done.
- Sprinkle with a handful of delicious Italian olives and serve with sautéed potatoes and seasonal vegetables.
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