Here’s where you can get hard-to-find Welsh lamb (considered the holy grail of lamb meat!) here in Singapore, and a great recipe for cooking it!
Why Welsh lamb?
Wales is pretty much the perfect environment for breeding livestock to produce succulent, sweet and tender lamb. The temperate climate, clean air, mineral-rich soil and clean mountain streams are a winning combination when it comes to generating high-quality lamb with a truly distinctive taste.
In addition to the country’s ideal natural conditions, lambs in Wales are allowed to roam freely, and are cared for by farmers with centuries of farming practices under their belts. The low-stress environment gives the animals a better quality of life, which, in turn, gives the meat more depth of flavour.
And, because Welsh farmers believe in only using the best of everything, Welsh lamb has been awarded PGI (Protected Geographical Indication) status. This prestigious badge of authenticity guarantees the lambs were born and reared in Wales, and sourced only from farms that offer full traceability and ethical practices. (Think of it along the lines of Parma ham and other protected food name products from around the world.)
Where to buy it
Though you’ll find Welsh lamb mostly at exclusive restaurants and top hotels here in Singapore, you can also purchase it from Sasha’s Fine Foods. Sasha’s is a go- to online grocer for food-conscious shoppers who want carefully sourced products delivered to their doorsteps. The website is known for its excellent selection of high- quality, ethically produced, hormone-free and additive- free meat, fish, plant-based products, ready-made meals and healthy snacks, all meticulously sourced by founder, Sasha Conlan, who has personally met and vetted each and every supplier.
Whether you’re feeding a crowd or looking for an easy family dinner, Sasha’s Fine Foods has a variety of Welsh lamb cuts to choose from at different price points.
Recipe: Welsh lamb lollipops
Ingredients
* Welsh lamb bone-in cutlets
* Oil for cooking
* Seasoning
For salsa:
* 1 red onion
* 2 shallots or 1 small onion
* ½ teaspoon sea salt
* 2 tablespoons capers
* 1 red chilli, chopped
* 8 baby plum tomatoes
* 120ml extra virgin olive oil
* Handful of flat-leaf parsley
* Handful of coriander
* Handful of mint
* Rind and juice of 1 lime
* Pinch of sugar
For crispy lemon crumbs:
* 150g fresh breadcrumbs
* 30g butter
* Rind of 2 lemons
Instructions
- Blitz all the ingredients for the salsa together for a few minutes or, if making by hand, chop all the ingredients finely and combine. This can be kept in a sealed jar for a few days.
- Melt the butter in a frying pan, add the breadcrumbs and stir over medium heat until they become golden; then, stir in the lemon rind. Allow to cool.
- Heat oil in a large frying pan and add the lamb cutlets, season and fry for three to four minutes on each side.
- To serve, dip each cutlet into the salsa mixture and then into the crispy crumbs.
Expat Living readers can get 20 percent off their first orders with the code “SFFEXPAT” at sashasfinefoods.com.
Amy Greenburg
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