I need your help. For 34 years we have had a tradition that each family member in turn decides on the main course. This year it is my turn and I have decided that we will have proper lamb from an animal that never saw concentrate feed and was butchered at 14 months of age. Can any reader recommend a supplier? I have one from Windermere that I have used before. Secondly, we normally go for leg but we love rack of lamb or should we go for saddle? What would you serve with this- Yorkshire pud is a must? What wine would you serve if budget was not an issue - for starters I have one bottle of Palmes d 'Or champagne.
I am, however, considering surprising our guests (4) by serving Kobe beef.
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ianuk
3
cogito
Yorkshire pud with lamb?
Rose champagne works surprisingly well with lamb, though not if you are having a lot of heavy accompaniments, and this hogget you're having may be too much for it. Rioja also is good.
I had an excellent butcher, Soles in Alresford in Hampshire, who could get you pretty much anything you wanted in the meat line. However, you're up in Yorkshire! BTW I don't think you can beat aubergines with lamb.
5
ianuk
We will be having mint sauce with the lamb - made with vinegar. Therefore the quality drink will be pre and post main course.
6
northern_goddess
It's boring to have turkey for Christmas every year. I think the lamb and kobe beef idea is perfect.
7
thehedonisttraveller
If you do saddle of lamb, try getting your butcher to debone it. You can then stuff it with a breadcrumb and herb mix, make into a roll (tied up) and roast on a rack like a big sausage with crispy skin all around. Then just slice to serve. This is the best way to eat lamb in my opinion. Keep the bone from the saddle and roast it then use for your gravy.
Pro tip
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