PUBLISHED: 14:49 24 October 2014 | UPDATED: 14:49 24 October 2014
Husband and wife team, Malcolm and Kim Knox, own French’s Farm Shop. The completely organic 165-acre farm was formed in 1984, using no herbicides or pesticides and the herd is fed organic feed with no growth promoters or hormones added. Malcolm explains: ‘I started in 1984 originally to feed my family quality meat. Once it got busier I gave up my business as a jeweller and it has been life-changing for us all.’ Here Malcolm shares his recipe for a rustic and wholesome lamb dish
A large half shoulder of free range, organic, salt marsh lamb (for that special flavour and tenderness) cut into 4, trimmed of fat and left on the bone
2 large onions
3 cloves of garlic
¼ cup of olive oil
6 large tomatoes (chopped into six)
1lb of new potatoes (sliced in half)
2 medium courgettes (sliced and chopped)
2 carrots (sliced and chopped)
1 medium green pepper (sliced and chopped)
1 medium red pepper (sliced and chopped)
Chopped apricots (optional)
Salt and pepper
Place ¼ cup of olive oil in a deep casserole dish. Coarsely chop the onions and garlic and sweat down until soft in the dish over a medium heat. Add two large pinches of pepper and one of salt.
Place the chunks of lamb into the dish, cover and allow to sweat for 10 to 15 minutes in the oil and juices of the onions on a low to medium heat.
Begin to add the tomatoes, potatoes, courgettes and carrots and allow them to sweat down for another 10-15 minutes. At this point you can add the apricots too, if desired. The juices from all of the ingredients will blend together, so simply add water sufficient to cover to the top of the lamb.
Cover the dish and place in the oven on a medium heat for at least 90 minutes. Remove from the oven and place the diced peppers over the top. Place back in the oven uncovered for a further 15 minutes and serve.
Get the taste
French’s Farm Shop
Wigley Bush Lane