By Judy Barnet (Tales of Taprock Farm)
Knowing nothing about rare or any other breeds when I started off in sheep, my choice of at the time was based entirely on meat flavour.
I stumbled on the Southdown sheep in the early 1990s and killed a couple for the freezer. I knew as soon as I cooked and tasted my favourite meal, Sunday leg roast, that there was no other breed for me.
I don’t remember now whether it was a lamb (although not likely), hogget or mutton but it was sweet, succulent and tender.
It took me back to the roasts of my childhood cooked by my dear mum toiling over the wood stove.
It did make me think and I wondered why no lamb from the butcher tasted like the roast that day. Perhaps the word ‘lamb’ is the key.
Thirty years later I still only grow hoggets and mutton for my own consumption – I would never kill a lamb.
My mum laughed at me when I bought a slow combustion wood stove. She said she had a big celebration when she bought her first electric stove, with no more slaving over the hot wood stove!
I love cooking, when I have time, which seems to be less and less often these days.
A high priority for me is to grow my own vegetables as much as possible. I still try to cook a roast on a Sunday, mostly hogget or mutton, and mostly in the wood stove.
It only takes me a few minutes to prepare the meat, having taken it out of the fridge ten minutes before.
I cut a few pockets in the leg and put some small pieces of fresh garlic in and rub a bit of salt on it. Then I pick some rosemary from the garden and place it on top – nothing fancy.
I place the roasting tray in the wood stove, not worrying too much about the temperature as long as it is not too hot.
If it is a bit on the cool side I just cook it for longer. In an electric oven I preheat to 200 deg and cook for around fifteen minutes then turn it down to 150. If in more of a hurry, it is just 180 deg until cooked!
I love to serve this with all the “P”s – homegrown pumpkin, potatoes, parsnip and peas!
Finally, resting the roast is most important. I give it at least ten minutes before serving. And Dear Richie makes the best gravy!
