Goodwood Home Farm News

Updated 20th March 2013

Forman & Field open day

We are delighted to announce that Goodwood Home Farm will be attending the upcoming Forman & Field| Easter open day this coming Saturday 23rd March. A fantastic opportunity to stock up on treats for Easter, we will be offering tastings of our delicious organic bacon, refreshing organic beer and handmade organic cheese so please come by to see us and take a taste of Goodwood home.

The open day will be showcasing the best of gourmet British produce so is not to be missed by lovers of real, great tasting food. Find us between 10am and 4pm at Forman & Field, Stour Road, Fish Island, London. 

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Updated 18th March 2013

Perfect for Easter

Lizzie's tips for the perfect roast lamb

 Ingredients:

• Joint of Goodwood Organic Lamb
• 2 large onions
• Olive Oil
• Black Pepper
• Your choice of: sprigs of rosemary, garlic chopped into slithers or small pieces of anchovy
• 2 tbsp flour
• 3/4 pint lamb stock
• 1/4 pint red wine
• Dessert spoon redcurrant jelly (optional)

Preparation

Before you are ready to cook the lamb you need to calculate the cooking time. Weigh the lamb joint and allow 25 minutes per 450g plus and additional 25 minutes medium cooked. If you prefer your lamb well done, simply allow 30 minutes per 450g plus and additional 30 minutes.

Preheat your oven to 180 degrees/gas mark 4. Peel 2 large onions, cut into thick slices and lay in the base of the roasting tin. Wipe the lamb joint with kitchen paper before placing on top of the onions. Brush with olive oil and give a few twists of black pepper. Make a few small incisions in the skin and insert your choice of rosemary sprigs, slithers of garlic or small pieces of anchovy (this may sound strange but it tastes delicious). Cook the meat, uncovered, for the calculated time. Remove from the tin and place on carving board. Cover with foil and leave to rest  for at least 15 minutes - this makes carving much easier.

Gravy

Sprinkle the flour into the roasting tin with the onions. Stir well and gradually add the lamb stock and red wine. I like to add some redcurrant jelly to give the gravy a little sweetness but this is entirely optional. Bring to the boil then simmer stirring constantly until the gravy thickens.

Slice the meat and serve with the gravy and the roasted onions. Accompany with plenty of seasonal vegetables and a glass of Sussex wine; perfection.

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Updated 20th November 2012

Lizzie’s Lamb Chops

Herb and Garlic Lamb Loin Chops

This lamb recipe has a very Greek-style to it. These lamb chops are loaded with tenderness and flavor. Be sure to get the loin chops versus regular lamb chops.

Ingredients:

• 8 Goodwood organic lamb loin chops
• 1/4 cup olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh basil, chopped
• 2 teaspoons fresh rosemary, chopped
• 2 cloves garlic, minced
• zest of 1 lemon
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.

Prep Time: 15 minutes. Cook Time: 10 minutes. Total Time: 25 minutes.
Yield: Serves 4.

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Updated: 18th September 2012

How to make Perfect leg of lamb

INGREDIENTS:

1.5 - 2kg leg of lamb, bone removed butterflied so that all the meat is 1.5 inch in thickness (you can ask your butcher to do this).

For the quick marinade:

• 1 small bunch of fresh thyme, chopped
• 1 small bunch of marjoram, chopped
• 1 clove of smoked garlic, or regular if you can't find it
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp onion seeds
• 1 tsp dried celery
• A couple glugs of olive oil, to make a thick paste
• ½ tsp salt
• 1 chilli, chopped fine
• 1 tbsp anchovy paste (gentlemen's relish)
• 1 tbsp honey

METHOD:

If your butcher has not removed the bone and butterflied the lamb leg for you, do that before you begin. With a sharp knife cut around the bone, as close as you can get so as not to lose too much meat. Then use small cuts to butterfly the meat out into a flat piece that is 1.5 inches in thickness.

Next, make the quick marinade for the lamb by combining in a bowl first the dry spices, the fresh herbs and a couple glugs of olive oil, only enough to make it a thick paste.

Then add in the salt, chilli, achovy paste and finally the honey.

Rub this marinade into the meat, all over each side. You can leave it to sit for a bit to marinate (up to 1 hour) or simply throw it on the barbecue right away.

On a medium heat barbecue, cook the lamb for about 10-15 minutes on each side, so that it's an even pink in the middle all the way through.

Slice and serve as is, or put some slices in a bap for a tasty sandwich.

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