PYNE’S OF SOMERSET RECIPES APRIL 2018 There have been a lot of complaints recently about supermarkets undercutting British producers by heavily discounting New Zealand lamb – bang in the middle of what used to be the prime season for the home-grow product and when imports were temporarily halted. That agreement, sadly, sank without trace a few years back with the result that New Zealand lamb arrives here with 12,000 miles on the clock all year round. However to judge from our Easter sales figures our customers still prefer grass-fed West Country lamb which we believe (and so apparently do they) is unbeatable for flavour, tenderness and all-round cookability. Not that there is any reason to stop eating lamb once Easter is past. Indeed with lowland farming in the UK currently in a bit of a trough, despite a healthy export trade to the continent, perhaps we should be eating even more to ensure that one of the world’s finest meats continues to be available not just now but well into the future. So here are some recipe ideas, all ideal as supper dishes and all demonstrating lamb’s amazing versatility.
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APRIL 2018
SLOW-BRAISED LAMB WITH SULTANAS VIEW ALL  RECIPES CLASSIC MOUSSAKA RACK OF LAMB WITH PANCETTA