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Peter Williams is a farmer and lead operational group member for ‘Introducing fat-tailed sheep to Wales’ EIP Wales project. He and the team are currently researching how the Damara breed perform on his farm on Anglesey when cross bred with Welsh breeds.
Recipes
Recipes
Stuffed Leg of Damara Lamb
Ingredients Serves 6 to 8
1 boned leg of lamb (about 1.8kg )
1 onion
45ml vegetable oil
3 - 4 sprigs of rosemary
150ml dry white wine
2 lemons, juiced
60ml olive oil
salt and pepper to taste
A long piece of string
Stuffing ingredients
55g instant couscous
10ml cumin seeds
10ml coriander seeds
5ml ground cinnamon
55g slivered almonds
55g pinenuts
2 medium onions, finely chopped
60ml olive oil
2 garlic cloves, finely chopped
55g sultanas
5ml oregano
large bunch coriander leaves, chopped
to produce 4 tablespoons
Small roasting tin
Preheat oven to 250oC, 475oC/ Gas 9
Method
Prepare the stuffing
1). In a large bowl add 150ml boiling water to the couscous, stir and leave to stand
2). Dry roast the cumin and coriander seeds with the cinnamon in a frying pan for 2-3 minutes over low heat. Using a coffee grinder blend to a powder
3). Dry roast the almonds and pinenuts till lightly browned, remove and reserve
4). Peel and finely dice the onions, peel and finely chop the garlic
5). Put the olive oil in a pan and add the chopped onions and garlic, stir fry for about 5 minutes till pale
6). Add the ground cumin mixture from above and stir fry for another 2 minutes
7). Stir in the couscous, pinenuts, almonds, sultanas and oregano
8). Remove from the heat and stir in the chopped coriander leaves, set aside
Prepare the lamb
(cut the string into 5 pieces long enough to encircle the lamb)
1). Lay the 5 pieces of string on a chopping board and place the boned lamb, skin side down across the strings
2). Season the lamb by rubbing in salt and black pepper to taste
3). Spoon the stuffing unto the lamb and roll into a sausage shape. Secure the parcel tightly by knotting each of the strings into place commencing with the middle one
4). Put the rosemary in the base of the roasting pan. Place the lamb and the whole unpeeled onion into the roasting tin and sprinkle over the sunflower and olive oils.
5). Pour the wine and lemon juice over the lamb and sprinkle over more salt and pepper to taste
6). Place the roasting tin with contents in the preheated oven, after 15 minutes turn the heat down to 200oC/400oF/Gas 6 and cook for 30 minutes basting occasionally
7). Remove from the heat and allow to stand for a few minutes before transferring to another dish
8). Make a gravy by adding 575ml water to the scrapings left at the bottom of the pan, and boil over high heat till reduced by about 2/3rd
9). Slice the meat and serve with rice accompanied by gravy on the side
Damara Lamb Patties
Makes 12 to 15 large
Prep:10 mins Cooking: 45 + 20 min
Ingredients:
For the pastry
500g plain flour
½ tsp salt
¼ tsp turmeric
100ml veg oil
50ml olive oil
200ml tap cold water
For the filling
45ml/1 tbsp vegetable oil
500g minced Damara lamb
130g (1 small) onion, finely chopped
5ml/1tsp Maggie’s roasted with balsamic chili sauce or any chilli sauce(use more or less as desired)
15ml/1 Tbsp Maggie’s Jamaican curry or any mild curry powder
5ml/1tsp salt or according to your taste
450 - 500ml stock or water
50g Oatmeal flour (ground oats)
5ml x 2/ 2 tsps plain flour mixed to a smooth paste with a little of the water/stock
Method:
Preheat oven to gas mark 220OC fan assisted 200oC
For the Pastry:
Place the flour in the bowl of a food processor, with the turmeric and salt
Switch the machine to low and add the oil. Blend in for about 30 seconds
Add the water and process till the mixture all comes together in one cohesive ball
Turn out the pastry onto a large piece of cling film. Cover well and refrigerate till required.
For the filling:
In a wok or skillet heat the oil on high for 1 to 2 minutes
When hot add the onions and stir fry continuously for 2 to 3 mins till there is a change in colour.
Next add the minced lamb and stir fry till all the meat is browned, 2 to 3 minutes.
Add the curry spice, chilli sauce, oatmeal, salt, flour paste and mix in well
Add half of the water /stock and mix in then bring then contents of the pan to the boil.
Turn down the heat and simmer for 20 minutes stirring from time to time, adding water as required to prevent burning. The mixture should be firm not sloppy.
Pour off any excess fat or liquid and set aside to cool
For the patties:
Roll out the pastry to 5mm/ 1/8 thickness. Cut into rounds using a large pastry cutter or tortilla press.
Place a generous tablespoon; about 60g, full of the cooled spiced lamb mixture in the middle of the round of pastry.
Moisten the edges of the pastry with water using a pastry brush, then fold over and seal using a fork. Or press the tortilla press together to seal.
Repeat till all the mixture is used up. Pierce each pattie with a fork to create holes for steam to escape during the cooking process.
Place the patties on a lightly floured baking tray and bake for about 20 minutes or till golden brown.
Serve hot or cold with chutney or a green salad.
Lamb with Barley, Cinnamon and Parsley
Ingredients Serves 6 to 8
1.5kg Damara lamb cut into cubes
30ml (2Tbsp) MAT Spice up Lamb
60-100ml Olive oil
145g (2) x medium onions, peeled and
minced or processed using 50ml of
water)
15ml (1Tbsp) tomato puree
30ml (2 Tbsp) dried parsley
5ml (1tsp) cinnamon powder
200g (1 Cup) Barley
5ml (1tsp) Salt or according to your taste
In a large bowl, rub the spice up lamb seasoning mix into the lamb pieces and set aside
Pour the oil into a deep fry pan and heat
Add the seasoned Damara lamb pieces to the hot oil and stir fry for about 10mins until all the pieces are browned.
Add the minced/processed onions to the browned lamb and stir fry for another 3 to 5 minutes
Next add the tomato puree, parsley and cinnamon mix in well
Add 350 to 400ml of water and the barley, mix in well and bring to the boil for 5 to 8 minutes
Turn down the heat and allow to simmer for 45 to 55 minutes until the lamb is tender and the barley cooked.
Season with salt and derve with
vegetables.
Enjoy