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Herdwick Lamb is back on the menu at Cumbrian butcher, Cranstons.
Together with the traditional cuts from this unique and strongly
flavoured breed, Cranstons will also be selling a newly-developed
Herdwick Lamb and Mint burger in all their stores.
Cranstons Herdwick Lamb can also be ordered online at
:www.cranstons.net for delivery to most parts of the UK.
To celebrate the growing interest in this unique Cumbrian sheep
breed, Cranstons, are also hosting the first in a series of monthly
evening events in Cafe Oswald's at the Cumbrian Food Hall, Penrith,
on Friday 26 February 2010, at 7.30pm.
Will Rawling will represent the Herdwick Sheep Breeders Association
at the event, and give a short talk on the qualities of this unique
breed. The evening will also include a butchery demonstration by
Philip Cranston, followed by what promises to be a delicious three
course evening meal based around a main course of slow-cooked
Herdwick rump, produced under the guidance of the Café
Oswald's Head Chef, Nick King.
According to Head Chef, Nick:
" I love cooking with Herdwick Lamb. It has a unique depth of
flavour. It is ideal as a full-flavoured roast, but particularly well-suited
to long, slow cooking to release the full flavour and succulence of
the meat".
Managing Director Philip Cranston commented:
"We plan to use our new Restaurant facility as a place to
celebrate and demonstrate the excellence of local Cumbrian produce.
We hope to offer at least one specialist evening event monthly,
throughout the year, and celebrating the arrival of the Herdwick Lamb
is an excellent place to start".
Herdwick Lamb is available now in all Cranstons Cumbrian Stores.
Probably the hardiest of all Britain's sheep breeds, almost the
entire world population of Herdwicks can be found in the central and
western fells and valleys of Cumbria. (Some commentators believe that
the Herdwicks were introduced by Norse settlers, centuries ago:
Herdwyck is a Viking term for sheep-pasture and Herd-Vic, Norse for
sheep farm). Enduring some of the coldest and wettest conditions
imaginable, the Herdwicks forage among the grasses and bracken of the
high fells, often living their whole life without receiving any
supplementary feed. The resulting Lamb has an intense density of
flavour which is now enjoying a welcome resurgence across the UK and
on the Continent. |
