Asparagus, broccoli, carrots, jersey royal new potatoes, lettuce, peas, radishes, rocket, samphire, spinach, spring onion, watercress.
Lamb, woodpigeon, cod, coley, haddock, prawns, salmon, sardines, shrimp and white bait.
Focus on Lamb…
Organic lamb that is 100% grass fed is best. The reason for this is grass fed has a higher ratio in beneficial Omega 3 to Omega 6 EFA’s. Our diets now a days place a lot of emphasis on Omega 6 particularly from grain fed animals. It is however a source of the beneficial Omega 6, CLA – Conjugated Linoleic Acid. It is a fine source of Zinc, Selenium, Iron and Phosphorus. It is also rich in B vitamins such as Folate, Niacin, Pantothenic Acid and Choline.
Lamb recipe from Chef Kerry…
Moroccan Lamb Tagine
2 tbsp. coconut oil/butter/lard
2 onions diced
1kg boneless leg of lamb chopped into casserole sized pieces
4 garlic cloves
150g pitted black olives
400g can of chickpeas drained and rinsed
Handful of pitted dates250 ml Pomegranate juice
250ml stock (chicken or beef)
1 tsp. powdered cumin
½ tsp. cinnamon
Sea salt and pepper to season.
- Preheat oven to 150⁰c /300⁰f/gas mark 2
- Heat oil/butter/lard in casserole dish and fry onion and spices for a minute. Add the lamb and stir until lightly golden. Add the rest of the ingredients and stir
- Bring to the boil then place the casserole to the oven. Cook for 2 hrs. Or until lamb is tender. Serves 8.