Lamb with Lemon grass, Chilli and Ginger Beer (serves 4)
1kg Wyld Meadow Lamb Joint (boned and rolled leg or shoulder)
4 sticks of lemon grass, outer leaves removed and kept
2 chillies
½ tsp salt
500ml ginger beer

Untie the boned and rolled joint, carefully butterfly the meat by scoring the flesh side, but not going all the way through the skin.  Chop the inner, tender part of the lemon grass and sprinkle evenly over the meat.  Slice the chillies lengthways and place along the meat;  take the reserved outer leaves of the lemon grass and twist them as if wringing out a cloth, this bruises the leaves letting out the flavour, lay these on the meat.  Place into a dish that will hold the meat flat, pour over the ginger beer then season with the salt.  Make sure all the slashes in the meat have got some marinade in.  Leave for 2 hours minimum.
Either re-tie the meat as a joint and roast for 15 minutes per lb at 180 C, 350 F or gas mark 4 with all the marinade poured over; or keep flat and grill, fry or BBQ skin side first for about 10 minutes each side.  Either way of cooking, cover and let rest for 10 minutes before serving.
This is suitable for all Wyld Meadow lamb cuts.

Warm Shredded Lamb Salad with Mint, Coriander & Lemon (serves 6-8)
1 Wyld Meadow Lamb Shoulder, on the bone (approx. 2½kg)
4 shallots, halved but not peeled
6 cloves garlic peeled
1 carrot, peeled and halved lengthways
1 tbsp Maldon salt
500ml boiling water
Small handful freshly chopped mint
A good handful freshly chopped coriander
1 lemon zest and juice

Preheat the oven to 170ºC, 325 F, gas mark 3
Brown the lamb on the hob, fat-side down in large roasting tin.  Remove when lightly browned and set aside while you briefly fry vegetables.  Pour water over and then replace the lamb, this time fat-side up.  Season.  Let the liquid in the pan come to a bubble, then cover with foil and put in the preheated oven and cook for 5 hours.
An hour before eating, remove lamb from the tin and shred it away from the bone using a couple of forks.  Sprinkle with more salt, freshly chopped mint and coriander, lemon zest and juice.

Barbequed Leg Steaks with Herb Butter (serves 12)

12 Wyld Meadow Leg Steaks

Grill, fry or BBQ steaks for 45 seconds each side on the highest heat.  Wrap together in foil and rest.  Put generous slice of herb butter on each steak to serve.

Three Herb Butters for Lamb Steaks

Chilli Coriander and Lime butter
9oz/250g softened butter
1 heaped handful of coriander leaves (½ bunch), roughly chopped
1 chilli deseeded and finely chopped
zest of 1 lime, finely grated
2tbsp lime juice

Mixed Herb butter
9oz/250g softened butter
½ handful fresh basil leaves roughly chopped
½ handful mint leaves, roughly chopped
½ handful coriander leaves, roughly chopped
1 handful parsley leaves, roughly chopped

Mediterranean butter
9oz/250g softened butter
4oz pitted black olives roughly chopped
3tblsp fresh marjoram or oregano leaves roughly chopped
2oz softened sun dried tomatoes (place in boiled water then drain), finely chopped

Place all ingredients in a food processor and pulse until evenly mixed.
Spoon onto a piece of cling film 18"/40cm long, leaving 4"/10cm at each end.  Carefully roll the butter up in the cling film twisting the ends like a Christmas cracker to produce a round sausage. Refrigerate for 1 hour.  Once hard unwrap and slice into ¾"/2cm discs.
Alternatively place in an ice cube tray while still soft, cover and put in the fridge or freezer.

These butters can be kept in the fridge for 6 weeks or in the freezer for 9 months.
Once sliced the butter can be kept chilled in iced water.

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Lamb with Lemon grass, Chilli and Ginger Beer

Warm Shredded Lamb Salad with Mint, Coriander & Lemon

Barbequed Leg Steaks with Herb Butter

Three Herb Butters for Lamb Steaks