Seven Wells Family Butchers -

SEVEN WELLS Seven Wells Dot

FAMILY BUTCHERS

8 West Street, Oundle, PE8 4EF Seven Wells Dot Tel: (01832) 273522
Mon - Fri 7am - 5pm Sat 7am - 1pm

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Special Offers
The Meat Box for One

Todays Recipe
Roast Rib of Beef on the Bone

Top 5 Recipes
Steak With Sage & Brie Spiced Honey Chops Irish Lamb Stew Boiled Leg of lamb with capers Lamb Fillet with chargrilled vegetable salad

Recipes

Select Recipes by Main Ingredient:

Beef | Lamb | Pork |

Main Ingredients
Lamb Fillet with chargrilled vegetable salad	Preparation Time: 1440 minutes Cooking Time: 25 minutes
10oz Fillet of Lamb 3 cloves of garlic 1 sprig of Rosemary Lemon zest Lemon juice Virgin oil 1 courgette 1 tomato 1 aubergine 1 red pepper 2 grams of fine beans 4 parts Olive Oil 1 part lemon juice Some of the cooking juices from the lamb

Method
Marinade: Take the lamb, garlic, rosemary, lemon zest and lemon juice - place in a dish and pour over virgin oil to cover. Leave to marinade overnight. To make: Seal the Lamb in hot oil, then cook in a hot oven for approx. 10 minutes. Leave the lamb to rest in a warm place. Chargrill the courgette, tomato, aubergine and red pepper. Blanch the fine beans. To make the dressing, mix together 4 parts olive oil, 1 part lemon juice and some of the meat juices. Arrange the chargrilled vegetables on a plate. Slice the lamb and place on top of vegetables. Pour over dressing.

Method

Marinade:
Take the lamb, garlic, rosemary, lemon zest and lemon juice - place in a dish and pour over virgin oil to cover. Leave to marinade overnight.

To make:
Seal the Lamb in hot oil, then cook in a hot oven for approx. 10 minutes.
Leave the lamb to rest in a warm place.

Chargrill the courgette, tomato, aubergine and red pepper.
Blanch the fine beans.

To make the dressing, mix together 4 parts olive oil, 1 part lemon juice and some of the meat juices.

Arrange the chargrilled vegetables on a plate. Slice the lamb and place on top of vegetables.

Pour over dressing.

We supply our beef to our restaurant
Why not try it at the Benefield Wheatsheaf ?

Department for Environment, Food and Rural Affairs

This project is supported under the England Rural Development Programme by the Department for Environment, Food & Rural Affairs and the European Agricultural Guidance and Guarantee Fund.