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
Boiled Leg of lamb with capers	Preparation Time: 0 minutes Cooking Time: 100 minutes
4lb Leg of Lamb 2 onions, peeled 2 carrots, peeled Bouquet garni Salt & pepper 25g flour 25g butter 450ml cooking stock 1 tablespoon fine capers 2 teaspoons chopped parsley 1 tablespoon cream

Method
Place the meat and vegetables in a pan and cover with water. Add the bouquet garni and seasoning to taste. Bring to the boil and simmer, allowing 20 minutes per lb + 20 minutes. To make the sauce, melt the butter in a pan, add the flour and cook for 2 minutes, stirring continually. Add the cooking stock gradually, stirring all the time, bring to the boil and simmer for 5 minutes. Add the capers, parsley and lemon juice and salt and pepper if required. Stir in the cream. Serve with mashed potatoes, carrots and turnips.

Method

Place the meat and vegetables in a pan and cover with water. Add the bouquet garni and seasoning to taste. Bring to the boil and simmer, allowing 20 minutes
per lb + 20 minutes.

To make the sauce, melt the butter in a pan, add the flour and cook for 2 minutes, stirring continually.
Add the cooking stock gradually, stirring all the time, bring to the boil and simmer for 5 minutes.
Add the capers, parsley and lemon juice and salt and pepper if required.
Stir in the cream.
Serve with mashed potatoes, carrots and turnips.

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.