Best Butchers in London – Award Winners

Shane Holland Executive Chairman of Slow Food UK visited Morley Butchers in Crouch End to present the 2015 London Best Butchers award. The Slow Food London Awards are a real seal of approval because the entrants and the final winners are all selected by London food shoppers.

Now in their third year these awards were created by Slow Food London to support and highlight the growing number of quality food retailers and producers within London which are the polar opposite of supermarkets .

In their awards statement Slow Food London said “The London Best Butchers award to Morley Butchers recognises excellence in their butchery, time-honed skills, as well as their impressive range of game and quality meat.”

“We are so pleased to have won this award for the second year,running, particularly as it is based on votes from our customers. A huge thank you to them for their support and enthusiasm for our products and what we do in the shop.”

Andrew Beresford – Morley Butchers

Slow food Best Butcher Award



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Crown Of Lamb

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Crown Of Lamb

This is an impressive roast lamb recipe pairing some tasty herb flavours with a good looking crown of lamb.

What is a Crown Of Lamb?

A lamb crown roast is prepared using two lamb two racks. The rib bones are french trimed (cleaned of meat ) and the normally straight racks are formed into a curved shaped then tied into position. It does create a very impressive  roast that will make a splendid addition to your table. It takes a little time to prepare so do order in advance.

Ingredients For Crown Of Lamb

1  crown roast joint from Morley Butchers
Salt and freshly milled black pepper
Large handful freshly chopped mint, parsley, thyme and rosemary
30ml/2tbsp mint jelly
For the vegetables:
Selection of seasonal spring vegetables such as asparagus, peas, spring onions etc
25g/1oz butter, softened
15ml/1tbsp freshly chopped mint

Cooking Method For Crown Of Lamb

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Weigh the joint and calculate the cooking time. (Medium will be  25 minutes per 450g/1lb plus 25 minutes)

Make several cuts into the joint between the bones, season and stuff with the herbs. Do not cut any string that is holding the shape of your crown in place.

Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. Check regularly to keep an eye on the french trimmed bones – cover them with foil to stop them from burning

Ten minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven. Once done cover lightly with foil and allow it to rest

Serve with a selection of steamed seasonal vegetables. Mix together the butter with the mint. Once the vegetables are cooked transfer to a hot serving dish and melt over the mint butter.

Serve the lamb with the minty spring vegetables and boiled new potatoes.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes

By | 2017-03-15T08:05:15+00:00 March 15th, 2017|Categories: Lamb, Recipes|Tags: |