Guests staying at the B&B or self catering cottages this month are in for a treat as Launceston Farm spring lamb is on the menu. Sarah’s deliciously rustic farmhouse suppers are on offer Friday and Monday evenings for B&B guests and any evening for guests in Flint and Bothy with a bit of notice.
First place the potato slices in a pan of cold water with a pinch of salt. Bring to the boil and drain immediately. Brown the lamb chunks in batches in the oil, remove and drain on kitchen paper. Sweat the onions in the same pan (you might have to add a smidge more oil) until they are a light caramel colour. Add the flour and stir the onions for one minute. Then add 500ml water, the Worcestershire sauce and redcurrant jelly. Bring to the boil and stir constantly to thicken up the sauce. Season accordingly. Then add the meat and place in oven at 180C for 1 hour.
If you have time, the meat will be at its best if you leave it to cool and keep in the fridge at least 24hours before the next stage. Add the carrots and peas. Turn into large pie dish, top with the sliced potato brush with melted butter. Bake in oven at 200C for 45mins.
Delicious served with spring greens and some crusty bread.