Marcus Bawdon is the editor of UK BBQ Mag and BBQ Blogger at CountryWoodSmoke. He also runs UK BBQ School in sunny Devon. “My motto is cooking outdoors whatever the weather”. I love to inspire others to cook outdoors.
Twitter: @devonwoodsmoke
Instagram: @countrywoodsmoke
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
3 January 2023
26 November 2022
23 July 2022
Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
As you probably know, I love cooking in wood fired ovens, there’s something seriously intense about the heat from cooking near direct flame, and lamb works so well, I was recently sent a sample of a milk fed leg of lamb from Spain, from importer Basco Fine Foods and when it arrived, it really was a tiny leg of lamb, and very delicate looking, milk fed lambs are still not weaned from their mothers, and a real delicacy…yes I did feel a little pang of guilt as I watched the lambs prancing around the local fields…but I wanted to try this delicacy. The milk fed lamb was so sweet and had a lovely slight gaminess, was tender and juicy to eat, a real revelation, and unlike any lamb I had tried before, it worked really well with the sweet roasted veg… and my new favourite beer a honey and rosemary ale from Spain called La Socarrada which was perfect with a slight sweetness and citrus acidity.