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.
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