We’re massive fans of Sunday Brunch on Channel Four, and it forms a major part of our weekend viewing.
Presented by Simon Rimmer and Tim Lovejoy, Sunday Brunch is 3 hours of cooking, celebrity guests and music to brighten up your Sunday morning.
Some time ago they were running a feature comparing unusual sausages, and got in touch with us about our Morteau sausages. Morteau are a traditional smoked French sausage, and it received rave reviews on the show for its bacon-like flavour.
Since then we’ve been the meat supplier for the show, and all the meat you see on screen comes from us, here at Smithfield Market.
A few weeks ago they had Rose Veal, our brand new line of high-welfare British veal, and needless to say it went down a storm.
Yesterday on the show, Simon Rimmer prepared one of our legs of lamb with pears and it looked simply amazing!
We’ve had lots of people asking for the recipe, which you can find by clicking on this link.
The key is in cooking it really slowly for 3 hours, until the meat falls apart and becomes melt-in-the-mouth tender.
It looks like a perfect way to cook your lamb this Easter, so if you’re cooking for a crowd or just looking for something a bit different from normal, this recipe is definitely worth taking a look at.
If you fancy making it, you can order a leg of lamb by clicking here.
Each week the Sunday Brunch website publishes all the recipes for everything made on the show, which often includes cocktails and desserts, as well as our meaty contributions.
They have a really varied mix of dishes, from traditional British to exotic Persian or Thai flavours.
If you’d like to see the latest recipes, just click here to visit the Sunday Brunch website.
19th March 2018