In the spring, now that the sun is shining, we give the pastures a little TLC to help promote the grass and herb growth ready for our cows over the coming seasons.
Firstly we walk around and weed any unwanted plants such as thistles and docks.
Then we chain harrow the ground which pulls any old or dead grasses out, allowing younger grasses to spread and come through.
Then we roll the ground with a big heavy drum roller that pushes stones into the ground to consolidate the topsoil.
All this is done to ensure we provide high quality old fashioned pastures that our cows love.
A rack of lamb is a perfect crowd pleaser.
Going grass fed meat to ensure you are getting lots of omega 3′s in your diet. Good quality meat is essential for glowing skin and a happy healthy life. I have paired this meat with red onions. They provide your beautiful body with a good dose of quercetin, a bioflavonoid. It acts as an antioxidant, anti-fungal, anti-bacterial, and anti-inflammatory.
- 1 Small rack of field&flower lamb
- 1 TBSP of chilli flakes
- 3 red onions
- 2 TBSP of coconut oil
- Salt and pepper
- Pre-heat your oven to 200ºC.
- Rub your lamb in a pinch of sea salt and the chilli flakes (if you can leave this to marinate in the fridge all day…do)
- Skin your onion, cut them up into quarters. Place the lamb and onions on a roasting tray.
- Melt the coconut oil and drizzle it over the red onions.
- Sprinkle the onions with a pinch of salt and fresh pepper.
- Place in the oven for 20 minutes for rare, 25-30 for medium rare and 35-40 for cooked through.
Enjoy with some yogurt! Goes really well with the lamb and also a nice green salad.