4858 KY Highway 184 Ghent KY 41045 Google Map 1-859-567-4858
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Easter Hams, Pork roasts with crackling, trotters and shanks, Recipe of the week!

Posted 3/18/2016 1:51pm by Richard Boutall.

Dear Friends,


It's been another busy week here at Brookhill. The pigs were weaned, pullets are starting to lay eggs, lots of planning for the year has been going on and Richard picked up some new items just processed. We wanted to just let you know of a couple of new items available.

Richard stocked up a few hams for Easter. There are limited numbers so if you want one it is better to order or buy now than wait. They are boneless half hams and he had a couple of smaller ones done for those with smaller families. Call or email us or see Richard on Saturday at market if you would like one.

As well as ham we just picked up our latest pig which Richard had butchered English style. The Loin roasts have the skin on which, for those in the know, make the most delicious crackling. If you haven't had crackling before we can't recommend it enough! All you do is score the skin in to the fat with a very sharp knife , rub in olive oil and salt and roast in the oven. Having the skin and fat left on the roast means it bastes the meat as it cooks keeping the pork even more tender and juicy! We only did one pig this way so numbers are limited but if people like it we will do more like this. Soon we are also going to try to do some English "back bacon" as we already had a couple of people ask for it. If there are special cuts you would like please ask! We can't guarantee to be able to do everything but if it can be done we are willing to try.

We had requests for trotters and shanks. We now have a few in stock, these are unsmoked as this is how they were requested. Again, limited numbers, first come first served.

Recipe of the week:

We won't do a newsletter every week but we thought we would include some of our favorite recipes for Brookhill products to give you some ideas when we do send out newsletters. Particularly on products you might not always be familiar with. This week:

ROAST LEG OF LAMB WITH ROSEMARY, GARLIC AND BACON.

Ingredients:

1 leg of Brookhill Farm lamb

2-3 strips of Brookhill Bacon (you can eat the rest of the pack for breakfast) 

4-5 cloves of garlic

1 bunch of fresh Rosemary

Olive oil (possibly mixed with some melted bacon grease)

--------------------------------------------------------------------------------

 

Pre-heat the oven to 350.

Take your thawed lamb out of the packet and place in a roasting tin. Stab it all around with a knife so you can just get your fingers in to the holes.

Chop some rosemary and crush the garlic in to a bowl. Finely chop the bacon in to very small squares (lardons). Combine these in the bowl with some olive oil.

With your fingers push the mixture in to the holes as deep as it will go. Really get messy with the job so you know you are stuffing the lamb properly and getting the flavors right in to the meat. Any excess can be rubbed over the meat.

Put the lamb in the pre-heated oven at 350f for about 2 hours.

Pull out of the oven and let rest for 5 mins before carving.

Pour the juices out of the tin in to a small saucepan. De-glaze the roasting tin with some red wine and pour it in with the juices. Add a teaspoon of redcurrant jelly if you have it and stir in until melted. Reduce for a couple of minutes and serve as a jus.

Richard likes to serve it with new potatoes boiled with mint, some baby carrots tossed in butter and thyme and some garden peas. If it is winter, substitute the new potatoes with roasted ones.

Enjoy!

 

If you would like to try this, see Richard at market. He has a few legs in stock and can help you with any details. 

We wish you all a wonderful weekend!

Sincerely,

 

Richard and Tina

 

 

Brookhill Farm LLC   Richard and Tina Boutall 859-567-4858

                               www.brookhillfarms.com 

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