Salt Marsh Lamb
Is there a finer meat?
One of the main advantages of my work is travelling and from that getting the opportunity to see and sample foods directly associated with that particular region. I am looking forward to the coming months when I shall be spending time in Cumbria and going to visit artisan producers with a view to highlighting their produce on my menus. If one foodstuff has sparked my interest in a big way already then it must be salt marsh lamb.
Just the name alone makes me want to cook it, never mind taste it. Mike Waning and Richard Irving raise their animals on the salt marsh grasses on the shores of the Solway in the North West of England. The Solway Firth is an area of great natural beauty (as well as a location for the film, The Wicker Man) and the grassland is continually washed by the salt water and because of this the land has no need for fertilizer and other chemicals.
I have been told by a local that the lamb is far from tasting salty but deliciously sweet. She said it has a very distinctive taste and is only avaliable from late autumn as the lambs are left to graze on the marshes between the spring and early October. Salt Marsh lamb is renowed in France and its popularity is begining to rise in England, as soon as I get my hands on some I shall let you know.
Miles
I’ve never heard of it but the name sounds perfect for a menu !
I’d have to try it if I saw it on a menu.
Rod
October 24, 2008 @ 7:37 am
Miles,
I read a report online from the NFU who are considering the feasibility of grazing sheep and cattle on the salt marshes of Alkborough, Humberside…… who knows, we could have our own here in the Shire?
Cid
October 24, 2008 @ 11:43 am
Rod,
That’s it, doesn’t it sound tempting? I’d chose it as well.
Miles
October 24, 2008 @ 6:34 pm
Cid,
That sounds great! I’d love to have some on my doorstep, wouldn’t you?
Miles
October 24, 2008 @ 6:36 pm
Miles,
I have never heard of it either. I shall look forward to hearing your verdict. It is very interesting to hear of regional foods. Thank you for sharing these with us.
Elsie
October 24, 2008 @ 7:29 pm