DukesHill is known for its unwavering dedication to producing the finest quality, British, high-welfare meat.
Their traditionally cured hams, sausages and bacon comes from outdoor-bred British pork. Their poultry are given the freedom to roam and forage on grasses and clover.
Lamb and beef is meticulously sourced from British farms with the highest regard for animal welfare. DukesHill's online food hall is a celebration of the best quality artisanal produce.
Glazed lemon marmalade ham and wild garlic pesto
This tangy-glazed ham is bursting with flavour, you can make it in advance and any left-overs will be pounced upon for sensational sandwiches. Serve with this bang in season wild garlic pesto for the perfect Easter spread.
Serves 6
For the ham
DukesHill 1.2kg midi boneless Wiltshire ham
3 tbsp lemon marmalade
1 tbsp Light brown sugar
1 tsp Dijon mustard
If the ham is uncooked:
1 onion, peeled and quartered
2 carrots, peeled and roughly sliced
1 tbsp allspice berries
1sp cloves
1 tsp black peppercorns
For the pesto
wild garlic leaves, stems chopped
40g Parmesan, finely grated
40g pine nuts
2 tbsp olive oil
Squeeze of lemon juice
Method
If you're using a cooked ham, skip the following steps and dive straight into the glazing stage. If not, then place the ham in a large stock pot and add the onions, carrots and spices. Pour over cold water to cover the ham. Bring to the boil and allow to simmer until the ham reaches a core temperature of 75c when probed with a meat thermometer - for a 1.2kg ham it will take approximately 1 hour. Skim the scum off the surface from time to time. When it's cooked and cool enough to handle, slice the skin off the top of the ham and score a diamond pattern into the fat. Allow to cool before glazing.
Preheat the oven to 190c.
In a small saucepan, whisk together the glaze ingredients and bring to the boil. When all the ingredients have melted together into a sticky syrup consistency, remove from the heat. Use a basting brush to coat the glaze generously over the ham, before placing on a baking tray. Roast for 30 minutes but baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.
For the pesto, place the pine nuts, Parmesan and salt in a mortar and pestle and bash until it has become a paste. Add the wild garlic and continue to pound it until it comes together into a smooth consistency, then slowly add the olive oil and lemon juice to taste. Check the seasoning before serving.
Enjoy with new potatoes and British asparagus if it's in season.
Wine pairing from Tanners Wines (of Shrewsbury https://www.tanners-wines.co.uk)
Barolo del Comune di La Morra, Crissante 2018
“A light, bright, sophisticated red with depth and richness is the ideal accompaniment to a tasty Easter ham. The Italian leaning of this recipe, with the wild garlic pesto, leads us to think of Barolo. It is textured and rich, with a fruity depth and richness to balance and compliment the flavours of the dish.” Tanners Wines.
Slow-cooked lamb shoulder with peaches and chickpeas
Once you've tried this dish, it's bound to become your favourite way to enjoy lamb. Incredibly succulent, tender enough to pull with a spoon, full of flavour and effortless to prepare - it's a foolproof dish to impress your guests. The peaches braise down to create a jammy compote that accompanies the lamb beautifully.
Serves 6
1.6kg lamb shoulder, bone in
7 onions, halved
2 x 400g cans of chickpeas, including water
2 x 410g tinned peaches in juice
Bunch of coriander, chopped
Bunch of mint, chopped
1 tbsp Ras el hanout, plus an additional 1 tsp for the lamb
2 heads of garlic, halved horizontally
350ml chicken stock
350ml lamb stock
1 tbsp balsamic vinegar
Method
Preheat the oven to 165c.
Stir the balsamic vinegar and ras el hanout into the stock and season the mixture generously with freshly ground black pepper.
Tip the entire contents of the can of chickpeas (including the water), garlic halves, onions and peaches (along with the juice) into a deep sided roasting tray. Pour over the stock and mix well.
Place the lamb on top and season it with salt, pepper and a teaspoon of ras el hanout.
Cook for approximately 3.5 hours, covering with foil after about 1.5 hours to avoid it over-browning.
When the lamb is cooked through and tender, remove from the oven and allow to rest for 20 minutes. Sprinkle with chopped herbs and serve.
Wine pairing from Tanners Wines
Crozes-Hermitage Coeur de Clairmont 2020
“This updated take on the classic Easter lamb, calls for a wine that is a modern take on a classic too. Crozes Hermitage is the largest of the Northern Rhône Cru's and consequently can come in many different quality levels and styles. This 100% Syrah is from a wonderful small-scale quality focussed cooperative consisting of just nine families. It is full of creamy, red cherries and damsons with a nice touch of spice, and a nice streak of freshness to balance out the richness of the meat.” Tanners Wines
Lemon and mint leg of lamb
A classic centrepiece to enjoy over the long Easter weekend. This simple recipe infuses the lamb with a lemon mint puree and is served with sweet, caramelised roasted fennel. The cooking juices combined with the bed of onions make a delicious sauce.
Serves 8
Ingredients
2kg DukesHill whole bone-in leg of lamb
2 onions, peeled, quartered and sliced
1 lemon, grated zest
20g fresh mint leaves
2 tbsp olive or rapeseed oil
2 fennel bulbs, each cut into 6 wedges
2 tbsp plain flour
2 tbsp Worcestershire sauce
75ml Vegetable stock
Method
Remove the leg of lamb from the fridge an hour before cooking to allow it to come up to room temperature.
Place the sliced onions in the base of the roasting tin and season. Lay the lamb on top. Slice a diamond pattern on the top of the leg of lamb, making deep slits to take the puree.
To make the puree, place the lemon zest, mint leaves, oil, garlic and seasoning into a small food processor and whizz together. Stuff into the incisions made in the lamb. Any extra can be smeared over the sides of the meat and onto the bed of onions. Place the fennel wedges around the lamb.
Roast for 1 hour or 15 minutes longer if you prefer lamb well-done. Use a meat thermometer to check the core internal temperature - 55 - 60c will be medium, 70 for well done.
Remove the lamb and fennel from the roasting tin and place on a warm serving dish. Cover with foil and allow to rest in a warm place for 15-20 minutes.
Add the flour to the cooked onions, stir well and heat until the flour is browned. Add the Worcestershire sauce and vegetable stock. Bring to a boil and simmer for a couple of minutes until thickened, check for seasoning and serve in a sauce boat or warm jug. The sauce should be liquidised if preferred.
Serve the lamb with the fennel wedges, sauce and seasonal vegetables.
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