I knew the recipe appeared acquainted, and it lastly dawned on me that a recipe for it appeared in good old English Food by good old Jane Grigson. Skim any fats from the meat juices and pour them into the blueberry sauce. Reheat and add some lemon juice – I used slightly shy of half a lemon right here – and then season with salt and pepper, and even sugar if needed.
Roasted Lamb Breast
In between the 2 is the much forgotten and infrequently seen two-tooth or hogget. This beautiful compromise between lamb and mutton is both tender and flavoursome. I wish to call it “the farmer’s choice” as these are the sheep they are usually the ones they hold for house use.