This site uses cookies. Some of the cookies we use are essential for parts of the site to operate and have already been set. You may delete and block all cookies from this site, but parts of the site will not work.


roastlamb_500.jpgFather’s Day in the UK is a special day to say thank you to our fathers for all that they have done for us or in Christian’s case to celebrate the joy of being a proud dad. It is certainly a significant family day for the Ordes and we like to celebrate in traditional fashion with a special roast dinner with all the trimmings - stuffing, potatoes and vegetables all served with a local Tempest Beer. Followed by a lovely walk with all of the family young and old and those in between. Our Dad’s favourite roast dinner is Roast Border Lamb and we thought we would share this special family recipe with you as you plan your own celebrations this Sunday.


Roast leg of lamb, with fondant potatoes, new season sprouting broccoli, butternut squash and red onion salad, mint sauce
For 6 people

2kg of lamb leg, (we recommend Shaw’s butcher lauder)
3 sprigs of rosemary
3 sprigs of mint
4 cloves of garlic crushed
Rock salt and pepper
Olive oil
3 carrots

- Pre heat oven to 180 degrees c
-roughly chop 3 carrots place them in a deep roasting tray
-chop up mint, rosemary and garlic, place in bowl add olive oil
-Score the lamb leg, rub the herb and garlic mix in to it, season the lamb well, and add on top of the carrots in tray
-place in oven, cook for 30 mins, (rest for 10 to 15 mins) if you want more well done cook for 45 mins.

While the lamb is cooking.

2 large butternuts
2 red onions
1 sprig rosemary (chopped fine)
Olive oil
Salt and pepper

-peel and chop the butternut in to 1 inch chunks, place in bowl
-thinly slice the red onions, add to butternut
-drizzle with olive oil, add salt and pepper and rosemary
-add to roasting tray, cover in foil
-cook in oven for 15 mins till just cooked, set aside to cool

To make one serving you will need;

One large King Edward potato or Red Rooster potato
2 cloves of garlic
1 sprig of thyme
100ml of chicken stock
75g of butter
Olive oil
Salt and Pepper

-Cut potato to desired shape
- Put pan on medium heat, add a splash of olive oil
- Add potato, thyme, garlic & butter, season well
- Allow butter to froth, at this stage add the stock
- Cook in the oven at 180c for 25 minutes
- Remove from Stock & Serve
- if you don’t want these pots I suggest you simply boil some jersey royal potatoes, then place them in a bowl in the centre of the table with butter and chopped mint


120g of sprouting broccoli per serving
30g toasted almonds
10g salted Butter

-place pan of salted water on the heat
-trim the broccoli
-cook broccoli till just tender
-in large bowl add butter almonds and salt and pepper
-add broccoli, toss in butter

4 tablespoons chopped fresh mint leaves
1 teaspoon sugar
2 pinches salt
1 tablespoon hot water
3 tablespoons wine vinegar

-chop mint add to bowl
-add all other ingredients
-place in bowl for table

When butternut is cold, add a 100g of picked rocket, place in bowl in the middle of table
After lamb is rested, carve and serve
Place potatoes in a nice serving bowl
Let everyone help them self’s

Enjoy, Craig Gibb