Spread your wings
The north-east’s Feathers Inn boasts quality at a sensible price, friendly staff and good service – and plenty of awards including an RSPCA Good Business Award 2010 in the restaurants and pubs category.
The inn with a warming winter welcome is off the beaten track overlooking four north-east counties between Hadrian’s Wall in the north and the stunning Derwent Valley.
After claiming an RSPCA Good Business Award in 2009 for innovation, The Feathers continues to impress the judges by making the very best use of only the finest locally-sourced ingredients, with animal welfare at the heart of what they do.
Rhian and Helen look forward to giving all their customers a traditional Northumbrian welcome at their award-winning hostelry and serving up some of the finest pub cuisine you’ll find anywhere.
Find out more about The Feathers and their seasonal menu at www.thefeathers.net
Pot Roast Spring Lamb
When the spring weather returns, why not give this a try…
Spring lamb is very mild in flavour and is best not paired with other strong flavours, so is the perfect match with the best of the English summer, Jersey royals and asparagus. We use spring lamb from a farm close to the pub on lower ground which has lamb usually born over Christmas and spends some time indoors to protect it from the harsh Northumbrian climate. Older lamb can be used but the cooking time will have to be increased.
Serves 4-6, prep 30 mins, cooking time 2.5 hours
1 shoulder of spring lamb on the bone (approx. 2kg)
1kg small jersey royal potatoes scrubbed clean but not peeled
1 bunch of young carrots scrubbed clean
1 bunch of small white turnips scrubbed clean
1 bunch of English asparagus with the tough ends snapped off
10 small picking onions peeled
10 small leeks trimmed at the root end and left whole
1 bunch of thyme tied up in a leek outside leaf
1/2 bottle of English white wine or 350ml of dry cider
A dollop of duck fat
Maldon sea salt and freshly ground black pepper
1tbs of chopped mint
1tbs of chopped parsley
Season the lamb generously with salt and pepper. Brown the lamb in the duck fat in a large oven pan. Once the lamb is browned, place in the oven with the bunch of thyme underneath it for an hour at 200 oC. After the hour, add the wine to the pot and add the same quantity of water with the new potatoes and pickling onions then place back in the oven for a further 30 mins.
After 30 minutes add the carrots and turnips and cook till tender with the lamb in the oven approx 15 minutes. Next add the asparagus and leeks for the last 15 minutes. The whole dish should take 2 to 2 1/2 hours to cook the lamb until tender but the exact timing depends on the age and size of the lamb shoulder, so you will need to use your own judgement.
To serve, remove the lamb from the dish and allow to rest in a warm place for at least 10 minutes. Remove some fat from the juices with kitchen roll or a ladle, adjust the seasoning and add the chopped herbs. Carve the lamb at the table and allow everybody to help themselves to the vegetables and the juices.