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Valentine’s Day Recipes

Lamb Valentine Steak

Taken from the loin, a Lamb Valentine Steak is formed of two chops butterflied to create a heart shape. A perfect cut for Valentine’s.

Quick and Easy – Lamb Valentine Steak with a Fruity Couscous and Herby Vinaigrette

Start by rubbing the lamb with a dollop of olive oil and 2 tsp’s of paprika. Leave to rest for 5 minutes.

Next, dissolve the vegetable stock cube with 170ml of boiling water. Measure the couscous into a heatproof bowl and pour over the stock, cover and leave for 15 minutes.

After 15 minutes stir in ½ can of chickpeas, 1 tbsp of parsley, 30g cranberries, 30g pine nuts, the zest and juice of 1 lemon. Re-cover whilst you grill the lamb.

Using the grill setting on an oven, grill the lamb for 3 minutes on each side, 6 minutes in total. Remove from the heat and cover with tin foil to rest whilst you make the vinaigrette.

To make the vinaigrette, mix 1 tbsp of mint, 1 tbsp of parsley, ½ a red onion, 2 tbsp of red wine vinegar and 2 tbsp of olive oil. Season to taste.

To serve, place the lamb on a bed of fruity couscous and drizzle over the vinaigrette.


Up for a Challenge?

Cajun spiced Lamb Valentine Steak with creamed sweetcorn and roasted cherry tomatoes.

Mix ½ tsp chili powder, ½ tsp cayenne pepper, 2 tsp paprika, 1 tsp oregano, 1 tsp thyme, 1 tsp oil, a pinch of salt and pepper. Rub this over the lamb and leave to marinate. It’s best if left over night but a couple of hours works well too.

Start by putting the tomatoes on a tray, drizzle with 1 tsp oil and place in the oven at 200°C for 15/20 mins until starting to brown and sizzle.

Finely dice the onion and garlic.

To make the creamed sweetcorn, put 200g of sweetcorn in a pan of water and bring to boil. Soften the small onion and garlic clove in 1 tsp of oil.

Using the grill setting on an oven, grill the lamb for 3 minutes on each side, 6 minutes in total. Remove from the heat and cover with tin foil to rest whilst you finish the creamed sweetcorn.

When the sweetcorn is cooked, drain and add the softened onion and garlic mix to the pan. Wizz up with an electric whisk adding 1 tbsp cream if the mix seems dry. Season to taste.

To serve, place the lamb on a bed of creamed sweetcorn with cherry tomatoes on the side.



Rack of Lamb

Consisting of 7-8 ribs with the trimmed bone ends protruding, this prime cut of lamb should be roasted until pink or medium at most. A wonderful showstopper for this Valentine’s Day.


  1. Quick and Easy Red currant glazed rack of lamb with buttery parsnip mash and red wine gravy.


Place the lamb in a small roasting tray with the bone tips facing in and down. Season with salt and pepper and coat in 1 tbsp of redcurrant jelly. Roast for 15 minutes at 200°C.

Peel and cut 3 large parsnips into small chunks. Place in a saucepan of water, bring to boil and cook until really soft. When cooked, drain the parsnips keeping 200ml of water, this will be used for the gravy later. Mash the parsnips with 1 tbsp of butter, a splash of milk, salt and pepper. Cover and keep warm.

When the lamb is cooked, transfer to a plate and cover with tinfoil to rest whilst you make the gravy.

Using the lambs roasting tray, pour in 200ml of the water used to boil the parsnips, 50ml of red wine, ½ tbsp of red currant jelly and 1 tbsp of lamb gravy granules. Cook over a medium heat scraping all the pieces of lamb from the base of the tin until thickened.

To serve, prop the lamb up against a dollop of parsnip mash and pour over the gravy.

This dish goes equally well with a traditional, buttery, mashed potato.

Feel free to add some seasonal greens to the plate.


2) Up for a Challenge? – Rosemary, lemon, and garlic crusted rack of lamb with Dauphinoise potatoes, drizzled in a minty hollandaise dressing.

Peel 170g potatoes and place in a saucepan of boiling water Cook until they fall off a paring knife when stabbed. Drain, rinse with cold water and thinly slice.

Over a medium heat in a saucepan, combine 150ml cream, 1 tbsp milk, and 1 crushed garlic clove.

Next, layer the potato slices and creamy mix in an oven proof dish and bake for 1hr at 180°C. Leave 15 minutes for the potatoes to cooldown before serving.

To make the crust, mix the slice of bread, ½ lemon zest, 1 tsp rosemary, and 1 garlic clove in a food processor. Add 1 tsp oil and ½ juice of a lemon a little at a time to get the right consistency (you don’t want it to be too wet).

Heat 1 tsp of oil in a frying pan and sear the lamb on all sides. Transfer to a baking tray. Coat the lamb in ½ tsp Dijon mustard and 1 tbsp red currant jelly and then press on the crust. Roast the lamb for 25 minutes at 200°C. Cover in tin foil and rest for 15 minutes before serving.

Whilst the lamb is resting make the hollandaise. Separate the egg and in a clean dry bowl whisk the egg white. In a food processor, blend the egg yolk, ¼ tsp lemon juice and pinch of salt and pepper and keep running until the sauce is served.

Melt 55g of butter in the microwave. Leave to one side.

In a small saucepan bring the sherry vinegar and shallot to boil. Slowly pour into the food processor, followed by the melted butter. Stir in the tsp of mint and fold in the whipped egg white. Make sure the mixture is not too hot when you add the egg white otherwise the mixture will go lumpy. Drizzle over the rack of lamb and serve immediately.

To serve, prop the rack up against a scoop of the dauphinoise and drizzle the hollandaise over the lamb.


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Christmas Orders

Flexible Christmas ordering. Place your Christmas order at Launde Farm Foods and you can adjust the size of your main, boneless, roasting joint up to 7 days before delivery or collection date.

Unfortunately, we cannot offer the same service for the whole, free range, Norfolk Bronze turkeys, as we need to place our orders well in advance. For a small additional charge, we can crown your whole turkey and bone and roll the legs for you, making them freezer friendly, should you need to adjust your guest numbers at the last minute.

Please contact us via email if you need to make any adjustments and we will be happy to help.

Further Info

We have included approximate serving guides for our Christmas range, allowing approx. 500g per person for whole birds and 250g per person for easy carve joints. These are only guidelines and appetites do vary, so please bear this in mind when ordering!

All weights are approximate and we will endeavour to be as accurate as possible with your order.

All whole birds and crowns include giblets.