Lamb Archives : Ooh La Loire

LEFTOVER LAMB CURRY

By Sheila Wilton
September 2, 2025
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Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. It is simple, and really tasty. INGREDIENTS Serves 4-6 2 onions roughly chopped 1 large garlic clove … Continue Reading →

GUINNESS LAMB SHANKS

By Sheila Wilton
September 23, 2024
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Cook the lamb shanks until they’re just falling apart and they develop the most amazing flavours. Whatever you do, do not skip the mint oil or spring onions– it’s … Continue Reading →

ROGAN JOSH

By Sheila Wilton
December 9, 2023
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Rogan Josh – an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce. The lamb falls apart tender and packs a serious flavour … Continue Reading →

LIVER WITH ONIONS WITH A MASALA SAUCE

Liver is one of my favourite cuts. Lambs liver sautéed in butter, cut up in slices, on a bed of caramelized onions and a marsala wine sauce. One word: Delicious. … Continue Reading →

LAMB CHOPS WITH YOGHURT AND FENUGREEK

By Sheila Wilton
February 27, 2023
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Lamb is our favourite meat, and chops are a particular favourite, and this marinade ticks all the boxes. As Sabrina Gayour says “If you don’t have time … Continue Reading →

LAMB SOUVLAKI

Inspired by Corfu, this lamb souvlaki recipe makes for a great barbecue dish. From Rick Stein, the juicy lamb is accompanied by flatbread, tzatziki and pickles Can there be … Continue Reading →

ROAST LAMB WITH CAPER BUTTER

By Sheila Wilton
April 18, 2022
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Roast lamb is a classic Easter Sunday favourite, and the herb-and-garlic-spiked salt cure enhances the flavour of the lamb and makes for a juicy roast. INGREDIENTS 3 tablespoons salt 2 … Continue Reading →

KHORESH GHEYMEH – PERSIAN DRIED LIMES, LAMB AND SPLIT PEA STEW.

KHORESH GHEYMEH خورش قیمهis a deliciously balanced Persian stew that is prepared with, lamb and yellow split peas, but the special ingredient is Limoo Amani Persian dried limes have … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.