Cannon of Lamb 450g

The equivalent of a beef sirloin, our native breed lamb* cannon is an exquisitely succulent boneless cut, ideal for fast searing or cooking on the barbecue and serving pink.

Valentine Warner inspires:
"This tender and juicy bit of loin is a joy for the succulent meat and crispy fat. Brilliant for both the barbeque and oven it's a treat.

54°C would be my preferred internal temperature before resting.

Sliced and I adore it on peas braised with shallots, celery, bacon, carrots and cider all emulsified with cold butter, Dijon mustard, apple cider vinegar - fresh mint and chopped Romaine lettuce wilted in at the very end.

Alternatively, broad beans, peas and cucumber sautéed in butter with shallots, a wee splash of wine, a little nutmeg - then fresh dill and tarragon added at the end is delicious. Even more delicious if a couple of the lamb's own sweetbreads sizzled in butter are included.

Lastly and served next to deep fried, crispy baby artichokes (carciofi alla giudìa), marjoram dressing and a little fresh sheep's cheese will make you sob with joy."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with its distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire.