Needwood Jacobs at Holly Bank Farm

Roast Jacob Lamb with Rosemary, Honey and Cider
Prep: 15 mins
Cooking: 1 hr 30 mins for medium, 2 hrs for well done.
Serves: 4
2 kg leg of Jacob lamb
6 tbsp clear honey, warmed
2 tbsp each chopped rosemary & mint
400 ml dry organic cider
salt & freshly ground black pepper
1.  Preheat the oven to 220C/425F/Gas Mark 7.  Put the lamb in a roasting tin, brush with 5 tbsp honey, sprinkle with herbs and season.
2.  Poor over 200 ml of the cider and cook in the oven for 15 mins, then lower to 180C/350F/Gas Mark 4 and cook for a further 1 hr 15 mins to 1 hr 45 mins.
3. Remove the lamb from the oven and let it rest before carving. Add the remaining honey and cider to the lamb juices and stir well over the hob.  Serve as gravy with the sliced lamb.

Leek and Potato Gratin
Prep 30 mins
Cooking: 45 to 60 mins
Serves: 4
6 leeks, thickly sliced
2 cloves garlic, crushed
20g butter, melted
675g potatoes, thinly sliced & blanched
100 ml double cream
150 ml milk
50g local goats' cheese
salt and freshly ground black pepper
1. Preheat the oven to 200C/400F/Gas Mark 6.  Cook the leeks and garlic in the butter for 6-8 mins until softened. Layer the leeks and garlic with the potatoes in a buttered gratin dish, finishing with potatoes on top.
2.  Mix the cream and milk together and season.  Pour the mixture over the vegetables.  Cover with foil and cook for 35-45 mins.
3.  Uncover, sprinkle cheese on top and return to the oven for 10-15 mins until golden.