Morecombe Bay Salt Marsh Lamb About to Arrive!

Lamb from the saltmarshes of Normandy, known as Pré-salé, has long been regarded as a delicacy in French restaurants.  Naturally produced on a diet of herbal grasses grazed by the lambs on the margins of the sea.  The high salt levels in the herbage when brought on to the marshes give the meat it’s unique flavour.  The sheep graze as close as possible to the   water’s edge on the saltier forage, far from tasting salty, the flavour is light and sweet.

Albert Matthews are pleased to announce that the new seasons Morecombe Bay Salt Marsh lambs are almost ready for sale and we will shortly be stocking this wonderful lamb.

If you have not already done so please register now for our newsletter and we will let you know as soon as it is available.

(Stop Press: we are looking at the first or second week in July))


Barbecued Harissa Leg of Lamb



A kettle barbecue will give this lamb a deeply smoky flavour, but you can cook it just as well on an open one.

Serves 6

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 3 tbsp Belazu Rose Harissa (available from most deli’s or supermarkets)
  • juice of 1 lemon
  • Olive oil
  • 3 cloves of garlic
  • leg of lamb 1.6kg, boned and butter flied (we can do this for you)

Put the seeds in a pestle and mortar and crush slightly. Mix the Harissa, lemon, 2 tbsp olive oil, garlic and spices together, smear over the lamb and marinate for at least one hour. Season well and cook on a heated barbecue with the lid on for 25-30 minutes, turning a couple of times. Allow to rest for 10 minutes before carving. Alternatively cook in a 240C/gas 8 oven for 25 minutes.

How To Butterfly Yourself (We can do this for you, just drop us an email at time of ordering)

Find the place where the long bone runs down the length of the leg and where it appears to be close to the surface. Cut along the line of the bone and this will split the leg. Continue to cut the meat away from the bones until you can remove them; you should then have a piece of meat that should be of reasonable thickness all over; if not carefully cut the meat further until you acheive this. The leg should now resemble a large piece of flattened meat. about 4-5cm thick. Trim off any excess fat otherwise this will flare on the BBQ. (remember we would be pleased to do this for you on our leg of lamb joints)