Page 88 - Yearbook 2019
P. 88
Club reports Club reports
England England
Club Eastern
reports ust before Easter, we held our annual (Trimmed Ewe Lamb), Gordon Beddie (Best another excellent day was had by all.
carcass competition at CJ Byford
Jat Clacton. The competition is a Ewe Lamb, Untrimmed Ewe Lamb and Pair There was a trimming demonstration,
of Untrimmed Ewe Lambs). The show day
a barbeque lunch, a farm tour to see
As usual, special thanks great opportunity to show some of the closed with the club AGM in the sunshine not only the sheep but the cattle and
best traits of the breed for its ultimate
near the sheep shed and was rounded off
arable enterprises and a stock judging
must go all our clubs’ purpose; to provide tasty and nutritious with a splendid dinner washed down (for competition. It’s hard to know how we
very generous sponsors food for the table. Thanks from the club many) with the local Southwold bitter. fitted it all in and still made it home
What a fantastic day!
before evening! Once again thanks of the
go to Chris Meekins Animal Nutrition Ltd
for their generosity and and G Debman (Ipswich butcher) for their In an effort to promote Suffolk lamb, club go to Chris and Sarah for hosting
continued support. generous sponsorship without which the the second day of the show included a such an excellent day and to Gordon and
event could not happen and to CJ Byford
Betty Beddie and Chris Meekins for their
demonstration in the cookery theatre by
Our gratitude as always Tuscan lamb for hosting the event. Congratulations go local chef Jonathan Nicholson from the Bell generous sponsorship.
In October we met at the Manger,
is extended to the mart to Chris and Sarah Partridge for gaining Hotel in Saxmundham cooking Tuscan Lamb Bradfield Combust for a meeting with
the Overall Champion.
Noisettes. The lamb saddle was provided
managers and their Late May saw us at the Suffolk Show by Chris and Sarah Partridge and the demo Miles Nunn of Animax Ltd who gave us
staff; to the inspectors noisette with a fantastic selection of 90 head of was accompanied by Martyn Bateman on a presentation entitled: “Working with
Suffolks forward. Interbreed pairs won
the elements”. Founded in 1982 and
stage who gave some information about
and judges and in by Tom Stocking who also won breed the breed, the background of how lamb is based locally at Stanton, Animax claim
particular to the club With thanks to Jonathan Nicholson, champion and best male exhibit. Other produced and the excellent taste of Suffolk to be the market leader in trace element
classes were won by club members Chris
lamb – an opinion that was later to be
supplementation for livestock. The
members who present The Bell, Saxmundham and Sarah Partridge (Best Female Exhibit, confirmed by the results of a sensory taste meeting sparked a lively discussion on the
the highest quality INGREDIENTS Pair Untrimmed Eam Lambs and Shearling test at Ulster University! use of boluses and trace elements over the
supper that was generously sponsored by
In June, the club summer visit was to
Ewe), Steven Cobbald (Flock Ewe and
sheep for shows and 1 tbsp capers, finely chopped Group of Three), Kenny and Jodie Titmuss see the Kersey flock at Bridges Farm and Animax.
sales year after year. 2 garlic cloves, 1 crushed and 1 finely sliced
½ tbsp finely chopped fresh rosemary leaves
Without them there Finely grated zest of 1 lemon
would be no clubs. 2 tbsp olive oil
4 lamb noisettes
Thanks also to 4 Parma ham slices
everyone who entered 1 tbsp vegetable oil
300g baby spinach, washed
the one day shows this Good grating of fresh nutmeg
year to show off their METHOD
wonderful Suffolk sheep. 1. Preheat the oven to 200°C/fan180°C/gas 6. In a shallow dish, mix together the capers,
Finally, well done crushed garlic, rosemary, half the lemon zest and half the olive oil. Add the lamb
noisettes and toss to coat in the marinade. Season well and set aside to marinate for at
and thanks to all the least 20 minutes.
many committee and 2. Fold each slice of Parma ham lengthways, then wrap around the edge of each of the
noisettes.
club members for all 3. Heat the vegetable oil in an ovenproof frying pan and brown the Parma ham edges
their help at events of the noisettes, then seal each side of the lamb briefly. Place in the oven for 12-15
minutes until cooked but still pink in the middle. Set aside to rest.
throughout the year. 4. Heat the remaining olive oil in a large pan and gently fry the sliced garlic for 30
seconds, then add the spinach and cook until wilted. Add the remaining zest, season
with the nutmeg, salt and black pepper and serve with the lamb.
88 Suffolk Sheep Society Yearbook 2019 Suffolk Sheep Society Yearbook 2019 89
