One rib has all ready been removed from this rack of mutton cooked by Anthony J Sargeant. The rest of the ribs will also be separated so that the piece can be easily sliced ready for plating. Mutton has a deeper flavour than lamb and is worth careful slow cooking if you can find it. It is rare to find it in supermarkets or even in most butchers. This piece was bought from the famous Ludlow Food Centre in Shropshire.
The hedgerows are blossoming in the early spring in this part of England – lots of small jewel-like flowers peppering the banks under the hawthorn hedges that enclose the fields in this part of Shropshire. Anthony Sargeant is fortunate to live in such a gentle and calm countryside. The fields themselves are full of ewes and their young lambs still at the end of March suckling at their mothers teats as we enter April.
There is something very encouraging about the flowering of Aubretia – they are amongst the first of the Spring flowers. This small clump was photographed by Anthony J Sargeant in his Shropshire garden on 30th March 2017.
Spring has arrived in England and the primroses are blooming all over the garden and in the hedgerows. Anthony Sargeant, Tony, took this photograph late in the afternoon of the 30th March 2017 in the garden of his Shropshire Home.
via Primroses in Shropshire — TONY Anthony SARGEANT
These young lambs were photographed in the field next to the Shropshire (England) home of Anthony Sargeant on the 19th February 2017.
Ewes and lambs photographed by Anthony Sargeant in the field next to his Shropshire (UK) home on Sunday 19th February 2017. Spring is rapidly approaching as the days get warmer and longer. In the hedgerows snowdrops are everywhere and the first primroses have appeared.
Anthony J Sargeant bought this haggis from the wonderful Ludlow Food Centre in Shropshire – here it is ready for slicing onto plates along with the traditional accompaniments of mashed swede and potato – This is a peasant dish.