Herdwick Lamb and Blackpudding 

Two of my favourite things, the recipe is really easy, I have seen them ready made in some good butchers shops, but you can easily make your own 

If you don’t want to bone out the lamb racks yourself, speak nicely to your butcher he’ll happily do it for you 

Salt & freshly ground pepper

1 Rack of Herdwick lamb, boned but include the flap of skin and fat 

A good handful of fresh thyme

Some good quality Black pudding 


Preheat the oven to 220C

On your chopping board Lay the boned rack of lamb out flat and season well with salt, pepper and thyme leaves all over the inside. 

Cut the Blackpudding to the size of the lamb

Place black pudding in the middle of the lamb, roll the rack up nice and tight, tie it with kitchen string, you can get someone to help you with this 

Season again with salt and pepper 

Seal the rack in a pan with a small amount of oil, colour till golden 

Now Roast in the oven for 15-20 minutes,  Remove, cover and leave to rest for 10 minutes.

Slice into even pieces and serve with mashed potatoes, buttered spinach and a simple gravy 
Happy cooking 

Published by

Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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