Dartmoor reared,

great tasting!


Lamb picnic pie

  • 225g Strips of lean Lamb
  • 100g lean Back Bacon
  • 1 Onion (peeled grated or chopped finely)
  • 1 x 200g can of Apricot halves
  • 150ml lamb stock
  • 1 carrot
  • Egg glaze
  • 2 tsps powdered gelatine
  • Shortcrust Pastry case
  1. Combine lamb, bacon and onion and season well.
  2. Put half the meat into pastry case then arrange apricot halves over the meat and then cover with rest of the meat.
  3. Spoon over 4 tablespoon of stock.
  4. Cover pie, make a hole approx. 10p size glaze and cook for 45 – 50 mins.
  5. Dissolve gelatine into the remaining stock and season well.
  6. As pie cools pour stock into hole leave to set. Serve pie cold.