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Awards

Most recently, Cloughbane Farm Shop reached the finals of UK Farm Shop of the Year 2007. Being the only farm shop through to the finals from Northern Ireland, and reaching the final three, everyone at Cloughbane was delighted.

 

Lorna & Sam had a great day at the awards ceremony at Claridges Hotel in London, home of Gordon Ramsey's famous restaurant. Who knows, maybe Gordon will be interested in a few steaks.

 

Not only do our customers tell us we are the best, but they voted us into the finals of the Gary Rhodes Local Food Heroes in 2006. Paul Rankin, upon tasting our T-bones during the judging, said the well hung meat tasted the sweetest, especially the meat next to the bone.

 

In 2006 our savoury mince pie won the Northern Ireland Meat Association 1st prize.

 

Of course the mince is from our farm where the animals are cared for by Sam and Robert, to the highest welfare standards.

 

2005 - Our lamb won the Tyrone Heat of the Gate to Plate competition ran by the Farmers Unions.

 

The award winning Stangmore Country House had the winning recipe:

 

Ingredients:

 

Serves 2
" 1 rack of trimmed Cloughbane Farm lamb with six cutlets
" 2 tbsp pine nuts, roasted
" 1 small red pepper cut into strips
" 1 onion, chopped
" 1 tsp Golden caster sugar
" 1 glove garlic finely chopped
" 2 tbsp capers, rinsed
" 6 black olives, thickly sliced. New potatoes enough for two
" A generous handful of freshly chopped herbs

 

Method:
" Preheat the oven to 220 c . Score the fa5t in a criss-cross pattern, brush with olive oil. Heat an ovenproof pan and seal lamb on all sides.

 

Transfer the lamb to oven and cook - 20 mins for pink lamb, 30 mins for medium/well done, boil or steam potatoes until tender.

 

" Fry aubergine in hot olive until soft and lightly golden (5 mins approx) Set aside. Reheat the pan and fry onion, pepper and sugar for about 3 mins. Add garlic, fry for a further 30 seconds. Add the vinegar, caper and olives.

 

" Return the cooked aubergine to the pan, mix with the other ingredients and season. When the lamb is ready, remove from the oven and allow it to rest for about 5 minutes.

 

" Stir in Vi of the herbs and the pine nuts into the aubergine mixture and spoon onto a warm plate. Arrange the lamb on top.

 

Toss the new potatoes in the remaining herbs and serve on the sides.