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Sunday 25th November 2018

Shane to ‘grand slam’ in the lamb

With 87 international rugby caps to his name and his nation’s leading try-scorer to boot, Welsh legend Shane Williams certainly knows a thing or two about health, nutrition and what it takes to cut it as an international sporting superstar.

So as you can imagine, we’re naturally delighted that the former world rugby player of the year has teamed up with us to help promote the nutritional value and versatility of our wonderful lamb, and show once and for all why it shouldn’t merely be seen as a Sunday staple but something that can be easily enjoyed across the week as a genuinely healthy diet choice.

Despite the misperceptions of lamb as being unhealthy and something that should only be enjoyed as a treat, research consistently shows that it can play a leading nutritional role for the whole family as part of a balanced diet.

Whether you’re like Shane and want to keep fit or need to ensure your children receive enough of it to help their bones grow and develop, introducing lamb to your weekly meal plan provides a rich source of protein to help keep your whole family fit and healthy.

But protein certainly isn’t its only benefit. It is also proven to be a valuable source of a host of essential vitamins and minerals which help combat a range of health issues, including strengthening your immune system, supporting normal mental function, reducing fatigue and being rich in zinc which contributes towards normal fertility and reproduction.

But of course, while the health benefits alone may not be enough to convince you of its many qualities, after watching the video we’re sure you’d agree that Shane seems to have an equal flair for good food as what he did for scoring tries. So why not try his easy recipe for yourself one night in the week and see what a wonderfully tasty, versatile and healthy food our lamb is!

RECIPE: Lamb with Ginger and Spring Onions

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Serves 4


3 lean lamb leg or rump steaks

1 tsp cornflour

Pinch black pepper

3 tbsp reduced salt soy sauce

1 tbsp oil

5cm piece fresh root ginger, peeled and thinly sliced

3 garlic cloves, peeled and thinly sliced

6 spring onions, finely sliced

1 large carrot, peeled and cut into thin batons or into thin circles

75g sugarsnap peas or broccoli florets

2 tbsp orange juice

Water, if required

300g cooked noodles or rice, to serve


Slice the lamb into very thin slices and coat in the cornflour, add the black pepper and 1 tbsp soy sauce. Cover and leave to stand while you prepare the vegetables.

Heat the oil in a frying pan, add the lamb and cook over high heat for approximately 5 minutes until nice and brown, remove meat from pan and set aside.

To the same pan add the ginger and garlic and stir for a minute (add a dash of oil if required), then add the remaining vegetables, and stir over high heat for 4 minutes.

Return the lamb to the pan and stir well. Add the orange juice and remaining soy sauce, add a little water, if required to sauce. Simmer for 1-2 minutes.

Serve on a bed of hot noodles or rice.

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