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Article: Seasons on the Farm - May

Seasons on the Farm - May

Seasons on the Farm - May

As the Days Grow Cooler

Hello there, this month, the air carries the crisp promise of winter, and we have begun lighting fires that will keep us warm until spring returns. The crackling flames are a comforting reminder of the slower season ahead, a time to pause and relish the quietude after the bustling spring and summer.

Our long lunches in the old shearing shed have come to a close for now, the laughter and clinking glasses replaced by the silence of an empty shed, waiting patiently for the return of warmer days. These gatherings, filled with joy and the produce from our farm, will be missed, but there's a certain beauty in the solitude that winter brings. It's a time to slow down, to reflect, and to prepare for the cycle to begin anew.

In the market garden, we are transitioning from the abundance of summer to the promise of spring. The cattle have been let into the fields, their hooves trampling the remnants of the season past, their grazing and natural fertilising preparing the soil for the spring planting. The garden, once bursting with life, now is given some time to rest and I am too... 

In the kitchen, the hustle of the past seasons has left me feeling rather lazy, yearning for simplicity when it comes to cooking. With no convenient delivery services out here, cooking remains a daily ritual, albeit a more subdued one. The dishes I find myself drawn to are those that warm the soul and the body warding away colds and flus, a simple, fragrant chicken stock simmering on the stove.



As the days grow cooler, there's one recipe that I can't help but share, a dish that encapsulates the essence of these quiet, cozy days: Spiced Slow-Cooked Lamb.

Spiced Slow-Cooked Lamb


  • 1 leg of lamb (about 1.5-2.5kg)
  • Zest of 2 lemons
  • 2 tablespoon freshly ground black pepper
  • 2 tablespoons sea salt
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground cumin
  • 1/4 cup olive oil
  • 1 cup water
  • Herb yoghurt (to serve)


  1. Prepare the Spiced Paste: In a small bowl, combine the lemon zest, black pepper, sea salt, ground cinnamon, and ground cumin. Add the olive oil and mix until you have a thick, aromatic paste.

  2. Season the Lamb: Make small incisions across the lamb. Rub the spice paste all over the leg of lamb, ensuring it is evenly coated. Let it marinate for at least an hour, or overnight in the refrigerator for a deeper flavour.

  3. Preheat and Prepare: Preheat your oven to 200°C. Place the marinated lamb in a large, ovenproof dish. Add the cup of water to the dish, which will help keep the lamb moist during its long, slow cooking.

  4. Slow Cooking: Cover the dish tightly with aluminum foil and place it in the oven. Turn the oven down to 150°C let the lamb cook slowly for about 4-6 hours, until it is tender and falling off the bone. Check occasionally to ensure there's still some liquid in the dish, adding a bit more water if needed.

  5. Serve: Once cooked, remove the lamb from the oven and let it rest for a few minutes before carving. Serve the succulent, spiced lamb with a generous dollop of herb yoghurt on the side.

These slower days offer a chance to reconnect with the rhythms of the farm, to savor the simple pleasures of a slow-cooked meal, and to anticipate the new growth that spring will bring. Until then, we embrace the quietude, the warmth of the fires, and the cozy, food that nourish both body and soul.

Sahra x 

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