Scott’s Sunday lunch


This is the New Product Development / Innovation issue of our newsletter and I would love to give you a recipe that is completely new. I probably would be able to do this but, as well as being completely new, it may also be completely inedible, like Mrs H’s groundbreaking recipe for mashed potato with the skins on.

Therefore, in order to save you from almost certain death, I would like to take a more holistic and wider approach to the concept of ‘new’ and provide a recipe for Spring Lamb. What could be newer? First though, I would like to talk about someone who I believe holds the title of The Second Most Famous New Product Development Technologist In The World (or TSMFNPDTITW for short). Step forward Dr Leslie Herbert Lampitt. What do you mean you have never heard of him?

Born in 1887, Lampitt gained a scholarship to study Chemistry at Bimingham University, where he distinguished himself as a model student, gaining a BSc an MSc, a Diploma in Malting and, finally, his Doctorate in 1919.

Lampitt may never have gone on to be TSMFNPDTITW were it not for World War One breaking out. Joining up, he was sent to France where he reached the rank of Major and where one of his subalterns was a certain Samuel Gluckstein – the grandson of the founder of J Lyons & Co. (I bet you can see where this is going). After the war, the two met up again and Lampitt suggested the idea of applying science to food production – hitherto a rare concept.

Leslie Lampitt began work in July 1919, and with him began a new era in the application of science to food manufacture. The laboratory grew from strength to strength as J Lyons realised that food science could become a vital part of their operation. It was here that a large team of laboratory staff set about the business of systematic analysis of the behaviour of food through the supply chain, as well as the use of science in the development of new products. The laboratory went on to become the most highly regarded and successful in the world. Never one to sit still, Lampitt sat on many boards of chemistry societies and submitted many papers to the Biochemical Journal and Journal of Society Chemical Industry.

Lampitt’s achievements live on today, not least in the legacy he leaves to the food industry. In 1959, The Society of Chemical Industry, where he had been a member for 37 years, instituted the Lampitt Medal in his memory. Struck in gold, it is awarded for outstanding services to the Society through its sections and groups.

I am quite certain that Dr Leslie Herbert Lampitt would definitely be the most famous new product development technologist in the world, were it not for a young lady called Margaret Roberts who joined his team fresh out of Oxford University in June 1949. You may know her by her later name, Margaret Thatcher PM.

Spring lamb recipe

Early spring lamb has a delicate, pale and tender meat with a fine grain and white crumbly fat to keep it succulent. Allow the joint to rest for at least 10 minutes before carving to allow the meat to relax and the juices to disperse.

Ingredients
lamb trimmings and chopped bones from butcher
1 head of garlic, halved horizontally
1 leg of lamb bone in, approx 2kg/4½lb
6 garlic cloves, halved
1 bunch fresh rosemary
15g/½oz softened butter
salt and freshly ground black pepper
seasoned vegetables, to serve

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. In the bottom of a roasting tin scatter the chopped bones, trimmings and garlic head.
3. Make 2.5cm/1in deep incisions in the lamb, into each incision insert the garlic cloves and rosemary sprigs.
4. Rub the butter over the lamb and place the leg on top of the bones, season and place in the oven for 1-1½ hours (15 minutes per 450g/1lb for rare and 20 minutes for medium) turning over half way through.
5. Remove the lamb from the oven, season again and transfer to a tray to rest.
6. To make the gravy place the roasting pan over a moderate heat to caramelise the lamb juices, this will take 2-3 minutes. Strain off any excess fat. Pour in 350ml/12fl oz cold water, reduce heat and simmer gently for 5 minutes. Strain through a sieve. Serve the lamb with the gravy and seasonal vegetables.