Lamb's Tail Pie ( Description only)

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Lamb's Tail Pie

Thought to be another Romney Marsh recipe, Lamb's Tail Pie dates back to the 1700's when breeding cattle were first introduced onto the Romney Marshes. Such was the ratio of salt in the grasses, farmers discovered their lamb meat to be far more tender than of cattle grazing elsewhere, promptly starting a demand for this finer texture and the evolution of everyday lamb stew into Lamb's Tail Pie.

Traditionally, lamb's tails were docked at birth, therefore the pie was an annual delicacy, only made during lambing season. After boiling, the tails would be skinned and slow-cooked with root vegetables, such as onion, potato and carrots for up to three hours. Encased within a shortcrust pastry, the mixture was topped with peas and sliced hard-boiled eggs, with a pinch of parsley or mint to season, then baked until a delicious golden brown.

Lamb's Tail Pie is fairly uncommon on the menus of Kent today, however, may still be found on occasion at old Kentish pubs, paired with local ales.