Lord Lambourne Apples
Inventory, lb : 0
Lord Lambourne apples are a small to medium-sized varietal, averaging 6 to 7 centimeters in diameter, and have a uniform, round, ovate, to conical appearance. The apple’s skin has a green base hue, almost entirely covered in bright red-orange blush and broken, dark red striping. The thin skin also showcases prominent lenticels, patches of russet around the stem cavity, and has a smooth, waxy surface creating a sticky feel. Underneath the skin, the white flesh is tinged with green and is aqueous, coarse, and dense with a crisp consistency. The flesh also encases a small central core filled with brown, tear-drop-shaped seeds. Lord Lambourne apples are aromatic and contain a high sugar and acid content, contributing to a balanced, sweet-tart flavor. The flesh is initially sharp with a juicy rush of acidity, but the sharpness dissipates into a sweet, fruity flavor reminiscent of strawberries.
Lord Lambourne apples are available in the early fall through winter.
Lord Lambourne apples, botanically classified as Malus domestica, are a mid-season variety belonging to the Rosaceae family. The English apples were developed in the early 20th century, released by the famous nurserymen the Laxton Brothers, and were chosen as a high-quality dessert apple. Lord Lambourne apples were bred to exhibit the fruity, strawberry-like flavors from worcester pearmain apples and the acidity from james grieve apples and were selected for their heavy cropping, resistance to disease, extended harvest season, and self-fertile nature. The variety was initially released for commercial cultivation, grown throughout the 20th century, but it waned from production over time, eventually being localized to home gardens and private orchards. In the modern-day, Lord Lambourne apples have remained a popular cultivar among apple enthusiasts and are frequently seen growing in gardens across the United Kingdom. Lord Lambourne apples are traditionally eaten straight, out of hand, but chefs and home cooks have also begun using the apple for some baked goods and savory preparations.
Lord Lambourne apples are an excellent source of antioxidants that protect the body against inflammation, sickness, and external free radical damage. These antioxidants are found within vitamin C, vitamin E, and vitamin A. The apples also provide potassium to balance fluid levels within the body, fiber to regulate the digestive tract, and other amounts of nutrients such as phosphorus, calcium, magnesium, zinc, copper, and iron.
Lord Lambourne apples have a sweet-tart, fruity flavor well suited for fresh and cooked preparations. The apples have thin skin and can be consumed straight, out of hand, or they can be sliced and served with creamy cheeses as a tangy-sweet appetizer. Lord Lambourne apples can also be candied, dipped in chocolate, layered into grilled cheeses, sandwiches, or placed on toast, or mixed into grain bowls. The apple’s balanced flavor allows the flesh to be used as a fresh topping over breakfast dishes such as oatmeal, parfait, pancakes, and waffles, or the apples can be chopped into salads, shredded into slaws, or sliced into fruit bowls. While not as common, Lord Lambourne apples can be blended into smoothies, pressed into juice, or incorporated into ciders. The apples can also be baked into cakes, pies, tarts, crumbles, and crisps, providing a mild flavor. English Chef Raymond Blanc especially loves the variety for maman blanc tarts. Beyond sweet dishes, Lord Lambourne apples can be lightly sauteed and served with roasted meats or chopped and used as an accompaniment to root vegetables. Lord Lambourne apples pair well with herbs such as mint, rosemary, lavender, and sage, spices including cinnamon, caraway, cloves, nutmeg, and ginger, meats such as lamb, duck, pork, and poultry, vanilla, brown sugar, and browned butter. Whole, unwashed Lord Lambourne apples will keep 1 to 2 months when stored in the refrigerator’s crisper drawer.
Lord Lambourne apples were named after Amelius Lockwood, also known as Baron Lambourne, the former president of the Royal Horticultural Society from 1919 to 1928. Lockwood’s father, Richard Lockwood, was a Member of Parliament, representing the region of Hindon in London, and attained the Lambourne estate through his marriage. Amelius Lockwood followed in his father’s footsteps and also became a Member of Parliament for the civil parish of Epping. While working as a Member of Parliament, Amelius Lockwood was given the new title of Baron Lambourne sometime before 1917. In 1919, Baron Lambourne became president of the Royal Horticultural Society. Lord Lambourne apples were released in 1923 and were named after Baron Lambourne as a tribute to the current RHS president during the apple’s introduction. It is important to note that “Lord” was used in the apple’s name instead of “Baron,” as it was proper etiquette for Barons to be formally addressed as Lords.
Lord Lambourne apples were developed through the Laxton Brothers Nursery in 1907 in Bedford, England. The variety was created from a cross between worcester pearmain and james grieve apples, and some experts believe that cox’s orange pippin apples may also be somewhere in the apple’s ancestry. The cultivar was released to commercial markets in 1923, named after the president of the Royal Horticultural Society, or RHS, and subsequently earned itself an Award of Garden Merit from the RHS in 1925. Today Lord Lambourne apples are a well-known private orchard and home garden variety throughout the United Kingdom. When in season, the apples are sometimes found through select growers, local markets, and distributors.