Lamb stew by T-W-O

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We have been looking into using cheaper cuts of meat for meals. A breast of lamb is an ideal choice price wise but it can be very fatty. I like a stuffed, rolled breast of lamb such as that detailed in the Cottage Smallholder recipe http://www.cottagesmallholder.com/?p=658. I used the whizzer (food processor) to mix the stuffing up as I made fresh breadcrumbs (not dried as per the recipe) so it made sense to complete it all in the whizzer and not make any more washing up.

We managed to reach the meat counter at the local co-op today when they were reducing everything to half price. We came home with a breast of lamb for £2 something and decided to make T-W-O’s lamb stew.  Along with the lamb breast we purchased enough half price meat to last us the week . Most things are in the freezer to help add a bit more life. We will be feasting during the next week on pork chops, chicken beasts, coated chicken as well as 2 salmon en croute.

I have no qualms about purchasing the food at a reduced price to enhance our menu and sometimes it prompts us to make some forgotten old favourites.

To feed 2 hungry people with left overs for lunch the next day and some scraps for the animals you need:

A biggish boned lamb breast. If you get it from the butchers ask him to bone it for you.

A savoy cabbage

5 medium potatoes, peeled and diced into 1 inch (2.5 cm) cubes roughly (It will be mashed). More potatoes would make it stretch to more people.

Water & seasoning

To make:

Dice the lamb breast and put in a pan and cover with water, add a good pinch of salt. Boil for about 15 minutes. You need a fairly big pot as the entire stew ends up in here.  If you get scum on the surface of the water remove it with a spoon.

Slice up the savoy cabbage and add to the lamb. Whilst this is cooking boil up the potatoes and mash them.

Add to the lamb, give it all a good stir. Taste, add salt and pepper if needed.

Reheat to serve.

 

Changing the subject a bit, and as her proof reader I think I have the right, we purchased a humongous sack of peanuts for the birds (can you believe over £35!). So the birds are now happy as is Smudger one of our semi feral cats as she has already caught and killed one of the beautiful birds that are now feasting on the nuts. Perhaps not nice but that is the reality of nature.

Talking of nature we need to do something urgently about the rats that have been attracted by our hen house and all the lovely delights it holds for them. When the rats were nearer the house I just used to shoot them but since they moved up the garden we have had to resort to poison which is something I need to do again soon as they are now reinforced for the Winter. The hardest problem is keeping the poison away from the chickens and ducks so we use a two pronged attack, down the holes to their homes and safely out of range of the chickens in plastic bags under the chicken and duck house. Oh, the pleasures of living in the country and trying to feed oneself!

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4 thoughts on “Lamb stew by T-W-O

  1. If you’re worried about the breast being fatty, you can make the stew ahead, put it in the fridge, and then scrape off all the fat which will have formed a solid covering. There are two added bonuses here, first, the cooking is already done, it just needs warming through; second, it tastes better for being left to stand a day or two

    Joanna

  2. Breast of lamb is great, I recently made a very scrummy (if I do say so myself) stuffed breast of lamb and the cut of meat was very cheap from my local butcher, who cut off the majority of the fat for me. Delia has a great, very simple recipe for stuffed breast of lamb that doesn’t take too long to prepare or cook. Served with fresh vegetables and some of Sam’s cheesy potatoes, which are delicious, you have a lovely, warming main course.
    Lx

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