Pork is the cheapest meat weight for weight at the moment. Ribs and other cheap cuts are even better. A whole side of ribs for a little over £3? Why not.
Although Lamb is traditional at this time of year we can’t realistically justify spending £20+ on a leg of Larry. So we went for a neck Fillet. It was very tender and tasty after long slow cooking.
Ingredients:-
1 Lamb Neck Fillet, seasoned with Salt & Pepper
1 Onion, Sliced
1 Leek, sliced lengthways
1 Carrot, finely batoned
1 head of Garlic, halved
a few Black Peppercorns
2 Bay Leaves
1 Tsp of dried Rosemary
4ml of Stock
125Ml of White Wine
1 Tbsp of Tomato Puree
1 Tbsp of cornflour with water
Oil to fry
Method:-
(1) Sear the seasoned Lamb on all sides in a little Oil and place in a casserole dish.
(2) In the same pan fry the Onion, Leek, Carrot and Garlic, until they have softened.
(3) Stir in the Tomato Puree then add the Wine and Stock.
(4) Add the Peppercorns, Rosemary and Bay Leaves.
(5) Stir in the Cornflour mix and allow to simmer for a few minutes.
(6) Pour the sauce over the Lamb and place in the oven covered.
(7) Cook for 3 hours at 160c.
We served ours with Leeks, Carrots, Peas and roast Potatoes.
