Soldato
So woke up yesterday morning, and fancied a bit of lamb for the weekend meal. Love the meat myself, but the wife is Japanese and isn't too fond unless it's very well cooked and a good quality piece of meat - she won't eat lamb chops for instance. So was thinking about a stew, and by happy coincidence Gennaro Contaldo popped up on Saturday Kitchen with an Italian lamb stew recipe.
http://www.bbc.co.uk/food/recipes/lamb_with_fresh_peas_03722
So it's cooking away at the moment, and smells really good so far. Pretty much everything in the recipe is in season at the moment, and sourced from the UK. I don't have a supermarket in walking distance, and the Italian deli where I normally get my anchovies from was shut as they are on holiday, so had to get some *very* expensive tinned anchovy fillets.
The butcher had a 1.5kg bit of lamb shoulder, got him to bone it for me and took the bones for making stock later. Once i'd trimmed most of the fat from the meat there was about a kilo left. (200g bone / 300g fat). And it was an awful lot of meat (the recipe is for 6 after all). So half is in the freezer, along with a bag of fat that I need to figure out what to do with
You would need a very huge pan to do the full recipe.
I'm really picky about lamb, UK lamb is in season at the moment and refuse to buy any NZ lamb these days as it's all Halal. This joint was organic, and not slaughtered Halal.
Got a bag of part baked Ciabatta from M&S, 6 rolls for 50p (had to be sold today).
Will take some pics when it's done.
http://www.bbc.co.uk/food/recipes/lamb_with_fresh_peas_03722
So it's cooking away at the moment, and smells really good so far. Pretty much everything in the recipe is in season at the moment, and sourced from the UK. I don't have a supermarket in walking distance, and the Italian deli where I normally get my anchovies from was shut as they are on holiday, so had to get some *very* expensive tinned anchovy fillets.
The butcher had a 1.5kg bit of lamb shoulder, got him to bone it for me and took the bones for making stock later. Once i'd trimmed most of the fat from the meat there was about a kilo left. (200g bone / 300g fat). And it was an awful lot of meat (the recipe is for 6 after all). So half is in the freezer, along with a bag of fat that I need to figure out what to do with
You would need a very huge pan to do the full recipe.I'm really picky about lamb, UK lamb is in season at the moment and refuse to buy any NZ lamb these days as it's all Halal. This joint was organic, and not slaughtered Halal.
Got a bag of part baked Ciabatta from M&S, 6 rolls for 50p (had to be sold today).
Will take some pics when it's done.
