Wednesday, 3 October 2012

Our favourite stew

The moment the evenings start drawing in, we start thinking of using our favourite cuts of lamb to make delicious stews.  Now October is here its time to share some recipes.

We have rebranded what is known as 'scrag end' as 'stewing chops' and they are so tasty.  They are neck of lamb on the bone, we also sell neck fillet (off the bone) which is very popular too.  But we think the bone keeps a lot of the flavour.  Stewing chops are one of the cheaper cuts but we think the most flavoursome.  I'm about to start cooking the recipe below and leave it in the oven all afternoon ready for this evening, I can hardly wait!

Serves 4

You will need -
8 of Camilla and Roly's stewing chops
1 large onion
1 large garlic clove
1 pack of bacon lardons
2 tablespoons of plain flour
1/2 pint of chicken stock
1/2 pint of good red wine
A handful of red lentils (optional)
A handful of pearl barley (optional)
Couple of sprigs of thyme

Brown off the stewing chops in a large pan in a small amount of oil. Remove them from the pan and add the lardons and cook them for a few minutes before removing them and putting them aside with 'the chops. Add the onion and crushed garlic to the delicious lamb and bacon juices and saute for a few minutes. Add the flour and stir around until mixed in with the onion and garlic. Add the stock and wine and the lentils and pearl barley if you want to use them (they are a good thickener and definitely add some yumminess). Return your chops and bacon back into the pan, season well and add the thyme sprigs. Cook over a high heat for a few minutes before putting your delicioius stew in the oven at 150 degrees for at least 3 hours! The lamb will be so tender it will fall off the bone and its a real winner! Serve with slow cooked red cabbage and dauphinoise potatoes, yummy!

We hope you enjoy this as much as we do.

Camilla, Roly, Molly, Boris and Belle

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