lamb ribs and belly cut.
Discussion
Looks interesting! Have never done anything with lamb belly, but my current favourite Sunday roast is pork belly with ribs, slow roasted for 3-4 hours. I imagine you could do something similar.
A little googling has found this which could get you off to a good start http://www.cathybarrow.com/2012/05/what-to-do-with...
Keep us posted!
A little googling has found this which could get you off to a good start http://www.cathybarrow.com/2012/05/what-to-do-with...
Keep us posted!
I ended up cooking it last night. I scored the skin side into squares, salted, started on 200°c for a short while then turned down to 120°c till it was fairly well done.
It was delicious, the ribs got cut out individually then the rest was cut into cubes and served with a very light bbq sauce.
I'm going to try this cut again as it has potential for many other recipes.
Still got a front and back leg in the freezer. I love good quality lamb.
It was delicious, the ribs got cut out individually then the rest was cut into cubes and served with a very light bbq sauce.
I'm going to try this cut again as it has potential for many other recipes.
Still got a front and back leg in the freezer. I love good quality lamb.
Newly married with very little money in the early seventies, lambs hearts and breast were cheap and frequent fare.
We used to stuff and roll the breast then slow roast in the Baby Belling until the skin was crispy and delicious, hearts were stuffed and braised for a long time with sliced onions and carrots in bisto gravy, the stuffing of choice was Paxo Sage and Onion, those were the days.
We used to stuff and roll the breast then slow roast in the Baby Belling until the skin was crispy and delicious, hearts were stuffed and braised for a long time with sliced onions and carrots in bisto gravy, the stuffing of choice was Paxo Sage and Onion, those were the days.
Melman Giraffe said:
Yep. Lamb Shanks and Beef Cheeks are a prime example
Would you believe lamb shanks priced at £9.99, the same as best end!! and this is while rumps are £7.99!!!I remember them being 50p each, same as ham hocks!
And beef cheeks!! 6.50 a kilo if I buy 25kg+ at a time direct from the cutters.
No question on this one!
Don said:
This is my favourite breast of lamb recipe.
Cheap Meals
A few PHers have tried it with some success.
Don said:
OK. This one is disgraceful - Tatws Popdu or "Potatoes in the Oven".
It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuffing mix to it. Pour over the potatoes - the liquid level should come half way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
From the cheap meals thread: It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuffing mix to it. Pour over the potatoes - the liquid level should come half way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
Cheap Meals
A few PHers have tried it with some success.
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