lamb casserole

lickylonglips

sure would! just limit the amount of stock you put in otherwise it will end up very watery...

Generali

I'd brown some lamb covered in flour and chuck it in a casserole. Then add the following:

roughly chopped onion
grated carrot
celery whizzed in a mini food processor
grated courgette
chopped parsnip
a couple of skinned and de-seeded tomatoes (tinned or raw, doesn't matter)
couple of chopped garlic cloves
glass of white wine
stock cube
water as required
Bay leaf
Thyme or rosemary (fresh if you can manage it)
Parsley (just the stalks if you can, don't bother if you only have dried)


Cook in a low oven for as long as the lamb needs.

Penny-Pincher!!

Hi Guys!

Just got my order from Abel & Cole and my packets of scrag lamb which come in 4 pieces with quite a lot of meat on them.

Has anyone cooked with these before and how should they be cooked? I was going to SC them as I would chump chops or cubed lamb tomorrow. Would that be ok?

There was a crown prince squash in there too? Could this be put into a stew or better in a soup or curry? Never had one before and looks more like a pumpkin:D

I have carrots, onion, parsnip, spuds etc.

Any advice welcome.

PP
xx

vouchersrme

Make a good old fashioned lamb stew and dumplings. Yum.

janeawej

Cook nice and slow.........yummy

Pink.

Hi Penny-Pincher,

The slow cooker is ideal for scrag which requires long slow cooking.

What I would do is brown the lamb, add chopped onion and garlic to the pan and once they begin to colour put the lot into the slow cooker. Deglaze the pan with some red wine and add the winey juices to the casserole. Then add some rosemary, black pepper, a tin of chopped tomatoes, lamb stock (cube), potatoes and veg of your choice (I usually add root veg). Cook for six to eight hours in the slow cooker.

I'll add this to the main lamb casserole thread later to keep the suggestions together.

Pink

Penny-Pincher!!

Pink-winged wrote: »

Hi Penny-Pincher,

The slow cooker is ideal for scrag which requires long slow cooking.

What I would do is brown the lamb, add chopped onion and garlic to the pan and once they begin to colour put the lot into the slow cooker. Deglaze the pan with some red wine and add the winey juices to the casserole. Then add some rosemary, black pepper, a tin of chopped tomatoes, lamb stock (cube), potatoes and veg of your choice (I usually add root veg). Cook for six to eight hours in the slow cooker.

I'll add this to the main lamb casserole thread later to keep the suggestions together.

Pink

Thanks Pink. I did search but couldnt find that thread again.

PP
xx