By the time I had finished, I had a tasty little platter of succulent juicy meat and 3 veg.
For the cheaper cuts of meat all you need is a little patience, a small amount of technique and a nose for delicious aromas.
roughly 1kg lamb offcuts, on the bone if possible
2 potatoes cut into 2.5cm pieces
1 carrot, cut into 2.5cm pieces
sea salt/ cracked black pepper
green veg ready for the steamer
trim the lamb of large pieces of fat. season the meat well with sea salt and cracked black pepper, rubbing well into the flesh
Place in baking dish with a little water, roughly 100ml and cover with a lid or tightly with foil
Bake in a low oven 110degC or 220 farenheit and bake for 2 hours.
Pour off the fat and juices into a jug, the liquid portion can be used for making stock
Place the potatoes and carrots into the roasting dish, seasoning with salt and pepper.
Place back in the 180degC oven for a further 45minutes-1hour with the lid
Keep the meat and vegetables warm while you make a gravy from the reduced pan juices combined with a little red wine vinegar if u like.
Serve the lamb pieces on a platter with green vegetables steamed until al dente, with the gravy juices poured over the meat
|There's meat on them there bones|
*retail supermarket chain in Oz, the meat cost just $4