Ingredients:
- 1 lb lambs liver – thinly sliced
- 1 large onion – thinly sliced
- 1½ lb tomatoes – ¼” slices
Method:
- Lightly grease an ovenproof casserole dish
- Put a layer of onions on the bottom and season to taste.
- Add a layer of tomatoes and season to taste.
- Toss the sliced liver in seasoned flour and put a layer on top of the tomatoes.
- Continue layering with a layer of tomatoes at the top.
- Add a blob of butter and cover.
- Put into a pre-heated oven at Gas Mark 4 (350°F/180C) for about 45 minutes.
Serves 4 – Goes well with any green vegetable and/or chipped or mashed potatoes.
Filed under Lamb Recipes, Offal Recipes, Recipe by
Ingredients:
- 1 large onion (peeled and thinly sliced)
- 1 lb courgettes (thinly sliced)
- 1 tablespoon chopped thyme
- Salt and pepper
- 1 lb lamb’s liver (sliced)
- 1 lb tomatoes (skinned and put through a blender)
Method:
- Grease a casserole. Separate the slices of onions into rings and put them on the bottom of the casserole.
- Put the slices of courgettes on top of the onions. Sprinkle with the chopped thyme and salt and pepper.
- Arrange the sliced liver on top and sprinkle again with salt and pepper.
- Pour the tomato juice over the top.
- Pre-heat the oven to Gas Mark 4 (350°F/180°).
- Cover the casserole and put into the oven for about 45 minutes or until the liver and vegetables are cooked.
Serves 4 – Cheap and simple. Nice with some mashed potatoes.
Filed under Lamb Recipes, Offal Recipes, Recipe by
Ingredients:
- 2 lb (900 g) potatoes
- 2 lb scrag or neck of lamb
- 2 large onions
- Salt and pepper
- 1/2 pint lamb stock or water
- Chopped parsley
Method:
- Pre- heat the oven to Gas Mark 2.
- Wipe and tim the meat of surplus fat and cut into largish chunks. Season with salt and pepper.
- Peel and slice the vegetables and put alternate layers of meat and vegetables into a casserole.
- Pour in the stock or water and cover.
- Cook in the oven for 2 1/2 to 3 hours.
- Sprinke with chopped parsley before serving.
Makes 4 good portions.
Filed under Lamb Recipes, Recipe, Slow Cooking by
Ingredients:
- 2 lb (900 g) potatoes
- 2 lb (900 g) scrag or neck lamb
- 2 lamb kidneys
- 1 large onion
- Salt and pepper
- 1/2 pint boiling water or lamb stock
- Melted dripping or margarine
Method:
- Pre-heat the oven to Gas Mark 4.
- Wipe and trim the meat of surplus fat and cut into serving pieces.
- Wash skin and core the kidneys.
- Peel and thickly slice the onion and potatoes.
- Grease a casserole dish and arrange a layer of potatoes in the bottom.
- Put the lamb, kidneys and onions on the top and season to taste.
- Add the boiling water or stock.
- Cover with thick slices of potatoes and brush with melted dripping or margarine.
- Put a lid on the casserole and transfer to the oven.
- Cook for about 2 1/2 hours, removing the lid of the casserole for the last 30 minutes or so to brown the potatoes.
Makes 4 large portions.
Filed under Lamb Recipes, Offal Recipes, Recipe, Slow Cooking by
Ingredients:
- 6 pieces of neck of lamb
- 1 medium onion (peeled and sliced)
- 2 or 3 carrots (depending on size)
- 1 parsnip
- Either a turnip or a small swede
- 2 or 3 leeks (depending on size)
- 1 pint vegetable or lamb stock
- 2 or 3 plum tomatoes – skinned and chopped
- 2 or 3 bay leaves
- 1 or 2 cloves of garlic (crushed)
- Dried mixed herbs to taste
- Salt and pepper
Method:
- Pre-heat the oven to Gas Mark 3 (325 degrees F/170 degrees C).
- Put the lamb pieces and the onion into a casserole (you can sauté them first if you want).
- Pour over the stock, add the tomatoes, bay leaves, garlic, dried herbs and salt and pepper to taste.
- Cover and put in the oven for about ¾ of an hour.
- Meanwhile prepare the other vegetables. Scrub and dice the carrots into cubes. Peel (if necessary) the turnip or swede and the parsnip and cut into cubes. Wash and chop the leeks.
- Add the veg to the casserole and continue to cook for another hour (giving it a stir after about 30 minutes).
- Remove the neck of lamb out of the casserole and take the meat off the bone and then return it (minus the bone!) to the pot. Take out the bay leaves at this point.
- Return to the oven for about another 15 minutes and then check that it is “thick” enough and, if not, stir in a little cornflour mixed with water.
Serve with either potatoes or crispy bread.
Serves 4
Filed under Lamb Recipes, Recipe, Slow Cooking by