Use-up-lamb supper

“One of the most effective things we, the public, can do to support better farm animal welfare is to use our consumer power to encourage retailers to stock welfare-assured products. Just ask for them!”

 

Be budget savvy – and ecologically sound – and use left-overs from the Sunday roast to make this delicious supper.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6–9

Ingredients:

225g / 8oz chopped onions
55g / 2oz butter
675g-900g / 1½-2lb Freedom Food labelled lamb, pre-cooked and roughly chopped
pinch of nutmeg
2 tbsp redcurrant jelly
75ml / 2½ fl oz port or red wine
300g / 11oz potato, pre-cooked and sliced
25g / 1oz flour
300ml / 10 fl oz lamb or beef stock
seasonal vegetables, to serve

 

Method:

Preheat the oven to 180°C / Gas Mark 4.

Fry the onions gently in half the butter without colouring. Add the lamb, nutmeg, redcurrant jelly and port. Transfer to an ovenproof dish and layer the top with the sliced potatoes.

Blend the flour with a little of the stock, mix in the rest of the stock and add to the meat. Dot the potatoes with the remaining butter. Heat through in the oven for 15-20 minutes.

Serve with a selection of vegetables.

Recipe from the Freedom Food Celebrity Recipe Collection 2009