Thursday, 4 April 2013

Boulangere potatoes and finishing up the lamb - Wednesday April 3rd 2013

A slow cooked shoulder of lamb simply has no waste. Unlike traditionally cooked lamb, that clings to the bones in a determined fashion, when it is slow cooked, the collagen melts away and the meat just falls from the bones.

So from one shoulder, I got a large roast dinner for Easter Sunday for 4 adults and one child, a second roast dinner for two people on Monday (and slow roasted lamb reheats beautifully - just wrap in foil and re-roast alongside the potatoes) and today the last of the lamb cold, again for two people. So that is 8 portions (plus a teeny one) from one joint of lamb that cost £14, averaging out at less than £2 per portion, That is GOOD value.

It was so cold today I wanted something warming and cosy, boulangere potatoes are easy and like a potato based fluffy jumper. Simply slice floury potatoes and onions, layer them in a dish, cover with stock (I used Essential Cuisine lamb stock powder) and a scattering of herbs (thyme here) and bake for an hour to an hour and a half on a moderate heat. Very untemperamental is this dish, so it can be cooked early and reheated when you want it. Excellent with chops as well as cold meat.


  1. Replies
    1. Hello Dan! yes it was :) I love boulangeres cold too... I know I am just a piglet...