Archive | August, 2010

Five Hour Lamb goes on for days and days

27 Aug

So it turns out this particular cooking endeavor has been quite economical, and useful in providing some quick, easy leftover meals.

The leg of lamb weighed about 2.5kg and cost $29 from a meat wholesaler. From that one piece of meat, we fed four mouths in the first sitting, two in the second (with leftovers for 2-3) and two in the third (with a leftover snack for 1). That’s 11-12 servings, which works out at $2.41 per person. To make the whole thing insanely cheap I suppose I could’ve used lamb shanks but that wasn’t my primary aim; I’d never slow cooked a leg so wanted to give it a try.

And the leftover meals we made?

1. Shredded slow-roasted lamb in a tomato and onion sauce served with pasta (our homemade version of a ragu). We also used some of the leftover roast veges in this. The leftovers of this meal have been frozen for next week.

2. Lamb and apricot pilaf, with a few other things like prunes thrown in. I modified this recipe

As an aside, I was tempted to use this recipe to cook the leg of lamb but I couldn’t be bothered getting up at 6-7am on a Sunday morning to throw it in the oven. Looks tasty, though!


Recipe of the week: Braised Five Hour Lamb

26 Aug

It’s winter. Friends were visiting. Seemed like a great idea to slow-cook a leg of lamb!

I modified a Jamie Oliver recipe. I discovered at a crucial moment that I don’t own a pan/pot big enough to fit both a leg of lamb and all those veges in together. Meredith and I put our heads together and decided instead, to put a small selection of veg in with the lamb and liquid, and roast the remaining veges for 2 hours at the end in their own baking tray. Turned out beautifully!

Lamb and Veg

1 large leg of lamb
salt and freshly ground black pepper
olive oil
6 rashers of thick streaky bacon
3 red onions peeled and quartered
3 cloves of garlic peeled and sliced
2 good handfuls of mixed fresh herbs, thyme, rosemary, bay
4 large potatoes peeled and cut into chunks
1 celeriac peeled and cut into chunks
6 large carrots peeled and halved
3 parsnips scrubbed and halved
1 bottle white wine

Preheat the oven to 170C/325F/Gas 3.

In a large pot or a deep sided roasting tray, fry your well seasoned lamb in a couple of good lugs of olive oil until brown on all sides. Add the bacon, onions and garlic and continue to fry for 3 more minutes, throw in your herbs and veg. Pour in your wine plus an equivalent amount of water, bring to the boil and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy. Serves 6.

Sunday morning sunshine

25 Aug



24 Aug

Mera and Jen

A visit to Dangar Falls

23 Aug

Dangar Falls 1

Dangar Falls 2

Meredith and Dave come to visit

22 Aug
Mera and Dave

Absentee voting puts one in a jovial spirit

We voted!

22 Aug

We voted

Turns out we sit in a rather significant electorate… Tony Windsor, an INDEPENDENT, is our local member. We’re thinking the New England region could do kinda well out of his election…watch this space…