A few weeks ago I was contacted by a PR company representing Welsh lamb and asked to come up with a healthy lamb dish…
After creating a lamb cobbler with some of it I then went on to make this lamb ragu that everyone in the family (and one of Pickle’s friends) thoroughly enjoyed.
It is perfect for a cold winters day like today…in fact I could do with a big steaming bowl of it right now as I sit in my office huddled close to an electric heater (and still not warm enough!). Why are my hands and feet always numb?!
After cooking over a low heat for an hour and a half the meat was deliciously tender and fell apart. Even Roo ate it which is saying something because she finds most meat too ‘chewy’ these days!
Anyway, we don’t eat a lot of lamb, finding it rather fatty, so I was interested to learn that there are some very lean cuts available, including the Welsh lamb supreme that I was sent. This is a lean cut from the leg and was very different from lamb shoulder or other joints that you may have roasted for Sunday lunch!
I was also interested to learn that Welsh lamb has protected status so when you buy it you know you are getting a high quality product that has been reared and prepared to the highest standards.
So there you have it…next time you are wondering what meat to buy at the butchers or meat counter cast your eye over the Welsh lamb. I wasn’t disappointed and I don’t think you will be either!
And of course, if you decided to make it into this recipe then I would love to hear your views. I served it with homemade tagliatelle, but you could serve it with what ever takes your fancy, from quinoa to mashed potato or courgetti! One bonus is that due to the vegetables all being cooked in the pot there is a lot less washing up to do and all the nutrients from the vegetables stay in the sauce!
Serves: 4 adults
- 400g Welsh lamb supreme cut into 2cm square chunks
- ½ courgette, grated
- 2 spring onions (green part only if on the FODMAP diet)
- 2 medium carrots, peeled and roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 100g green beans, topped tailed and cut in half
- ½ stick celery, finely chopped
- 2 handfuls pitted black olives
- 100ml homemade stock (I used chicken)
- 200g chopped tinned tomatoes
- 1 tbsp tomato puree
- 1tsp mixed dried herbs (or approx. 2 tbsp freshly chopped herbs)
- Drizzle garlic oil (or add 1 clove finely chopped garlic if not on the FODMAP diet)
- Place the chopped lamb into a casserole dish with a little fat or oil and cook until browned all over
- Add all the vegetables except the beans and allow to cook over a low heat for around 15 minutes, stirring occationally (if you are not on the FODMAP diet you could add a finely chopped clove of garlic in how too)
- Add the tinned tomatoes, stock, tomato puree and herbs and cover with the lid. Leave to simmer for approx. 1 hour stirring occationally
- After an hour add the green beans, replace the lid and simmer for a further half an hour. If it looks a little wet, remove the lid to allow some liquid to evaporate
- Finally just before serving drizzle with some garlic oil