FRUGAL MEAT FOR JANUARY: LAMB BONES/NECK, includes ultra frugal option, low-fat

Exquisite flavours & satisfying stews from a bunch of bones...

Low-cost lamb & lots of root veg equals an intensely savoury meal

'A great hearty winter meal, cooked to perfection.' Taster

first published 11/11/15

Meaty lamb bones and/or neck of lamb are usually available in most supermarkets at low prices.  Add a few low-cost veg - potatoes, carrots, onions - time in a slow cooker (or instant pot) and the result is a budget-friendly wonderfully tasty, warming stew thick with meat, veg and exquisite broth.

Classic Irish stew takes at least 24 hours for best results but cook does very little except wait and add or take away a few things from the pot.  

Traditional Irish stew is heavy on potatoes; 67 replaced some of them with swede and celeriac; parsnips are good, too. 

This post includes options for a more intensely flavoured stew and an ultra-frugal option.

Cost: £4-6
Feeds: 6

Ingred:

   12 oz/400 gm lamb neck fillet plus
   1 lb/500 gm lamb bones OR
   2 lb/1 kilo neck of lamb on the bone (usually sliced)

   1-2 large onions
   1 tsp fresh or 1/2 tsp dried thyme

The following in 1/2 in/1 cm slices    
   8oz/250gm King Edward or similar floury potatoes
   8oz/250gm waxy potatoes
   8oz/250gm swede
   8oz/250gm parsnips
   1lb/500gm peeled carrots

     generous 1 litre/2 pints lamb stock (scroll down for lamb stock recipe)

       fresh parsley
   
Method:


Irish stew, simple method: with neck of lamb on the bone:

1. Make stock. Put lamb neck slices in a heavy-bottomed pan; add a whole large onion, stick of celery cut in two, just over a litre water, a bay leaf, a few sticks of fresh thyme or a large pinch of dried, half a dozen peppercorns.  Bring to a boil; allow to bubble 5 mins, scooping off the scum which will rise to the surface 
2. Meanwhile, thinly slice or coarsely process one onion; layer on bottom of slow cooker
3. Add a layer of floury potato then a layer of swede or celeriac
4. Retrieve slices of lamb neck from stock and lay on top of potatoes and swede; salt lightly & pepper 
5. Add a layer of parsnips, then waxy potatoes; season lightly
6. Pour over boiling stock, including whole onion and large sticks of celery
7. Cover with cooker lid; Cook on low for 5-6 hours or overnight until meat is nearly falling off the bone
8. Discard whole onion and celery sticks; take out meat & set aside
9. Remove other veg to a bowl, try not to break them up 
10. Scoop liquid into a heatproof container. 
11. Allow liquid, meat and veg to rest one hour; cover with cling film and refrigerate a few hours or overnight, until fat on liquid has solidified
12. When ready to serve, lift off fat from liquid or strain through a fine meshed sieve lined with a clean damp j-cloth
13. Remove meat from lamb neck, discarding fat and gristle 
14. In a large pot, bring veg, meat and stock to a boil and simmer 10 mins.
15. Ladle into deep bowls; sprinkle with parsley 
16. Serve with zucchini 'fries' 

2-step method (more intense flavour): lamb bones and neck fillet 

1. Make lamb stock: place bones in a large heavy-bottomed pot; add a large onion, a couple of carrots, a large stick of celery, half a dozen peppercorns (opt) and a bay leaf ; pour over 1 1/8 litres/ 2 and a bit pints water; bring to the boil; allow to bubble gently 5 mins, skimming off any scrum which arises; carefully pour into slow cooker; cover & cook on low several hours or overnight
2. Allow to cool; strain through a sieve lined with a clean rinsed j-cloth or muslin; cool an hour & refrigerate until fat solidifies and can be lifted off or strain through a fine meshed sieve lined with a clean damp j-cloth  
3. When ready to prepare Irish stew, cut lamb neck fillets into generous bite-size chunks
4. Follow instructions 3-17 above but using chunks of lamb neck fillet where lamb neck on the bone was used

(See Ultra-frugal Irish Stew below)

Comments:
'The lamb and veg are cooked to perfection.  It's a great hearty winter meal.  One small point is I prefer thicker gravy but that's personal taste.' Political Agent

Tips:

• Ultra frugal: make a stock with a kilo of meaty lamb bones*, stripping the meat from the bones & admit it with a small neck fillet (or not) to the veg before adding the stock.  Cook as for Lamb Bones & Fillet.  This will reduce the cost by half without loss of flavour or goodness
• Stock from lamb bones is best but Marigold Boullion powder will do in a pinch
• If you like this, you will probably also like slow cooker recipes for shoulder of lamb

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.