Bransbury Park

February 12, 2010

Bransbury Park Butchers.

I live in a great area where we have some really good local shops. I just have to big up Bransbury Park Butchers, it’s a proper butchers, not filled with posh jars of sauce, just fantastic meat!

Sometimes going to the butchers can be a bit scary, or is that just me? You see cuts of meat you’ll never see in the supermarket. I also found  chatting to some older residents about the joy of cooking offal, something I have never been keen on the idea of buying or cooking. So some stuff behind the counter was a bit of mystery but the guys that work in there are really helpful.

They can recommend ways to cook different cheaper cuts of meat. I went with 4 pieces of middle neck of lamb and was advised to cook it with the bones in because the flavour would be amazing, they were right.

Not only do we have a great local butcher but a great grocers where we picked up Bramley apples from Petersfield and leeks from Titchfield. If you want to help the environment just get down your local shops and you’d be surprised how close to Porstsmouth foods grown and produced.

Heres my recipe for the lamb, 4 big pieces for about £3.20 and serves 4-6 people.

Eastney Lamb.

4 pieces of middle neck lamb                                       6-7 new potato’s sliced

500ml beef/lamb stock                                                     1 large onion chopped

2 red peppers                                                                             4 cloves garlic chopped

tin chopped tomato                                                             1 teaspoon mint

2 teaspoons of cumin                                                         1 glass of red wine

1 teaspoon ground coriander

1 teaspoon sugar

  • In a large casserole pot fry the onions and garlic on the hob.
  • Add the lamb and spices and brown the cuts on both sides.
  • Add the stock and wine, if the pieces aren’t covered in liquid add a bit more stock.
  • Put in an oven at 170c and leave for 2-3 hours.
  • Remove from oven and leave to cool so you can handle the lamb.
  • drain the lamb and stock through a colander over a bowl, reserve the liquid.
  • the meat sholud just fall away from the bone, get in there and remove all the meat, mmmm.
  • Put the liquid back in the pot plus the tinned tomatoes,sugar,mint, chopped peppers and new potatoes, you can add extras if you like, maybe chick peas or spinach.
  • Simmer it for 30mins until the stock has reduced and the vegetables are soft, now put the soft lamb meat back in and heat through until piping hot.

You should end up with a lovels saucy pot of succulent lamb, You can serve with cous cous or flat breads to mop up the sauce.

I will add some pictures soon, although I made it on Wednesday I forgot to snap some pics. Im going to have another go next week!


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