I got some of LiDL’s “Fox Tree Farm” New Zealand frozen lamb chump chops today. I can’t find anything conclusive, but it seems that NZ lamb is almost always grass-fed and with minimum antibiotics and stuff. If that’s the case, this could be a BRILL way of eating decent meat on a budget! You get 9-10 chops per 900g bag, which is 45-50p per chop.
Some Americans had been complaining that this lamb is too strong, but I find it isn’t too far from Welsh lamb in taste. Texture-wise I can’t decide if I prefer it raw or if it’s yummier to cook it until you get “lamb crackling” on top! Mmm!
-1 lamb chump chop 50p
-200g butternut squash 22p
-2 small beetroots 15p
-2 mushrooms 8p
-2 tablespoons of lard
Total: £1. (I’m hitting the upper-limit a lot lately!)
1.- Wash and slice the vegetables. Place the mushrooms to one side.
2.- Slice the lamb chop into squares. When close to the bone, simple add the rest to the pile of meat, still on the bone!
3.- Place the squash and beetroot alongside the lamb in an oven tray and cut up some lard, sprinkling bits of it evenly over the food.
4.- Place in the oven at 200 degrees until the lard melts. Then, take out and stir before sprinkling the herbs over the now-sticky food.
5.- Keep in oven between 200 and 230. Stir occassionally.
6.- When mostly done, add the chopped mushrooms and stir in.
7.- Leave until everything is slightly browned.