We love lamb, all bar my vegetarian daughter Alison. Growing our own meat is important and economical for us. We ensure that our sheep are well cared for and when it comes time to slaughter it is quick and painless as possible. We arrange for humane slaughter let the carcass hang for a week then get a butcher to cut the carcass into the cuts we like. Dorper meat is really good because of the meat to fat ratio (which means more meat less fat). One of the family’s favourite dishes is Pepper Lamb which I make from the shoulder. It is a casserole type and very simple.
Ingredients
1 kg shoulder lamb cut into cubes
50 ml oil
½ cup flour
2 large onions diced
4 cloves garlic crushed
1 can green peppercorns – If you like your dishes peppery add another can of peppercorns
500 ml milk – for extra creamy use light cooking cream or light cream cheese
For those who don’t like a creamy dish use canned tomatoes. The dish is still really good.
2 chicken stock cubes
Salt
Pepper
Method
Heat olive oil in large fry pan
Sauté onions and garlic until clear – remove from pan
Add cubed lamb and seal on all sides
Add onions and flour
Cook for 2 minutes
Add milk/cream and simmer until thickened
Add chicken stock cubes and season to taste
Add peppercorns with juice from the can
Simmer slowly for about 1.5 hours or until meat is tender.
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