12 Marvellous Mince Meals - Beef, Pork, Lamb

A dozen marvellous mince meals perfect for weeknights. Ring the changes with minced beef, lamb or pork. Quick, easy and affordable to make these mince recipes are sure to become family favourites. Curry, meatballs, burgers, meatloaf, chilli, pasta, pies and more. Packed full of global flavours from Thailand, India, Greece, Mexico and Scotland. 

It's most definitely Autumn. The equinox has passed, there's a chill in the air, the leaves are turning and it's time for comfort food. At my community cookery class this week we made mince, tatties and doughballs - surely the ultimate comfort food. Mince is such a versatile ingredient whether it be beef, pork or lamb. To give you some inspiration for weeknight meals now that the nights are drawing in I've pulled together a dozen of my marvellous mince recipes. Many of them will be interchangeable with regards to the meat in question so feel free to mix up your mince. 

Scotch Lamb Mac and Cheese

Post in collaboration with Quality Meat Scotland

Lamb Mac and Cheese is Scottish comfort food at its best and then some! Scotch Lamb PGI stirred through creamy macaroni cheese before being topped with lashings of Scottish cheddar and baked in the oven until ooey and gooey. The best bits of macaroni cheese and shepherd’s pie all rolled into one midweek meal which the whole family will enjoy. 

Pastitsio is a Greek pasta bake made with spiced lamb mince, tomato sauce, bechamel sauce and layers of macaroni. As lovely as it sounds, I reckon the constituent ingredients could be made even better by giving them a Scottish twist. How about Scotch Lamb stirred through creamy macaroni cheese before being topped with lashings of Scottish cheddar and baked in the oven until ooey and gooey? Doesn't that just scream out midweek comfort food to you? The best bits of macaroni cheese and shepherd’s pie all rolled into one. What's not to like?

Icelandic Lamb Soup and a trip round The Golden Circle

Food and travel are inextricably linked. Every time I go on holiday one of the highlights (OK I admit it, reasons for going in the first place) is the food. I wasn't entirely sure if this would be the case with Iceland but I was blown away by the food. Yes it was super expensive but it was also amazing. I've already blogged about Where we stayed in Iceland and what we ate in Reykjavik, now I'm going to take you for a trip round The Golden Circle, the island's main tourist route and share my recreation of the Lamb Soup we ate at Gulfoss. 

Kerio Crater Lake

We were completely blown way by the first stop on our Golden Circle journey. Just 5k from our apartment at Hotel Grimsborgir, Kerio is a 6500 year old explosion crater lake. The vivid red rock, colourful vegetation and greenish water make it a spectacular sight. Iceland's favourite pop star Bjork once performed a gig on a pontoon in the middle.

Fridheimar

Geothermal energy is used to heat thousands of Greenhouses across the whole of Iceland, at night they glow spookily red like a horticultural version of the Northern Lights. Fridheimar is a truly unique food experience located within a tomato greenhouse. It's a restaurant with a small shop and I'd mistakenly thought we could just drop in and look around but you really need to be part of a pre-booked tour group or be dining. The smell of tomatoes as soon as you stepped in was mesmerising and took me straight back to my Granda Monearn's small greenhouse when I was a child. We'd not long eaten breakfast so lunch wasn't really an option, instead, despite the sun not being over the yardarm, I opted for a Bloody Mary and Foodie Boy had Tomato Ice Cream. Both were absolutely delicious and a return visit for their famous soup would be top of my list for any future trips to Iceland.

Geysir

Geysir is the geysir after which all other geysers are named. Alas the Great Geysir itself hasn't really been active since 1916. Luckily its neighbour Strokkur is happy to regularly oblige to the delight of hundreds of tourists waiting poised with cameras to capture the moment. 

Gullfoss

The furthest point on the Golden Circle is Iceland's most famous waterfall, Gulfoss, The Golden Falls. Its a spectacular two tier plummet of 32m. Alas no sunshine when we visited but it is known for producing spectacular rainbows. Our guidebook told us that the Cafe was famous for its traditional Lamb soup and it didn't disappoint. Made using local organic lamb and vegetables it comes with unlimited bread and butter and a free refill - best bargain of the whole trip! We each managed two bowls. I knew from the first spoonful that I wanted to try and recreate my own version. 

Efstidalur

Girl had a sandwich whilst we feasted on Lamb Soup but I'd promised her that the next stop would be right up her street. Efstidalus is a dairy farm with a Restaurant and Ice Cream Cafe. You can watch the ice cream and cones being made and from the cafe windows you look right into the cows and calves in the cowshed whilst enjoying an ice cream. Another one I'd love to revisit to try out their restaurant. 

Snorkelling Silfra Fissure at Pingvellir National Park 

This was an absolute must do on our trip and didn't disappoint. We went snorkeling between the American and European tectonic plates with Iceland Adventure Tours. Getting in and out of the dry suits was an adventure in itself! The water is freezing cold - no geothermal springs here. The snorkeling trip itself takes about 30-40 minutes exploring the big crack, hall, cathedral and lagoon. The water is fantastically clear and the colours are brilliant. Visibility is around 100-150 meters. The water is probably the purest drinking water you'll find in Iceland so we all drank some - whether on purpose or accidentally! The hot chocolate, coffee and cookies afterwards were almost as welcome as tea and toast after childbirth. 

Now to try and recreate the Lamb Soup. Icelandic lamb is renowned for its flavour and quality - as is Scotch Lamb. Kjotsupa is a favourite throughout Iceland and apparently every household has their own recipe. The broth was wonderfully flavourful and I suspect that a Sheep Head was used to make it. We saw these on sale in the freezers of all the supermarkets. The vegetables in the broth were really chunky and rustic so I chopped mine likewise. I think it could also work really well with the addition of barley, rice or rolled oats to make a thicker stew. I was really pleased with my version but I'm sure it could be improved with using a freshly made lamb stock (with or without sheep head!) I stirred in some English Mustard to my second bowl which added a nice kick. It's the perfect dish to warm the cockles of your heart. To make my Kjotsupa I used some delicious Organic Scotch Lamb from Wark Farm in Aberdeenshire.

Icelandic Lamb Soup - Kjotsupa 

Serves 8 

4 x Lamb Leg Steaks (approx 800g) 

2 Onions 

1 large leek 

2 litres lamb stock (I used 2 stock cubes) 

3 sprigs Thyme 

3 sprigs Rosemary 

4 Carrots 

4 Potatoes 

1/2 Neep (Swede) 

1/4 White Cabbage 

Salt & Pepper 

Cut the lamb into bite -sized cubes and place it in a large soup pan along with the stock, and the roughly chopped onions and leeks. Bring to the boil then turn down the heat and simmer with the lid on for 1 hour. 

Add the sprigs of thyme and rosemary and the roughly chopped carrots, potato and swede and cook for a further 20 minutes. Finally add the chopped cabbage, season well with salt and pepper and cook for a further 10 minutes. 

Remove the thyme and rosemary sprigs before serving with unlimited bread and butter and free refills. 

Linking up to CookBlogShare, Simply Seasonal and Recipe Of The Week

Be sure to catch up with my other posts about our Iceland Adventures

• What we ate and where we stayed in Reykjavik and Iceland
• Icelandic Breakfast and Geothermal Eggs

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Lamb Mini Roast with Red Pesto and Pasta

Everyone loves a roast dinner so why do we always save it just for Sundays? Probably because we're under the impression that it takes a long time to cook, needs numerous accompaniments and is way too expensive for a midweek meal. Let me introduce you to my new friend the Mini Roast which blows all of these preconceptions out of the water. I'll fully admit that I had them too but the recipe I'm sharing today made a perfect midweek meal combining roast lamb with pasta. Not something I'd have ever have thought of doing but it worked amazingly well. I also enjoyed my first ever taste of red pesto having only ever had the traditional green up until now. My culinary horizons know no bounds!

So what exactly is a Mini Roast? Basically it’s a smaller, cheaper roasting joint. You won't find them branded as such in the supermarket but as a guide you're looking for something weighing in at around the 400-500g mark. Ask your butcher to cut a piece of beef or lamb to size for you, look on the shelves for a smaller cut or buy a larger piece and split it into half for now and pop the other half in the freezer. The recipe's that have been put together by Simply Beef & Lamb serve 2-3 people. Three of us enjoyed our Lamb Mini Roast with Red Pesto but it could easily have been eked out to serve 4 by making more of the pasta side dish. Oh so tasty, economical and surprisingly quick to cook. Only a couple of minutes of hands on prep time at the start to baste the mini roast with the pesto before popping in in the oven. Once its cooked and resting the accompanying pasta takes barely 15 minutes to prep and cook and the full dish is on the table well within an hour.

One thing to keep an eye out for when choosing your meat – whether its beef or lamb – is a quality mark like the Red Tractor logo. It means the meat is farm assured and is of top quality. Producers can only display this badge when they meet strict food safety and animal welfare standards so you can buy with confidence and a clear conscience. When you've gone to the effort to ensure that the meat you are eating is of the highest standard you then want to make sure that you cook it to perfection for the full farm to fork quality experience. 

• If time allows take the joint out of the fridge and allow it to come up to room temperature before you begin. 
• We all like our meat cooked differently and the best way to ensure that your mini roast is cooked to your particular preference whether that be rare, medium or well done is to use a meat thermometer. 
• Again if time allows try to allow your joint to rest for a minimum of 10 minutes, ideally 20. Cover it will foil and keep it warm. This helps the fibres to relax which makes carving easier and each mouthful more tender and juicy.

If you're inspired to try out some more midweek meals with Mini Roasts head on over to Simply Beef & Lamb where there are lots more easy recipes and short and simple videos. Why save it for Sunday?

Lamb Mini Roast with Red Pesto and Pasta

Serves 2-3

#MiniRoast

Small on size, big on taste, quick and easy to prepare

Ingredients: 

1 x 400-450g/14oz-1lb lean lamb mini roast (I used rolled boneless shoulder) 

Salt and freshly ground black pepper 

15-30ml/1-2tbsp red pesto 

For the Pasta: 
175g/6oz pasta shapes (I used Mafalda Corta)

30ml/2tbsp red pesto 

100g/4oz cherry tomatoes, halved 

Large handful baby spinach leaves 

25g/1oz pinenuts, toasted

Freshly chopped flat-leaf parsley, to garnish 

Method: 

Preheat the oven to Gas mark 5, 190°C, 375°F. 

Place the mini roast joint on a chopping board and make several slits over the surface and season. Spread with the prepared pesto. 

Transfer to a metal rack in a roasting tin and roast and roast for 35-40 minutes. Cover with foil if browning too quickly. 

Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes, 20 minutes if time allows. 

Meanwhile, cook the pasta according to the packet instructions, drain and return the pasta to the pan. Add the remaining pasta ingredients and warm through.

Thinly slice the lamb, and serve with the pasta. 

Some of my fellow food blogger friends have also been cooking up a storm with midweek mini roasts

• Piri Piri Beef Mini Roast - Little Sunny Kitchen
• Pistachio and Orange Crusted Lamb  - Elizabeth's Kitchen Diary

Disclosure : This is a commissioned post for Simply Beef & Lamb. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Yiouvetsi - One Pot Greek Lamb with Orzo

Wham Bam Lamb! A quick and easy onepot midweek meal using Scotch Lamb mince. Yiouvetsi - Greek Minced Lamb with Orzo pasta. Full of flavour and on the table in less than 30 minutes. Yiovetsi traditionally combines minced lamb with tomato, oregano, cinnamon and orzo. I added a bag of spinach to boost the vegetable content and black olives as along with Feta they always scream Greece to me. 

We're now officially in Autumn. The equinox has been and gone and the nights are, as they say, "fairly drawing in". It's a time for comfort food and hunkering down with warm and tasty meals. It's also the key time for Scotch Lamb to be in season and at it's best. Whilst we tend to intrinsically associate lamb with Easter, historically lambs are bred in the spring rather than eaten then. As such a newly born spring lamb may look cute but it won't be ready to roast until the Autumn. Even then, there's far more to Scotch Lamb than just the Sunday roast. With a huge variety of fresh lamb cuts and products available it really comes into its own with regards to versatility, simplicity and speed of cooking.

There's really no excuse for Scottish supermarkets and butchers not to be stocking Scotch Lamb at this time of year. Keep an eye out for the Scotch Lamb PGI logo which is shorthand for wholesomeness, safety and taste. Only meat carrying this logo is guaranteed to come from animals born and reared on assured Scottish farms. You can be sure that whenever you buy Scotch Lamb PGI that it’s the genuine article. It has been quality assured for its whole life in Scotland; the farm and processor has been independently audited to make sure they meet stringent requirements regarding animal welfare and natural production methods. 

If you need further inspiration for simple and quick to cook delicious and nutritious mid-week family meals with Scotch Lamb checkout out www.whambamlamb.com for recipes and step by step videos. Whilst slow cooked and roasted Scotch Lamb is amazing, a huge variety of lamb dishes can be on the table in less than 30 minutes, perfect for midweek meals.

As part of their annual “Wham Bam Lamb” campaign Quality Meat Scotland challenged me to make a quick and easy family meal using Scotch Lamb. Initially I had Mediterranean Meatballs in mind but that will have to wait for another day as my sister mentioned a minced lamb dish that she'd enjoyed on holiday in Greece which featured Orzo pasta. A quick Google revealed that it was Yiouvetsi and it sounded right up my street. As a busy Mum with many roles to juggle, a one pot dish will always appeal. Yiovetsi traditionally combines minced lamb with tomato, oregano, cinnamon and orzo. I added a bag of spinach to boost the vegetable content and black olives as along with Feta they always scream Greece to me. Six of us enjoyed the dish accompanied by assorted flatbreads, pittas and dips however on its own it would make a substantial and delicious meal for four. I really hope you enjoy it as much as we did.

Yiouvetsi - One Pot Greek Lamb with Orzo

Serves 4-6

on the table in under 30 minutes

500g Scotch Lamb Mince

1 Red Onion, finely chopped

2 Cloves of Garlic, crushed

1 Tbsp Oregano

1 Tbsp Cinnamon

400g Tin of Chopped Tomatoes

180g Baby Spinach

500ml Lamb Stock

350g Orzo Pasta

50g Sliced Black Olives

200g Feta Cheese, crumbled

Salt & Pepper

Chopped Fresh Mint & Parsley

Brown the mince in a large heavy based pan/casserole along with the chopped red onion and crushed garlic. (The lamb will release some fat so no additional oil is required.)

Add the oregano, cinnamon and tinned tomatoes and mix well before adding the spinach. Allow it to wilt down then simmer the dish for 5 minutes.

Pour in the lamb stock and orzo and cook for a further 10 minutes, stirring occasionally, until the orzo is tender. (If it seems dry at any point and a little more stock or water)

Finally stir through the black olives, taste and season well with freshly ground salt and pepper.

Serve topped with crumbled Feta Cheese and chopped fresh Mint and Parsley.

Minced Scotch Lamb is such a versatile ingredient. Here are some more of my own favourite recipes using it. 

• Lamb Keema Nachos
• Greek Lamb Shepherds Pie with Feta Mash
• Haggis & Scotch Lamb Shepherds Pie
• Scotch Lamb Mac & Cheese 

Disclosure : This is a commissioned recipe for Quality Meat Scotland. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Lamb Keema Nachos

Spice up your mealtimes with Lamb Keema. Keema is pretty much the Indian version of Bolognaise. Instead of using beef mince in a tomato sauce it uses lamb mince and peas in a fragrant curry. Like bolognaise it is fantastically versatile and once you master it you have the base for a huge variety of dishes such as these Lamb Keema Nachos. Give me stringy melted pizza cheese, curried lamb and tortilla chips and I'm in heaven! 

Keema is pretty much the Indian version of Bolognaise. Instead of using beef mince in a tomato sauce it uses lamb mince and peas in a fragrant curry. Like bolognaise it is fantastically versatile and once you master it you have the base for a huge variety of dishes. One thing to keep an eye out for when choosing your meat – whether its beef or lamb – is a quality mark like the Red Tractor logo. It means the meat is farm assured and is of top quality. Producers can only display this badge when they meet strict food safety and animal welfare standards so you can buy with confidence and a clear conscience. Simply Beef & Lamb have recently launched a rather tongue in cheek 'Keema Sutra' campaign which highlights how Lamb Keema can spice up family mealtimes and banish boring midweek meals. I tried out their recipe for Lamb Keema Nachos which both looked and tasted absolutely amazing. Give me stringy melted pizza cheese, curried lamb and tortilla chips and I'm in heaven! It was a seriously good dish.

The Keema Sutra campaign is fronted by two 'Keema Nans' Mamta Gupta (my food blogging friend Kavey’s mother) and Pervin Todiwala. These Spice Girls are sharing their many years of Indian cooking knowledge and experience along with hints and tips to help you create the perfect keema curry at home. It really is super easy to cook. A one pot dish that can be on the table in less than 40 minutes is always going to be a winner in my book. By using a ready made curry paste you cut out the need for any complex spice combinations and can vary the heat according to you and your family's personal preference. Lamb mince really is a great way to switch up boring meals and feed the whole family affordably. 

The lamb keema base recipe can be used in so many ways. I'm wishing now that I'd made a double quantity to freeze some for another day. Anything you can do with bolognaise you can do with keema so in addition to the suggestions of toasties, tacos, pasta bakes and more that the Keema Nans came up with, I am now really keen to try my hand at a Keema Lasagna. I bet it would also work really well as the base for a shepherds pie, a filing for stuffed vegetables and on top of baked potatoes. Seriously the possibilities are endless. But for now I'm sharing the Lamb Keema Nachos recipe with you. I definitely recommend adding the chickpeas (I used a whole tin), the yoghurt with lime pickle was to die for and when it comes to the cheese it simply has to be mozzarella and lots of it. Enjoy! 

Lamb Keema

Serves 4

Preparation time: 10 minutes

Cooking time: Under 40 minutes

Ingredients:

450g/1lb lean lamb mince

10ml/2tsp sunflower or vegetable oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped or crushed or 10ml/2tsp garlic purée 5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped

1-2 green chillies, deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce 

45ml/3tbsp curry paste of your choice

3 medium tomatoes, chopped

5-10ml/1-2tsp white sugar

30ml/2tbsp tomato purée

75g/3oz peas

Salt and freshly milled black pepper

Large handful freshly chopped coriander, to garnish

Method:

1. Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

2. Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.

3. Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, add the peas for the final 5 minutes of cooking. Stir occasionally and add a little water, if needed.

4. Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months. 

Keema Nachos

Serves 4

Preparation time: 10 minutes

Cooking time: Under 15 minutes

Ingredients:

450g/1lb prepared lamb keema

150ml/¼pint good, hot lamb stock

½ x 300g can chick peas, drained (optional)

Large bunch coriander leaves

1 x 200g pack tortilla crisps

50-75g grated cheese 

1 x 5floz natural or Greek set yogurt

30ml/2tbsp lime pickle or mango chutney

Method:

1. Preheat the grill to moderate.

2. Put the keema in a large non-stick pan with the stock and chick peas (if used) and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon. Remove from the heat and stir through the coriander.

3. Arrange the tortilla chips on the base of a heatproof dish. Spoon over the keema and top with the cheese. 

4. Bake under the grill for 5-10 minutes, or until the cheese melts.

5. Meanwhile in a small bowl mix together the yogurt and lime pickle or mango chutney.

6. Serve with the nachos.

For further Keema inspiration you can watch videos on the Simply Beef & Lamb YouTube channel and find all the Keema Sutra campaign information on their website. 

Fellow food bloggers have also been getting creative with Keema so do take a look at their dishes.

• Elizabeth's Kitchen Diary - Keema Meatball Curry
• Fuss Free Flavours - Lamb Keema Tacos
• Supergolden Bakes - Lamb Keema Pizza
• Greedy Gourmet - Keema Matar

I've also blogged a couple of other fantastic lamb mince recipes. It really does make the best comfort food.

• Greek Lamb Shepherds Pie with Feta Mash
• Haggis & Scotch Lamb Shepherds Pie
• Lamb Mac and Cheese
• One pot Greek lamb with Orzo

Disclosure : This is a commissioned post for Simply Beef & Lamb. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Greek Lamb Shepherds Pie with Feta Mash

A perfect dish to make ahead or freeze, go Greek with a Mediterranean twist on the traditional Shepherds Pie. The lamb mince base combines the Greek flavours of olives, courgettes, lemon and cinnamon topped off to perfection with a feta cheese mash and a hint of mint.

As much as I love to cook, some days I just want the convenience of being able to take something out of the fridge or freezer and pop it in the oven. Even better if that something is homemade. Alas I'm not the best at being organised with the whole batch cooking thing but do occasionally manage to get ahead of the game and prepare a couple of meals in advance. My Greek Lamb Shepherds Pie with Feta Mash is absolutely perfect for this and combined with the Zyliss Fresh Glass Storage range I'm all set with a meal that can be made ahead and frozen ready to be defrosted and reheated at a later date for a quick and super tasty midweek supper. The lamb mince base combines the Greek flavours of olives, courgettes, lemon and cinnamon with a feta cheese mash and a hint of mint. If you fancy going Scottish instead of Greek be sure to check out my Haggis Shepherds Pie as an alternative. 

I've been trying out the fab glass storage range form Zyliss which comes in five sizes between 0.5L and 3L and have been really impressed with it for a number of reasons

• Fantastically versatile for cooking, serving, and storage. Stylish enough for oven to table use and no need to transfer into another container for freezing.
• Both base and lid are freezer, dishwasher and microwave safe and the stackable lids make storage efficient and secure
• Multi fit lids fit both Zyliss plastic and glass storage containers
• The patented, unique seal is 100% leak proof and airtight, keeping food fresher for longer. Zyliss fresh storage keeps food up to 2x longer than when it is in its original packaging.
• The clip and close lids feature an integrated seal to ensure no gaps or food traps, 100% hygienic and 100% bacteria and mildew resistant
• Oven safe premium tempered glass base is oven safe to 420c (obviously the plastic lid is not to be used in the oven!)

Greek Lamb Shepherds Pie with Feta Mash

800g Potatoes

200g Feta Cheese, cubed

Bunch of Fresh Mint, leaves finely chopped

3 Shallots, finely chopped

500g Lamb Mince

1 Lamb Stock Cube

1 Courgette, finely chopped or grated

1 Tsp Cinnamon

Zest and Juice of 1 Lemon

75g Black Olives, quartered

Freshly Ground Black Pepper

If the dish is to be eaten straight away rather than refrigerated or frozen, preheat your oven to 180c, otherwise you'll just need the hob for now.

Peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 15-20 minutes until soft. Once cooked, drain the potatoes well and mash along with the feta cheese and chopped mint.

Meanwhile finely chop the shallot and pop it in a saucepan along with the lamb mince . Stir gently until broken up and browned. 

Crumble in a lamb stock cube and add the courgette (again I use the Easy Pull to prep this), cinnamon, lemon zest and juice, olive pieces and black pepper. 

Bring to the boil then turn down the heat and simmer gently for 20 minutes.

Transfer the lamb mix to a 2 litre dish. Top with the mashed potato, feta and mint mixture and use a fork to rough up or make a pattern on the top. 

Cook for 35-40 minutes or until golden brown and bubbling. 

If freezing allow to cool with the lid off before clipping on the lid and popping the dish in the freezer.

To cook from frozen, defrost overnight in the fridge and check to make sure it is thoroughly defrosted. Once defrosted use within 24 hours and cook as above until piping hot.

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Disclosure : This is a commissioned recipe for Zyliss. As always, all views expressed are my own. 

Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

7 Hour Spiced Pulled Leg of Lamb

Easter. The time of Chocolate, Bunnies, Chocolate, Hot Cross Buns, Chocolate, Chicks, Chocolate, Eggs, Chocolate and Lambs. More about the chocolate to come on the blog very soon but for today I'm concentrating on the Lamb. The Roast Lamb that many of us eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. A sacrificial lamb was roasted and eaten with unleavened bread and bitter herbs. The lamb’s blood was painted on doorposts in the hope that God would “Pass Over” the marked homes and bring no harm. Accustomed to eating lamb for Passover when Jews converted to Christianity they continued the custom at Easter. Christians refer to Jesus as the “Lamb of God” and the traditions merged. Even without taking religion into consideration Lamb is a symbol of rebirth and the new spring and historically would have been one of the first fresh meats available after a long winter.

The recipe I'm sharing today uses a whole leg of lamb which is slow cooked for 7 hours with a fragrant spiced marinade. I've served it in an informal style with pita bread, salads and dips but it would work equally well as a more traditional Easter Sunday lunch with roast potatoes, vegetables and all the trimmings. The low and slow method of cooking for 7 hours at only 100c might give concern that the meat hasn't reached sufficient temperature to be fully cooked. Lamb requires to reach an internal temperate of 71c and to check on this I used my trusty Superfast Thermapen 4 kitchen thermometer. You can read my full review of this kitchen essential on this previous blog post along with my recipe for Spiced Apple and Rosehip Jelly. Suffice to say my Thermapen is one of my most well used pieces of kitchen kit taking only 3 seconds to give an accurate reading. It provides me with peace of mind that my steak is rare, my fudge will set, my jam won't run off my toast, my chocolate is tempered and my BBQ'd burgers won't give anyone an upset tummy. I seriously wonder how I ever managed to cook without one. Following the recipe I'm offering you the chance to win your own Thermapen in conjunction with Electronic Temperature Instruments.

7 Hour Spiced Pulled Leg of Lamb

1 Leg of British Lamb aprox 2.5kg

Marinade

1 large bunch of fresh Mint

2 sprigs Rosemary

6 cloves of Garlic

50ml Olive Oil

1 tsp Smoked Paprika

1 tsp Cumin

1 tsp Coriander

1 tsp Salt

1/2 tsp Black Pepper

Juice and rind of 1 Lemon

2 Onions peeled and quartered

500ml Lamb Stock

2 Tbsp Cornflour

Combine all the marinade ingredients in a food processor and blend to a thick paste. Rub the marinade all over the leg of lamb. At this point you can leave the lamb in the fridge for a few hours or even overnight to allow the flavours to permeate. Alternatively if time is short it can go straight into the oven.

Preheat your oven to 100c 

Place the lamb in a roasting tin, add the stock, nestle the quartered onions around the joint and and cover with a double layer of foil.

Cook for 7 hours.

After 6 hours 30 minutes use a Thermapen to check that the internal temperature has reached 71c. Remove the foil and turn the oven temperature up to 180c for the last 30 minutes to allow the lamb to brown. 

Take the leg of lamb out of the oven and spoon the juices and onions into a small saucepan to make your gravy. Blitz until smooth with a hand blender and boil vigorously to reduce the volume. Thicken with the cornflower slaked with water and season.

Shred the lamb using two forks. If the lamb is tricky to pull you may find it easier to carve thick slices and pull them rather than battle with the whole joint.

Serving Suggestion - I served my 7 Hour Spiced Pulled Leg of Lamb with Pitta Bread, Coleslaw, Olives, Hummus and Raita.

Electronic Temperature Instruments have provided a Yellow Thermapen 4 Superfast Kitchen Thermometer as a giveaway for readers of Foodie Quine. Prize value is £60. Entry is via the Rafflecopter widget below. To enter, let me know in a comment "What will you be cooking for Easter Sunday Lunch?" For additional bonus entries you can follow me on Twitter, Tweet about the Giveaway, follow me on Instagram or like me on Facebook.

Giveaway ends 29th March 2016 12:00am. Good Luck!

a Rafflecopter giveaway

Further Easter Lamb recipe inspiration 

• Slow Cooked Shetland Lamb Casserole with Creamy Herbed Polenta
• Tandoori Leg of Lamb
• Slow Cooked Pulled Lamb with White Wine & Root Vegetables
• Ras El Hanout Spiced Shoulder of Lamb
• Slow Cooker Lamb with Cumin, Garlic, Lemon & Lime
• Roast Lamb Shoulder
• Slow Cooked Lamb Shanks with Red Wine and Butter Beans

Disclosure : This is a commissioned recipe for Electronic Temperature Instruments . All views expressed are my own.