What's on your table for Thanksgiving 2012. In stead of that traditional Turkey dinner how about trying this Lamb/Sheep Cobbler Recipe:
Cook time: Cook 2 hrs 30 minutes
INGREDIENTS
1 tbsp sunflower oil
7oz smoked turkey bacon , preferably in one piece, skinned and cut into pieces
2lbs lamb neck fillets, cut into large chunks
12oz baby onions , peeled
5 carrot , cut into large chunks
12oz small button mushrooms
3 tbsp plain flour
3 bay leaves
small bunch thyme
350ml lamb or beef stock
large splash Worcestershire sauce
FOR THE COBBLER TOPPING
12oz self-raising flour
4 tbsp chopped mixed herbs , including thyme, rosemary and parsley
1/2 lbs. chilled butter , grated
juice 1 lemon
5 bay leaves
beaten egg , to glaze
Method
Heat oven to 350 degrees. In a casserole dish, heat some oil, then sizzle the turkey bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to color, then stir in the flour. Return the meat to the pan with the herbs, and pour over the stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 19"pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.
Try a different version below:
Middle neck of lamb
This is available as chops or neck fillet. Neck has risen in popularity as it can be either fried, grilled, roasted or braised. It is sold in supermarkets, where two little fillets are packaged in a big box and sold at a premium. But from butchers, middle neck chops and neck fillets still make for a cheaper option than more prime cuts. Look for even-colored meat with a layer of fat running through it.
Per serving
963 kcalories, protein 45g, carbohydrate 59g, fat 60 g, saturated fat 31g, fibre 5g, sugar 9g, salt 2.89 g
