It is so cold outside given the current weather front ripping through Britain. The sub-zero temperatures mean to the stove I head. Weeks like these demand nourishing, hot, tasty food for top-to-toe warmth. Top of the list – because it is a dish you can stick in the oven and return to in 6 hours to find dinner ready – is a slow-cooked shoulder of lamb bobbing about in a sea of rich gravy surrounded by some hefty vegetables.
I hope you love this as much as we do. it is a fairly cheap cut of meat, so it is great for a family.
A few other top-to-toe warming recipes:
Roasted Butternut Squash Curry
Vegetable and Pasta Soup
Beef Shin and Dumplings
Published by Elaine Lemm
I am a former chef trained at the Ritz Escoffier School in Paris and was the owner of the renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. I share my passion for food and cooking as a freelance writer and photographer and am the award-winning author of four food books. I have written for many leading titles, including five years writing about and developing recipes on British and Irish food for the New York Times Company, restaurant critic and columnist for the Yorkshire Post, BBC Good Food, Olive, Waitrose Food, Food 52 and many more. I was voted one of the top 50 food writers in the UK by The Press Gazette.
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