DEAL OF THE WEEK: LEG OF LAMB

This weeks Deal of The Week is from Tesco and it is their leg of lamb at better than half price offer.

£5.00 a KG I got two, one to cook and one to stash away in the freezer. At around £10-£12 a whole leg, it is some of the cheapest lamb I have seen in a long time. If I had a chest freezer I would have taken at least four of these little babies and stuffed them in it for special occasion roasts.

It's often a good way of economically buying meat as one leg will do several meals. We often follow the following pattern to maximise the value, Roast dinner, Curry, Stuffed Pitta Breads with Tzaki dip. That way you get three good small family meals off of it. To be able to create three family meals with £10 worth of meat is an increasing challenge and shows what good value this is.
This time, I decided to deviate from my usual method of slow-roasting it and I braised it in a bottle of cheap French Beaujolais in the following method. (Roast on high for 20 mins until golden skin - pour over whole bottle of wine and turn down oven to around 150 cook for 1hr 30mins. Remove, baste repeatedly and then put back in oven for a further 1hr 30mins.)

Serve with Creamed Onions.

Peel and cut onions into halves. Lay in a heavy based oven dish.
Salt and pepper.
Chop a whole tin of anchovies finely and scatter over onions
Pour a whole carton of double cream over the top.
Place in oven with the lamb at 150 for around 1hr 30.

Rich Red Wine Sauce

Remove Lamb and set aside to rest. Skim off the fat from the wine in the roasting tin. Place into cooker top and add 2 tbsp of redcurrent jelly. Reduce down until thick and unctuous.