One of the perks of making a big roast is having lots of leftovers to enjoy. Why not experiment with new flavours and create something completely different? We’ve put together three ideas from this month’s ocadolife magazine to help you make the most of your leftover lamb…
A fun meal the whole family will love, cooking and assembling lamb souvlaki with minted tzatziki only takes 20 minutes. The longest part of this recipe is the marinating, which you can also prepare overnight.
Slow-cooked until tender and falling off the bone, this braised lamb shank with chorizo and red wine is one our star recipes in this month’s ocadolife magazine. A great alternative to a leg of lamb, these juicy lamb shanks are served with comforting, buttery mash and are sure to wow at Easter Sunday lunch or dinner.
Finding the right wine for a traditional Sunday roast is the question I am often asked. I thought that as we’re having a roasting joints AND wine sale it was the perfect opportunity to go through some wine options for all the different joints of meat you might be roasting next Sunday.
Everyone associates beef with red wine and chicken with white wine – which is fine as a general rule but if you only drink red, or just prefer white with food, there are solutions. I’ve chosen three wines that are fantastic matches for roast beef. Continue reading →