Moroccan-spiced Meatballs

Image of meatballs and sauce served over pasta

This is a good way of using up cold beef left over from the Sunday joint if, like me, your eyes are bigger than your tummy and you ordered half a cow.

We had a three rib roast from the excellent Cratfield Beef and fed five people (with seconds), had it cold next day, made a stir fry with broccoli (check out the original recipe at One Man’s Meat) and still had enough left to make meatballs for six or seven people. That’s what I call value for money.

This works equally well with leftover lamb. If you want to make the meatballs from scratch, use good quality beef or lamb mince. Continue reading

Stuffed Breast of Lamb Middle Eastern-Style

Image of sliced, stuffed breast of lambBreast of lamb, sometimes sold as lamb belly, is one of those cuts that are as cheap as chips but can be off-puttingly greasy and chewy if it’s not cooked right.

I’m probably not selling it to you very well, but like most economical cuts of meat it can be very good if you give it a long, slow cooking.

This is a lovely way to use it, full of fruity flavours that cut through any fattiness and North African spices that warm the cockles of your heart on a damp autumn day. Continue reading