1 kg (2.2 lb) best end or middle neck or breast of lamb
salt and pepper
1 - 2 sheep's kidneys
stock or water
shortcrust pastry using 1 1/3 cup (5 1/2 oz) 150 g flour or puff pastry using 100 g flour
flour for rolling out
salt and pepper
1 - 2 sheep's kidneys
stock or water
shortcrust pastry using 1 1/3 cup (5 1/2 oz) 150 g flour or puff pastry using 100 g flour
flour for rolling out
method
1. Wipe the meat and remove the fat and bones.
2. Boil the bones to make stock for the gravy.
3. Cut the meat into 2 cm cubes and put them in a 750 ml pie dish.
4. Sprinkle each layer with salt and pepper.
5. Skin, core, and slice the kidneys thinly.
6. Add them to the meat in the pie dish.
7. Half fill the dish with stock or water.
8. Roll out the pastry on a lightly floured surface and use to cover the dish.
9. Make a hole in the centre of the lid for the steam to escape.
10. Bake in a moderate oven, 180°C, Gas 4, for 1 1/2 - 2 hours, until the meat is tender (test with a skewer).
11. Strain the liquid off the bones.
12. Season it to taste.
13. Just before serving, pour enough of this gravy stock through the hole in the centre of the pie to fill the dish.
2. Boil the bones to make stock for the gravy.
3. Cut the meat into 2 cm cubes and put them in a 750 ml pie dish.
4. Sprinkle each layer with salt and pepper.
5. Skin, core, and slice the kidneys thinly.
6. Add them to the meat in the pie dish.
7. Half fill the dish with stock or water.
8. Roll out the pastry on a lightly floured surface and use to cover the dish.
9. Make a hole in the centre of the lid for the steam to escape.
10. Bake in a moderate oven, 180°C, Gas 4, for 1 1/2 - 2 hours, until the meat is tender (test with a skewer).
11. Strain the liquid off the bones.
12. Season it to taste.
13. Just before serving, pour enough of this gravy stock through the hole in the centre of the pie to fill the dish.
serving amount
serves 4 - 6
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