Facebook post 23 Oct 2016.
I was very kindly donated a lamb breast joint to experiment with. After meticulously removing as much fat and connective tissue as possible from the raw joint, was left with ½ kilo of meat. Wore surgeon’s gloves to dissect the meat. Took 45 minutes with a very sharp knife, but it’s really worth it for the quality. Browned it off in a pan.
Soft-fried two onions. This went into the slow cooker, plus a tin each of chopped toms, kidney beans and garden peas, ½ teaspoon each of oregano, thyme, mint and parsley and a mug of chicken stock. On ‘high’ for 4 hours.
My slow cooker simmers at that setting, different makes vary so may need shorter or longer – just make sure the meat is cooked. (Thanks, Anna, who gave me the thing. I’m a convert already.)
It worked! The lamb was tender, not chewy. I’d accidentally used ‘beans in chile sauce’ (not the usual red kidney beans that have to be rinsed) and they worked really well.
I boiled the potatoes separately to preserve their flavour and visual appeal. Pleasantly surprised that this came in at under £1 – at equivalent Tesco price for the meat and including electricity, four servings at something like 80p each.