I had some left over as well as scraps of lamb from the bones so I came up with something else lovely to make so as not to waste anything...
Then you simply strain and pour the strained stock into bottles which you can store in the fridge or freezer. It will go a jelly like consistency which is perfect - that's the gelatin from the bones.
As I was pulling all the bones out, I noticed there was so much flesh coming off them and wondered what I could do with it.
Having been watching âEscape to River Cottageâ with Huge Fearnley-Whittingstall for a few weeks now and knowing The Eco Dad loves French cookery â he has SUCH a penchant for butter and truffle oil â I thought I might do a coarse terrine.
Terrine is like a pate` except instead of being made entirely of organ meats (livers, gibblets etc) it also includes or can be made entirely of meat alone. The meat is usually minced finely then further broken down by a blender but a coarse terrine uses shredded meat and works best with some chunky bits in there.
Here it is!
Eco Mumâs Shredded Lamb Terrine
You will need:
1 cup rich, gelatinous stock (see above)
2 cups shredded lamb or pork (taken from stock bones)
1 small onion â diced
250g bacon, diced with fat on (helps terrine stick together)
100g livers (optional but traditional - pig, chicken, goose is best here)
2 small cloves garlic, minced
fresh parsley â finely chopped
1tsp fresh rosemary â finely chopped
1 tsp fresh thyme â finely chopped
1 tsp fresh ground black pepper
1 tsp Rock or Sea Salt
Step 2: Finely shred lamb to ensure an even distribution of the meat. Pulse livers and bacon in the blender until coarsely chopped.
Step 3: In a bowl, mix cooked onions, shredded lamb meat, livers and bacon with all the herbs and spices.
Step 4: Put the mixture into a greased small loaf tin or mold into a roll and wrap tightly in foil to keep shape. You can also use strips of bacon laid over the tin as a âwrappingâ which you then place the terrine into and wrap up with the sides of bacon hanging over the edges of the tin. This is a lovely touch and helps hold it altogether.
Step 5: Place loaf tin inside a larger tin and pour boiling water until half way up the sides of the terrine loaf tin. Cover firmly with foil. Cook like this in a moderate oven for 1 â 1 Â½ hours.
Step 7: Remove from oven and cool. Store overnight in fridge, weighted down by tins (cover with a small piece of cardboard and use cans as weights).
Step 8: To serve, remove terrine from dish and slice (upturn onto a plate, then upturn onto another plate right side up).
Serve up with crusty sourdough bread, a bitey cheese, cornichons (small dill pickles) and vino for a delectable âPloughmansâ style luncheon or serve hot with buttered potatoes and greens.
The Eco Mum xo
Escape to River Cottage
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