ISSUE 15 - WINTER
We think one of the best parts of winter, without a doubt, has to be slowly cooked, hearty winter meals. Beef and lamb lend themselves perfectly to this type of cooking, in fact, we'd go as far to say they can't be beat.
In this issue you'll find beautiful meals you'd be proud to serve up at a dinner party with friends or enjoy on a cold winter's evening curled up on the sofa with family. Our cover recipe, Polpettone, suits both these occasions and trust us when we say it's absolutely delicious and will leave you wanting a second helping. The beef roast in this issue uses a more economical cut of beef and simply requires a quick, homemade rub before cooking - easy. We've also included recipes for Turkish lamb pizza, lamb curry, beef skirt ragout, slow cooked beef cheeks, Harira (a hearty lamb and lentil soup), and braised lamb shanks.
Check out the back page competition for your chance to win one of 16 Lodge cast iron skillets. We used one of these to cook the Polpettone and the results were second to none.
As always, we'd love to hear from you. If you have any feedback on this issue of mEAT Magazine please get in touch. Stay warm and enjoy.