Two ways with slow-cooked lamb to send off winter the right way
Lamb neck that melts into a rich tomato bredie, and stewing lamb that enriches a hearty bean soup. Two slow-cooked dishes that send off winter the right way.
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With a nip still very much in the air, picture this: rice piled high with a generous ladleful of tomato bredie made with Woolworths’ free-range lamb neck. But first, a quick starter to wake up the senses: a steaming bowl of lamb-and-bean soup made with aromatic spices and Woolworths’ free-range stewing lamb.
Moroccan lamb with vegetable-and-barley soup
We’ve put together two dishes that celebrate the last of winter instead of hurrying it along, and they’re both made with tender lamb. Woolworths’ free-range lamb neck is highly flavourful, budget-friendly and fall-off-the-bone tender when cooked low and slow, as you would in a tomato bredie. The low, slow heat melts the meat until rich and juicy. The lamb stewing meat comes from hard-working shoulder, neck or shank that enriches broths, as in this rich and robust lamb-and-bean soup.
Moroccan lamb with vegetable-and-barley soup
Tomato-braised lamb with fragrant spices
Tomato-braised lamb with fragrant spices
Recipe and production: Bianca Strydom
Food assistant: Bianca Jones
Photography: Jan Ras
Videography: Romy Wilson
Woolworths' free-range animals are free to roam pastures and natural veld and are never given any routine antibiotics or growth stimulants. The lamb you’ll find in the fridge at Woolworths is specially selected for flavour. Free-range lamb neck is highly flavourful, budget-friendly and fall-off-the-bone tender when cooked low and slow, while the stewing meat is packed with marbling that enriches broths, soups and curries.
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