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Leg Of Lamb 5lbs Only 22.50
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Recipes & Guides:

You can download Sulmeat.com's Recommended Cooking Methods And Cooking Times for Meat here. This is a useful guide for instructions on optimum cooking times, temperatures and cuts along with guidelines for the storing and handling of meat in the home.

Recipes

Bacon
Beef
Chicken
Lamb

Beef and Guinness Casserole
Ingredients

  • 1kg lean blade steak
  • About cup oil for frying
  • 4 onions, peeled and diced (or 16 baby onions or shallots)
  • 1 Tbsp minced garlic
  • 4 Tbsp flour
  • 2 cups Guinness
  • 2 cups beef stock
  • 4 rashers bacon, chopped
  • About 4 sprigs fresh thyme, or tsp dried
  • 12-18 dried prunes
  • Pared rind 1 orange
 
Directions

Cut the blade steak into 5cm cubes. Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches. Add the onions or shallots to the pan and cook for about 3 minutes, before adding the garlic and cooking a further minute. Sprinkle the flour over and stir well to coat the onions. Gradually pour in the Guinness and beef stock and bring to the boil to make a smooth sauce. Pour over the meat in the casserole and then mix in the bacon, thyme, prunes and orange rind. Cook at 1600C for 1 - 2 hours or until the meat is tender. Serve over mashed potatoes. Serves 6

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  Seamus O Sullivan Master Butchers, 6/7 Manor West, Tralee, Co. Kerry

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