This pack of lamb forequarter chops cost me $AUD20.77 at $AUD19/kg. There were six chops in the packet.

I know people will often pan-fry lamb forequarter chops. I prefer to slowly cook them. I think using a slow cooker accentuates the flavour.

Ingredients

• Lamb forequarter chops.
• Salt
• Water

Equipment

• Slow cooker

Instructions

1. Unwrap the lamb and put the chops into the slow cooker.
2. Add some salt and about half a cup of tap water.
3. Cook the lamb for about 8 hours.
4. Remove the meat from the slow cooker and transfer it to a bowl.
5. Remove the bones from the meat.
6. Pour the lamb broth through a sieve into a bowl and refrigerate it. The next morning the lamb fat will have solidified and be hard enough to lift off the lamb broth. I keep the fat for cooking.

How will I use the lamb meat?

For the first meal, I’ll just eat a couple of the chops.

My usual method for leftover lamb meat is to keep it in the refrigerator and eat small portions for lunch or tea.

I’ll take a portion and put it into a cold frypan with some of the lamb broth. Gently heat the frypan until the broth begins to simmer and then let the water slowly evaporate.

The remaining lamb meat will be soft, tender, and tasty. It will also have absorbed much of the rendered lamb fat.

If you need an accompaniment, you could add a fried egg or an avocado cheek.

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