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Tuesday, 9 October 2012

Slow braised lamb in red wine

We cooked a shoulder of lamb in red wine on Sunday.
We made twice as much mash potato and put this in the fridge. The lamb was reheated today (in the oven) until piping hot. The red wine sauce was very very rich and the whole meal delicious. If someone said the meal was reheated (apart from the fresh leeks, carrots, cauliflower and peas) we wouldn't have believed it, as it tasted just like it did first time round. We've put one portion away in the freezer - with enough sauce, for a later date. There were a few smaller bits left, and I'm going to make that into something tomorrow - so that makes our shoulder of lamb go a long way. I've estimated the dish at 700 calories before - yet I feel it is probably somewhere closer to 600 calories. I'm not sure how the calories in the wine work - as the alcohol gets burnt off. We can't be that far out - and the scales would soon tell us!!

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Read how we put 'our idea' to the test  and lost over 6 stone in weight -  Our Experiment
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