Beef, lamb and pork

Beef, lamb and pork

By
Jane Kennedy
Contains
14 recipes
Published by
Hardie Grant Books
ISBN
9781740669924
Photographer
Mark Roper

It’s generally the sides and sauces we add to our meat dishes that ‘boombahs’ them up. Oh, and the enormous serving sizes. These tasty dishes are easy to prepare and really satisfying, but please stick to the amounts I suggest. For example, a recipe stating 140 grams of meat per person does not convert to 240 grams, ok?

Lamb tends to be expensive at times so I’ve stuck with the cheaper cuts here — shanks or shoulder, and pork is lean, tasty and relatively cheap.

Featured Recipes in this Chapter

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