Doctor Borde’s Beery Lamb

 

Doctor Borde refers to Andrew Borde, the humorous medic from whom the expression merryandrew, meaning a clown or comedian, is derived.  We have taken a recipe from “A Proper New Book of Cokerye” 1572 and modified it to include the ale named after him.  We think he would like it!
 

  
 

You can use this Tudor recipe with beef, but we think it is best with the lamb or mutton for which it was intended by the 16th century cook.  Some people think of lamb as a greasy meat, but if you choose good quality meat, prepare and cook it well, it is really delicious.
 

  
 

This is a fairly simple medieval dish. You could modernise it by serving it with boiled or mashed potatoes and carrots or other vegetables.  However we think it’s worth eating it in a suitably rustic style, served in bowls, with bread to mop up the delicious hearty ale and onion gravy.  We found it was very successful with some of the (Very) Easy Beer Bread which you’ll find later in this recipe collection – there’s time to make some while the lamb is cooking, and you could serve it hot from the oven.  But if you haven’t the inclination to make your own, we recommend some of the speciality breads produced by Real Patisserie – see the Sussex Suppliers List.

  
 


Preparation Time: 15-20 minutes    Cooking Time: 60-90 minutes


Ingredients:

  
  * 1 lb of lamb (you can use any cuts suitable for stewing or substitute beef if you prefer)

* 1 bottle of Merry Andrew

* 1 large onion, thinly sliced

Salt and Pepper to taste

* 2 Tablespoon rapeseed oil (or 1 Tablespoon olive oil)
 

  

*   To make enough for four servings  just double the quantities where the symbol * appears next to them. 

 


Method:

  
  Bone the meat and cut off any skin or excess fat, then cut it into thin slices across the grain. Put the oil in a deep heavy pan and fry the onion in it until lightly caramelised.  Then brown the pieces of meat with the oil and onions – you may have to do this a part at a time so as not to overload the pan.  Return all the meat and onions to the pan and add the bottle of Merry Andrew, then cover and simmer for 60 minutes.  Add salt and pepper to taste, and continue simmering for a further 30 minutes, or until the meat is tender.  
 

We used lamb from Blockfield Farm (see the Sussex Suppliers List) which was so tender that it only needed one hour’s cooking.

  
 

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