• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Sozzled Slow Roast Lamb

Lamb Stew and Baked Potato

There really are lots and lots of sheep in Wales , so you have to have lamb really just to eat your way through them

Always tempted to add tomatoes to my slow roast lamb but in Wales we had an excess of red wine so this is a kind of lamb au vin . It produces the sweetest stickiness sauce and the onions caramalise beatifully . This stew would be fantastic with mashed potatoes but during the holiday I rediscovered oven baked potatoes , curse anyone who
doesn’t eat the skin and potato as big as my fist cooked at 150deg in just 40 minutes with a skewer through the centre.

All of this cooked during a viscious rain storm when the only option was to sit in front of the fire reading , I was in heaven heaven heaven

Sozzled Slow Roast Lamb

One shoulder of lamb
One bottle of wine
1 pint of water
A few sprigs of rosemary
Fresh or dried thyme
Plenty of onions – sliced
2 bulbs of garlic – cloves peeled and crushed
Salt and Pepper
1 box of mushrooms whole

  1. Place everything in a large cast iron pot
  2. Cook in the oven on a low heat approx 150deg for 2 and a half hours
  3. Last 20 minutes add the mushrooms

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