Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?









Stuffed Lamb Shoulder For The Slow Cooker Recipe
Stuffed Lamb Shoulder For The Slow Cooker Category Lamb Recipes 
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Ingredients And Procedures

3 pounds lamb shoulder, boned (up to 4 lb)

1/2 pound bulk sausage

1 medium onion -- chopped

1 tablespoon dried parsley

1/2 teaspoon leaf marjoram

1/2 teaspoon leaf basil

1 clove garlic -- minced

1 onion -- sliced

2 stalks celery -- sliced

2 carrots -- peeled and sliced

Kitchen bouquet salt and pepper

serves 6 to 8

Trim all excess fat from lamb shoulder. To prepare stuffing, brown sausage and chopped onion in skillet; drain well. Stir in herbs and garlic. Stuff lamb wi th mixture. Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in Crock-Pot. Place stuffed and rolled lamb on top of veget ables. Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper. C over and cook on High for 1 hour, then turn to Low for 10 to 12 hours.

Serve lamb sliced, with the natural juices poured over vegetables and meat.

 
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