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Lamb Crumble

A quick, simple and tasty way to use left over meat from the Easter Roast Lamb.

Ingredients

75g/3oz Odlums Cream Plain Flour
Freshly ground black pepper
50g/2oz margarine
50g/2oz grated cheddar cheese
½ tsp dried mixed herbs
50g/2oz Odlums Porridge Oatflakes
350g/12oz cooked roast lamb (chopped) or 350g/12oz minced lamb (fried)
1 medium onion (finely chopped)
1 level tbsp Roma Tomato Puree
300ml/½pt beef stock

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Method

Lightly grease a shallow ovenproof dish and preheat an oven to 190°C/375°F/Gas 5.
Mix the meat and the onion in a bowl.
Combine 25g/1oz of the flour, tomato puree, stock and the pepper. Add to the meat and onions. Transfer to the prepared dish.
Put the remaining flour and oats into a bowl and rub in the margarine until mixture resembles breadcrumbs, then stir in the cheese and herbs. Sprinkle crumble over the meat and bake for 45 minutes to 1 hour.

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