White Lamb Stew

Many dishes were ‘white’ in medieval times, usually flavoured and ‘coloured’ by pounded almonds and almond milk. This dish here is similar to the French blanquette, which is usually associated with the ‘white’ meats veal, pork and chicken. It’s a variation of stewed lamb, finishing in a cream sauce.

The meat I’m using is shoulder of lamb. This is quite a cheap cut and holds another bonus in that it is very flavoursome. It’s best to ask your butcher if he can give you large di