Twice Cooked Lamb
originally adapted by Maeve d'Maas
further adapted by Sabrina de la Bere

3-4 lbs of lamb shoulder debonded
1 bottle amber ale
2 oz. whole grain mustard
2 slices rye bread
1 teaspoon black pepper
1 teaspoon long pepper
1/2 teaspoon mace
1 teaspoon Salt

3-4 lbs. of lamb shoulder deboned
Rub it with onion and garlic and add salt and pepper.
Roast until barely done.
Note: this part can be done a day in advance

Hack lamb into 1" cubes.
In a stew pot (or crock pot) place the lamb with 1 bottle of an amber ale, spices, and salt.
Let cook on low for about 1 hour.
Add 2 slices of rye bread with mustard spread on them, mustard side down on the lamb.
Let cook 30 minutes. Stir in the very soft bread. Let cook 15 minutes more.
Serve over couscous.


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Robin Berry being Sabrina de la Bere in the SCA