What we have to right here is a chunk of rolled lamb shoulder. This is about 900g of lamb from Waiora Lamb. They’re a good place that sells direct to the public through the Waitangi park markets.

I’ve already put up a recipe for roasting lamb, so no need to repeat that.

This post is all about making your own lunch. I started making breakfast and lunch for myself at about 7 or 8 years old. Mum was busy trying to care for three boys, so me making these two meals for myself spared her a lot of time. And this is good, right?

Mostly. What I usually made was peanut butter or jam sandwiches, hardly ever ate fruit, and usually used way too much butter…

These days I use better ingredients, but still enjoy making my own lunch if not only to save the $10 a day buying your lunch can cost.

The best way to defrost things is to put them in a sinkful of water. Once the meat is cooked, slice it and serve it for dinner (Meal One).

Once it you have left-over meat you have a bunch of meat for sandwiches.

As it was this 900g portion of meat was $9.50. You usually serve about 150g per adult (you don’t need much more than that), which left me about 600g for sandwiches. And that is a lot of sandwiches. I can usually make a sandwich each for Second Chef and I for at least three days (Meals two to four!)

And that is a very good saving, if you ask my humble opinion. We’re thinking of using the money to pay for a housemaid…

The first thing to do once you have your cold meats is to butter the bread for your sandwich. You don’t need to butter both sides, but do need to butter all the way out to the edges. There is nothing worse than dry bread, and getting the spread all the way out there helps keep the sandwich moist. And, we use Olivano instead of butter. Butter is a “sometimes food”.

Slice the meat with a sharp knife, and place bite-sized pieces onto the bread, covering it well.

Next you can add some more of the sandwich ingredients. I’m a big fan of tomatoes, because they help cut through some of the delicious lamb fat.

Cheese is also a favourite. This block was on special for about $9, and usually lasts about three weeks. Slice very thinly, add to sandwich. Cheese also works to soak up liquids, and prevents the sandwich getting “sloppy”.

Second Chef bought the tomato relish for $5 from the Markets, and it is lasting forever. Again, spread to the edges.

Then, whack the top of the sandwich on, and hey presto! Extremely delicious lamb sandwiches for lunch!

This build of sandwich is good for winter (using New Zealand hothouse tomatoes), but in summer you can add cucumbers and/or lettuce! Mmmmmm… summer.

(PS. Don’t forget to take some fresh fruit, and maybe some nuts or dried fruits along as well. You’ll save money on snacks).