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Baked potatoes with R & P shredded lamb

In this recipe we’ve topped a baked potato with some R & P organic shredded lamb and fried onions, and served it with a yogurt dressing. Simple but so so tasty - we’ve slow cooked the lamb so you don’t have to.

Serves: 4


Heat the oven to 220C/200C fan/Gas 7. Rub a bit of oil over each potato and place them in the oven. Bake for 20 mins, then reduce oven heat to 190C/170C fan/Gas 5 and bake for another 50 mins until the insides are soft.

Heat the olive oil in a large frying/sauté pan, add the onion and cook over a low heat for 10-15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Set the pan aside.

Around five minutes before your potatoes are cooked, add the R & P organic shredded lamb to the onions and return the pan to the stove. Cook gently until the lamb is heated through.

Meanwhile make your yoghurt dressing. Grate the peeled cucumber, let it drain in a sieve or colander, then squeeze out all the liquid with your hand so that it is dry. Crush the garlic clove in a press and combine this with the cucumber, yoghurt/cream, salt and pepper.

When the potatoes are soft, remove them from the oven and cut them in half (or as a cross if you prefer). Spoon the lamb mixture onto each potato, followed by a dollop of yoghurt/cream dressing.

Simple but so tasty.

Shop R & P organic shredded lamb Rare & Pasture Baked potatoes with R & P shredded lamb


  • 4 baking potatoes
  • 3 medium sized organic onions
  • 6 tbsp organic olive oil or beef/chicken dripping
  • 200g Rare & Pasture organic shredded lamb
  • Yoghurt/cream dressing
  • 50g strained Greek yoghurt or soured cream
  • 1/2 cucumber, peeled
  • 1 clove garlic, peeled
  • 1/4 tsp salt
  • Grind of black pepper
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