Text 13750, 106 rader
Skriven 2011-07-23 16:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: lamb things
===================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> I'll willingly pay more for
 JW> lamb than beef though as it's a more expensive meat.

 SD> I never knew there was a difference between cottage and
 SD> shepherd's pie but that makes sense though.

It's a distinction that's alive and well in the UK but fading in
Canada and non-existent in the US.

 SD> I've never had lamb except in a great gyro once

Sadly, raising lamb is a small scale cottage industry in North
America and so lamb is more expensive than beef rather than cheaper
as it ought to be, considering the quality of pasture and amount of
winter hay they require.

I just bought a 500 gram chub of frozen minced lamb for $8.88 when a
whole kilo of fresh ground beef was $4.44! So lamb is a rare treat
here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Djack's Lamb - Leg Of
 Categories: Lamb, Info
      Yield: 8 Servings
 
           Lamb
 
  Lamb is something you either like or hate.  I like it very much,
  whether it is a lamb shank, or leg of lamb.  If you like it, and
  aren't really sure how to cook it, and cook it well, read on and
  follow the directions and you will be well pleased!
  
  Saute several sliced pods of garlic in about 1/4 cup of oil until
  golden. Remove. Season lamb with salt, pepper, garlic chips and
  ginger. Lightly flour. Brown lamb in "garlic oil," Put a little
  boiling water into pan with lamb, put in oven and bake for 1 1/2
  hours at 375 degrees, or more depending on size of leg.

  From: Bbq@listserv.Azstarnet.Com
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Djack's Roasted Leg of Lamb
 Categories: Lamb, Greek, Potatoes, Chilies, Onion
      Yield: 8 Servings
 
      6 lb Leg of lamb, trimmed of all
           Visible fat
      4    To 8 garlic cloves or to
           Taste, sliced
      2 tb Extra-virgin olive oil
      2 tb Dried oregano
           Salt and pepper to taste
           Juice of 2 lemons
      2    Onions, chopped coarse
      3    Carrots, chopped coarse
  2 1/2 lb Small red potatoes,
           Scrubbed
      2    Zucchini, chopped coarse
           Paprika to taste
 
  This is an old Greek recipe, passed down from generation to
  generation; but not in my family. CAN BE COOKED ON THE GRILL
  HOWEVER YOU'LL HAVE TO MAKE THE NECESSARY CHANGES. While it's not
  the skinniest recipe in this book, it's worthy of an occasional
  splurge, and well worth the time and tender loving care that it
  takes to produce. Serve the usual mint jelly with this slow-cooked,
  fall-off-the-bone leg of lamb. A 6-pound leg of lamb is enough for
  sixteen servings, so this is an ideal recipe for a small dinner party.
  
  Preheat the oven to 500 degrees. Using the tip of a knife, cut small
  slits all over the lamb, enlarge slit by sticking your index finger
  into the slit and wiggling your finger to further stretch and enlarge
  the slit. Wedge the garlic slices into the slits (using as much of
  the garlic as you like). Rub the lamb all over with the olive oil ,
  the oregano, and salt and pepper to taste. Put the lamb in a large
  roasting pan, and gently squeeze the lemons over it. Arrange all the
  vegetables around the lamb and season them to taste with the
  paprika. Add 1/4 inch of water to the pan, and roast the lamb and
  vegetables in the preheated oven for 30 minutes. Turn the oven down
  to 300 degrees, and roast the lamb for 2 1/2 to 3 more hours (or
  until a meat thermometer registers 160 degrees), basting it with the
  juices from time to time and adding additional water if necessary.
  (The lamb must be well cooked to develop the right flavor.) Let the
  lamb rest for 20 minutes before carving. Serve each portion with
  some of the vegetables.

  From: Bbq@listserv.Azstarnet.Com
 
MMMMM
 

Cheers

YK Jim


... Baby lamb loin chops look like T-bones for Barbie dolls.

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