• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • paul wheaton
  • Pearl Sutton
  • James Freyr
stewards:
  • Burra Maluca
  • Mike Haasl
  • Joylynn Hardesty
master gardeners:
  • Steve Thorn
  • Greg Martin
gardeners:
  • thomas rubino
  • Jay Angler
  • Tereza Okava

My first roast lamb

 
pollinator
Posts: 139
Location: Poland
50
purity dog forest garden tiny house books earthworks fiber arts writing wood heat rocket stoves ungarbage
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
So I got to make my first roast lamb just a few days after the pandemic reached the country... and I found the sheep breeder a few months earlier, when he offered raw wool for sale. I bought the wool, spun it, experimented with dyeing it with all kinds of plants from my garden, and now I'm sporting a beautiful poncho!
Then I decided to buy the lamb meat when it was offered. It was the first time that I bought meat not in a food store... but I know that sheep are butchered locally, under veterinary supervision, and in a very clean manner. What was the best thing about it now, considering the virus being possibly everywhere, that I know only three people touched the meat - me, owner, and the butcher. We didn't have to spend a long time indoors and we were able to keep safe distance.
Better than buying any food in a store right now!
However, I was still worried if I know how to cook it. I called my aunt, who is better at sophisticated meat processing... I mixed some herbs and spices with oil and rubbed it into the meat when it was at room temperature, and I also added some ground hazelnuts, because I happen to have plenty. I baked it in the oven slowly and it was *so delicious*! The first time I served it with rice and greens from my garden: young shoots of sugar peas, forsythia flowers and radish sprouts. When all the meat was gone, I cooked the bones and some leftover fat to make a bone broth. I still had some ground hazelnuts to add, and it was another delicious dish!
Next time (which will not come very soon, because I don't eat a lot of meat) I'll try to cook the adult sheep meat. Currently it's the most ethical meat source I have, and I love the taste of it.

Picture attached! I'm so proud that I grew all the greens for this dish myself.
lamb.jpg
Roast lamb with rice, young shoots of sugar peas, forsythia flowers and radish sprouts.
Roast lamb with rice, young shoots of sugar peas, forsythia flowers and radish sprouts.
 
gardener
Posts: 1413
Location: South of Capricorn
493
dog rabbit urban cooking writing homestead ungarbage
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Beautiful!! Thanks for sharing, it looks absolutely delicious.
(I love the idea of hazelnuts with it)
 
machines help you to do more, but experience less. Experience this tiny ad:
permaculture bootcamp - learn permaculture through a little hard work
https://permies.com/t/bootcamp
reply
    Bookmark Topic Watch Topic
  • New Topic