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request for Lamb recipes

 
Posts: 7051
Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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In the past we've always done our own butchering...this time (probably our last larger animals) we took our two lambs to the local butcher. Not ideal, as the trama for both us and the sheep increased a lot...loading in the back of our subaru and driving an hour trying to calm the sheep on the way.....

So, we pick up an assortment of cuts next week and I've never cooked lamb before (goat, yes...and chicken, rabbit, etc). They were well under a year old and that, I understand, still qualifies them as 'lamb' not 'mutton'. The male was wethered young.

I could use some help with recipes for this meat. Thanks!
 
pollinator
Posts: 4328
Location: Anjou ,France
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Roast leg of lamb - great prick the leg all over and insert Rosemary into the skin full length leaves about a hundred ( 180 c twenty mins per lb plus twenty mins)
Lamb curry either Indian style or as they do in Jamaca
Lancashire hot pot basically a stew with lamb cooked a long time with potato forming a crust on the top.
Dublin lamb chops for breakfast
there is Also an Irainian dish I like with lamb and dried limes

David

David
 
Posts: 51
Location: SW Ohio, 6b, heavy clay prone to hardpan
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Lamb is a favorite in our household. It has a distinct flavor that goes well with savory and tart marinades. Many lamb recipies use olive oil combined with lemon, wine,or mustard.
My favorite personal recipes, for lamb, are posted on a friend's website

Since her organizational skills are far better than mine, I'll give you the link to that site. She's taken my post-it-notes and napkin scrawlings, and converted them into proper recipes.
(With actual amounts other than "some", "a little bit", etc.)

I hope you enjoy the lamb, and find some recipes that you love.
 
Mother Tree
Posts: 11061
Location: Portugal
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Welsh cawl - use the bony bits, like the neck.
 
Judith Browning
Posts: 7051
Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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Thanks everyone! Can't wait to try some of these recipes........we pick the meat up early next week.

Are any of you making bone broth with the lamb bones also? All I've ever made has been with chicken bones.
 
steward
Posts: 1191
Location: Torrey, UT; 6,840'/2085m; 7.5" precip; 125 frost-free days
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We bought a half lamb from a neighbor, similar in age, best meat ever. I keep telling them how much I like it, but they are appalled that we are eating the chops rare. Apparently they like to put everything in the dutch oven for hours. One thing we noticed is that it doesn't have a muttony taste at all when we cook it, but it can develop if there are leftovers. Since I'm cooking only for 2, I usually strive for leftovers so I don't have to cook every night, but with the lamb, we just make enough for one meal.

I made tiny lamb meatballs the other day, sautéed then braised in chicken stock and red vermouth. A bit of cream would have been good in the sauce. Or mushrooms. Boiled potatoes I'm trying to use up, forked up with some basil puree frozen in olive oil, oven roasted carrots.

Lamb shanks braised with lentils and chopped tomatoes and a bit of onion and/or garlic, some mediterranean herbs, is good. Or do the lentils and tomatoes on the side if you are having chops. Unless you like your meat like my friends.
 
master pollinator
Posts: 11352
Location: Central Texas USA Latitude 30 Zone 8
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Everything is better in curry!

 
Judith Browning
Posts: 7051
Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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my first try wasn't a 'recipe', just a test to see if we liked lamb....package of ground with onion, celery, tomato, cayenne, turmeric and hominy over kale greens....pretty tasty
I'll branch out a bit eventually.....
IMG_0002a.jpg
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Posts: 724
Location: In a rain shadow - Fremont County, Southern CO
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subscribing to this thread as we should have ~20-25 lambs in the next 30 days or so
 
gardener
Posts: 2671
Location: Central Texas zone 8a
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We cook lamb chops like we would a steak. Salt and pepper with olive oil in the pan. Let me back up, steak I add a steak seasoning, not needed with lamb.

Bigger pieces of meats go into pressure cooker.

 
steward
Posts: 7926
Location: Currently in Lake Stevens, WA. Home in Spokane
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Kouftas (Meatballs, Greek):
In this recipe, I would substitute minced garlic for the powdered she used.
Works even better on the BBQ than in the oven.

http://balancedbites.com/content/easy-recipe-greek-style-lamb-meatballs/

 
pollinator
Posts: 109
Location: Idaho
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We just harvested our first lambs we have ever raised on our homestead.  I made our first dish with their meat for dinner...lamb chops!  I basically made them like a steak but added a garlic, rosemary, thyme infused them into EVOO.

I made a video showing how I made them and a taste test at the end.  

 
Posts: 254
Location: Virginia,USA zone 6
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I make venison and also lamb "cilantro stew". It is a Peruvian recipe that a friend introduced me to. She used beef. It's delicious.

http://perudelights.com/seco-de-carne-cilantro-beef-stew-get-ready-for-second-servings/

 
Dan Ohmann
pollinator
Posts: 109
Location: Idaho
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Here's my take on making lamb meatballs.  I cook primal so I don't use bread crumbs.

 
Posts: 27
Location: Just outside of Asheville, NC
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This is my favorite lamb recipe ever
http://www.bbcgoodfood.com/recipes/1663637/slowroast-shoulder-of-lamb-with-anchovy-and-rosema

I also love using ground lamb for shepherds pie, sometimes adding  a bit o cinnamon  to make it a bit more middle easty.
 
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