| Boron Elgar |
Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October. I never heard back and forgot about it altogether.
Yesterday I got an email asking me to confirm my reservation and tell
them how I want the lamb cut. OH BOY!
This will be a lovely fall with legs, rack, shoulder chops, shanks and
stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
Yum!
Boron
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| Andy |
Boron Elgar wrote:
> Early in the spring I had written to a local farm that raises lambs to
> reserve one for the fall, as they are ready for market near the end of
> October. I never heard back and forgot about it altogether.
>
> Yesterday I got an email asking me to confirm my reservation and tell
> them how I want the lamb cut. OH BOY!
>
> This will be a lovely fall with legs, rack, shoulder chops, shanks and
> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>
> Yum!
>
> Boron
Boron,
How convenient is THAT!!! Sounds great.
Do you get to pick out your "little lamb" from the flock?
Andy
|
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| Boron Elgar |
On Wed, 28 Sep 2005 07:15:09 -0500, Andy <q> wrote:
>Boron Elgar wrote:
>
>> Early in the spring I had written to a local farm that raises lambs to
>> reserve one for the fall, as they are ready for market near the end of
>> October. I never heard back and forgot about it altogether.
>>
>> Yesterday I got an email asking me to confirm my reservation and tell
>> them how I want the lamb cut. OH BOY!
>>
>> This will be a lovely fall with legs, rack, shoulder chops, shanks and
>> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>>
>> Yum!
>>
>> Boron
>
>
>Boron,
>
>How convenient is THAT!!! Sounds great.
>
>Do you get to pick out your "little lamb" from the flock?
>
>Andy
They did not offer it and my inexperience with livestock makes their
choice a better idea.
http://www.valleyshepherd.com/ourStory.htm
I am a serious believer in supporting local farming. New Jersey is
called The Garden State for a reason. Not only is there a thriving
commercial sector of farming, but there are many smaller farms that
earn their livelihood from their own farmstores as well as running
around from farmer's market to farmer's market all week long. I have
spoken to so many owners of these farms and have found them
industrious people who care for the land and who are passionate about
quality food. I have forged great relationships as well as worked hard
to feed my family better than I could from a supermarket.
I must add that foods from these farms (not counting the in-season
produce) are often more expensive than grocery stores, but the quality
if far superior and it I am fortunate enough so that I can "indulge"
in this hobby..
Boron
|
|
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| Melba's Jammin' |
In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
<boron_elgar@hotmail.com> wrote:
> Early in the spring I had written to a local farm that raises lambs to
> reserve one for the fall, as they are ready for market near the end of
> October. I never heard back and forgot about it altogether.
>
> Yesterday I got an email asking me to confirm my reservation and tell
> them how I want the lamb cut. OH BOY!
>
> This will be a lovely fall with legs, rack, shoulder chops, shanks and
> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>
> Yum!
>
> Boron
She scores!! Good on you. I've never cooked lamb in my life. I had a
shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
my website - Cafe Renaissance). I'm scared to cook it.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
|
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| Andy |
Boron Elgar wrote:
> On Wed, 28 Sep 2005 07:15:09 -0500, Andy <q> wrote:
>
>>Boron Elgar wrote:
>>
>>> Early in the spring I had written to a local farm that raises lambs
to
>>> reserve one for the fall, as they are ready for market near the end
of
>>> October. I never heard back and forgot about it altogether.
>>>
>>> Yesterday I got an email asking me to confirm my reservation and
tell
>>> them how I want the lamb cut. OH BOY!
>>>
>>> This will be a lovely fall with legs, rack, shoulder chops, shanks
and
>>> stew meat. I am quite jazzed! The freezer needed cleaning out
anyway.
>>>
>>> Yum!
>>>
>>> Boron
>>
>>
>>Boron,
>>
>>How convenient is THAT!!! Sounds great.
>>
>>Do you get to pick out your "little lamb" from the flock?
>>
>>Andy
>
>
> They did not offer it and my inexperience with livestock makes their
> choice a better idea.
>
> http://www.valleyshepherd.com/ourStory.htm
>
> I am a serious believer in supporting local farming. New Jersey is
> called The Garden State for a reason. Not only is there a thriving
> commercial sector of farming, but there are many smaller farms that
> earn their livelihood from their own farmstores as well as running
> around from farmer's market to farmer's market all week long. I have
> spoken to so many owners of these farms and have found them
> industrious people who care for the land and who are passionate about
> quality food. I have forged great relationships as well as worked hard
> to feed my family better than I could from a supermarket.
>
> I must add that foods from these farms (not counting the in-season
> produce) are often more expensive than grocery stores, but the quality
> if far superior and it I am fortunate enough so that I can "indulge"
> in this hobby..
>
> Boron
Nice website and interesting story!
Good for you and yours!!! If I had more mouths to feed, I'd get a whole
lamb too!
Some friends and I stayed on a farm in Australia and the owner farmed
sheep for food and fleece. He slaughtered one and that's all we ate for
three days! It was great! Well, that and drinkin' Cooper's Ale.
All the best,
Andy
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| Melba's Jammin' |
In article <ta7lj1ldhh9o0u72morpn27bvg08tsj38a@4ax.com>, Boron Elgar
<boron_elgar@hotmail.com> wrote:
(snip)
>
> I am a serious believer in supporting local farming. New Jersey is
> called The Garden State for a reason. Not only is there a thriving
> commercial sector of farming, but there are many smaller farms that
> earn their livelihood from their own farmstores as well as running
> around from farmer's market to farmer's market all week long. I have
> spoken to so many owners of these farms and have found them
> industrious people who care for the land and who are passionate about
> quality food. I have forged great relationships as well as worked hard
> to feed my family better than I could from a supermarket.
>
> I must add that foods from these farms (not counting the in-season
> produce) are often more expensive than grocery stores, but the quality
> if far superior and it I am fortunate enough so that I can "indulge"
> in this hobby..
>
> Boron
Have you ever heard of Edible Communities? You support their premise
(?) very well.
http://ediblecommunities.com/ Link to Edible Publications. If they
have a publication for your area of the world, check it out. Edible
Twin Cities (edibletwincities.net) just published a 3-page spread about
me and my canning adventures. Do you remember my high school friend,
John Driemen, from Margaret's 2003 matinee? John wrote the article --
it's a nice telling (in spite of a couple misspellings, a typo, and some
factual inaccuracies that I don't hold against him because writers tell
stories and sometimes muddy the facts). A couple great pics, too.
http://www.edibletwincities.net/pag...es/fall2005.htm
Unfortunately it's not on their site (they try to sell magazines,
don'tchaknow).
Check them out.
-Barb Schaller
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
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| Boron Elgar |
On Wed, 28 Sep 2005 09:08:28 -0500, Melba's Jammin'
<thisisbogus@macbogus.com> wrote:
>In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
><boron_elgar@hotmail.com> wrote:
>
>> Early in the spring I had written to a local farm that raises lambs to
>> reserve one for the fall, as they are ready for market near the end of
>> October. I never heard back and forgot about it altogether.
>>
>> Yesterday I got an email asking me to confirm my reservation and tell
>> them how I want the lamb cut. OH BOY!
>>
>> This will be a lovely fall with legs, rack, shoulder chops, shanks and
>> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>>
>> Yum!
>>
>> Boron
>
>She scores!! Good on you. I've never cooked lamb in my life. I had a
>shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
>my website - Cafe Renaissance). I'm scared to cook it.
It is a forgiving meat for cooks and for those who do enjoy its taste,
a delightful and versatile one. It can be grilled, broiled, roasted
and stewed. It can be as elegant as a Frenched rack or as down to
earth as an Irish Stew.
The stew meat will wind up in a recipe that I got from a Persian
friend many years ago...without being able to put my hands on it here
at work, this one is similar:
http://www.recipesource.com/ethnic/...00/rec0009.html
Title: ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF
Categories: Lamb, Rice, Oriental
Yield: 6 servings
1/2 c Butter
1 Onion, finely chopped
1 lb Lean lamb, cubed
Salt, pepper
1/2 tsp Ground turmeric
1/2 tsp Ground cinnamon
2 1/2 tbs Seedless raisins, preferably
-golden
4 oz Fresh or dried apricots,
-halved
2 c Long-grain rice, washed in 3
-changes of water
Heat butter in heavy pan and fry onion until golden.
Add meat and brown on all sides. Season to taste with
salt, pepper, turmeric and cinnamon. Mix in raisins
and apricots. Add water (about 3/4 cup) to cover.
Cover and simmer over very low heat 1 1/4 to 1 1/2
hours or until meat is very tender. Stir occasionally
to prevent scorching, adding water if necessary.
Texture should be thick but pourable.
Boil 4 cups water, add 1/2 teaspoon salt and rice.
Bring to boil again and boil 2 minutes, then reduce
heat, cover pan and cook over low heat 10 to 15
minutes or until almost tender. Fluff with fork.
Arrange rice and stew in alternate layers in heavy
saucepan, beginning and ending with layers of rice.
Set over very low heat, stretch clean cloth over pot
and place cover over cloth. Steam 20 minutes, or until
rice is tender. Makes 6 servings.
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| Ophelia |
"Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
news:thisisbogus-681853.09082828092005@news.individual.net...
> She scores!! Good on you. I've never cooked lamb in my life. I had a
> shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
> my website - Cafe Renaissance). I'm scared to cook it.
I am sure you cook beef and pork! Lamb is no more difficult than that!
We eat lamb at least once a week and we love it. One of my favourite ways
is to make small cuts in the skin and poke slivers of garlic and rosemary
into them. Roast and be in heaven:))
Whatever you do don't overcook it.
O
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| Boron Elgar |
On Wed, 28 Sep 2005 09:20:50 -0500, Melba's Jammin'
<thisisbogus@macbogus.com> wrote:
>In article <ta7lj1ldhh9o0u72morpn27bvg08tsj38a@4ax.com>, Boron Elgar
><boron_elgar@hotmail.com> wrote:
>(snip)
>>
>> I am a serious believer in supporting local farming. New Jersey is
>> called The Garden State for a reason. Not only is there a thriving
>> commercial sector of farming, but there are many smaller farms that
>> earn their livelihood from their own farmstores as well as running
>> around from farmer's market to farmer's market all week long. I have
>> spoken to so many owners of these farms and have found them
>> industrious people who care for the land and who are passionate about
>> quality food. I have forged great relationships as well as worked hard
>> to feed my family better than I could from a supermarket.
>>
>> I must add that foods from these farms (not counting the in-season
>> produce) are often more expensive than grocery stores, but the quality
>> if far superior and it I am fortunate enough so that I can "indulge"
>> in this hobby..
>>
>> Boron
>
>Have you ever heard of Edible Communities? You support their premise
>(?) very well.
>
> http://ediblecommunities.com/ Link to Edible Publications. If they
>have a publication for your area of the world, check it out. Edible
>Twin Cities (edibletwincities.net) just published a 3-page spread about
>me and my canning adventures. Do you remember my high school friend,
>John Driemen, from Margaret's 2003 matinee? John wrote the article --
>it's a nice telling (in spite of a couple misspellings, a typo, and some
>factual inaccuracies that I don't hold against him because writers tell
>stories and sometimes muddy the facts). A couple great pics, too.
>http://www.edibletwincities.net/pag...es/fall2005.htm
>Unfortunately it's not on their site (they try to sell magazines,
>don'tchaknow).
>
>Check them out.
>-Barb Schaller
Sigh. I wish they had something closer to me that Cape Cod. I will
search a bit more and see what I can find here in NJ.
Thanks, Barb.
Boron
|
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| Nancy Young |
"Boron Elgar" <boron_elgar@hotmail.com> wrote
>>> Early in the spring I had written to a local farm that raises lambs to
>>> reserve one for the fall, as they are ready for market near the end of
>>> October. I never heard back and forgot about it altogether.
I looked at the site, we usually wind up somewhere around Long Valley
on our annual fall drive to nowhere, I'll try to look for the place. Would
be fun, thanks.
nancy
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| Nancy1 |
Melba's Jammin' wrote:
> In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
> <boron_elgar@hotmail.com> wrote:
>
> > Early in the spring I had written to a local farm that raises lambs to
> > reserve one for the fall, as they are ready for market near the end of
> > October. I never heard back and forgot about it altogether.
> >
> > Yesterday I got an email asking me to confirm my reservation and tell
> > them how I want the lamb cut. OH BOY!
> >
> > This will be a lovely fall with legs, rack, shoulder chops, shanks and
> > stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
> >
> > Yum!
> >
> > Boron
>
> She scores!! Good on you. I've never cooked lamb in my life. I had a
> shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
> my website - Cafe Renaissance). I'm scared to cook it.
Start out with lamb loin chops - very easy - these are usually eaten on
the rare side - and very fast. You really can't mess them up unless
you cook until they're gray. ;-) One of the best diet meats on the
planet.
N.
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| jmcquown |
Melba's Jammin' wrote:
> In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
> <boron_elgar@hotmail.com> wrote:
>
>> Early in the spring I had written to a local farm that raises lambs
>> to reserve one for the fall, as they are ready for market near the
>> end of October. I never heard back and forgot about it altogether.
>>
>> Yesterday I got an email asking me to confirm my reservation and tell
>> them how I want the lamb cut. OH BOY!
>>
>> This will be a lovely fall with legs, rack, shoulder chops, shanks
>> and stew meat. I am quite jazzed! The freezer needed cleaning out
>> anyway.
>>
>> Yum!
>>
>> Boron
>
> She scores!! Good on you. I've never cooked lamb in my life. I
> had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
> (story on my website - Cafe Renaissance). I'm scared to cook it.
Lamb is wonderful! Can't believe you're afraid of it :) I first tasted
lamb (kabobs) when I went on a date in 1976 at some French place in midtown,
Memphis. The server gently suggested I might like it prepared medium-rare.
How right he was!
Since then I have prepared lamb loin chops (the shoulder chops are too
costly for what little bit you get); and lamb shanks, but never a whole leg
of lamb. No need for that much meat here nor the freezer space.
The shanks are great, like big turkey drumsticks, except, well... it's lamb.
3 lb. lamb shanks
2 leeks, finely chopped
1/2 lb. white mushrooms, sliced
1 sweet onion, diced
3 cloves garlic, minced
1 c. vegetable or chicken broth
1/2 c. wine
salt & pepper
Saute the lamb shanks in oil with a little onion and garlic thrown in
towards the end of browning. Deglaze the pan with wine (your choice, white
or light red, but not heavy like port) and cover with chicken or vegetable
broth. Toss in the leeks (well washed and chopped, mostly the white part)
and add sliced mushrooms at the end. Simmer until tender; season to taste
with salt & pepper, and a little dried marjoram.
Lift out the shanks and veggies with a slotted spoon and thicken the sauce
with a bit of a cornstarch slurry. Remove meat from shanks and return to
the pan. (Reserve the bones for soup later.) Simmer lamb mixture until
thickened in the sauce; adjust seasonings to taste.
Jill
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| Puester |
Andy wrote:
> Boron Elgar wrote:
>
>
>>Early in the spring I had written to a local farm that raises lambs to
>>reserve one for the fall, as they are ready for market near the end of
>>October.
>
>
> Boron,
>
> How convenient is THAT!!! Sounds great.
>
> Do you get to pick out your "little lamb" from the flock?
>
> Andy
Would you want to? We had friends who raised some beef every year for
family use, and it always creeped me out when they would serve delicious
skewers of beef and say "This is Minerva."
My parents bought a young kid/goat one year when I was about 3, raised
it for a few weeks and slaughtered it, telling me they took it back to
its mother. I didn't know for quite a few years, but it still bothered
me to think we had eaten something we'd known personally.
I'd rather have my meat anonymous, thanks.
gloria p
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| Melba's Jammin' |
In article <SQy_e.8515$yl.2449@bignews1.bellsouth.net>, "jmcquown"
<jmcquown@bellsouth.net> wrote:
> Melba's Jammin' wrote:
> > In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
> > <boron_elgar@hotmail.com> wrote:
(snipped)
> >>
> >> This will be a lovely fall with legs, rack, shoulder chops, shanks
> >> and stew meat. I am quite jazzed! The freezer needed cleaning out
> >> anyway.
> >
> > She scores!! Good on you. I've never cooked lamb in my life. I
> > had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
> > (story on my website - Cafe Renaissance). I'm scared to cook it.
>
> Lamb is wonderful! Can't believe you're afraid of it :)
Who knows. I used to be afraid of fish, too. Now I cook it in ways
that make some people cringe. Mom cooked it at Easter. Probably
mutton--unless all lamb stinks when it's roasting.
> The shanks are great, like big turkey drumsticks, except, well... it's
> lamb.
(snip)
> mostly the white part) and add sliced mushrooms at the end. Simmer
> until tender; season to
> Jill
Do they take a long time to cook? Anyone ever do it in a pressure
cooker?
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
|
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| Melba's Jammin' |
In article <1127919010.484350.184440@f14g2000cwb.googlegroups.com>,
"Nancy1" <nancy-dooley@uiowa.edu> wrote:
> Melba's Jammin' wrote:
(snip)
> >
> > She scores!! Good on you. I've never cooked lamb in my life. I had a
> > shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
> > my website - Cafe Renaissance). I'm scared to cook it.
>
> Start out with lamb loin chops - very easy - these are usually eaten on
> the rare side - and very fast. You really can't mess them up unless
> you cook until they're gray. ;-) One of the best diet meats on the
> planet.
>
> N.
>
I'll give them a go and report.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
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| Melba's Jammin' |
In article <uJx_e.7973$VI6.7409@fe1.news.blueyonder.co.uk>, "Ophelia"
<ophelia_castle@yahoo.co.uk> wrote:
> "Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
> news:thisisbogus-681853.09082828092005@news.individual.net...
> > She scores!! Good on you. I've never cooked lamb in my life. I
> > had a shank a couple weeks ago at a fabulous restaurant in St.
> > Cloud (story on my website - Cafe Renaissance). I'm scared to cook
> > it.
>
> I am sure you cook beef and pork! Lamb is no more difficult than
> that!
>
> We eat lamb at least once a week and we love it. One of my favourite
> ways is to make small cuts in the skin and poke slivers of garlic and
> rosemary into them. Roast and be in heaven:))
>
> Whatever you do don't overcook it.
>
> O
I wonder if that's why I didn't like it when Mom roasted something at
Easter. She cooked any and every piece of meat until she was SURE it
would never move again and it would qualify for soleing a shoe.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
|
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| jmcquown |
Melba's Jammin' wrote:
> In article <SQy_e.8515$yl.2449@bignews1.bellsouth.net>, "jmcquown"
> <jmcquown@bellsouth.net> wrote:
>
>> Melba's Jammin' wrote:
>>> In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
>>> <boron_elgar@hotmail.com> wrote:
> (snipped)
>>>>
>>>> This will be a lovely fall with legs, rack, shoulder chops, shanks
>>>> and stew meat. I am quite jazzed! The freezer needed cleaning out
>>>> anyway.
>
>>>
>>> She scores!! Good on you. I've never cooked lamb in my life. I
>>> had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
>>> (story on my website - Cafe Renaissance). I'm scared to cook it.
>>
>> Lamb is wonderful! Can't believe you're afraid of it :)
>
> Who knows. I used to be afraid of fish, too. Now I cook it in ways
> that make some people cringe. Mom cooked it at Easter. Probably
> mutton--unless all lamb stinks when it's roasting.
>
>> The shanks are great, like big turkey drumsticks, except, well...
>> it's lamb.
> (snip)
>> mostly the white part) and add sliced mushrooms at the end. Simmer
>> until tender; season to
>
>> Jill
>
> Do they take a long time to cook? Anyone ever do it in a pressure
> cooker?
I have never owned a pressure cooker but I would imagine you could do lamb
shanks in one. I simmer mine in a deep pot for a couple of hours.
Jill
|
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| cathyxyz |
Melba's Jammin' wrote:
>
> Have you ever heard of Edible Communities? You support their premise
> (?) very well.
<snip>
>
> http://ediblecommunities.com/ Link to Edible Publications. If they
> have a publication for your area of the world, check it out. Edible
> Twin Cities (edibletwincities.net) just published a 3-page spread about
> me and my canning adventures.
Sheesh. You are so modest, Barb.
--
Cheers
Cathy(xyz)
|
|
|
| Boron Elgar |
On Wed, 28 Sep 2005 20:20:13 +0200, cathyxyz
<cathy1234@mailinator.com> wrote:
>Melba's Jammin' wrote:
>
>>
>> Have you ever heard of Edible Communities? You support their premise
>> (?) very well.
>
><snip>
>>
>> http://ediblecommunities.com/ Link to Edible Publications. If they
>> have a publication for your area of the world, check it out. Edible
>> Twin Cities (edibletwincities.net) just published a 3-page spread about
>> me and my canning adventures.
>
>Sheesh. You are so modest, Barb.
She is - just ask her.
(I have never met a more delightful person than Barb, courtesy of her
only living rival, Margaret)
Boron
|
|
|
| cathyxyz |
Boron Elgar wrote:
> On Wed, 28 Sep 2005 20:20:13 +0200, cathyxyz
> <cathy1234@mailinator.com> wrote:
>
> >Melba's Jammin' wrote:
> >
> >>
> >> Have you ever heard of Edible Communities? You support their premise
> >> (?) very well.
> >
> ><snip>
> >>
> >> http://ediblecommunities.com/ Link to Edible Publications. If they
> >> have a publication for your area of the world, check it out. Edible
> >> Twin Cities (edibletwincities.net) just published a 3-page spread about
> >> me and my canning adventures.
> >
> >Sheesh. You are so modest, Barb.
>
>
> She is - just ask her.
>
> (I have never met a more delightful person than Barb, courtesy of her
> only living rival, Margaret)
>
> Boron
As I have never had the honour to meet either of them, personally, I'll
take your word for it ;)
Cheers
Cathy(xyz)
|
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| JeanineAlyse |
Ophelia wrote:
> "Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
> news:thisisbogus-681853.09082828092005@news.individual.net...
> > She scores!! Good on you. I've never cooked lamb in my life. I had a
> > shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
> > my website - Cafe Renaissance). I'm scared to cook it.
>
> I am sure you cook beef and pork! Lamb is no more difficult than that! We eat lamb at least once a week and we love it. One of my favourite ways is to make small cuts in the skin and poke slivers of garlic and rosemary into them. Roast and be in hea
ven:))
> Whatever you do don't overcook it.
Exactly, though with fresh ground pepper and a wee bit of salt
sprinkled all over as well for me. Once when I'd planned on a ground
meat "taco gorge-out" thinking I had all I needed, I learned there was
no ground meat at all in the refer. I did have plenty of roast lamb,
so heated chunked up lamb with merely a little more salt and pepper.
Put the tacos together eliminating only the lettuce (can't now remember
why), and those were the best tacos ever. Now whenever a leg o' lamb
is purchased for roasting it's to be the biggest I can find, and tacos
are a definate next-night with any leftover meat portion frozen for
tacos yet another time.
Picky ~JA~
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| Joseph Littleshoes |
Newsgroups: rec.food.cooking
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Boron Elgar wrote:
> Early in the spring I had written to a local farm that raises lambs to
>
> reserve one for the fall, as they are ready for market near the end of
>
> October. I never heard back and forgot about it altogether.
>
> Yesterday I got an email asking me to confirm my reservation and tell
> them how I want the lamb cut. OH BOY!
>
> This will be a lovely fall with legs, rack, shoulder chops, shanks and
>
> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>
> Yum!
>
> Boron
Ordinarily i do not care for lamb but will make an exception for a lamb
curry or a moussaka.
---
JL
|
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| Goomba38 |
Boron Elgar wrote:
> Early in the spring I had written to a local farm that raises lambs to
> reserve one for the fall, as they are ready for market near the end of
> October. I never heard back and forgot about it altogether.
>
> Yesterday I got an email asking me to confirm my reservation and tell
> them how I want the lamb cut. OH BOY!
>
> This will be a lovely fall with legs, rack, shoulder chops, shanks and
> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>
> Yum!
>
> Boron
I'm soooo jealous!! Any idea of how much meat it will be and the cost?
|
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| Goomba38 |
Melba's Jammin' wrote:
> She scores!! Good on you. I've never cooked lamb in my life. .... I'm scared to cook it.
Why?
|
|
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| Boron Elgar |
On Wed, 28 Sep 2005 17:53:30 -0400, Goomba38 <Goomba38@comcast.net>
wrote:
>Boron Elgar wrote:
>
>> Early in the spring I had written to a local farm that raises lambs to
>> reserve one for the fall, as they are ready for market near the end of
>> October. I never heard back and forgot about it altogether.
>>
>> Yesterday I got an email asking me to confirm my reservation and tell
>> them how I want the lamb cut. OH BOY!
>>
>> This will be a lovely fall with legs, rack, shoulder chops, shanks and
>> stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>>
>> Yum!
>>
>> Boron
>
>I'm soooo jealous!! Any idea of how much meat it will be and the cost?
Between 35 and 45 pounds at $6 a pound.
Boron
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| Dave Smith |
Melba's Jammin' wrote:
>
> She scores!! Good on you. I've never cooked lamb in my life. I had a
> shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
> my website - Cafe Renaissance). I'm scared to cook it.
Lamb shanks can be very tasty if properly braised. Last year I made a lam
stew using my wife's beef stew process, browning the chunks and then
simmering in broth with assorted additives for a few hours. It was fabulous.
If you want to try lamb that is pretty well foolproof, do in on a BBQ grill.
Those little loin chops are the best. Shoulder chops are too fatty and
boney. I like to rub them with garlic and smear them with a bit of good
mint sauce (not jelly...yech) and let them sit for a while. Then grill them
on a nice hot grill for a 3-4 minutes per side. They should be pink.
Grilled lamb is also good with oregano.
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| Melba's Jammin' |
In article <ec3r03-uk1.ln1@deathstar.mt.hs.co.za>, cathyxyz
<cathy1234@mailinator.com> wrote:
> Melba's Jammin' wrote:
>
> >
> > Have you ever heard of Edible Communities? You support their premise
> > (?) very well.
>
> <snip>
> >
> > http://ediblecommunities.com/ Link to Edible Publications. If they
> > have a publication for your area of the world, check it out. Edible
> > Twin Cities (edibletwincities.net) just published a 3-page spread about
> > me and my canning adventures.
>
> Sheesh. You are so modest, Barb.
Can't tell the tone there. It's fun, that's all. Famous I've got
covered. I'm still waiting for rich.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
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| Melba's Jammin' |
In article <7tydnTXkH422jKbeRVn-hA@comcast.com>, Goomba38
<Goomba38@comcast.net> wrote:
> Melba's Jammin' wrote:
>
>
> > She scores!! Good on you. I've never cooked lamb in my life. ....
> > I'm scared to cook it.
>
> Why?
Who knows? Fear I'll screw up some expensive meat, probably. Not
knowing what the proper doneness is, maybe. I wish the guys at
Hackenmueller's were still around. They'd help me.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
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| Melba's Jammin' |
In article <ec3r03-uk1.ln1@deathstar.mt.hs.co.za>, cathyxyz
<cathy1234@mailinator.com> wrote:
> Melba's Jammin' wrote:
>
> >
> > Have you ever heard of Edible Communities? You support their premise
> > (?) very well.
>
> <snip>
> >
> > http://ediblecommunities.com/ Link to Edible Publications. If they
> > have a publication for your area of the world, check it out. Edible
> > Twin Cities (edibletwincities.net) just published a 3-page spread about
> > me and my canning adventures.
>
> Sheesh. You are so modest, Barb.
And your point is? Modesty doesn't become me. (*^;^*)
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
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| cathyxyz |
Melba's Jammin' wrote:
> In article <ec3r03-uk1.ln1@deathstar.mt.hs.co.za>, cathyxyz
> <cathy1234@mailinator.com> wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>Have you ever heard of Edible Communities? You support their premise
>>>(?) very well.
>>
>><snip>
>>
>>> http://ediblecommunities.com/ Link to Edible Publications. If they
>>>have a publication for your area of the world, check it out. Edible
>>>Twin Cities (edibletwincities.net) just published a 3-page spread about
>>>me and my canning adventures.
>>
>>Sheesh. You are so modest, Barb.
>
>
> And your point is? Modesty doesn't become me. (*^;^*)
LOL.
--
Cheers
Cathy(xyz)
Tomatoes and oregano make it Italian; wine and tarragon make it French.
Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce
makes it Chinese; garlic makes it good.
Alice May Brock
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| cathyxyz |
Melba's Jammin' wrote:
> In article <ec3r03-uk1.ln1@deathstar.mt.hs.co.za>, cathyxyz
> <cathy1234@mailinator.com> wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>Have you ever heard of Edible Communities? You support their premise
>>>(?) very well.
>>
>><snip>
>>
>>> http://ediblecommunities.com/ Link to Edible Publications. If they
>>>have a publication for your area of the world, check it out. Edible
>>>Twin Cities (edibletwincities.net) just published a 3-page spread about
>>>me and my canning adventures.
>>
>>Sheesh. You are so modest, Barb.
>
>
> Can't tell the tone there. It's fun, that's all. Famous I've got
> covered. I'm still waiting for rich.
Sorry, forgot the smiley.... Well, when the *rich* part comes along I
hope you will share with your friends?
--
Cheers
Your friend, ;)
Cathy(xyz)
|
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| Kathy in NZ |
On Wed, 28 Sep 2005 08:02:04 -0400, Boron Elgar
<boron_elgar@hotmail.com> wrote:
>Early in the spring I had written to a local farm that raises lambs to
>reserve one for the fall, as they are ready for market near the end of
>October. I never heard back and forgot about it altogether.
>
>Yesterday I got an email asking me to confirm my reservation and tell
>them how I want the lamb cut. OH BOY!
>
>This will be a lovely fall with legs, rack, shoulder chops, shanks and
>stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>
>Yum!
>
>Boron
Mary had a little lamb
Her little lamb was dead
It followed her to school one day
Between two hunks of bread
.... whenever I see diced lamb I think about Indian curries,
particularly lamb korma.
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| Andy |
Kathy in NZ wrote:
> On Wed, 28 Sep 2005 08:02:04 -0400, Boron Elgar
> <boron_elgar@hotmail.com> wrote:
>
>>Early in the spring I had written to a local farm that raises lambs to
>>reserve one for the fall, as they are ready for market near the end of
>>October. I never heard back and forgot about it altogether.
>>
>>Yesterday I got an email asking me to confirm my reservation and tell
>>them how I want the lamb cut. OH BOY!
>>
>>This will be a lovely fall with legs, rack, shoulder chops, shanks and
>>stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>>
>>Yum!
>>
>>Boron
>
>
> Mary had a little lamb
> Her little lamb was dead
> It followed her to school one day
> Between two hunks of bread
Good chuckle!
Thanks,
Andy
|
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| Kathy in NZ |
On Wed, 28 Sep 2005 14:25:30 GMT, "Ophelia"
<ophelia_castle@yahoo.co.uk> wrote:
>
>"Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
>news:thisisbogus-681853.09082828092005@news.individual.net...
>> She scores!! Good on you. I've never cooked lamb in my life. I had a
>> shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
>> my website - Cafe Renaissance). I'm scared to cook it.
>
>I am sure you cook beef and pork! Lamb is no more difficult than that!
>
>We eat lamb at least once a week and we love it. One of my favourite ways
>is to make small cuts in the skin and poke slivers of garlic and rosemary
>into them. Roast and be in heaven:))
>
>Whatever you do don't overcook it.
>
>O
>
Well of course, New Zealand is the home of sheep, 4 million people, 45
million sheep.
Ophelia, that's how I cook roast lamb too. I stab the sharp end of a
vege knife in the meat and poke slivers of garlic in, then mix a
slurry of light olive oil, salt, pepper and chopped fresh rosemary and
liberally coat the whole leg (or whatever cut you're cooking).
Then roast it in the oven for about 1 1/2 hours, ensuring it's still
pink in the middle.
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| Kathy in NZ |
On Wed, 28 Sep 2005 10:43:35 -0500, "jmcquown"
<jmcquown@bellsouth.net> wrote:
>Melba's Jammin' wrote:
>> In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
>> <boron_elgar@hotmail.com> wrote:
>>
>>> Early in the spring I had written to a local farm that raises lambs
>>> to reserve one for the fall, as they are ready for market near the
>>> end of October. I never heard back and forgot about it altogether.
>>>
>>> Yesterday I got an email asking me to confirm my reservation and tell
>>> them how I want the lamb cut. OH BOY!
>>>
>>> This will be a lovely fall with legs, rack, shoulder chops, shanks
>>> and stew meat. I am quite jazzed! The freezer needed cleaning out
>>> anyway.
>>>
>>> Yum!
>>>
>>> Boron
>>
>> She scores!! Good on you. I've never cooked lamb in my life. I
>> had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
>> (story on my website - Cafe Renaissance). I'm scared to cook it.
>
>Lamb is wonderful! Can't believe you're afraid of it :) I first tasted
>lamb (kabobs) when I went on a date in 1976 at some French place in midtown,
>Memphis. The server gently suggested I might like it prepared medium-rare.
>How right he was!
>
>Since then I have prepared lamb loin chops (the shoulder chops are too
>costly for what little bit you get); and lamb shanks, but never a whole leg
>of lamb. No need for that much meat here nor the freezer space.
>
>The shanks are great, like big turkey drumsticks, except, well... it's lamb.
>
>3 lb. lamb shanks
>2 leeks, finely chopped
>1/2 lb. white mushrooms, sliced
>1 sweet onion, diced
>3 cloves garlic, minced
>1 c. vegetable or chicken broth
>1/2 c. wine
>salt & pepper
>
>Saute the lamb shanks in oil with a little onion and garlic thrown in
>towards the end of browning. Deglaze the pan with wine (your choice, white
>or light red, but not heavy like port) and cover with chicken or vegetable
>broth. Toss in the leeks (well washed and chopped, mostly the white part)
>and add sliced mushrooms at the end. Simmer until tender; season to taste
>with salt & pepper, and a little dried marjoram.
>
>Lift out the shanks and veggies with a slotted spoon and thicken the sauce
>with a bit of a cornstarch slurry. Remove meat from shanks and return to
>the pan. (Reserve the bones for soup later.) Simmer lamb mixture until
>thickened in the sauce; adjust seasonings to taste.
>
>Jill
>
Sacrilege! Don't remove the meat from the bones. Serve it bones and
all, pick up the bones afterwards and chew on them. Don't neglect the
marrow.
Also very nice are roasted lamb shanks, cooked exactly the same way as
roast lamb except you do need to cook them well otherwise they can be
tough (lots of muscle meat and sinew there). Cook at a lower
temperature till meat starts separating from bone.
|
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| Ophelia |
"Kathy in NZ" <Kathy@homein.nz> wrote in message
news:433bab51.7413873@news.xtra.co.nz...
> Sacrilege! Don't remove the meat from the bones. Serve it bones and
> all, pick up the bones afterwards and chew on them. Don't neglect the
> marrow.
>
> Also very nice are roasted lamb shanks, cooked exactly the same way as
> roast lamb except you do need to cook them well otherwise they can be
> tough (lots of muscle meat and sinew there). Cook at a lower
> temperature till meat starts separating from bone.
These work ok in the slow cooker too
|
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| Boron Elgar |
On Thu, 29 Sep 2005 08:43:57 GMT, Kathy@homein.nz (Kathy in NZ) wrote:
>On Wed, 28 Sep 2005 08:02:04 -0400, Boron Elgar
><boron_elgar@hotmail.com> wrote:
>
>>Early in the spring I had written to a local farm that raises lambs to
>>reserve one for the fall, as they are ready for market near the end of
>>October. I never heard back and forgot about it altogether.
>>
>>Yesterday I got an email asking me to confirm my reservation and tell
>>them how I want the lamb cut. OH BOY!
>>
>>This will be a lovely fall with legs, rack, shoulder chops, shanks and
>>stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
>>
>>Yum!
>>
>>Boron
>
>
>Mary had a little lamb
>Her little lamb was dead
>It followed her to school one day
>Between two hunks of bread
>
>... whenever I see diced lamb I think about Indian curries,
>particularly lamb korma.
>
Mary had a little lamb,
Some roast beef and a great big ham.
A chocolate soda topped with fizz,
And oh, how sick our Mary is.
Boron
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| Ms Leebee |
Ophelia wrote:
> "Kathy in NZ" <Kathy@homein.nz> wrote in message
> news:433bab51.7413873@news.xtra.co.nz...
>> Sacrilege! Don't remove the meat from the bones. Serve it bones and
>> all, pick up the bones afterwards and chew on them. Don't neglect the
>> marrow.
>>
>> Also very nice are roasted lamb shanks, cooked exactly the same way
>> as roast lamb except you do need to cook them well otherwise they
>> can be tough (lots of muscle meat and sinew there). Cook at a lower
>> temperature till meat starts separating from bone.
>
> These work ok in the slow cooker too
Ok ?
try "fabulous" ;)
all that gluteney goodness .. mmmm
--
aus.food - open for business !
|
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| Ms Leebee |
Kathy in NZ wrote:
> On Wed, 28 Sep 2005 08:02:04 -0400, Boron Elgar
> <boron_elgar@hotmail.com> wrote:
>
>> Early in the spring I had written to a local farm that raises lambs
>> to reserve one for the fall, as they are ready for market near the
>> end of October. I never heard back and forgot about it altogether.
>>
>> Yesterday I got an email asking me to confirm my reservation and tell
>> them how I want the lamb cut. OH BOY!
>>
>> This will be a lovely fall with legs, rack, shoulder chops, shanks
>> and stew meat. I am quite jazzed! The freezer needed cleaning out
>> anyway.
>>
>> Yum!
>>
>> Boron
>
>
> Mary had a little lamb
> Her little lamb was dead
> It followed her to school one day
> Between two hunks of bread
Hmmm - maybe we Aussies are more violent.. but I was brought up with a
slight variation on that one:
Mary had a little lamb
Her father shot it dead
And now it follows her to school
Between two hunks of bread
;)
--
aus.food - open for business !
|
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| Ophelia |
"Ms Leebee" <leebeeNOTHINGTOSPAMHERE@ozdebate.com> wrote in message
news:alR_e.2569$U51.2499@news-server.bigpond.net.au...
> Ophelia wrote:
>> "Kathy in NZ" <Kathy@homein.nz> wrote in message
>> news:433bab51.7413873@news.xtra.co.nz...
>>> Sacrilege! Don't remove the meat from the bones. Serve it bones and
>>> all, pick up the bones afterwards and chew on them. Don't neglect the
>>> marrow.
>>>
>>> Also very nice are roasted lamb shanks, cooked exactly the same way
>>> as roast lamb except you do need to cook them well otherwise they
>>> can be tough (lots of muscle meat and sinew there). Cook at a lower
>>> temperature till meat starts separating from bone.
>>
>> These work ok in the slow cooker too
>
> Ok ?
> try "fabulous" ;)
>
> all that gluteney goodness .. mmmm
Fair point:))
|
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| Shaun aRe |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:SQy_e.8515$yl.2449@bignews1.bellsouth.net...
> Melba's Jammin' wrote:
> > In article <fa1lj1hvp523eg4idtj0hh87cnldldmp43@4ax.com>, Boron Elgar
> > <boron_elgar@hotmail.com> wrote:
> >
> >> Early in the spring I had written to a local farm that raises lambs
> >> to reserve one for the fall, as they are ready for market near the
> >> end of October. I never heard back and forgot about it altogether.
> >>
> >> Yesterday I got an email asking me to confirm my reservation and tell
> >> them how I want the lamb cut. OH BOY!
> >>
> >> This will be a lovely fall with legs, rack, shoulder chops, shanks
> >> and stew meat. I am quite jazzed! The freezer needed cleaning out
> >> anyway.
> >>
> >> Yum!
> >>
> >> Boron
> >
> > She scores!! Good on you. I've never cooked lamb in my life. I
> > had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
> > (story on my website - Cafe Renaissance). I'm scared to cook it.
>
> Lamb is wonderful! Can't believe you're afraid of it :) I first tasted
> lamb (kabobs) when I went on a date in 1976 at some French place in
midtown,
> Memphis. The server gently suggested I might like it prepared
medium-rare.
> How right he was!
>
> Since then I have prepared lamb loin chops (the shoulder chops are too
> costly for what little bit you get); and lamb shanks, but never a whole
leg
> of lamb. No need for that much meat here nor the freezer space.
>
> The shanks are great, like big turkey drumsticks, except, well... it's
lamb.
<Snip tasty sounding recipe!>
I must agree about the shanks - one of my favourite cuts, especially when
cooked really long and slow in wine etc. (red wine my favourite) so that
even the slightest knock while serving it up has all the meat fall off the
bone! First time I had it like that they called it 'Lamb Pullman', likely
their own naming.
This recipe sounds good to me too, although unless these are very small
shanks, the 1 1/4 hours doesn't seem quite long enough to me:
Slow-cooked lamb with gratin of white beans
4 large cloves of garlic, peeled
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon chopped thyme
Olive oil
6 lamb shanks, french trimmed
250ml dry white wine
1½ cups chicken stock
Gratin of white beans
300g (1½ cups) dried white beans, soaked in cold water overnight, then
drained
2 dried bay leaves
Olive oil
1 onion, chopped
2 cloves of garlic, chopped
4 tomatoes, peeled, seeded and chopped
250ml (1 cup) beef stock
2 tablespoons chopped flat-leaf parsley
140g (2 cups) day-old breadcrumbs
30g butter, melted
Method
Combine garlic, cumin and fennel seeds, thyme and a good pinch of salt
in a mortar and pound with a pestle until a paste forms, then stir in 1
tablespoon olive oil. Using a small sharp knife, make small incisions in
lamb and push half the paste mixture into the incisions, then rub the
remaining mixture over lamb. Cover and refrigerate for 2 hours, then bring
to room temperature 30 minutes before cooking.
Heat 2 tablespoons olive oil in a heavy-based casserole and brown
lamb, in batches, over medium heat. Remove lamb from pan and add wine and
stock to pan and bring to the boil, stirring to remove any pieces stuck to
bottom of pan. Return lamb to pan, cover and cook at 160C for 1¼ hours or
until lamb is very tender. Remove lamb from pan, skim fat from surface of
cooking liquid, reduce cooking liquid, if necessary, to a good sauce
consistency, then season to taste. Return lamb to pan and gently heat
through.
Meanwhile for gratin of white beans, add drained beans and bay leaves
to a saucepan of simmering water and simmer over low heat for 30 minutes or
until beans are just cooked. Heat 2 tablespoons olive oil in a frying pan
and cook onion over low heat until soft, add garlic, tomatoes and stock and
cook over high heat until stock is reduced by half. Season to taste and stir
in parsley and beans. Place bean mixture into a 6-cup capacity ceramic
ovenproof dish. Toss breadcrumbs with melted butter and spoon over beans.
Stand for 30 minutes, to allow flavours to develop, then bake at 160C for 30
minutes or until crust is browned. Serve lamb with gratin of white beans
with pan juices drizzled over.
__________
This talk of lamb is having me want to make a lamb shank and red wine dish
this w/e now... hmmm...!
',;~}~
Shaun aRe
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| Melba's Jammin' |
In article <4bds03-uk1.ln1@deathstar.mt.hs.co.za>, cathyxyz
<cathy1234@mailinator.com> wrote:
(snippage)
> >
> > Can't tell the tone there. It's fun, that's all. Famous I've got
> > covered. I'm still waiting for rich.
>
> Sorry, forgot the smiley.... Well, when the *rich* part comes along I
> hope you will share with your friends?
In the words of a famous local radio personality: "Get your own show!"
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
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| Goomba38 |
Just sharing my stepmama's wonderful lamb stew recipe. What is nice
about it is that it can be prepared the day before, and you know how
things like this only improve when eaten the next day.
Lovely lovely stuff :)
* Exported from MasterCook *
Spring Lamb Ragout
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups & Stews Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons vegetable oil
4 large onions -- chopped
6 cloves garlic -- chopped
1 1/2 teaspoons sugar
5 pounds lamb stew meat -- 1 inch cubes
salt and pepper
1/2 cup flour
4 tomatoes -- peeled, seeded, chop
1 1/2 cups chicken stock
1 cup beef stock
3/4 cup dry white wine
2 tablespoons chopped fresh rosemary -- or 2 tsp. dried
1 tablespoon tomato paste
1 teaspoon dried thyme -- crumbled
2 bay leaves
5 tablespoons butter
12 ounces mushrooms -- sliced
9 ounces frozen artichoke hearts -- thawed and quartered
3 small zucchini -- 1/2-inch cubes
3/4 cup kalamata or black olives
3 tablespoons minced fresh parsley
Position oven rack in lower 1/3 of oven and heat to 350 degrees.
Heat 2 T. oil in large dutch oven over medium heat. Add onions and
garlic. Cook til soft and translucent.
Sprinkle with sugar and cook till lightly browned- about 5 minutes.
Transfer to bowl and set aside.
Add 4 T. oil to same pan and heat over medium heat. Season lamb with
salt and pepper, dredge in flour.
Add lamb to pot (in batches if necessary) and cook till brown. About 6
min. Add any extra flour to the pan and stir one minute.
Add onion-garlic mixture, tomatoes, both stocks, wine, rosemary, tomatoe
paste, thyme and bay leaves. Stir to combine.
Bake in oven till lamb tender, about 65 min.
Melt butter in heavy skillet. Add mushrooms and saute till golden. About
8 min.
Add artichockes and zucchini and saute till tender, about 5 minutes.
Stir into Stew.
*Can be prepared 1 day in advance and reheated over medium heat)
Mix in olives and garnish with parsley.
- - - - - - - - - - - - - - - - - -
|
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| S'mee |
One time on Usenet, Goomba38 <Goomba38@comcast.net> said:
> Just sharing my stepmama's wonderful lamb stew recipe. What is nice
> about it is that it can be prepared the day before, and you know how
> things like this only improve when eaten the next day.
> Lovely lovely stuff :)
>
> * Exported from MasterCook *
>
> Spring Lamb Ragout
<snip>
Oh, that does sound lovely! I've only had lamb once -- a gamey
tasting leg of lamb at a friend's house -- but I've been reassurred
that it's usually pretty good. I've seen lamb stew meat at my local
stupidmarket and wondered what one could do with it. This would make
a nice dinner, and lots of leftovers for Miguel's lunch (he won't
eat sammiches). Thanks for sharing... :-)
--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~
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| Wayne Boatwright |
On Thu 29 Sep 2005 09:55:54p, S'mee wrote in rec.food.cooking:
> One time on Usenet, Goomba38 <Goomba38@comcast.net> said:
>
>> Just sharing my stepmama's wonderful lamb stew recipe. What is nice
>> about it is that it can be prepared the day before, and you know how
>> things like this only improve when eaten the next day.
>> Lovely lovely stuff :)
>>
>> * Exported from MasterCook *
>>
>> Spring Lamb Ragout
>
> <snip>
>
> Oh, that does sound lovely! I've only had lamb once -- a gamey
> tasting leg of lamb at a friend's house -- but I've been reassurred
> that it's usually pretty good. I've seen lamb stew meat at my local
> stupidmarket and wondered what one could do with it. This would make
> a nice dinner, and lots of leftovers for Miguel's lunch (he won't
> eat sammiches). Thanks for sharing... :-)
You might find lamb stew meat stronger flavored and perhaps more gamey than
some other cuts. Lamb chops or rack of lamb usually have a much more
delicate flavor. One of my favorites is lamb shanks. They work
beautifully in braised dishes.
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/dzijap.jpg
Popie-In-The-Bowl
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| S'mee |
One time on Usenet, Wayne Boatwright <waynesgang@waynes.gang> said:
> On Thu 29 Sep 2005 09:55:54p, S'mee wrote in rec.food.cooking:
>
> > One time on Usenet, Goomba38 <Goomba38@comcast.net> said:
> >
> >> Just sharing my stepmama's wonderful lamb stew recipe. What is nice
> >> about it is that it can be prepared the day before, and you know how
> >> things like this only improve when eaten the next day.
> >> Lovely lovely stuff :)
> >>
> >> * Exported from MasterCook *
> >>
> >> Spring Lamb Ragout
> >
> > <snip>
> >
> > Oh, that does sound lovely! I've only had lamb once -- a gamey
> > tasting leg of lamb at a friend's house -- but I've been reassurred
> > that it's usually pretty good. I've seen lamb stew meat at my local
> > stupidmarket and wondered what one could do with it. This would make
> > a nice dinner, and lots of leftovers for Miguel's lunch (he won't
> > eat sammiches). Thanks for sharing... :-)
>
> You might find lamb stew meat stronger flavored and perhaps more gamey than
> some other cuts. Lamb chops or rack of lamb usually have a much more
> delicate flavor. One of my favorites is lamb shanks. They work
> beautifully in braised dishes.
Thanks for the tip, Wayne -- I'll keep this in mind. I grew up on
wild meat (venison, moose, game birds), so a little gaminess (sp?)
isn't bad, if not my favorite. But that leg of lamb was just nasty...
--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~
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| Wayne Boatwright |
On Thu 29 Sep 2005 10:19:40p, S'mee wrote in rec.food.cooking:
> One time on Usenet, Wayne Boatwright <waynesgang@waynes.gang> said:
>> On Thu 29 Sep 2005 09:55:54p, S'mee wrote in rec.food.cooking:
>>
>> > One time on Usenet, Goomba38 <Goomba38@comcast.net> said:
>> >
>> >> Just sharing my stepmama's wonderful lamb stew recipe. What is nice
>> >> about it is that it can be prepared the day before, and you know how
>> >> things like this only improve when eaten the next day.
>> >> Lovely lovely stuff :)
>> >>
>> >> * Exported from MasterCook *
>> >>
>> >> Spring Lamb Ragout
>> >
>> > <snip>
>> >
>> > Oh, that does sound lovely! I've only had lamb once -- a gamey
>> > tasting leg of lamb at a friend's house -- but I've been reassurred
>> > that it's usually pretty good. I've seen lamb stew meat at my local
>> > stupidmarket and wondered what one could do with it. This would make
>> > a nice dinner, and lots of leftovers for Miguel's lunch (he won't
>> > eat sammiches). Thanks for sharing... :-)
>>
>> You might find lamb stew meat stronger flavored and perhaps more gamey
>> than some other cuts. Lamb chops or rack of lamb usually have a much
>> more delicate flavor. One of my favorites is lamb shanks. They work
>> beautifully in braised dishes.
>
> Thanks for the tip, Wayne -- I'll keep this in mind. I grew up on
> wild meat (venison, moose, game birds), so a little gaminess (sp?)
> isn't bad, if not my favorite. But that leg of lamb was just nasty...
The leg might have been from an older lamb. My uncle used to cook the most
delicious leg of lamb I've ever tasted, but he maintained that it had to be
"Spring" lamb (read young). Also, if the "fell" hasn't been completely
removed, it will give a very strong nasty flavor to the meat. This is a
good article:
http://tinyurl.com/8l6fs
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/dzijap.jpg
Popie-In-The-Bowl
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| Kathy in NZ |
On Thu, 29 Sep 2005 12:48:02 GMT, "Ms Leebee"
<leebeeNOTHINGTOSPAMHERE@ozdebate.com> wrote:
>Kathy in NZ wrote:
>> Mary had a little lamb
>> Her little lamb was dead
>> It followed her to school one day
>> Between two hunks of bread
>
>Hmmm - maybe we Aussies are more violent.. but I was brought up with a
>slight variation on that one:
>
>Mary had a little lamb
>Her father shot it dead
>And now it follows her to school
>Between two hunks of bread
>
That was probably our version too. I could only remember the first and
last lines so made up the rest!!
On another theme....
Mary had a little bike
She bought it for a dollar
And everywhere the front wheel went
The back wheel had to follow
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| Kathy in NZ |
On 30 Sep 2005 07:19:49 +0200, Wayne Boatwright
<waynesgang@waynes.gang> wrote:
>You might find lamb stew meat stronger flavored and perhaps more gamey than
>some other cuts.
>
>--
>Wayne Boatwright *¿*
I was under the impression from previous newsgroups postings (some
years back) that American's weren't very familiar with lamb, nor did
they like the taste. I believe the main complaint was a taste of
fattiness.
In NZ, for the animal to be classified as a lamb it must be under 12
months of age and "not have any permanent incisors in wear", which
means if the lamb gets permanent incisors early, which it can if the
season is benign, it's classed as mutton. Our export lamb (if you buy
NZ lamb) is not allowed to exceed 12.5kg (28lb), so they are pretty
young and tender. I believe Australian lamb is also of very high
quality.
Mutton is a tougher cut, but on the other hand, has more flavour.
That might be the gamey taste you refer to.
I won't quibble that roast lamb does taste a bit fatty. Why, I'm not
sure, because it is a very lean meat, and calorie wise, it's no worse
than beef (I think, Sheldon!)
Lamb is readily available here and used to be the main meat consumed
until user-pays came in. Now we have to pay export prices in our own
country and personally, I don't buy it often. But it does have that
special taste that we love, particularly with mint sauce.
When you look at the price of lamb per kilogram here, it looks
competitive with other meats but it isn't. There's more bone than in
pork and chicken cuts, so it works out dearer a roast cut. So lamb is
very expensive for us, too, compared with other meats. I wait for it
to go on special.
Until recently, lamb shanks were virtually a throw-away cut. Now
restaurants have made them popular and we pay too much for them too,
maybe NZ$7 for two (about US$5) -- one NZ$=US70c)
...... So Damsel in Distress, if you want to try lamb, let me know your
preferred tastes, and I'll give you a recipe a think might be
appropriate.
Kathy
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| Dave Smith |
Kathy in NZ wrote:
> I was under the impression from previous newsgroups postings (some
> years back) that American's weren't very familiar with lamb, nor did
> they like the taste. I believe the main complaint was a taste of
> fattiness.
Not just the US but Canada too. I remember it being served only once in our
house when I was a kid. My mother and one of my brothers liked it. My father
hated lamb, attributed to several years in England during the war when he was
fed a lot of mutton. Lamb seems to be the sort of thing that people wither
really love or really hate.
For a long time, it was rare to see lamb in a supermarket in this part of
Canada. My wife comes from a family of lamb lovers and used to buy it at a local
butcher shop. It was also quite expensive. It has become a lot more popular as
is more widely available now.
I have to wonder a friend of mine. She likes to hunt, even had a blind set up on
her property to hunt deer and turkey. She raves about deer meat, but she won't
eat lamb because it tastes gamy. Go figger.
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| Dee Randall |
"Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:433D37F1.59EEEC39@sympatico.ca...
> Kathy in NZ wrote:
>
>> I was under the impression from previous newsgroups postings (some
>> years back) that American's weren't very familiar with lamb, nor did
>> they like the taste. I believe the main complaint was a taste of
>> fattiness.
>
> Not just the US but Canada too. I remember it being served only once in
> our
> house when I was a kid. My mother and one of my brothers liked it. My
> father
> hated lamb, attributed to several years in England during the war when he
> was
> fed a lot of mutton. Lamb seems to be the sort of thing that people wither
> really love or really hate.
>
> For a long time, it was rare to see lamb in a supermarket in this part of
> Canada. My wife comes from a family of lamb lovers and used to buy it at a
> local
> butcher shop. It was also quite expensive. It has become a lot more
> popular as
> is more widely available now.
>
> I have to wonder a friend of mine. She likes to hunt, even had a blind set
> up on
> her property to hunt deer and turkey. She raves about deer meat, but she
> won't
> eat lamb because it tastes gamy. Go figger.
>
Perhaps the lamb has been fed rather than grazed - IMO it 'really' makes a
difference in taste.
Dee Dee
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| Dave Smith |
Dee Randall wrote:
> > I have to wonder a friend of mine. She likes to hunt, even had a blind set
> > up on
> > her property to hunt deer and turkey. She raves about deer meat, but she
> > won't
> > eat lamb because it tastes gamy. Go figger.
> >
>
> Perhaps the lamb has been fed rather than grazed - IMO it 'really' makes a
> difference in taste.
I just thought that it was ironic that someone who claims to hunt for food would
complain about a gamy flavour.
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| Sheldon |
Dave Smith wrote:
> Kathy in NZ wrote:
>
> > I was under the impression from previous newsgroups postings (some
> > years back) that American's weren't very familiar with lamb, nor did
> > they like the taste. I believe the main complaint was a taste of
> > fattiness.
>
> Not just the US but Canada too. I remember it being served only once in our
> house when I was a kid. My mother and one of my brothers liked it. My father
> hated lamb, attributed to several years in England during the war when he was
> fed a lot of mutton. Lamb seems to be the sort of thing that people wither
> really love or really hate.
During WWII everything in the US was rationed (anyone remember ration
stamps). Most all the beef, pork, and chicken went to the military.
Mostly all the butchers had to sell was lam, so growing up I ate lots
of lam, maybe five times a week... I grew to hate it, I mean I HATE
lam... can't even stand the stench of it. I won't enter any house
where lam was ever cooked, not any restaurants that serve lam either.
When I move into a house I have it fumigated and toss the stove out to
the curb... did that here.
> I have to wonder a friend of mine. She likes to hunt, even had a blind set up on
> her property to hunt deer and turkey. She raves about deer meat, but she won't
> eat lamb because it tastes gamy. Go figger.
She hunts lam... good!
Sheldon
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| Gregory Morrow |
Sheldon wrote:
> During WWII everything in the US was rationed (anyone remember ration
> stamps). Most all the beef, pork, and chicken went to the military.
> Mostly all the butchers had to sell was lam, so growing up I ate lots
> of lam, maybe five times a week... I grew to hate it, I mean I HATE
> lam... can't even stand the stench of it. I won't enter any house
> where lam was ever cooked, not any restaurants that serve lam either.
> When I move into a house I have it fumigated and toss the stove out to
> the curb... did that here.
"Lamb tastes like old boiled wool..."
Actually, I like a really good lamb chop. A good one can be sublime. A
chef friend ocassionally makes a rack of lamb, I am one of the few of the
gang that will take her up on an invitation, since most don't like lamb very
much. That just means more for us :-)
My dad raised sheep on the farm, he won a number of prizes exhibiting them
at the State Fair. But my mom simply wouldn't have sheep meat in the house
(this was the 50's), too many Depression memories of ghastly boiled mutton
("poor food")...I actually first tasted lamb when I moved to Chicawgo.
Hmmmm...now Sheldon can I come over to yer place and rustle up some lamb
burgers for ya made out of that fercockt ground lamb "mystery meat" they
sell at the stoopidmarket...???
;-)
--
Best
Greg
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| Kathy in NZ |
Went supermarket shopping today and bought a roast for tomorrow night
-- leg of lamb, 1.2kg for NZ$13.23 (2.6 lb for US$9.10)
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