| fiveHT2@gmail.com |
Hi all,
I follow this group but have yet to post. Thanks you all for
participating, I've picked up a lot around here. On to my question:
I roasted a leg of lamb over the weekend and am left with the bone (of
course) and some scraps of lamb. I want to try and make a soup,
perhaps a stew. Is the bone still in suitable condidition for use in
soup-making, having been roasted? Should I roast it again prior to
trying?
Any advice is appreciated,
Thanks much,
Aulis
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| Boron Elgar |
On 24 Oct 2005 10:57:11 -0700, fiveHT2@gmail.com wrote:
>Hi all,
>
>I follow this group but have yet to post. Thanks you all for
>participating, I've picked up a lot around here. On to my question:
>
>I roasted a leg of lamb over the weekend and am left with the bone (of
>course) and some scraps of lamb. I want to try and make a soup,
>perhaps a stew. Is the bone still in suitable condidition for use in
>soup-making, having been roasted? Should I roast it again prior to
>trying?
>
>Any advice is appreciated,
>
>Thanks much,
>
>Aulis
I would opt for a curry, if you like such things. Lamb is usually not
the first choice for a soup, though there certainly are some.
I have no particular curry recipe, but pretty much toss in whatever is
in the fridge & needs using up along with the lamb.
I heat the spices (a ready-made curry powder of your liking or make
one up) in a bit of oil until they are fragrant, add a large chopped
onion and saute until translucent, add the lamb, cut into chunks and
about a cup of water or broth. Add raisins, carrots, peas or whatever
suits your fancy and keep it at a low simmer for no more than 15
minutes.
Serve with rice pilaf.
Boron
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| jmcquown |
fiveHT2@gmail.com wrote:
> Hi all,
>
> I follow this group but have yet to post. Thanks you all for
> participating, I've picked up a lot around here. On to my question:
>
> I roasted a leg of lamb over the weekend and am left with the bone (of
> course) and some scraps of lamb. I want to try and make a soup,
> perhaps a stew. Is the bone still in suitable condidition for use
> in soup-making, having been roasted? Should I roast it again prior to
> trying?
>
> Any advice is appreciated,
>
> Thanks much,
>
> Aulis
Roasted bones make for the best stock, IMO. Don't roast it again; there's
no need. You can make stock from the bone with the meat on it, then pull
the meat off and make an Irish stew. Sorry I don't have a recipe for such
handy. Hate to tell you to "google" but there you have it :)
Jill
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| fiveHT2@gmail.com |
That does sound good, although I think I'm interested in trying to
extract flavor from the bone. Despite it being an unusual soup, I'll
give it a try anyway.
Thanks,
Aulis
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| fiveHT2@gmail.com |
Re-roasting the bone seemed odd to me, and was advice I received
somewhere else during my search. I am going to try it as you suggest.
Wish me luck.
Thanks,
Aulis
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| Victor Sack |
<fiveHT2@gmail.com> wrote:
> I roasted a leg of lamb over the weekend and am left with the bone (of
> course) and some scraps of lamb. I want to try and make a soup,
> perhaps a stew. Is the bone still in suitable condidition for use in
> soup-making, having been roasted? Should I roast it again prior to
> trying?
Hard to say how much flavour is left in your lamb bone and scraps. Try
to make something resembling a kind of a variation of faux Scotch broth
the way I would make it in your circumstances. Make broth with that
bone and scraps. Meanwhile cook separately some pearled barley until
not quite ready, 35-40 minutes. Drain. Meanwhile chop finely some
carrots, onions, turnips, leeks and celery, and fry them briefly in
butter or oil. Add the vegetables to the simmering broth and cook until
they are soft. Add the barley and cook for a few minutes until ready.
Remove the bone from the soup, cutting off any remaining meat and
leaving it, together with those, in the soup. Taste for seasoning,
adding salt and pepper as needed. Sprinkle with parsley and serve.
Victor
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| Ranee Mueller |
In article <fe8ql15bckvfo62ufj28mq6okm9onmlva9@4ax.com>,
Boron Elgar <boron_elgar@hotmail.com> wrote:
> I would opt for a curry, if you like such things. Lamb is usually not
> the first choice for a soup, though there certainly are some.
Why not? My family, from Saudi Arabia, makes all sorts of soups out
of lamb, bone in and boneless. If you mean stock, then perhaps that is
true, but soup is made of whatever one wants to use.
Regards,
Ranee
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/
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| Arri London |
fiveHT2@gmail.com wrote:
>
> Hi all,
>
> I follow this group but have yet to post. Thanks you all for
> participating, I've picked up a lot around here. On to my question:
>
> I roasted a leg of lamb over the weekend and am left with the bone (of
> course) and some scraps of lamb. I want to try and make a soup,
> perhaps a stew. Is the bone still in suitable condidition for use in
> soup-making, having been roasted? Should I roast it again prior to
> trying?
>
> Any advice is appreciated,
>
> Thanks much,
>
> Aulis
The lamb bone will be fine for soup. Lamb and spinach makes a good soup
otherwise try this soup.
Recipe:
1 lb neck of mutton or stewing lamb [just use what you have]
2 carrots
1 small young turnip
1 parsnip
1 medium onion
1 oz pearl barley
2 oz frozen peas
4 tbs chopped kale [cabbage if you have that]
3 pints water
salt, pepper
Wash the barley and the vegetables.Peel and dice the vegs (except the
kale). Saute the vegs in a little oil or butter until slightly browned.
Put the barley and meat/bones in a large soup pot and cover with water.
Bring to the boil and skim. Add the sauteed vegetables, except the kale.
Simmer for 4 hours or so. Remove any excess fat and add the kale. Simmer
for 10 minutes more and serve.
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| Dave Smith |
fiveHT2@gmail.com wrote:
> Hi all,
>
> I follow this group but have yet to post. Thanks you all for
> participating, I've picked up a lot around here. On to my question:
>
> I roasted a leg of lamb over the weekend and am left with the bone (of
> course) and some scraps of lamb. I want to try and make a soup,
> perhaps a stew. Is the bone still in suitable condidition for use in
> soup-making, having been roasted? Should I roast it again prior to
> trying?
A decent sized lamb leg is good enough to make some broth and if there are
bits of meat on it you can make a Scotch Broth. The left over roast
doesn't make a great stew. I usually make a sort of curry out if it by
frying up some onion and garlic, add beef or lamb broth, chopped dried
apricot and curry powder. Let it simmer for an hour or so.
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| jmcquown |
Victor Sack wrote:
> <fiveHT2@gmail.com> wrote:
>
>> I roasted a leg of lamb over the weekend and am left with the bone
>> (of course) and some scraps of lamb. I want to try and make a soup,
>> perhaps a stew. Is the bone still in suitable condidition for use
>> in soup-making, having been roasted? Should I roast it again prior to
>> trying?
>
> Hard to say how much flavour is left in your lamb bone and scraps.
> Try to make something resembling a kind of a variation of faux Scotch
> broth the way I would make it in your circumstances. Make broth with
> that bone and scraps. Meanwhile cook separately some pearled barley
> until not quite ready, 35-40 minutes. Drain. Meanwhile chop finely
> some carrots, onions, turnips, leeks and celery, and fry them briefly
> in butter or oil. Add the vegetables to the simmering broth and cook
> until they are soft. Add the barley and cook for a few minutes until
> ready. Remove the bone from the soup, cutting off any remaining meat
> and leaving it, together with those, in the soup. Taste for
> seasoning, adding salt and pepper as needed. Sprinkle with parsley
> and serve.
>
> Victor
Why didn't I think of Scotch Broth! Of course! Great suggestion, Victor.
Jill
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| Margaret Suran |
Victor Sack wrote:
> <fiveHT2@gmail.com> wrote:
>
>
>>I roasted a leg of lamb over the weekend and am left with the bone (of
>>course) and some scraps of lamb. I want to try and make a soup,
>>perhaps a stew. Is the bone still in suitable condidition for use in
>>soup-making, having been roasted? Should I roast it again prior to
>>trying?
>
>
> Hard to say how much flavour is left in your lamb bone and scraps. Try
> to make something resembling a kind of a variation of faux Scotch broth
> the way I would make it in your circumstances. Make broth with that
> bone and scraps. Meanwhile cook separately some pearled barley until
> not quite ready, 35-40 minutes. Drain. Meanwhile chop finely some
> carrots, onions, turnips, leeks and celery, and fry them briefly in
> butter or oil. Add the vegetables to the simmering broth and cook until
> they are soft. Add the barley and cook for a few minutes until ready.
> Remove the bone from the soup, cutting off any remaining meat and
> leaving it, together with those, in the soup. Taste for seasoning,
> adding salt and pepper as needed. Sprinkle with parsley and serve.
>
> Victor
Substitute some left over roasted beef on a bone and it would make a
tasty Beef And Barley Soup.
Come to think of it, I have not made any kind of roast with a bone in
a long time. Beef, Veal and Pork all come mostly boneless now and it
is so much faster to roast a piece of meat without the bone. It is
also easier to carve and serve, but the delicious bones to gnaw on or
to use for soup were nice to have.
Bubba, how is it in Duesseldorf? Do most butchers mostly display
boneless roasts in their shops, the way they do here?
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| Goomba38 |
Margaret Suran wrote:
> Come to think of it, I have not made any kind of roast with a bone in a
> long time. Beef, Veal and Pork all come mostly boneless now and it is
> so much faster to roast a piece of meat without the bone. It is also
> easier to carve and serve, but the delicious bones to gnaw on or to use
> for soup were nice to have.
For the life of me I can't figure out where those bones available all
those years ago went to?? I don't see ANY soup bones anymore, with or
without meat on them. Are they just discarded at those mass production
meat cutting factories?
Goomba
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| Dave Smith |
Goomba38 wrote:
> For the life of me I can't figure out where those bones available all
> those years ago went to?? I don't see ANY soup bones anymore, with or
> without meat on them. Are they just discarded at those mass production
> meat cutting factories?
We used to get bones for the dog for free when we went to the butcher. Now he
charges for them. At the grocery store where I do most of my shopping they
sell packages of bones. Some are bits of rib that would be good for stock and
the others are good dog bones.
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| Victor Sack |
Margaret Suran <margaret@no.spam.for.me.invalid> wrote:
> Bubba, how is it in Duesseldorf? Do most butchers mostly display
> boneless roasts in their shops, the way they do here?
Most butchers, except those in the department stores, are pretty small
affairs, comparatively, and don't have all that much display room to
begin with. So, mostly it is sausages, steaks, prepared foods and such,
since they attract more customers. However, most anything is available
upon request and, if not, can be ordered and received the next day.
Victor
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