Lamb recipies

[Catherine Sarah]

Hi Sis,

So how do you deal/cook with fatty meat?

Probably the best way is in a slow cooker or 'Crock Pot' for something in the order of 16 - 20 hours, perhaps more depending on the degree of fat or grissle.

Theory behind this is the longer to cook the more the fat and grissle reacts with the heat and breaks down into a more 'gluey' substance.

Hope this helps and I'll be over tonight to try out your lamb cutlets. I like mine crumbed please. Thanks   

Huggs
Catherine

[Cindy]

Hi Sis,
Probably the best way is in a slow cooker or 'Crock Pot' for something in the order of 16 - 20 hours, perhaps more depending on the degree of fat or grissle.

Theroy behind this is the longer to cook the more the fat and grissle reacts with the heat and breaks down into a more 'gluey' substance.

Hope this helps and I'll be over tonight to try out your lamb cutlets. I like mine crumbed please. Thanks   

Huggs
Catherine

Quick change the door locks

[Beverly]

For any tough meat, slow cooking is the way to do it. You could probably tenderize leather shoes to an acceptable level in a slow cooker. I often buy unpopular 'tough' cuts like beef brisket and do them slowly at low heat for 3 hours and they come out so tender.

I do not do a lot of lamb as it is over priced IMO, but I have found that frozen minced lamb can make a decent shepherd's pie especially if the meat part is cooked the previous day and left to cool overnight in the cooking pot.

[jesse]

fatty meat is not tough meat thing ribeye please so as far as pre prep i would trim as much fat of as you can since you disclosed dislike for it if your cooking it like a steak then you want it tender as in high heat fast cooking for instance warm your oven to a whopping 500 degrees then cook the meat about 2 mins on both sides this should be done in an oven to stove top pan finish on stove top to desired degree of doneness but i warn you anything past medium on a tender cut of meat is a waaste of money. below is italian style kangarooi have not tried it {kangaroo is a little difficult to get in the us unless you rob the zoo lol} but i found it in a french provincal cookbook. i love my french indian heratage yay

Ingredients

2 large kangaroo tails
4 litres brown stock or water
4 large onions
4 cloves garlic
6 cans crushed tomato
1 small can of tomato paste (50g)
3 tablespoons mixed herbs
1/2 cup olive oil
2 tablespoons sugar
1/2 cup bush beans (if available) from Tanami Desert
Warrigal greens (Wild Spinach)




Preparation

Fry the onion in oil. Add the garlic and fry.

Add kangaroo tail and sauté until brown. Add stock or water. Add tomatoes. Add salt and pepper. Simmer until cooked, approximately 3 hours.

Serve with freshly cooked pasta and garnish with Warrigal greens.

[jesse]

eww slow cooking fatty meat will make a greasy mess in your slow cooker get out the tums dear i have indegestion slow cooking is reserved for tough cuts of meat like oxtails  shinbones it turns what basically is garbage meat nto something warm and delicious . hugs cindy i love cooking its the one joy i have left ing the world.
jessi

[jesse]

there are litterly hundreds of ways to make lamb from slow to fast depending on wether its mutton or tender spring lamb.

[Alexis]

//snip
kangaroo is a little difficult to get in the us unless you rob the zoo lol
//snip

Actually there are some great stories about that.
My favorite ones come during the Siege of Paris in 1870
The restaurants went 'shopping' in the zoo during the food shortage.

A Christmas Eve dinner featuring Antelope, Elephant, Kangaroo...

[jesse]

you will actually find that menu in a lovely book titled White Truffles in winter its about a the french provisional chef who revolutionized the way kitchens are run in restaurants in 5 star hotels around the world the methods he used are still in play today infact i believe that menu is one of his it is said he never forgot a menu and dining should be the height of civilized world in short in spring for an elegant dinner one should be able to taste the essence of spring.
Jessi

[Alexis]

you will actually find that menu in a lovely book titled White Truffles in winter its about a the french provisional chef who revolutionized the way kitchens are run in restaurants in 5 star hotels around the world the methods he used are still in play today infact i believe that menu is one of his it is said he never forgot a menu and dining should be the height of civilized world in short in spring for an elegant dinner one should be able to taste the essence of spring.
Jessi

Yep. Escoffier. So cool
I know in one of his books (or maybe it was one of the books one of his apprentices compiled for him) Escoffier has a recipe for braised elephant's foot.
There's also a great entry in Larousse Gastronomique that says that the meat rhino is preferred to that of an elephant, and that of a hippo is prized above both
Sorry for taking this way off topic btw

[Jamie D]

Screw the lamb.  Let's do the hippo instead.

[Cindy]

Screw the lamb.  Let's do the hippo instead.

Is JamieD getting randy again?

A comment from New Zealand I think

[Cindy]

Kangaroo is very common here as an eating meat. It is quite  strong taste, very lean with very low cholesterol. I like it a lot. It is a very healthy meat and I'm told that one (of many reasons) for Aboriginal poor health, obesity and diabetes is the trend away from their traditional diet, including Kangaroo.

Which brings me to one of my events when travelling around Australia 25 years ago. We had shot a kangaroo and had skinned and preped it. It was hanging in the caravan behind the door to bleed out and ripen or whatever meat does when it hangs. We got waved down by the police, which was nothing odd, we were in the middle of nowhere and it was common for people to stop and have a cuppa, even if they were police. Our 4WD and van looked as if they had been in the bush for ever so we did blend in. Anyhow the cop said that he was interested in that he'd been behind us for the last 100 miles and kept seeing a blood trail, were we OK? Oh ye, I say, it's just skippy, opening the van door to reveal a skinned and  gutted six foot kanga hanging by its neck just inside the door. I had some plastic under it to let the blood leak out. No worries he says as I gave him and his mate a tin of beer. We had a chat and a stretch, he told me about a camp site he knew and off we went.

I'm really not sure what would have happened in the city on that sort of occasion.

Crocodile DunCindy

[Cindy]

eww slow cooking fatty meat will make a greasy mess in your slow cooker get out the tums dear i have indegestion slow cooking is reserved for tough cuts of meat like oxtails  shinbones it turns what basically is garbage meat nto something warm and delicious . hugs cindy i love cooking its the one joy i have left ing the world.
jessi

Hugs My Sister and my Friend,

If we can cook we have a soul, we can live, we can face the world.

Never ever give in.

Hugs
Cindy

[Cindy]

For any tough meat, slow cooking is the way to do it. You could probably tenderize leather shoes to an acceptable level in a slow cooker. I often buy unpopular 'tough' cuts like beef brisket and do them slowly at low heat for 3 hours and they come out so tender.

I do not do a lot of lamb as it is over priced IMO, but I have found that frozen minced lamb can make a decent shepherd's pie especially if the meat part is cooked the previous day and left to cool overnight in the cooking pot.

Oh Yes Shepherd's Pie Recipes Please.

The first one in, start a new thread under Shepherd's Pie. I have had a few very strange SPs, very strange.

Who wants to try Cottage Pie? I've never been sure of the difference, it may be colloquial.

[Sephirah]

Who wants to try Cottage Pie? I've never been sure of the difference, it may be colloquial.

Nowadays, there's the thought that Shepherd's pie is one which uses lamb (the obvious association), whereas Cottage pie... doesn't, and uses beef or something instead. Although the Cottage pie has been around from the late eighteenth century, before the term Shepherd's pie was even in use, and was thought to be a reference to an inexpensive meal for the poor, rural folk who lived in cottages, made with any meat.

There's also Cumberland pie, which is pretty much the same thing but with breadcrumbs on top.

[Cindy]

Nowadays, there's the thought that Shepherd's pie is one which uses lamb (the obvious association), whereas Cottage pie... doesn't, and uses beef or something instead. Although the Cottage pie has been around from the late eighteenth century, before the term Shepherd's pie was even in use, and was thought to be a reference to an inexpensive meal for the poor, rural folk who lived in cottages, made with any meat.

There's also Cumberland pie, which is pretty much the same thing but with breadcrumbs on top.

This is a rich area when we have moved to different countries with different ethnic backgrounds. I'm fascinated in how the British have kept such distinctions so intact. I say that from admiration. I loved moving from Merseyside to Manchester then to Sheffield and then to London and a short stint in Devon to see such differences in (British)  food, even though it was similar. Sorry if that sound as an oxymoron.

In Australia I can walk a street and meet the flavours of the world, as I know you can in the UK. But we don't have such local, very local variance. Such as ' Oh this Cornish pasty comes from XXX and this from YYY" and you can tell by the seasoning and texture etc, even the pastry folds

I'm not sure at all how that has been preserved. A different topic but I'm getting very interested in it.

I also think it is somehow important.

I really did enjoy local beer in Liverpool and Newcastle.  And I enjoyed it as a drink, rather than consuming massive amounts of booze. It was fun comparing taste and the fun of it.

I'm also interested in how some of these classic home recipes that aren't found professionally are kept alive, and I suppose this is the way. Talking to friends.

Hugs Hon

C

[Jamie D]

Kangaroo is very common here as an eating meat. It is quite  strong taste, very lean with very low cholesterol. I like it a lot. It is a very healthy meat and I'm told that one (of many reasons) for Aboriginal poor health, obesity and diabetes is the trend away from their traditional diet, including Kangaroo.

Which brings me to one of my events when travelling around Australia 25 years ago. We had shot a kangaroo and had skinned and preped it. It was hanging in the caravan behind the door to bleed out and ripen or whatever meat does when it hangs. We got waved down by the police, which was nothing odd, we were in the middle of nowhere and it was common for people to stop and have a cuppa, even if they were police. Our 4WD and van looked as if they had been in the bush for ever so we did blend in. Anyhow the cop said that he was interested in that he'd been behind us for the last 100 miles and kept seeing a blood trail, were we OK? Oh ye, I say, it's just skippy, opening the van door to reveal a skinned and  gutted six foot kanga hanging by its neck just inside the door. I had some plastic under it to let the blood leak out. No worries he says as I gave him and his mate a tin of beer. We had a chat and a stretch, he told me about a camp site he knew and off we went.

I'm really not sure what would have happened in the city on that sort of occasion.

Crocodile DunCindy

People are nicer in the countryside.

[Beverly]

Oh Yes Shepherd's Pie Recipes Please.

The first one in, start a new thread under Shepherd's Pie. I have had a few very strange SPs, very strange.

Who wants to try Cottage Pie? I've never been sure of the difference, it may be colloquial.

OK - here is my recipe for either (use lamb or beef as appropriate)

Chop some onions and garlic reasonbaly fine and fry in basil flavoured olive oil. When soft add in the meat either minced or diced small. Add as much meat as you think appropriate but I usually do the onions / meat in the ratio 1 : 2 and mix thoroughly. Add one can of tomatoes, half a handful of frozen peas, a handful of carrots and stir in. Oregano or Thyme can be great if a few spoonfuls of fresh herbs can be added in. Cook on low heat for at least 90 minutes.

Taste. Add salt, pepper or more tomatoes or tomato puree to suit your palatte. Give another 30 minutes and taste again. A half glass or red wine can be good too. Leave overnight.

The next day, get your serving dish and peel potatoes. Set them in the serving dish and keep peeling more potatoes until the serving dish is covered in potatoes. Boil the potatoes until they are soft in the middle and drain. Add 50g of butter and about 50ml of milk and mash and mix. If they are still too dry add a spot more milk until they are creamy.

Heat the meat and place in in the serving dish so that it will be about the same quantity as the potato. Carefully put the potato over the top and smooth into place making lines and grooves using the times of the fork. Spray the finished top surface with a light oil and place under a very hot grill (200C or more) and leave until the top of the potato goes dark brown. Remove and serve in large spoonfuls.

[ChrissyRyan]

Do you like lamb? 

[davina61]

Yes lots of my curries are for lamb.