Susan's Place Transgender Resources

Lamb doesn't seem to be a particularly common meat in the USA but is popular down under.  I like chops, going to be dinner tonight, and a leg done in the slow cooker. Anyone have different lamb recipes to share?

Lamb leg done in the Weber BBQ is fantastic.  I think it is due to the breed of sheep and their feed, giving a different flavour.  Any suggestions by our American friends?

I live in Florida and my family loves lamb. Its just a little pricey where we live though, so I don't make it often. I've never had it in a slow cooker before, I'll have to try that.

I usually roast a leg. I put fennel, carrots, and onion in a roasting pan and put the lamb leg on top. I rub the leg with a paste I make of garlic, fresh rosemary, fresh parsley, and olive oil, and then season with salt and pepper. Then, after the roast is done, I remove the leg and put the roasting pan on the stove, add a little of the paste to it along with beef stock and a white wine (I like sauvignon blanc  :) )  and simmer it into a jus. Its delicious!

I also like to make lamb tikka masala. yum!

Quote from: Cindy James on August 14, 2012, 03:01:48 AM
Anyone have different lamb recipes to share?

How does Plum and Rosemary Lamb Shanks sound?   In a slow cooker, of course.

Ingredients:
2 tbspns plain flour
8 small (ish) Lamb Shanks
1^1/2 tbspns olive oil
2 brown onions, halved, thinly sliced
1/4 cup fresh Rosemary leaves
1 tbsp fresh thyme leaves
1 cup red wine (more if want to stew the chef as well  :laugh: ) *Catherine raising hand* I want to be the chef, please :laugh:
1 cup of chicken stock
2 tbspns Worcestershire sauce
1 cup Plum jam
300g sliced mushrooms
300g pitted prunes
500ml prune juice.
3 garlic cloves finely diced in salt with a touch of lime juice.
Either mashed or small baked potatoes and green beans to serve.

Method:
1. Place flour and shanks in a bowl. Toss to coat. Heat 2 tbspns of oil in a large fry pan over a high heat. Cook shanks, turning in batches for 4 - 5 minutes or until browned. Transfer to plate.

2. Reduce heat to medium-high. Heat remaining oil add onion, garlic, rosemary,and thyme. Cook for 3-4 minutes or until onions are tender. Add wine and simmer for 1 minute. Stir in stock, sauce, jam, prunes, prune juice and mushrooms. Bring to boil and remove from heat.

3. Place shanks in slow cooker, add mixture from fry pan, cover and cook on low for 12 -16 hours. In fact the longer the better. Have done a 20 hour session once and the tendons were like jelly. The meat absolutely fabulous. Serve with baked potato and beans or whatever other green you prefer.

4. Invite me round just prior to serving. Thank you.   :laugh:

Some cute recipes,
Alexis what is EVOO?

Do try the slow cooker, blue ocean girl. The meat gets so tender it falls away from the bone etc and is just melt in your mouth. I put a lamb leg in in the slow cooker in the morning before work with some garlic cloves, rosemary pepper and all spice , you need some liquid so I use red wine and and put it on a timer to cook on slow for 6hrs. When I come home it is already except for the veggies and sauce etc.

The remaining wine is also available unless Catherine has sneaked over.

I remember old cow boy movies that sort of banned sheep from being farmed in the USA. Not sure if there is any truth in that anymore ;D.

Australia and particularly New Zealand have more sheep than people. But it is expensive at the moment about $14/kilo in Adelaide.

Quote from: Cindy James on August 15, 2012, 03:01:37 AM
Some cute recipes,
Alexis what is EVOO?

I believe it's Extra Virgin Olive Oil

Madison

Quote from: Madison Leigh on August 15, 2012, 03:10:03 AM
I believe it's Extra Virgin Olive Oil

Madison

Ahh I think I'm starting to turn blonde :embarrassed:

What I'm wondering is how Olive Oil managed to maintain her virginity while hanging out with Popeye and Bluto and why was she referred to as the extra virgin?  :laugh:  Sorry, I'm a silly

I'd like to try some lamb recipes but I rarely see lamb at the grocery store and if they ever do have any it's very expensive  :-\   It's lucky if I can find a few measly chops let alone a whole leg

*Sings the 'I ain't got no lamb chops blues'*

Quote from: Madison Leigh on August 15, 2012, 03:10:03 AM
I believe it's Extra Virgin Olive Oil

Madison

yep :)

Quote from: Cindy James on August 15, 2012, 03:11:51 AM
Ahh I think I'm starting to turn blonde :embarrassed:

lol, I wouldn't say that at all; not that blonde is a bad thing

Quote from: V M on August 15, 2012, 04:02:39 AM
What I'm wondering is how Olive Oil managed to maintain her virginity while hanging out with Popeye and Bluto and why was she referred to as the extra virgin?  :laugh:  Sorry, I'm a silly

I'd like to try some lamb recipes but I rarely see lamb at the grocery store and if they ever do have any it's very expensive  :-\   It's lucky if I can find a few measly chops let alone a whole leg

*Sings the 'I ain't got no lamb chops blues'*

rofl. Like that a lot.
I had a chef at school who in one of our lectures was explaining all the different pressing methods of the of the olives. He said because 'she' (the olive) was 'extra virgin' you really had to be gentile when working with her to coax her into baring herself :laugh: Best way I've ever heard 'first cold press' described. Funny dirty old Italian man he was.

Are you able to find lamb meat for stewing? Usually that's tons cheaper and it's all edible unlike when you buy lamb with the bone. And you can make some amazing things with it too

Quote from: Bailey on August 31, 2012, 03:07:59 AM
In my experience, lamb seems to be overly expensive in North America. Domestic lamb is usually cheaper by weight than New Zealand or Australian lamb, but a rack here costs about seventeen dollars, but the domestic rack is twice the size.

I adore lamb and eat it about once a week.

It has been around $18/kilo in Australia which is crazy. Seems to be due to us exporting so much to the middle east.

Alexis, what are good cuts of stewing lamb?

Just as a complete aside. Angus beef is popular here at the moment, and many places are advertising 'Angus Burgers', except for one restaurant I went to that was selling  'Anus Burgers'. I declined and had seafood.

Sounds like someone was trying to give you a bum steer on what was good to eat, Sis.

Oh!! Sorry. Yeah wrong topic isn't it. Can you move this to "Bad Jokes" please? ......... or on second thoughts, leave it here. At least I've evaded Jamie's overt policing of Aussie humour   :laugh:

Huggs
Catherine

Quote from: Cindy James on August 31, 2012, 04:13:10 AM
Just as a complete aside. Angus beef is popular here at the moment, and many places are advertising 'Angus Burgers', except for one restaurant I went to that was selling  'Anus Burgers'. I declined and had seafood.

I assume you got the crabs?

I have a great Lamb Sheppard's Pie recipe. It makes a lot, but is really good.

Quote from: Devlyn Marie on September 01, 2012, 10:59:40 AM


I assume you got the crabs?

Trust Devlyn to lower the tone  :laugh: :laugh: :laugh:

Thank you, thank you very much!

Quote from: Devlyn Marie on September 01, 2012, 10:59:40 AM


I assume you got the crabs?

lol

Quote from: Cindy James on August 31, 2012, 04:06:01 AM
It has been around $18/kilo in Australia which is crazy. Seems to be due to us exporting so much to the middle east.

Alexis, what are good cuts of stewing lamb?

Usually you can find it sold just as that, Lamb for Stewing. When butchers are fabricating the primals for sale there's often a lot of excess that they clean off. It's that excess that's trimmed, most of which tends to be from the the shoulder or the flank, that is used.
The shank is also a good cut to braise or stew, but the ideal would be the above in terms of cost

This might sound dumb. But I really dislike fatty meat and gristle is enough to make me gag.

Yes I'm a sensitive soul ::)

So when I stew beef etc I can get really lean cuts and use them, in fact I probably use the wrong cuts and end up stewing (curry etc) stuff that doesn't 'deserve' it. But  get sick of using chicken and want the stronger taste of lamb or even goat. Kangaroo is great for that because it is so lean, but I still have some friends who can't stand the thought of Skippy meals, Goddess knows why. (sorry for the ramble)

So how do you deal/cook with fatty meat?

This I realise might be like how do you deal with the night getting dark , but still I'll give it a try.

C

I usually cook chicken, fish, or game meat such as deer or elk. But when I do cook beef I try and buy the leanest cut possible. Then I spend as much time is needed to trim all of the external excess fat away. It is easiest to get the fat away from a roast. After it has cooked for4-5 hours you turn off the heat and let it cool. Once it is cool the fat will have collected at the top and will have started to solidify. Just scoop it out and dispose of it. Then turn the heat back on and ensure you let it simmer for at least another 15-30 min to kill any bacteria that may have tried to join the meal.

I use the same method for curries that have a lot of palm oil too.

Hi Sis,

Quote from: Cindy James on September 04, 2012, 04:51:08 AM
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    :laugh: :icon_flower:

Huggs
Catherine

Quote from: Catherine Sarah on September 04, 2012, 10:18:42 AM
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    :laugh: :icon_flower:

Huggs
Catherine

Quick change the door locks

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.

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.

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

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

Quote from: jesse on September 06, 2012, 12:25:59 AM
//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.
(https://www.susans.org/proxy.php?request=http%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2Fthumb%2F5%2F59%2FMenu-siegedeparis.jpg%2F401px-Menu-siegedeparis.jpg&hash=e35a778a5e514567032042fc6bbf719dd0cf9faf)
A Christmas Eve dinner featuring Antelope, Elephant, Kangaroo...

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

Quote from: jesse on September 06, 2012, 12:55:53 AM
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

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

Quote from: Jamie D on September 06, 2012, 01:25:43 AM
Screw the lamb.  Let's do the hippo instead.

Is JamieD getting randy again?

A comment from New Zealand I think :embarrassed: :embarrassed:

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

Quote from: jesse on September 06, 2012, 12:28:41 AM
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

Quote from: brc on September 05, 2012, 05:40:27 AM
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.

Quote from: Cindy James on September 06, 2012, 03:43:01 AM
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.

Quote from: Sephirah on September 06, 2012, 03:56:29 AM
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 :angel:

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

Quote from: Cindy James on September 06, 2012, 03:31:11 AM
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.

Quote from: Cindy James on September 06, 2012, 03:43:01 AM
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.

(https://www.susans.org/proxy.php?request=http%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2F775643%2Fimages%2F775643_MEDIUM.jpg&hash=da9855ee88576e24fb50b2b27f3fbc0760839696)(https://www.susans.org/proxy.php?request=http%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2F1232%2Fimages%2F1232_MEDIUM.jpg&hash=9b871dd478de503bd474b39210f33170be3ae5e4)

Do you like lamb? 

Yes lots of my curries are for lamb.

Way to necro a topic, lol.

I love lamb. You just don't get very much for your money. Mostly because they're literally baby sheep. A lamb joint is mostly leg bone. They make for a really tasty roast.

Nope. Can't stand lamb.

At a local festival, I had a gyro sandwich, not knowing that it was lamb. I couldn't keep it down. I later learned that it was lamb and I couldn't think of a way to describe the flavor. A few years later, I saw this episode of "Big Bang Theory" where Sheldon tries Greek food for the first time. As for an accurate description, I think he nailed it.

I mean, that's not the same as a roast lamb sunday lunch. In the UK, it's massive. If I ever have the honour of meeting you, Lori, I will show you the difference <3

I am a little sheepish about eating lamb.


But I might try it again.  I think I had it once, it was called rack of lamb.
It was not memorable, so I have not retried it.

Quote from: ChrissyRyan on February 13, 2025, 08:27:56 PMI am a little sheepish about eating lamb.


But I might try it again.  I think I had it once, it was called rack of lamb.
It was not memorable, so I have not retried it.

Ignore anything you hear, see or read about American food.

(https://thumbs.dreamstime.com/b/rolled-roast-lamb-joint-roasting-fish-potatoes-178710913.jpg)