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Lamb!
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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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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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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In article >, 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 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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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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In article >, Boron Elgar
> 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/page...s/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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On Wed, 28 Sep 2005 09:08:28 -0500, Melba's Jammin'
> wrote: >In article >, 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 > >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/a...0/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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"Melba's Jammin'" > wrote in message ... > 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" > 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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On Wed, 28 Sep 2005 09:20:50 -0500, Melba's Jammin'
> wrote: >In article >, Boron Elgar > 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/page...s/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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Melba's Jammin' wrote: > In article >, 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 > > 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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Melba's Jammin' wrote:
> In article >, 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 > > 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 tastedlamb (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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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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In article >, "jmcquown"
> wrote: > Melba's Jammin' wrote: > > In article >, Boron Elgar > > > 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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In article .com>,
"Nancy1" > 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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In article >, "Ophelia"
> wrote: > "Melba's Jammin'" > wrote in message > ... > > 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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Melba's Jammin' wrote:
> In article >, "jmcquown" > > wrote: > >> Melba's Jammin' wrote: >>> In article >, Boron Elgar >>> > 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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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) |
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On Wed, 28 Sep 2005 20:20:13 +0200, cathyxyz
> 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 |
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Boron Elgar wrote: > On Wed, 28 Sep 2005 20:20:13 +0200, cathyxyz > > 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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Ophelia wrote:
> "Melba's Jammin'" > wrote in message > ... > > 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. 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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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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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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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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Melba's Jammin' > wrote:
> I'm scared to cook it. Consider chanakhi, a Georgian lamb stew made in an earthenware pot. It is impossible to go wrong with the recipe, it is virtually fail-proof, given good-quality ingredients. There is quite a bit of chopping and other prep work, but otherwise the dish makes itself. If you don't have an earthenware pot, think of acquiring one (for example a Römertopf) - it is a very useful utensil on occasion. I've posted a chanakhi recipe some years ago, but here is another one with more detailed instructions. It is from _Please to the Table_ by Anya von Bremzen and John Welchman. Bubba Chanakhi Lamb and Vegetables baked in an Earthenware Casserole 3 pound shoulder lamb chops 2 large cloves garlic, crushed in a garlic press Salt, to taste 1/2 teaspoon hot Hungarian paprika 1/2 teaspoon sweet Hungarian paprika 5 large cloves garlic, finely minced 3 tablespoons finely chopped fresh cilantro, plus additional for garnish 6 baby eggplants (about 3 1/2 inches long and 1 inch thick), stemmed 3 tablespoons finely chopped fresh parsley 3 large boiling potatoes, peeled and quartered 3 medium-size onions, sliced Freshly ground black pepper, to taste 3/4 cup tomato juice 1/2 teaspoon dried red pepper flakes 8 black peppercorns 2 tablespoons fresh lemon juice 6 fresh, ripe plum tomatoes, peeled and halved 1. Trim off all the fat from the lamb and reserve. 2. Rub the chops with the crushed garlic, salt, and the hot and sweet paprika. Refrigerate for 1 hour, bringing to room temperature before cooking. 3. Have ready a large earthenware casserole with a tight-fitting lid. If unglazed, soak both casserole and lid in cold water for 30 minutes (see Note). 4. Preheat the oven to 350°F. 5. Finely mince enough of the reserved lamb fat to make 1 tablespoon. Discard the rest. Mix with 2 pinches of salt, 1 teaspoon of the minced garlic, and 2 teaspoons of the chopped cilantro. Make several long, deep slits in each eggplant and stuff each one with a little of the fat mixture. This will make the eggplant moist and flavourful inside. 6. Arrange the lamb chops in the bottom of the casserole. Sprinkle with some of the parsley and some of the remaining cilantro and garlic. On top of the meat arrange a layer each of potatoes, eggplant, and onions, sprinkling each layer with garlic, fresh herbs, and salt and pepper. 7. Add the tomato juice, red pepper flakes, peppercorns, and lemon juice, then cover and cook in the oven for 50 minutes. 8. Add the tomatoes and cook, without stirring, for another 45 minutes. 9. Serve in large soup plates or bowls, sprinkled with fresh cilantro. Note: When baking in a Römertopf or other unglazed pottery, it is important to soak it in cold water for 30 minutes before each using so the clay absorbs the liquid. The ingredients will then be "steamed" for the first 15 or 20 minutes of cooking. |
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On Wed, 28 Sep 2005 17:53:30 -0400, Goomba38 >
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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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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In article >, cathyxyz
> 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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In article >, Goomba38
> 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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In article >, cathyxyz
> 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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Melba's Jammin' wrote:
> In article >, cathyxyz > > 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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Melba's Jammin' wrote:
> In article >, cathyxyz > > 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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On Wed, 28 Sep 2005 08:02:04 -0400, 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 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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Kathy in NZ wrote:
> On Wed, 28 Sep 2005 08:02:04 -0400, 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 > > > 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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On Wed, 28 Sep 2005 14:25:30 GMT, "Ophelia"
> wrote: > >"Melba's Jammin'" > wrote in message ... >> 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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On Wed, 28 Sep 2005 10:43:35 -0500, "jmcquown"
> wrote: >Melba's Jammin' wrote: >> In article >, 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 >> >> 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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"Kathy in NZ" > wrote in message ... > 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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"Ms Leebee" > wrote in message ... > Ophelia wrote: >> "Kathy in NZ" > wrote in message >> ... >>> 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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