Sonoma Ca, $6.99 per lb. Ouch!
Lamb ... mmm.... Lamb
Started by
prasad2
, May 19 2003 03:37 PM
43 replies to this topic
#31
winesonoma
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Posted 12 October 2005 - 06:07 PM
Bruce Frigard
Quality control Taster, Château D'Eau Winery
"Free time is the engine of ingenuity, creativity and innovation"
111,111,111 x 111,111,111 = 12,345,678,987,654,321
Quality control Taster, Château D'Eau Winery
"Free time is the engine of ingenuity, creativity and innovation"
111,111,111 x 111,111,111 = 12,345,678,987,654,321
#32
Shinboners
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Posted 12 October 2005 - 09:57 PM
Sonoma Ca, $6.99 per lb. Ouch!
Let's see, 1 lb = 0.45 kgs, so therefore, you're paying $US 15.53/kg.
$AUD 1 = $US 0.75, so that means you're paying $AUD 20.71/kg. for lamb shanks.
Ouch just doesn't do it justice.
Daniel Chan aka "Shinboners"
#33
Corinna
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Posted 20 March 2011 - 09:43 AM
Giving this thread a bump because I bought half a lamb from a local farm in the fall and am now trying to clean out the freezer. It is very good, but I've been treating it too much as a "special occasion" ingredient, rather than something in the freezer that is available to eat. The leg cut is long gone, so I now I am looking for your favorite recipes for chops, stew and/or ground lamb. Can I braise chops? Thanks!
Edited by Corinna, 20 March 2011 - 09:46 AM.
Corinna Heinz, aka Corinna
Check out my adventures, culinary and otherwise at http://corinnawith2ns.blogspot.com/
Check out my adventures, culinary and otherwise at http://corinnawith2ns.blogspot.com/
#34
randomwalk
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Posted 20 March 2011 - 11:29 AM
I would like to second the request for suggestions for ground lamb! We got several pounds of ground lamb in our meat CSA delivery this month. My hubby did not like lamb burgers (I guess they tasted too strongly of lamb for him?), so I need another option. Thanks in advance for any ideas.
(I'm not big on some of the more traditional lamb pairings either, like yogurt or curry, so maybe we are just a lost cause.)
(I'm not big on some of the more traditional lamb pairings either, like yogurt or curry, so maybe we are just a lost cause.)
#35
scubadoo97
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Posted 20 March 2011 - 12:07 PM
you could cut the ground lamb with ground beef to lessen the lamb flavor
#36
Dejah
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Posted 20 March 2011 - 12:25 PM
I'm actually just getting ready to make a spice paste to marinate 8 thick lamb chops It's from Gourmet mag, Sept. 2006.
"It's aromatic without being spicy; a touch of the exotic but will please traditonalists too"
The paste included sumin, lemongrass (reason for my search),shallots, garlic, ginger, tumeric, cayenne.
The paste is cooked, cooled, rubbed onto the chops, covered, and chilled for at least 12 and up to 24 hours before grilling.
This will be my first try with this recipe.
I also make a Moroccan-style filling for an appetizer with ground lamb in place of ground beef. Instead of rolling them up in phyllo pastry into "cigars", I spread it on flatbread, top with roasted pine nuts and bake in the oven until the flatbread is crusty on the bottom. Sprinkle on chopped fresh mint and cut into slices. Great change from pizza.
"It's aromatic without being spicy; a touch of the exotic but will please traditonalists too"
The paste included sumin, lemongrass (reason for my search),shallots, garlic, ginger, tumeric, cayenne.
The paste is cooked, cooled, rubbed onto the chops, covered, and chilled for at least 12 and up to 24 hours before grilling.
This will be my first try with this recipe.
I also make a Moroccan-style filling for an appetizer with ground lamb in place of ground beef. Instead of rolling them up in phyllo pastry into "cigars", I spread it on flatbread, top with roasted pine nuts and bake in the oven until the flatbread is crusty on the bottom. Sprinkle on chopped fresh mint and cut into slices. Great change from pizza.
Dejah
www.hillmanweb.com
www.hillmanweb.com
#38
Corinna
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Posted 20 March 2011 - 01:07 PM
Dejah-- thanks for the reminder about grilling. Some of our days are nice enough now where that is an option. The Moroccan spicing is welcome, since I've had my fill of tagines, etc. for the winter! Can you elaborate on the groud lamb topping for the flatbread?
Yes, shepherd's pie. Can you believe I haven't made one yet with this bounty? On the list!
Yes, shepherd's pie. Can you believe I haven't made one yet with this bounty? On the list!
Corinna Heinz, aka Corinna
Check out my adventures, culinary and otherwise at http://corinnawith2ns.blogspot.com/
Check out my adventures, culinary and otherwise at http://corinnawith2ns.blogspot.com/
#39
Blether
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Posted 20 March 2011 - 01:51 PM
Syrian meat loaf ? And I second Shepherd's Pie, though roast/grilled and broken up to serve in pita breads, with salad & chilli sauce, is calling out to me too.
#40
nickrey
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Posted 20 March 2011 - 02:24 PM
How about Kibbeh? Minced lamb plus cracked wheat, pine nuts, herbs and spices. Form it around a pre-soaked skewer, grill it and enjoy.
Nick Reynolds, aka "nickrey"
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
#41
eternal
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Posted 20 March 2011 - 02:35 PM
The lamb popsicles at Vijs in Vancouver are awesome and easy. We make them all the time. Marinate chops in white wine and dijon mustard (equal parts) along with salt and pepper for at least an hour. 4 is ideal. Grill or sear on high heat for a few minutes until med rare.
For the sauce, mix 1 cup heavy cream, 1/2 tsp paprika, 2 tsp salt, 1/4 tsp cayenne, 1/2 tbs fenugreek leaves (not seeds), 20 mL lemon juice together. Take a saucepan and put a little canola oil in it. Add garlic and saute until tender. Add 1/2 tsp turmeric for a minute then add the mix above. bring to a boil over med heat and simmer for 5 minutes or so until thick. Pour over finished lamb and/or use as dipping sauce.
For the sauce, mix 1 cup heavy cream, 1/2 tsp paprika, 2 tsp salt, 1/4 tsp cayenne, 1/2 tbs fenugreek leaves (not seeds), 20 mL lemon juice together. Take a saucepan and put a little canola oil in it. Add garlic and saute until tender. Add 1/2 tsp turmeric for a minute then add the mix above. bring to a boil over med heat and simmer for 5 minutes or so until thick. Pour over finished lamb and/or use as dipping sauce.
#43
scubadoo97
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Posted 20 March 2011 - 04:23 PM
I've been playing around with lamb tenderloins. These are really easy to prepare. 4 minutes tops on the grill for medium/med-rare. No waste, nice clean flavors but lacks fat which makes chops so appealing.
#44
harrysnapperorgans
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Posted 20 March 2011 - 05:28 PM
I remember living in Canada, and eating the US and Canada lamb, and finding it rather average. Then one time we splurged on a leg of premium NZ lamb, and after the first bite, we were all like ah, that's more like it! The taste of home!
Due to the abundance of lamb here, I eat a quite a bit of it. In fact, a couple of years ago I rented a house with some land, and a rather than mow the grass all the time, I bought four lambs. 2 of them met their fate as lambs, the other two became mutton.
All were delicious, and it was fun cooking with all the different parts of the beast.
Due to the abundance of lamb here, I eat a quite a bit of it. In fact, a couple of years ago I rented a house with some land, and a rather than mow the grass all the time, I bought four lambs. 2 of them met their fate as lambs, the other two became mutton.
All were delicious, and it was fun cooking with all the different parts of the beast.
