I’m going to park some new recipe links here, as well as some good lamb reference threads.
I bought way too much meat today, especially because I’m likely the only one who will eat it. I think I know what to do with the pork spare ribs, but I don’t remember cooking lamb shanks. And for some reason they are chopped. Anybody know what C/R might mean?
lamb shanks 101
I’ve done some research and think I might like Rogan Josh.
Does anyone here cook or eat this with lamb shanks? Is there something else you prefer to do with them?
Not really feeling tomatoes, rosem…
Or maybe it was a sell-by date. Anyway, I was looking for a deal at my local Albertson’s, as there is usually something I am happy to experiment with. And sure enough!
Also got some boneless skinless chicken thighs, but that’s for another post.
I LOVE lamb burgers, lamb sausage, lamb meatballs, but could easily go down a rabbit hole, and let it spoil before I finish my research.
My husband will go along with a little lamb, but he is going out of town soon, and it will be just …
My brother and I went hungry man shopping for meat. I plan to grill 2lbs. The marinade is a combo of pomm molasses and red wine, herbal spices and red onion. Then skewered and grilled.
What are your favorite preparations for leg of lamb?
I accidentally purchased a large 11-12 lb bone-in lamb leg (I thought I bought a medium size one, but clicked the wrong link). It will arrive from the online vendor next week and I am emptying my fridge to store it.
I have no prior experience with whole lamb legs or large cuts as such and would appreciate your help. My questions:
I see that some recipes call for wrapping the leg in cotton netting and some don’t. What should I do? I don’t even know what size of cotton netting I will…
I just acquired some bone-in lamb neck pieces from the local farm which has gorgeous, pastured meat. I know I have over the years seen recipes using it but have never had a chance to buy it before. Google found me some ideas but any tried and true ones you can share?
lamb neck stew with turnips – but for me, no raisins.
This ragu looks tasty – and I have both tagliatelle and bucatini.
I’m inspired by this braised Burmese lamb with cilantro and ginger.
Here’s a few pastry-based dishes I’ve made and enjoyed using ground lamb:
Love tourtiere (as I think I probably said when you posted making it)!
The Lamb and Chickpea Curry Stew, I make a few times a year:
This is the Ultimate comfort food cheesy pasta with lamb.
Baked Rigatoni with Lamb Ragù:
Thanks Barefoot Contessa !
I like my lamb: roasts, boneless or leg of, simple. Garlic cloves inserted throughout, peppered, roasted with roasted potato halves and my great grandmother’s coffee gravy, butterflied boneless lamb roast on the grill, marinated in pomegranate juice, red wine, bay leaves and fresh regano, or even as kebabs, grilled lamb chops seasoned with garlic, rosemary, coarse ground pepper and a drop or two of evoo, lamb blocks braised with aforementioned herbs in white wine ground lamb kofta or lamb burgers…
Lamb has such a unique flavor, no real need to over season it for flavor!
https://pantryfun.com/lazy-mans-manti/ I liked a lazy manti pasta dish made with lamb.