Lamb recipes

Paganrosemama

We started to raise our own sheep last summer, and I am currently looking for some recipes using lamb in them. Our Lamb has a very strong flavor, and I am wondering if there are any ways to soften the flavor a bit. The only other lamb I've had in the past has been greek gyros...

lilacinfinity

Try searching for mutton recipes. i suspect what you're eating is mutton (rather than baby, spring lamb) which has a fuller flavour.

I roast it, and that's about it. But lots of people make curries.

concordancia

I just google the recipes themselves, but one of my favorites is lamb pie: basically lamb stew with tons of spinach and baked in a crust.

k8eekins

Try searching for mutton recipes. i suspect what you're eating is mutton (rather than baby, spring lamb) which has a fuller flavour.

I roast it, and that's about it. But lots of people make curries.

^ Agree. You may consider having a look-see via http://www.muttonrenaissance.org.uk/recList.php for some starter-options and I'll write you via pm for the most fitting family-style lamb recipes.

Paganrosemama

We raised the lamb to 7 months, so It defintly was still a lamb, but we have primitive breed- Icelandics, which have a stronger muttony taste... the cuts still had a lot of the silver skin lining/fat, and after removing it, the flavor is much better... But still looking for some recipes for variety, this spring we will have another lamb (10 months old) to butcher, and my ewes are going to drop a couple more in a few months...

Paganrosemama

I just google the recipes themselves, but one of my favorites is lamb pie: basically lamb stew with tons of spinach and baked in a crust.

Duh! what we call Shepard's pie around here was originally made with lamb/mutton instead of the common beef. Thanks for reminding me.

concordancia

I just google the recipes themselves, but one of my favorites is lamb pie: basically lamb stew with tons of spinach and baked in a crust.

Duh! what we call Shepard's pie around here was originally made with lamb/mutton instead of the common beef. Thanks for reminding me.

Ah, around here shepherd's pie has potatos on top, not a regular crust.

Paganrosemama

I was raised with either or, depending what was on hand and how many were around to feed....

k8eekins

We raised the lamb to 7 months, so It defintly was still a lamb, but we have primitive breed- Icelandics, which have a stronger muttony taste... the cuts still had a lot of the silver skin lining/fat, and after removing it, the flavor is much better... But still looking for some recipes for variety, this spring we will have another lamb (10 months old) to butcher, and my ewes are going to drop a couple more in a few months...

Primitive breed-Icelandics ~ I'm definitely looking forward to trying it someday soon.

*Wishing you the blessings of love and light for you and yours*

Edited: Typo

EricCowperthwaite

Try out Meathead's page on lamb. I think his Lamb Mechoui is one of the greatest ways to grill leg of lamb that there is. Assuming you like North African flavors anyhow. And the charmoula and ras el hanout will take care of the stronger mutton taste you are experiencing.

http://amazingribs.com/recipes/lamb/index.html

oldernotwiser

I've made this a couple of times and really like it. Your stronger flavored lamb should stand up well against the more agressive spices.

Spicy Lamb Shanks

Servings:4 to 6 servings

Prep Time: 25 mins

Total Time:8 hrs 25 mins


Ingredients

* 2 large oranges

* 1 1/4 cups beef broth

* 1 1/2 teaspoon ground cardamom

* 1 teaspoon ground cumin

* 1/2 teaspoon salt

* 1/2 teaspoon ground turmeric

* 1/2 teaspoon pepper

* 5 carrots, peeled and cut into 2-inch lengths

* 1 1/2 cups boiling onions, peeled*

* 4 large cloves garlic, thinly sliced

* 4 pounds lamb foreshanks (3 to 4)

* 2 3-inch cinnamon sticks

* 2 tablespoons water

* 4 teaspoons cornstarch

* 1/3 cup pitted kalamata or other black olives, halved if desired

* 1 tablespoon snipped fresh cilantro

Directions

Using a vegetable peeler, remove the orange part of the peel from 1 of the oranges . Cut the peel into thin strips (should have about 1/4 cup); set aside. Squeeze the juice from both oranges to make about 2/3 cup. In a small bowl stir together orange juice, broth, cardamom, cumin, salt, turmeric, and pepper. Set aside.

Place carrots, onions, and garlic in the bottom of a 5- to 6-quart crockery cooker. Top with lamb shanks, strips of orange peel, and cinnamon sticks. Pour orange juice mixture over all. Cover and cook on low-heat setting for 8 to 9 hours or until lamb pulls easily from the bone.

When ready to serve, transfer the lamb shanks and vegetables to a serving dish using a slotted spoon. Skim the fat from the cooking liquid. Remove and discard the cinnamon sticks. Measure 1 1/2 cups juices; transfer to a small saucepan. Combine water and cornstarch; add to saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over lamb and vegetables. Sprinkle with olives and cilantro. Makes 4 to 6 servings.


Conventional Method

Prepare orange peel and orange juice mixture as above in Step 1. Place lamb shanks in a 5- to 6-quart Dutch oven. Top with orange peel and cinnamon sticks. Pour orange juice mixture over all. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Top with carrots, onions, and garlic. Cover and simmer for 30 minutes to 1 hour longer or until meat and vegetables are tender. Continue as in Step 3 except prepare and thicken the sauce in the Dutch oven.

danelledawnc

We too raised Shetland lambs in 2010 (unfortunately, because of our busy schedule decided against a fresh brood last Spring). Anyway, I had received a mini lamb cook book in the mail. Hubby never really cared for the meat until I put this rub on it and roasted it at very, very low temp (like 250) for about 4-6 hours. The rub = 1 tbsp coriander seeds, 1 tbsp cardamom seeds, 1 tbsp fennel seeds, 1 tsp red chili flakes, sea salt & black pepper to taste. 2 tbsp of olive oil. Place the dry spices, salt and pepper in a spice grinder or mortar/pestle, and grind to release flavors. In a bowl, mix the ground spices and olive oil. Coat the lamb with the spice mixture and massage into the meat. Cover and refrigerate for a min of 1 hour or for better flavor, overnight.
You can also grill it, if you wish. This rub was fantastic on "leg of lamb."

Pearlyladybug

Slow cooker, and make a lamb stew. I throw whatever i can find in. Can toms onions mixed veg red wine beef stock whatever you like and it always comes out tender and yum

Also lamb curry in the slow cooker is amazing, coconut milk and curry paste and whatever veg you like.

can you tell i love my slow cooker