L is for Lamb

L is for Lamb

It occurred to me to write about lamb because so many people in North America just don't like it or eat it. There are or were, many places in Europe where lamb is eaten and beef is way too expensive for the majority to eat. Sheep are also such an easy animal to raise compared to cattle. In England to have a joint (roast) of lamb for Sunday dinner (usually at lunchtime) was a fairly normal course of events. Usually served with mint sauce or often with onion sauce which, as a youngster, I never enjoyed and have never tried it in my later years. I should do so I guess. Of course if you can get, and can afford, locally grown lamb or mutton it is usually a better deal than the frozen from the Antipodes although their lamb is delicious and is what I always use. Here local lamb is generally twice the price of New Zealand imports. We use a lot of the animal in England, including brain, heart, kidneys and liver all of which are or were enjoyed in various forms. There is a theory that a lot of North Americans were in Europe during the Second World War and were fed mutton instead of lamb although cooked the same which is my many developed a dislike for the meat. These days mutton is a premium meat and not readily available although, when cooked right, it is delicious. It is a tough meat and needs lots of cooking, often by stewing. Lamb being younger, is much more tender and a roast is enjoyed without a lot of cooking. Sheep were one of the earliest animals to be domesticated by man for it's fleece, it's milk, it's skin and it's meat all of which were widely used. I once had a card holder made from sheep skin, such loft leather. If you want to know more, Wikipedia have a long article about the animals and their many breeds.

Interesting, this recipe is from the supplier where I buy lamb kidneys. I don't know if they mean Rye or Bourbon Whiskey or Scotch Whisky. Probably either would do.

Lamb Roast with Maple and Whiskey

Courtesy of Charles Quality Meats
– Saturday market vendor

(Serves 10, takes 1 ½ hours)

Ingredients:

• 1 Ontario lamb shoulder roast, 4 lbs., deboned
• 2 Cloves of garlic, chopped
• ¼ cup whiskey
• ½ cup maple syrup
• ½ tsp. fresh thyme
• ¼ tsp. clove
• Salt and pepper to taste
• 8 Dried apricots
• 3 tbsp. olive oil

Preparation:

• Preheat oven to 425 degrees. Rub the inside of the roast with garlic, 3 tbsp. whiskey, and 3 tbsp. maple syrup. Add salt and pepper, and sprinkle with clove and thyme.
• Spread the apricots along the inside of the roast, then close and tie it.
• In a pan, heat the olive oil to medium-high. Salt and pepper the outside of the roast, then brown the sides and ends.
• Transfer it to an oven proof dish and baste with maple syrup and whiskey.
• Place in oven, basting it regularly with the drippings, for 1 ½ hours, or until the internal temperature reaches 170 degrees F. Let the finished roast sit for 5 minutes before slicing.
• Serve with baby potatoes and roasted root vegetables.

Have a great day