Thursday, April 14, 2016

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

Lamb roast
(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
 

34 comments:

  1. I enjoy lamb, but I did not taste it until college. My mother was northern Italian and we usually ate pork. She said she did not like lamb. I especially love lamb chops even if they are rather pricey.

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    1. I'm surprised your mom didn't eat lamb Denise, it is eaten a lot in the Mediterranean countries. We buy our lamb chops in Costco, they are some of the best available. Got some in our freezer right now. Yum

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    2. Areas north of Venice, where she is from, is not really Mediterranean in food choices. The area was once part of Austro-Hungary. I too buy my lamb at Costco.

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    3. Just shows you, I thought all of Italy was more likely to choose lamb Denise. Costco is a good place for meat.

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  2. I am a fan of slow cooked lamb with onions, garlic, white wine and rosemary. My husband loves lamb anyway it comes :). I find some versions of it too fatty for my taste, hence the love of slow cooking since it all renders.
    Tasha
    Tasha's Thinkings | Wittegen Press | FB3X (AC)

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    1. Sounds good Natasha. I too love it any way it comes although the "fashion" these days is to cook it very rare and I prefer my lamb pink but not red in the middle. Steaks red, lamb pink.

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  3. Haven't had much lamb; not sure if my mom was a fan of it when I was growing up (she probably wasn't, that's why we didn't have any) and then never really got into it at restaurants etc. Might have to try it one time when we are out and about.

    betty

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    1. As I have said Betty, Europeans eat a lot of lamb especially in mountainous countries where sheep can graze but cattle can't so easily. Ivy at Happy Whisk recently tried lamb and loved it but because of her health issues can't eat it.

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  4. I love lamb! I do find that most people have never tasted it, but assume they won't like it.

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    1. That is so true Charly. It really infuriates me when people assure me they wouldn't like a thing without tasting.

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  5. We eat a lot of lamb. My farming brother gives us lamb for Christmas - much better than bath salts and aftershave!
    That's Purrfect

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    1. Well being an Englishwoman, you would Patricia. What a good idea for Christmas. Wish somebody would give us that for Christmas too.

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  6. I'm also from Ontario and we do eat lamb--I try for once a week, but the cost is prohibitive. I wanted to do lamb for easter,but for 12 people, it would've broken the bank--even the New Zealand kind. https://mhsusannematthews.wordpress.com/

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    1. It's amazing how many Ontarians don't though Susanne. Local lamb is certainly prohibitive and New Zealand isn't particularly cheap either. We mostly buy ours in Costco. Theirs is always good meat. Yes, lamb for 12 probably would break the bank.

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  7. We eat lamb in place of beef, but it's pricey here on the west coast too. We brown the shoulder or leg, cook it with a mirapoix (combination of chopped celery, onion and carrots) until it is tender, adding more vegetables near the end. Served over cous cous. I also like lamb sausage.

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    1. I mostly like my lamb roasted D.G. although your recipe sounds like it would be good. I love lamb chops too. Never tried lamb sausage.

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  8. We had a lamb of leg last weekend - Monday, Tuesday & Wednesday too. I suspect I'll be offered lamb curry sometime next week too.

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    1. I've never heard of a "lamb of leg" Bob, LOL. Yes it can last. I posted a recipe for using up lamb a couple of weeks ago. March 29. It was very good. Lamb curry is very good too.

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  9. Lamb is one of my favourite meats. There is a bar that we frequent that makes the best lamb burgers, to die for.

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    1. Mine too Melissa Ann. Never eaten burgers though, Matt has made his own but they are so high in calories I have never got round to doing so.

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  10. My mom would cook it from time to time and I never liked it.

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    1. Pity JoJo. How about Russell. He seems to like most things.

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  11. I am trying to play catch up, I am so sorry. Between unexpected visits, my mom blah blah...I fell behind. I don't like lamb. There seems to be an aftertaste which I dislike. My ex loves lamb especially at a Greek restaurant.

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    1. Pity, it's a wonderful meat if you enjoy it Birgit. Expensive here though. Used to be cheaper in England although these days nothing is cheaper in Europe any more I don't think.

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  12. I've only had lamb once and didn't feel inclined to try it again though it was okay. Probably preparation has a lot to do with it. My daughter spent time in Morocco and had lots of lamb. She never wants to have it again ever. Overload.

    Susan Says

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    1. That does suprise me Susan, I have seen Moroccan recipes which sounded wonderful to me. Although I do realise you can have a surfeit of any food.

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  13. I grew up eating lamb and hogget. It was the cheapest meat in those days. I learned how to cook mutton eventually - I suspect my mother had had rather too much of it as a farm girl to want it ever again so she never cooked it - but you're right that cooked correctly it is a wonderfully flavoured meat. These days, though, I'm a happy vegetarian.

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    1. I can't remember what hogget is, another Oz friend has mentioned it. I always assume lamb is cheaper in Oz than here Helen. Mutton is wonderful too. Not sure I could ever be a vegetarian but .... you never know.

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    2. Hogget is from sheep aged between 1 and 2 years. It has more flavour than lamb without being as tough as mutton. Not as much of it is produced these days because they concentrate on the lamb market but specialist butchers have it.

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    3. I remember my friend telling me that now. Probably will forget in a few more years though Helen. Thanks anyway. Never seen mutton here, understand in England it is difficult to buy and not easily obtainable.

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  14. Ah ... lamb. I only got to have it in my kitchen for a little while but I enjoyed it greatly.

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    1. So sorry you can't continued to eat it Ivy, I know how much you liked it.

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    2. And it took me forever to try it, or even think about trying it. I love how there are different cuts and the slow-cook and all that. I also liked making lamb sausage with fennel.

      But thankfully, I got my mushrooms back.

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    3. Hopefully you will get the lamb back one day as well Ivy. I do hope so.

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