Lamb Lamb and more Lamb Recipe Ideas to Share!

Loose Cannon wrote:You two buggers want locking up, what kind of example are you setting for the members

A bloody good one :-)

LOL! Some of our material must make Anna29 need a lie down after someones rushed to her aid with the smelling salts!

I had the lamb last night and it was wonderful.

beardie wrote:I had the lamb last night and it was wonderful.

That's great to hear!!

beardie wrote:I had the lamb last night and it was wonderful.

Great news. Lamb is so versatile and tasty !

mo1905 wrote:

beardie wrote:I had the lamb last night and it was wonderful.

Great news. Lamb is so versatile and tasty !

Paul1976 wrote:

mo1905 wrote:

beardie wrote:I had the lamb last night and it was wonderful.

Great news. Lamb is so versatile and tasty !

Wish I could do stuff like this lol !

Sainsburys have cheap leg of lamb at present !

mo1905 wrote:

Paul1976 wrote:

mo1905 wrote:

beardie wrote:I had the lamb last night and it was wonderful.

Great news. Lamb is so versatile and tasty !

Wish I could do stuff like this lol !

It's a doddle mate! Just go on makeameme.org or memegenerator.net,find a piccy,add your text,create and when done,just copy the image URL and paste it into here as normal and away you go! You might even be able to find a Lord Vader one for Eddie!

mo1905 wrote:Sainsburys have cheap leg of lamb at present !

LOL!!

SUPER SIMPLE LAMB KEBABS WITH COCONUT CURRY DIPPING SAUCE

"I had some minced/ground lamb the other night and decided to come up with these. Pretty much everything else is in the pantry, and it was a real success. The lamb kebabs with coconut curry dipping sauce can be made in the oven (for those of you in winter right now), in the frying pan or on the barbecue (for those of you enjoying a summer). And the coconut curry dipping sauce is simply delicious. But make sure you make enough because my little ones guzzled the sauce up even when the kebabs were gone.

The trick to making the mince/ground lamb to stick to the kebabs is to make a sausage shape firmly with your hands first, then push the bamboo skewer into the centre.

Enjoy these with coconut cauliflower rice and you have the most nutritious dinner. Gone are the rice, pitta breads, and sweet sauces. This will soon become a family favourite.

The price of lamb has rivalled that of venison for a while, no bad thing for the farmers. Some of the watermeadows and sea walls around here are now covered in sheep, replacing the previous beef cows.

I think it's time I bought some lamb chops tomorrow (last week I had lamb's liver) but I'll probably just grill them with some sprigs of rosemary, the rosemary tree is starting to block out the light, and some sprouts as a change from the beans.

Memories of my mum's lovely lamb stew came rushing into my mind when I spotted this great classic 'one-pot' meal. It is an easy answer to a delicious mid-week, or any time meal. It's hearty, filling, warming and packed full of veggies - the carb count is 19 carbs per serving, so it may be too high in carbs for some, but would fit nicely into my menu plans. See what you think.  

Ingredients:
Serves Four
1 tbsp vegetable oil
500g cubed stewing lamb
1 onion, thickly sliced
2 carrots, thickly sliced
2 leeks, thickly sliced
400ml hot vegetable or chicken stock
1 tsp dried rosemary or 1 fresh sprig
400g cannellini beans, rinsed and drained
(Optional - crusty bread or boiled potatoes to serve)

Method:
1. Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
2. Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through.
3. Optional - serve with some crusty bread or potatoes, if you like, but as I am LCHF buttery mashed swede would be more suitable.

With great tasting meals like this Autumn looks better by the day.

The original recipe idea can be found here http://www.bbcgoodfood.com/recipes/67604/hearty-lamb-stew

All the best Jan

Oh yes I've done various lamb casseroles in the past, it absolutely melts off the bone.

Someone in the butcher's today was asking about mutton, another thing I've not seen much since childhood, although I believe it became popular again recently.

The main problem is that it means keeping the sheep - and keeping them alive, not an easy job with sheep - for longer, and since the lamb price is so good of late no-one can be bothered to produce it.

chris c wrote:Oh yes I've done various lamb casseroles in the past, it absolutely melts off the bone.

Someone in the butcher's today was asking about mutton, another thing I've not seen much since childhood, although I believe it became popular again recently.

The main problem is that it means keeping the sheep - and keeping them alive, not an easy job with sheep - for longer, and since the lamb price is so good of late no-one can be bothered to produce it.

A few years back my Tesco's were selling diced mutton in the cheapo value range and I totally switched from lamb for stews and curries as IMO-Mutton had a superior,stronger flavour and if cooked low,slow and steady was bloody tender too but then it disappeared sadly,most likely for the reasons you stated above Chris.

Ever tried goat? Usually only available in inner city ethnic shops, but very tasty.

Has some disadvantages though, way back in the long hot summer of 76 I remember collecting some billy kid from friends with a goat farm, but in the overheated truck cab it began to stink only halfway back from Haverfordwest to Bristol and went out the window

... can't say I've tried goat !

But can recommend this shepherds pie using a standard recipe - minced lamb and substitute the mashed potato with grated cauliflower or mashed swede.

My mother used to make what she called "lamb tart" with the minced remains of a leg of lamb and other stuff encased in pastry, not very low carb though I wonder if you could make a substitute pastry with ground up nuts or similar?

chris c wrote:My mother used to make what she called "lamb tart" with the minced remains of a leg of lamb and other stuff encased in pastry, not very low carb though I wonder if you could make a substitute pastry with ground up nuts or similar?

I found this recipe idea for low carb pastry crust, I haven't tried it out but it may work well ...


Ingredients
120 ml Butter (1 stick - melted)
2 whole Eggs
1/4 teaspoon Sea Salt
180 ml Coconut Flour
 Stevia or Splenda (optional - to taste if making a dessert pie)

Instructions
Preheat oven to 400 degrees.
In medium bowl, beat butter, eggs, and salt together with a fork.
Add coconut flour. Mix well, until there are no clumps.
Gather dough into a ball, then pat it into a 9-inch greased pie pan.
Prick dough with a fork several times.
Bake for 9 minutes, then let cool.

idea can be seen here
http://www.fitlivingfoodies.com/recipe-archive/gluten-free-crust-recipe/

Could be worth trying ...

All the best Jan

African Lamb Stew

Saw this very nice recipe which combines lamb and aubergines ... two of my favourite ingredients !



INGREDIENTS

1.2 kg of lamb stew meat
2 aubergines
1 ½ teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tins of chopped tomatoes
1 tablespoon coriander seeds
½ tsp cumin seeds
2 tsp grated nutmeg
3 tablespoons oil
3 pcs red chilli finely chopped
2 tablespoons grated fresh ginger
5 cloves of garlic
1 teaspoon vinegar
1 stock cube
sour cream
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped coriander leaves

METHOD

Crush the coriander seeds and cumin seeds, using a mortar and pestle (or if you don’t own a mortar and pestle you can put seeds in a plastic food bag or cling film and use a rolling pin to crush the seeds.)

Mix crushed seeds with salt and nutmeg and rub spice mixture well into the meat.
Melt oil/butter (I always use both, gives a lovely flavour, the oil stops the butter from burning), add meat to the pan and brown on all sides. Cut the aubergine into cubes and fry with the meat for 2 minutes whilst stirring all the time.
Add the ginger and chilli and let everything cook for a further 2 minutes, then add add the garlic, vinegar, stock cube and tomatoes. Cover and simmer for 1 hour.

Season with salt and pepper. Serve up in deep plates, place a big dollop of sour cream on top and sprinkle with the fresh finely chopped parsley and coriander to finish.

Recipe idea seen here
http://diabetesdietblog.com/2015/12/06/african-lamb-stew/

You can read more here

http://www.ditchthecarbs.com/2015/12/11/easy-roast-lamb-with-sugar-free-mint-sauce/

All the best Jan

ROFL! Just had a memory of my father, when I was young, driving past a field of sheep and yelling out of the car window "MINT SAUCE!"

Strangely he never used rosemary - that may have come under what he called "foreign muck", it's my absolute favourite with lamb.

Talking of mint sauce ... my dear mum used to make the most amazing tasting one, always picked fresh mint from the garden ... I can hear her chopping it now, and the smell just amazing... happy memories

I think it is more recent times that rosemary is sometimes preferred, but many may say Roast Lamb isn't Roast Lamb without mint sauce !

All the best Jan

The second best way to grow mint is in a bucket embedded in the ground so the runners can't get out.

The best way to grow mint is in someone else's garden <G> we have a load here from what obviously used to be a herb bed. Putting it through the shredder makes the compost smell nice though.

Strangely I can't summon up much enthusiasm for mint sauce: maybe I OD'd on it as a child. What I DO like though is a few drops of peppermint oil added to a cup of cocoa.