The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: Mallows Flock on June 06, 2012, 09:00:03 pm
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Helloooo everyone
Not being the best or most adventurous cook in the world, as much as I love lamb roast, lamb chops with mash, leftover lamb in curry etc I really REALLY need some different and pretty easy peasy ideas to use up my freezer full of our recently slaughter Shetland ram-lamb. I dont have a mincer so any mince lamb recipes are kind of fruitless but if anyone has any particular delicious recipe they would be willing to share, I would be hugely grateful!
Thank you
Lisa x
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traditional shepherds pie doesn't need to be minced just chopped really well, great way to use up any trimmings etc.
let me know if you need a recipe its not difficult!!!
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I love my 24hr slow cooked Persian lamb shoulder recipe. Do you have a slow cooker?
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Now shepherds pie I can do :o)
Wow...slow cooked persian lamb sounds like a winner... I would LOVE the recipe for that. Thank you so much!
I am considering getting a tagine!!! I have a slow cooker!
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squab pie is a favourite of ours.
I haven't got the recipe handy, but it is something like this:
Layer of sliced spuds in the bottom of a casserole dish. Layer of sweated chopped onions. Layer of sliced cooking apples (needs to be something sharpish - bramley will be fine) small sprinkle of brown sugar, layer of cubed lamb, or you could use chops if you like, more apples, more onions, topped of with another layer of sliced spuds. A few dollops of butter and a sprinkle of brown sugar on the top and whack it in the oven until the spud is cooked.
Really really good.
Bear in mind that there are lots of dishes that say to use pork or beef that you can just as easily use lamb in.
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Irish stew?
Lancashire hot pot?
lamb wellington?
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tagine is definitely the way to go.....would recommend getting a tagine. I put prunes and apricots in mine, heavenly!
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Curries????
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Moussaka is a good one for minced lamb (especially if you have an egg surplus), and it freezes down well if you omit the topping till reheating, and I always make it when I have a glut of courgettes which I use instead of aubergines.
Naverine of lamb is delicious when the new seasons peas and carrots are in the garden
And an easy one at the end of the year when the onions and potatoes are harvested is sliced onions and sliced potatoes in layers, with salt and pepper and a smidgen of stock or water, then any lamb chops laid on the top, covered with foil and slow baked.
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Suziequeue, I would love the Persian lamb recipe too please
thanks
Sally
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Oh my - loads of brilliant ideas. Thanks so much! Lamb will never be 'same-ish' again!
I got my tagine... lamb shoulder, veggies and a whole hoarde or spieces in it ready for tomorrows baking. Smells divine already!
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squab pie is a favourite of ours.
I haven't got the recipe handy, but it is something like this:
Layer of sliced spuds in the bottom of a casserole dish. Layer of sweated chopped onions. Layer of sliced cooking apples (needs to be something sharpish - bramley will be fine) small sprinkle of brown sugar, layer of cubed lamb, or you could use chops if you like, more apples, more onions, topped of with another layer of sliced spuds. A few dollops of butter and a sprinkle of brown sugar on the top and whack it in the oven until the spud is cooked.
Really really good.
Bear in mind that there are lots of dishes that say to use pork or beef that you can just as easily use lamb in.
'Cept, of course, a squab is a young pigeon. :P
(I still imagine it tastes loveley with lamb, mind. ;D )
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My mouth is watering...these fab ideas have totally earmarked all my lamb in my freezer.....what amazing cooks you all are. HUGE THANKS!