We're going to get half a lamb(10 Posts)
(for the freezer, obviously!) but I wondered how people thought we should ask it to be butchered. I think the main choices are
- do we want the odd bits as bits (scrag end, breast etc.) or do we want mince
- how do we want the chops (rack, or individual chops)
- and do we want offal (you can get a lot with your half a lamb apparently, as most people don't want it)
Now I know it's all up to us, but I've never really cooked lamb offal - what could I make that's nice? And never bought rack of lamb - is it super-delicious, or should we just have chops? And what could I do with the odd bits?
All advice v welcome, we need to decide quickly!
If you do take liver I can give you my family recipe for liver & bacon casserole- is delicious. Not sure about the rest of the offal though!
Lamb is my very favourite meat. Will watch this thread for some great ideas.
bumping for some ideas!
My mouth was just watering at the idea of liver and bacon casserole, but I've just remembered that liver is a banned food in pregnancy, and whilst I'd eat a little bit, perhaps laying in stores of liver at this moment would be a bit stupid. But I'd love the recipe for another time, wingandprayer, if you can be bothered to post it!
I know you'll probably all go bleurgh, but my mammy used to do wicked stuffed hearts when we were little. Don't know the recipe but it's an idea. They were scrummy.
Keep them whole. So many nice things to be done with odds and sods. Lamb mince is a bit limited IME.
Ah, yes, got to beware while pg. But for afterwards here goes....
Good thing is recipe is easily adaptable to any size, hence no measurements
Heat over to 180 degrees or equiv
Take liver and remove all the larger tubey bits and slice liver into thinish strips (1cm or so)
Dust it all over with well seasoned flour and put to one side.
Finely slice as many onions as you think appropriate for amount of liver and fry in olive oil over low heat until all golden and translucent but not brown. Remove onions and place in casserole dish.
In same pan fry liver in batches in a little oil so is brown all over. You do not have to cook it through, just brown it, it may still ooze a bit of blood but ignore this.
Put in casserole with onion as you go.
When finished, put a mug full of water in to the frying pan and scrape all the brown bits off the pan and empty this into casserole dish, add extra water so that it just cover liver and onion mix.
Now take as much bacon as you think appropriate. I like to use unsmoked back, but smoked streaky is nice too. Roll it up tightly and tuck it alongside liver so is semi exposed at top of pan. Put a lid on the lot and stick in over for at least an hour, though is very forgiving if you can't get back to it for longer.
Voila - cheap, low fat, comfort food. This is my nan's recipe and still reinds me of her. My kids love this too and I even did it without the bacon and mushed it for my son when he was a baby (DISCLAIMER: not sure they technically recommend giving liver to babies - was post 26 weeks though )
Ask your butcher what he/she would suggest.
Individual chops are easier.
Offal can make some pretty good meals
Mince is handier
lots of recipes for lamb's offal
IMO rack of lamb bit of a faff - lots of bone not much meat though is very tender. Chops easier to store in freezer and you can then rmeove as many as you need when you need them. Lamb mince oculd be used for moussaka or cottage pie or even bolognese type sauce with pasta, or stuff a marrow with it. I would get a mix of mince and chunks then can use for casseroles, hot pot and other long slow cooking. Leg of lamb steaks very nice. Just cook as you would usual steak. Jamie Oliver has a couple of recipes for shoulders - have one waiting in fridge now for just such a prupose tomorrow (shoulder, not Jamie Oliver obv!)
Rack of lamb is my favourite, but really expensive in the shops - if you get the rack and decide you want chops later you can slice it up then (make sure it's butchered so you can do this, I once got a rack that still was attached to central bone, no use to anyone!). I agree with with WAP on getting mix of mince and chunks, you can make some gorgeous lamb stews, etc. Hugh FW had a brill recipe for a cheat's easy lamb tagine, basically a stew, but add half a jar of apricot/ginger chutney as well, it was fab! Enjoy - bahhhhhh!!!!!
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