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lamb dishes

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Re: lamb dishes

Postby Gillthepainter » Sat Feb 20, 2021 9:43 am

You are all on FIRE!

I've bought salt marsh before, and really appreciated it.
And mutton, I shared a half a lamb purchase with a friend from the Wild Company something or other in Bristol.

I confess the mutton was better than lamb, superb.

I also love Raan, Indian spiced encrusted roast leg of lamb.


I'll give this a go, Zero. Thanks for the youtube link (which I can now watch as I have a new little laptop).
Thank you.

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Re: lamb dishes

Postby Pepper Pig » Sat Feb 20, 2021 11:38 am


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Re: lamb dishes

Postby Gillthepainter » Sat Feb 20, 2021 11:47 am

I might have to pass on the lamb's heart, PP. I'm not a huge offal lover anyway, although Tony adores kidney - I don't really go for it.

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Re: lamb dishes

Postby Pampy » Sat Feb 20, 2021 2:10 pm

I've made raan for meat eaters in my family and they all loved it. I used a leg of Herdwick lamb.

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Re: lamb dishes

Postby Earthmaiden » Sat Feb 20, 2021 2:30 pm

I used to make faggots with mainly liver. It doesn't have to be heart though it may work well. Cumin has no place in faggots IMO, I'd be so disappointed if I was served them. A goodly amount of Worcester Sauce and some mixed herbs, possibly dash of tom puree is all that's required.

Streaky bacon would alter them too but could be nice.

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Re: lamb dishes

Postby Badger's Mate » Sat Feb 20, 2021 4:38 pm

Our butcher makes nice faggots and I'm reminded that there are a couple in the freezer. I need to make some onion gravy and pease pudding. :D

I've made them with goat liver. I imagine they'd be nice with venison liver but that's a treat by itself.

In my childhood, lamb hearts were always served stuffed. It was something that (as far as we knew) everyone's mum cooked. I still do them this way (minus the obligatory Oxo cube - it was the 60s). Mrs B likes them; her mum cooked them too.

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Re: lamb dishes

Postby Earthmaiden » Sat Feb 20, 2021 4:50 pm

I must try stuffed heart again. Everyone says they are delicious and tender but the way my mother cooked them they had what I can only describe as a soft chewy crunch about them and I didn't look forward to them at all although my parents seemed to enjoy them. I like most 'soft' offal.

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Re: lamb dishes

Postby Badger's Mate » Sat Feb 20, 2021 4:55 pm

I suppose if they were cooked in a hottish oven the fat on the top of the heart and the crust of the stuffing might crisp up. I think low and slow is the way to go.

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Re: lamb dishes

Postby Stokey Sue » Sat Feb 20, 2021 5:02 pm

So are faggots not born and raised on foil trays from Mr Brain? :lol:
https://www.brfoods.gr/shop/brfoods/mr- ... -656g.html


We used to have them (made in house I think, or possibly by the local butcher) at school, I loved them

Never made them but have bought good ones from butchers in the past, as well as Brain's, but I think I've only had pork ones, the Guardian ones are fairly non-traditional but sound nice to me, a sort of haggis-faggot hybrid

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Re: lamb dishes

Postby Earthmaiden » Sat Feb 20, 2021 5:19 pm

Badger's Mate wrote:I suppose if they were cooked in a hottish oven the fat on the top of the heart and the crust of the stuffing might crisp up. I think low and slow is the way to go.


Definitely!

I quite like Brains faggots. In parts of the south-west there used to be a chain called Devon Savouries which sold pies, sausage rolls etc plus faggots with or without caul fat. They were in big metal trays and you bought however many you wanted to take home and heat up. Hugely popular round here.

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Re: lamb dishes

Postby Seatallan » Sat Feb 20, 2021 5:19 pm

I make them occasionally. I love them with mushy peas and mashed spuds. :yum
Food, felines and fells (in no particular order)

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Re: lamb dishes

Postby Renee » Sat Feb 20, 2021 6:05 pm

I made faggots many years ago and enjoyed them. The recipe might have been one of Delia's.

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Re: lamb dishes

Postby MagicMarmite » Sat Feb 20, 2021 6:45 pm

I've never tried stuffed hearts, I should really since I can get them from Morrison's which have recently started delivering here.

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Re: lamb dishes

Postby ZeroCook » Sat Feb 20, 2021 7:43 pm

Gillthepainter wrote:I confess the mutton was better than lamb, superb.

I also love Raan, Indian spiced encrusted roast leg of lamb.


I'll give this a go, Zero. Thanks for the youtube link (which I can now watch as I have a new little laptop).
Thank you.


Yay new laptop Gill!

I think a lot of really good mutton is +1.5--2 year old and is lovely and so tasty - unlike tough as old boot ancient mutton which I've come across and which is very challenging in many ways :lol: The Birria I made recently using beef is usually made with goat in Mexico but lamb or mutton would be a very good substitute. Now there's a great dish ...

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Re: lamb dishes

Postby Sloe-Gin » Sat Feb 20, 2021 8:07 pm

They were savoury ducks, back in the day.

Mum, being a farmer's daughter, and dad, being a bit of a crackshot (he did teach me, once upon a time!) ate nose to tail, jugged hare, rabbit, pheasant, mackerel. I drew the line at tripe.

We are very partial to lamb neck fillet keebabs in a Moroccan dressing with preserved lemons on the bbq. Mum would have a dicky fit.

Edited to add that if you like goat meat

https://www.coombefarmorganic.co.uk/cat ... -goat-meat

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Re: lamb dishes

Postby WWordsworth » Sat Feb 20, 2021 8:11 pm

"Yotam Ottolenghi's comfort food recipes | Food | The Guardian" https://amp.theguardian.com/food/2021/j ... conut-bowl

I'm having a go at this lamb & macaroni dish tonight.
It might be a bit too subtle for us, we will see.

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Re: lamb dishes

Postby Stokey Sue » Sat Feb 20, 2021 8:15 pm

ZeroCook wrote:I think a lot of really good mutton is +1.5--2 year old and is lovely and so tasty - unlike tough as old boot ancient mutton which I've come across and which is very challenging in many ways


Thanks for the reminder, "young mutton" has a name, and I don't think we've mentioned it

In the UK it should go like this:

0 -1 year is lamb
1 - 2 year is hogget (which is my favourite)
2 + years is mutton

For beef, just for completeness:
0 -1 year is veal
1 - 2 year is vitellone or baby beef in most of Europe, but I'm not sure I've seen UK butchers give it a special name, though vitellone when an animal not a food translates to bullock. I remember in Yugoslavia they sold most beef as "baby beef" (labelled in English) but cut unspecified (we grabbed the sirloin)
2 + years is beef

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Re: lamb dishes

Postby WWordsworth » Sat Feb 20, 2021 11:07 pm

might be a bit too subtle for us,


J enjoyed it.
It was a bit too gentle for me, even though I snuck an extra chilli in.
It needed a sharper note of something.
If I make it again I will add lemon zest and/or shredded mint.

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Re: lamb dishes

Postby Amber » Wed Feb 24, 2021 1:23 am

I’ve posted this before, but it’s worth repeating. It so easy.

https://blog.lakeland.co.uk/recipe/donn ... hini-tart/

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Re: lamb dishes

Postby Gillthepainter » Wed Feb 24, 2021 9:31 am

Yay new laptop Gill!

I've downshifted to a dinky 14inch ssd. The last laptop was massive and no way portable. Dell, we always get Dell, save the 1 purchase of an ipad mini.

Amber, that looks nice and simple.

Well we had rosemary leg of lamb yesterday, really delicious.
The butcher in Cirencester had a fold the bottom of the leg - which is so convenient, I'm not usually able to put the casserole lid on.
I put the potatoes in at the beginning, making them sticky and caramelized.
Served with mint sauce, the lamb juices, and steamed vegetables.

Not one of the exotic recipes here, but jolly tasty.

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