lamb dishes
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
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- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: lamb dishes
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'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.
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.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: lamb dishes
Today’s G. Lamb faggots. https://www.theguardian.com/food/2021/f ... -waste-not
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: lamb dishes
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.
Re: lamb dishes
I've made raan for meat eaters in my family and they all loved it. I used a leg of Herdwick lamb.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: lamb dishes
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.
Streaky bacon would alter them too but could be nice.
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: lamb dishes
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.
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.
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.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: lamb dishes
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.
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: lamb dishes
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.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: lamb dishes
So are faggots not born and raised on foil trays from Mr Brain?
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
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
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: lamb dishes
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.
Re: lamb dishes
I make them occasionally. I love them with mushy peas and mashed spuds.
Food, felines and fells (in no particular order)
Re: lamb dishes
I made faggots many years ago and enjoyed them. The recipe might have been one of Delia's.
- MagicMarmite
- Posts: 208
- Joined: Thu Apr 26, 2012 11:42 am
Re: lamb dishes
I've never tried stuffed hearts, I should really since I can get them from Morrison's which have recently started delivering here.
Re: lamb dishes
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 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 ...
Re: lamb dishes
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
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
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: lamb dishes
"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.
I'm having a go at this lamb & macaroni dish tonight.
It might be a bit too subtle for us, we will see.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: lamb dishes
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
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: lamb dishes
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.
Re: lamb dishes
I’ve posted this before, but it’s worth repeating. It so easy.
https://blog.lakeland.co.uk/recipe/donn ... hini-tart/
https://blog.lakeland.co.uk/recipe/donn ... hini-tart/
- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: lamb dishes
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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