The Poultry Keeper

NannyP · Posted: Sun Oct 09, 2005 5:12 pm Post subject:

I'm sure that'll be good too Very Happy

NannyP · Posted: Sun Oct 09, 2005 8:32 pm Post subject:

My God, that was seriously rich gravy and wonderful. The lamb was so tender Razz

Heather · Posted: Sun Oct 09, 2005 8:39 pm Post subject:

you liked it then ?!

NannyP · Posted: Sun Oct 09, 2005 8:42 pm Post subject:

Yes, although it was verging on the too rich for me Wink

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661

Ok...so that is the one I am trying first then. Very Happy

Heather · Posted: Sun Oct 09, 2005 9:01 pm Post subject:

we only make it on the odd occasion , it is rich - I wonder if it would be better if I got one of those gravy separator things - lamb is quite fatty usually even if you do trim the excess off

Heather · Posted: Sun Oct 09, 2005 9:04 pm Post subject:

But the flavour is amazing so worth the fat content !

NannyP · Posted: Sun Oct 09, 2005 9:05 pm Post subject:

I didn't seperate the fat of, and of course that probably would have made it less rich. The cider had reduced down quite a lot, so that would explain it somewhat. Mark loved it, and I will make it again, I'll just make sure I don;t have so much Laughing

debcat · Posted: Sun Oct 09, 2005 9:06 pm Post subject:

ooh

If it's really rich I have to try that one Very Happy

Lamb due in a fortnight

ejc-free · Joined: 11 Jul 2005 Posts: 138

This is my fav lamb mince recipe - but it works well with stewing lamb as well

Liz's Luscious Lamb:
Lamb mince to serve 4 (or more)
3 onions - I prefer red
4 cloves garlic
good pinch of saffron
2 tablespoons apricot jam
grated rind and juice 1 lemon
Cinnamon - a good few shakes and it needs to be fresh
sultanas or roasted pine nuts to garnish
squeeze of sun dried tomato
lamb stock

fry off the onions & garlic until caramelized
add the lamb and brown
add the lemon rind / juice,apricot jam,tomato puree, saffron and Cinnamon - you need quite allot here. Mix well If you're using sultanas - add at this point so they get nice and plump
Add sufficient stock to keep moist but not over wet. Cook for about 25 minutes

heat a dry heavy pan and roast the pine nuts still golden, try not to eat them all - but they are very tasty

At this point - taste and add more lemon, tomato or Cinnamon to taste, It may also need some salt / pepper at this point.
Just before serving - add pine nuts and mix

I usually serve with either rice or couscous.
It really does need the saffron to give it that eastern Mediterranean taste

Knobby · Posted: Mon Oct 10, 2005 4:16 pm Post subject:

Oooo, that sounds nice !!!

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661

debcat · Posted: Sun Nov 20, 2005 8:08 pm Post subject:

around 420 and 350

Knobby · Posted: Sun Nov 20, 2005 8:11 pm Post subject:

Hey Deb.....over here Lamb is expensive....Beef is not too expensive and pork is cheap......is it the same overthere ???

Deb_Moderator · Joined: 13 Apr 2005 Posts: 3661

Well, a boneless leg of lamb, on sale...a very good sale, was $4.99 a pound. The beef roast I bought the same day was $4.29 a pound. Pork is running about $3.59 a pound the same as chicken. Turkey is at $.79 a pound....but sadly, I am not a huge turkey fan.