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<blockquote type="cite" cite>Just gifted with a haunch of lamb.
Anyone out there have any good lamb recipes? Roast (if that's
do-able), stew, whatever - period or not, just good - I have lots of
Middle Eastern spices on hand, just not not familiar with cooking with
lamb at all - any help would be appreciated!</blockquote>
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<div>oo ooo oo as a shepherd I eat a lot of lamb and mutton. <G>
Our favorite is our mutton as the lamb is too mild for my taste.</div>
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<div>A few key facts, most US lamb will be fattier than the sheep I
raise so you may need to adjust cooking method to render more fat out.
Lamb and mutton is best served medium to rare, overcooked it can get
tough, esp. mutton. If you have tough meat then a long slow cooking is
best. Different muscles will have different flavors, much like
different cuts of beef have different flavors but the differences are
much more pronounced in sheep meats. Different breeds of sheep will
have *very* different flavored meat so it helps to know what breed you
got as that affects the spices I would recommend.</div>
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<div>I have a few recipes for lamb/mutton on my website, under our
personal section.</div>
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<div>Other favorites include:</div>
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<div>leg sliced into round steaks, broiled or BBQ with garlic and
pepper on it. Or use one of Penzey's spice blends,</div>
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<div><http://www.penzeys.com/></div>
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<div>I like their lamb spice, Sunny Spain and sate for lamb. I also
like all of their curry and vindaloo spice mixes.</div>
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<div>lamb sate, look for any good recipe and serve with a peanut
dipping sauce and basmati rice</div>
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<div>Mutton slow roast, brown a diced onion and several cloves of
garlic (remember garlic is a vegetable not a spice <G>) in
peanut oil in a heavy duty dutch oven. Brown a shoulder roast or other
flavorful mutton roast. Add several cups of a decent red wine, either
a pinot, syrah or zin (if it's not good enough to drink it's not good
enough to cook with) and bake in a 200-250 degree oven (at sea level)
or a 300-350 degree oven (at 6500 ft) for several hours. Replenish the
wine as necessary or use a bit of water. About 1 hour before serving
add carrots, potatoes, pepper, herbs de provence (<font
face="Verdana" size="+1" color="#000000">savory, rosemary, fennel,
thyme, basil, tarragon, lavender, and marjoram</font>) Serve with
fresh crusty bread and more of the same wine you used to cook it.
This also works with a nice dark english ale or a smoked porter.</div>
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<div>rogan josh is great with stew meats served over noodles or
rice</div>
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<div>Balti mix is good for chops as a sprinkle and serve with pita or
other flat breads</div>
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<div>of course curry is great, you can cube larger cuts to make it
like a curry stir fry.</div>
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<div>cardomom spice is great for a flowery flavor for quick cooked
items, long cooking changes the flavor, still good but
different.</div>
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<div>Ground lamb I use in place of hamburger for taco's (I add more
cumin and coriander to my chile powder mixes when I am using sheep
meat.)</div>
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<div>Lamb made into polish sausage with lots of garlic is great
grilled</div>
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<div>Lamb bratwurst is pretty good but needs a dark beer to accompany
it for best results ;-)</div>
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<div>Lamb Italian sausage, made into links and then fried and
sliced is a much better meat for spaghetti sauce than beef, a milder
flavor and really nice with a hearty red wine or chianti.</div>
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<div>That's all I can think of off the top of my head. In general use
lamb like you would any rich lean flavorful beef or like you would elk
or venison.</div>
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<div>Hope that helps <G></div>
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<div>Oogie McGuire - oogiem@desertweyr.com<br>
Weyr Associates - Multimedia and Web Authoring Services &
Consulting<br>
Desert Weyr - CMK Arabian horses and Black Welsh Mountain Sheep<br>
http://www.desertweyr.com/ <br>
Paonia, CO USA</div>
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