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Some Help With Lamb
Posted on 7/17/11 at 5:09 pm
Posted on 7/17/11 at 5:09 pm
My wife and I would really like to try some lamb but I've never done it before. I would like some tips on where to purchase(GBR area) what to purchase and how to prepare it. TIA! 
4
Posted on 7/17/11 at 5:41 pm to heatom2
A question first, why tips? For some stupid reason in America lamb is not cheap and it should be, the things eat grass. Get some shanks, have the butcher cut them down to little over an inch thick slices, dust with flour and brown, pull, saute onion and garlic, deglaze pan throw in diced carrot, toss in a bit more flour to the mix, a bit of BTB(for lack of demi-glace) back in with other ingredients, along with chopped rosemary leaves simmer for 45. Upscale is lamb rack, if you want to go there I will be back.
Posted on 7/17/11 at 6:26 pm to heatom2
The best lamb by far is US grown lamb. Most cheap lamb is from new zealand. The difference between the two is incredible.
Posted on 7/17/11 at 6:48 pm to heatom2
Read an article in today's paper that you can get fresh lamb and goat at the LSU creamery/ag center
Posted on 7/17/11 at 8:27 pm to heatom2
one leg of lamb- wash with water and dry
rub with olive oil
season with salt, pepper, rosemary leaves, garlic, and dried yellow mustard but you don't really need the mustard.
put in pan with about 2 to 3 cups of good red wine
cook at 350 degrees until the fat begins to turn brown and you reach the internal temperature that you like. I'd pour more wine over the lamb a couple of times while in the oven.
I'd recommend pulling it out when it hits 140 degrees, that way it should be a perfect medium rare after resting for about 10 min.
rub with olive oil
season with salt, pepper, rosemary leaves, garlic, and dried yellow mustard but you don't really need the mustard.
put in pan with about 2 to 3 cups of good red wine
cook at 350 degrees until the fat begins to turn brown and you reach the internal temperature that you like. I'd pour more wine over the lamb a couple of times while in the oven.
I'd recommend pulling it out when it hits 140 degrees, that way it should be a perfect medium rare after resting for about 10 min.
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