Subj : Re: Set It On Fire was: Real
To : Ruth Haffly
From : Dave Drum
Date : Thu May 02 2024 07:14:06
-=> Ruth Haffly wrote to Dave Drum <=-
DD> And for all their nit-pickiness they still manage to forget that a
DD> shepherd's pie is made with lamb/mutton. If it's made with beef or
DD> pork it's a "cottage pie". This recipe is really for a cottage pie.
RH> That seems to be a very common misnomer among Americans. My mom made
RH> what she called Shepherd's Pie a (very) few times when I was young but
RH> it was in reality, a cottage pie. IIRC, we had lanb a few times at my
RH> grandmother's house but it was one of the (many) things my mom never
RH> bought.
DD> The usual elevated price of sheep meat over cow or pig meat has a lot
DD> to do with its lack of popularity. Heck lamb chops are more expensive
DD> than even Waygo beef steaks in my area. Bv)=
RH> Which is probably why my mom never bought it. That, and I don't recall
RH> ever seeing it in our supermarkets where I grew up. We had an A&P and a
RH> Victory Market but neither of them were very big stores. Victory sold
RH> out to a church/school probably about 20+/- years ago, A&P sold out to
RH> Freshtown about 15 years ago, after it had been flooded and rebuilt
RH> several times.
When I see lamb chops on a restaurant menu the price makes my throat slam
shut. Even buying them in a butcher shop can put a crimp in my budget.
DD> There are, however, some bargain priced lamb cuts which are very
DD> tasty.
RH> We've splurged on lamb chops a few times, grilling them outside. Also
RH> got a leg of lamb maybe 15 years ago, enjoyed that and have another one
RH> in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Neck of Lamb w/Lemon & Thyme
Categories: Lamb/mutton, Citrus, Herbs
Yield: 5 Servings
2 tb Olive oil
1 kg (36 oz) scrag end of neck of
- lamb; on the bone, or neck
- chops, or both
1 1/2 Lemons; juice only
+=PLUS=+
A little thinly pared rind
- (zest)
8 Sprigs of thyme
120 ml (4 oz) water or lamb stock
Salt & fresh ground pepper
MMMMM--------------------------TO SERVE-------------------------------
White bread
Greek-style tomato & onion
- salad
Heat the oil in a heavy-based saucepan. Add the lamb and
allow it to sizzle and spit, turning occasionally until
lightly browned all over.
Add the lemon juice, thyme, water or stock, a little salt
and plenty of pepper. Bring to the boil then turn down the
heat to a gentle simmer and place a lid on the pan. Cook
gently, turning the meat over occasionally, for about 50
minutes, until the meat is tender.
Serve with plenty of good white bread and a perhaps a
simple Greek style tomato and onion salad.
Serves 5-6
By Hugh Fearnley-Whittingstall
From:
http://www.bbc.co.uk
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