Search
Anticipating lamb
From vesperlight — Blog by Elizabeth Evans
March 3, 2009
A friend who raises sheep has offered to share some lamb. I’m not sure how much, or what cuts, but my lamb will be arriving at Bible study on Thursday night (I am assuming it will be frozen or ready to freezer rather than on the hoof...hope I’m not reading too much into “Would you like some lamb?”) I’ve eaten lamb before, very rarely, but never cooked with it. Culinate seems to have a nice assortment of recipes. The lamb I liked best, out of my meager experience, was kebabs marinated in yogurt and grilled.
vesperlight
vesperlight — Blog | |
Recent Posts
- Six of One, Half Dozen of the Other: My Meal Planning Dilemma
- Lamb has arrived
- Anticipating lamb
- A few changes in plan....
Want more? Comb the archives.
Advertisement
| | Table Talk: November 17A local-foods feastJosh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat. |
The Produce DiariesMorelsPleasure in the hunt | Dinner Guest BlogA quiche lessonThe crux is the crust |
FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson |
Most Popular Articles
Editor’s Choice
Most Emailed
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter
Copyright © 2006–2012 Culinate, Inc. All rights reserved. r2a8d55e06bf1
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r2a8d55e06bf1
There is 1 comment on this item
Add a comment
1. by cafemama on Mar 4, 2009 at 12:27 AM PST
oh, lamb is so delicious! I’ve been making a wonderful recipe from ‘the gourmet slow cooker’ with lamb from the farmer’s market; it’s basically lamb shanks, browned, then put into a slow cooker with sauteed onions, tomatoes, a spice mixture of cloves and allspice and cinnamon, a little wine/greek brandy/vinegar (mine is usually a little vinegar), and a few tablespoons of honey. cook for hours and wow!
Add a comment