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Q & A

Lamb - do you like lamb?  When do you serve it?  and How?

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    • 0 votes vote up vote up

      (華娃娃) ChinaDoll wrote Mar 13, 2009
    • I don’t know how to roast lamb - I mean for how long.

      I usually have lamb during Easter and Christmas.  Occasionally, once in awhile.  My friend gave me a recipe to marinate the lamb roast overnight with garlic, rosemary, oil and soy sauce and bit sugar.  Then I put in oven on very low for many hours.  It is very tender that melt in my mouth.  I like it but my hubby is not too fond of it.

      The Chinese like the lamb ribs and cooked with lots of ginger and garlic into a stew.  That is good too.




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    • 0 votes vote up vote up

      (華娃娃) ChinaDoll wrote Mar 13, 2009
    • BTW, lamb seems to be cheaper.  I am not sure if it is healthier because of the fat.  Someone can tell me, please.




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    • 0 votes vote up vote up

      Tuliplady wrote Mar 14, 2009
    • I love lamb.  

       And it’s not exactly a baby animal.  Lambs that are slaughtered are pretty close to the size of a full grown sheep. Nothing like veal.  

      It is not popular meat im my area, I can’t even get it in a grocery store.  The last time I had lamb, I had raised my own.  Yesterday my dad told me he’d made a deal with a guy who raises sheep, we may be getting one to eat (I hope).  It is very good barbequed.  Lamb chops are probably my favorite.




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    • 0 votes vote up vote up

      Holly Beck wrote Mar 14, 2009
    • I don’t like it - can’t even stand the smell. I really wish I did!




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    • 0 votes vote up vote up

      Robinesque wrote Mar 14, 2009
    • CD, I make/serve lamb the same way as Annie.

      But, you can also stuff if with your favorite stuffing.  The arabs (my hubz is Palestinian) will stuff with a mix of cooked rice, pine nuts, ground beef (or lamb), parsley, maybe some golden raisins, and fresh mint.  We are talking the ENTIRE lamb that gets done on special occasions like this.

      Try this:  marinate the lamb in Worcestershire sauce, garlic, a PLETHORA of seasonings and let sit in the fridge over night.  This will work for any cut.  I am not one of those people that slow-cooks anything, but broast until breaks apart easily, or however done you like.

      THEN:  saute green, yellow, and red peppers, LOTS of onions and mushrooms and arrange on top of your lamb dish before serving.

      Sit back and REVEL in the raves!!!!!!!!!




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    • 0 votes vote up vote up

      Michelle Bodycombe wrote Mar 14, 2009
    • I love lamb!

      I would usually prepare a boneless leg of lamb for thanksgiving and christmas or any chance I get.  My daughter loves the braised lamb shank you can get at costco.

      I like my lamb tender, juicy and well done.

      I marinate the leg in my own person mixture which includes: habeneros, cilantro, garlic, ginger, thyme and more.  I let it sit in this mixture for at least 24 hours.  

      Then I roast it at 425 degrees for 20-30 minutes...that seals in the juices.  I then reduce the temp. to 325 degrees and roast for about 20-25 minutes per pound.  

      I let the juices set before slicing and serve with pepper jelly.  This past new years eve I served with Tastefully Simple pepper jelly...it was delish!!




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    • 0 votes vote up vote up

      Cynthia Schmidt wrote Mar 14, 2009
    • I love lamb. Costco has boneless legs and really nice loin chops. The chops we grill, the leg we either roast or I open it up flat, marinate it and grill it. Rosemary, garlic and olive oil are a great combination for marinating. A friend of mine who was raised in Casablanca had a marinade she used for everything, Garlic, Olive oil, Salt, Pepper, Lemon Juice, Cumin. I use it on lamb and it’s delicious.




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    • 0 votes vote up vote up

      Peejay64 wrote Mar 14, 2009
    • Love lamb!  

      Love veal!  

      Let me say, too..that I am a butcher’s daughter.  My immigrant parents were right off the farm(s) in Ireland.  My dad was and two of my brothers are butchers.  

      I use lamb in my Irish stew.  It’s much more tender and tasty than beef.

      I also grill/broil lamb chops flavored with an herbs de provence/dijon paste.  Delicious.

      OR...I will buy a boneless leg of lamb, slice it up, season it and broil/grill it like steak. YUM!




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    • 0 votes vote up vote up

      Robinesque wrote Mar 14, 2009
    • Thanks, Annie!  Are you going to try it?

      Chocolatier, I FORGOT the fresh rosemary that growing rampant in the yard!!  3  long sprigs of those on the top and underside while cooking!




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    • 0 votes vote up vote up

      Jenny09 wrote Mar 14, 2009
    • oooh  any form of lamb has a taste that is so
      dreadful...
      ick ick ick




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