brookcove
Posted : 3/15/2008 7:14:55 PM
I like to add berries (raspberry is nicest), apples, celery, and squash to my lamb stew. For us, I'll also put in garlic, potatoes, and onion - and sometimes orange or lemon. For the dogs, I leave that out but add pumpkin if I can get it, or carrots (carrots don't taste very nice with lamb to me, but the dogs love it). Turnips would also work nicely. I'm also starting to experiment with ethnic root veggies like maca, jicama, cassava, malanga, etc. I also like to throw in some beneficial herbs like ginger, cinnamon, and turmeric - not too much and wait until right at the end unless you are using fresh.
I crock pot bone in meat until it's easy to seperate from the bone. Then you get every bit of meat and cartilage. This is nice for people meat too, as I actually cook a lot of mutton. Mutton is adult sheep, not as tender as lamb, and stronger tasting.
It's best to roast/broil/fry lamb quite rare. Lamb doesn't taste good cooked all the way through, and the stronger the taste of the lamb (for instance, feedlotted American lamb), the ickier it will taste when browned through. Or, slow cook it with lots of good tasting stuff - the lamb lends a rich broth to root veggies and other bland vegetables, while sweet fruits like apples, citrus, or cooking apples brighten the taste of the lamb.