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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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