Who doesn’t love a juicy lamb kebab, or even a lamb curry? This juicy meat is bound to serve you well in all dishes you choose to use it in.
While all forms of meat stemming from the wooly sheep are tasty in different contexts, lamb is by far the tastiest of them all. This is because lamb is meat from sheep younger than one year old, making it much more tender than mutton, its older equivalent. As animals age, their muscles get used more, meaning that their flesh also begins to change. As sheep age, their meat becomes much more flavorful. The downside, however, is that it develops a harder texture. This is why mutton is more often used in slow-cooked dishes such as curry, as this allows the meat to soften considerably over time.
Lamb, however, is tender and often doesn’t need much time to cook. In fact, some lamb recipes require very little cooking at all. Many lamb dishes are served pink, allowing its consumers to get the most out of its tender meat.
Lamb is an extremely versatile ingredient, and can be served in a variety of contexts. Lamb shoulder, for example, is a fantastic meat item that you can throw on the barbeque during your next party, and is bound to please. And in the United Kingdom, lamb is often found on the dinner table in the form of a Sunday roast, a huge family feast that was traditionally enjoyed after a long day at church.
But there is perhaps one country which is associated with lamb more than any other—New Zealand. This isn’t only because there are more sheep than people living in this small island nation—it’s also because New Zealand lamb is amongst the tastiest in the world! In addition, it can often be cheaper than local equivalents. This is because New Zealand has the perfect geography for rearing sheep—its endless, grassy hillsides present farmers with very little additional work required to raise these wonderful animals before they are turned into meat.
Lamb as they do it down under
While New Zealand may be the lamb capital of the world, that hasn’t stopped other countries from producing some of the most forward-thinking culinary innovations when it comes to lamb recipes. In this case, the country is Australia, and the chef Soren Lascelles. When you really think about it, it makes perfect sense that lamb is passion shared by both Australia and New Zealand—they are neighbors, after all!
The recipe for the exquisite dish that Soren has been kind enough to reveal to the world is, of course, his famous roast lamb glazed with garlic and black sugar with a side of eggplant caviar. This is lamb as you’ve never tasted it before. And while this recipe is probably best suited for those with a little bit of experience in the kitchen, have no fear—with enough time to prepare the different components of this dish, you should be eating this magical lamb masterpiece within a couple of hours.
An Easter specialty
It’s that time of year again. You and your family are about to congregate together over a dinner to honor the death of Jesus of Nazareth, the founder of Christianity whose crucifixion set off a chain of events that changed the world forever.
Luckily, Easter is also associated with some fantastic recipes that the whole family will definitely enjoy. This year, why not try cooking up a lamb rack with a herb crust and a side of vegetables? This beautiful dish involves concocting a beautiful arrangement of lamb ribs together with a crust made from breadcrumbs, parmesan, assorted herbs, and finely chopped shallot. Coupled with a healthy mix of green, springtime vegetables and you’ve got yourself a rack of lamb that you’ll find yourself making every Easter for years to come.
A taste of the orient
You know the drill—it’s late, and you’re on your way home after leaving a bar where you’ve had one too many drinks. You’re hankering after some food, but the only place open at this late hour is your local kebab joint. Sure, this late-night snack will probably help your hangover, but it’s nothing when compared to the homemade equivalent.
Luckily, a little preparation will ensure that the next time you’re in the mood for some kebab, you’ll be able to make a healthier—and much tastier—homemade equivalent. This version of the classic recipe involves lamb kebabs eaten with pita bread and yogurt, and works as a brunch, lunch, or dinner main course.
The secret to this aromatic lamb dish is the spice mix that you’ll be marinating your lamb chunks in. The recipe, in this case, calls for cinnamon, cumin, and nutmeg. If possible, try to buy non-ground versions of these spices. Grinding herbs in a mortar and pestle or even an electric spice mill will make all the difference when it comes to reaching that beautiful, aromatic taste that you’re hoping to achieve with this dish.
Once your lamb is grilled and your fresh vegetables assembled, fill in all the ingredients into some freshly baked pita pockets and you’re ready to eat!
