SC - Lamb recipes
Diana L Skaggs
upsxdls_osu at ionet.net
Sun Oct 22 14:01:12 PDT 2000
At 10:48 AM 10/20/00 -0400, you wrote:
>Those of you who attended my butchering class, could you send me at:
>
>phlip at morganco.net
>
>the recipes you used on the various parts of the lamb? Also, anybody else
>with some good lamb recipes, preferably period, please send them along.
>
>Thanks,
>
>Phlip
My favorite recipe for lamb, especially the leg or larger cuts:
Rub all over with olive oil, cut small slits all over the meat and insert
slivers of garlic (you can use whole cloves, but I like smaller bits), then
sprinkle with dried oregano and/or basil. I then roasted the meat by
pre-heating the oven to 425 degrees, putting the meat in on a roasting rack
and turning down the heat to 350 degrees after 15 minutes. I also tried
enclosing the meat in foil and baking, but I didn't like the results as
well. It was also great done this way on the grill using chops. Leanna
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