[Sca-cooks] more lamb recipes

[Stefan li Rous]

 > As for lamb, anyone got recipe recommendations?  Anything particularly
 > springy, from pre-1550.  Most of the recipes  can think of are for
 > mutton, not lamb.
In saving Phlip's lamb recipes I came across this message and I thought 
you might like to see it. This was saved for the lamb-mutton-msg file, 
but hasn't made it there yet. You might also look at this file and look 
for recipes that specifically say lamb instead of mutton.
Stefan
> Date: Thu, 17 Jul 2003 12:23:04 -0700
> From: david friedman <ddfr at daviddfriedman.com>
> Subject: Re: [Sca-cooks] lamb breast
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
>
> Vicente wrote:
> The local independent grocery store is selling lamb breasts at a
> ridiculously low price ($0.99 per pound!!!)  Now, I love lamb, but
> I've never really dealt with this part of the critter before. I've
> seen recipes for stuffed lamb breast; how do I carve and seve it?
> How many people can a reasonably-sized lamb breast serve?  Should I
> just barbecue the darn thing like pork spareribs?
>
> Anybody got any favorite recipes?
>
> There are some recipes for lamb breast in the anonymous Andalusian 
> cookbook.
> -------
> Roast Lamb Breast [literally, "flank"]
>
> Pound a ratl of meat in a stone mortar and add the same amount of
> cut-up fat, a little onion and both cilantro and coriander and cheese
> ...[word illegible because of a worm hole, Huici Miranda writes;
> probably an adjective describing the cheese such as "fresh"]... and
> almonds, a large handful of shelled and pounded walnuts, and some
> murri naqî' to moderate its taste; add to it Chinese cinnamon,
> pepper, ginger and pound all this with the meat until it is mixed,
> and knead it until uniform. Then take a breast of plump ram and
> cleave it between the ribs and the meat, and fill it with the
> stuffing; then sew it up with gut or palm leaves and smear the breast
> with oil and dust it with ground starch. Hang it in a tannur and shut
> it, and when it is ready, take it out and present it: it is a good
> roast.
>
> Another Kind of Lamb Breast
>
> Get the breast of a plump lamb, pierce it between the meat and the
> ribs, so that the hand and fingers can fit in; then get a large
> handful each of peeled almonds and hazelnuts, and a dirham each of
> Chinese cinnamon, lavender, cloves, saffron and pepper, and a little
> salt; pound all this and mix it with breadcrumbs and knead it with
> oil, and knead until it thickens and can be used as a stuffing. When
> it is stuffed, sew up the breast with clean gut and hang it in a
> tannur, and set under it an earthen pot into which what melts from
> the breast can drip, and when it is done take it out.
>
> Another Extraordinarily Good Lamb Breast
>
> Take the breast of a plump lamb and cook it in vinegar until it is
> done, then take it out and leave it to dry. Then take a wide frying
> pan and pour in fresh oil, juice of cilantro, mint, thyme and a
> whole, cleaned onion; when its flavor is discernible, take it out of
> the oil and put in the lamb, which should be fried until the sides
> are browned. Then sprinkle with murri naqî', sprinkle with cinnamon
> and cut it up. You might do it in the oven [instead].
> -------
>
> Elizabeth/Betty Cook
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****