Lamb

Lamb Crown Roast with Dried Fruit What cut of meat is used in a lamb crown roast? A lamb crown roast is made from two racks of lamb that are French-trimmed and then curved and tied together to form a circular “crown” shape. Each rack typically has 7 to 8 ribs, so a full crown roast contains 14 to 16 ribs in total. The cut comes from the rib section of the lamb, which is known for its tenderness and flavor. The meat between the ribs is relatively lean and cooks evenly, making it ideal for roasting. Butchers often prepare … Read more

Tender Slow Roasted Lamb Neck with Yellow Rice Is lamb neck good to eat? Lamb neck is an often overlooked, yet incredibly flavorful and tender cut of meat. When prepared properly, it offers a rich, succulent taste that many culinary enthusiasts appreciate. Slow cooking, braising, or roasting lamb neck can result in a melt-in-your-mouth experience, making it a hidden gem for those who enjoy indulgent, well seasoned dishes. While it may have more connective tissue, the effort is well worth the reward in terms of taste and texture, making lamb neck a delectable choice for those willing to explore beyond … Read more

Tender Lamb Tagine Recipe with Tangia and Pumpkin This lamb tagine recipe combines perfectly seasoned meatballs made with coarsely ground lamb, fragrant spices like Baharat, cumin, paprika, and a touch of cinnamon. The meatballs are cooked to perfection with caramelized onions, creating a rich and savory base. A delightful twist is the tender pumpkin cubes, creating a harmonious blend of flavors. The sweetness of the pumpkin is enhanced by a hint of date syrup, while black raisins and dried apricots add a delightful touch of sweetness and texture. What cut should I use for a lamb tagine recipe? Lamb shoulder: … Read more