Are there places where sheep are not pastured but kept in lots like beef cattle? I live in Spain and one can always see sheep grazing. I don't think it would even be profitable to buy in all the food for sheep and lambs on a typical feed lot. I... (more)
A week ago, I bought a lamb roast from Costco (imported from Oz), cut it up into steaks and smaller roasts and froze the meat. I decided to make lamb steaks last night for dinner, just fried in some ghee with a bit of salt and pepper, with some... (more)
This has been tickling my mind for a while, I LOVE LAMB!..right now that's off my chest.haha.. I always see a lot of love for Beef among the Paleo/Primal community but hardly ever a mention of lamb. I'm a massive all round fan of meat.. i consume... (more)
I'm the same... love my lamb! As an aussie it's definately more readily available here than in North America. In the U.S., per capita consumption of lamb is very low, less that one pound per person. In New Zealand, for example, consumption is 57... (more)
Tried a Halal market yesterday and was delighted to find all kinds of unusual offal. I have lamb's feet-- I'll add that to bone broth, no problem. I purchased a large package of liver with something attached to it-- it turns out to be lungs,... (more)
I impulsively bought a small bag of lamb neck bones at my local greenmarket last week. Is there any quick way to cook them? All of the recipes I've found are stews, but I've already got about a gallon of bison bolognese in the fridge. Ideally I'd... (more)
Hello. I am supposed to be getting between 40 and 50% of my calories from protein, and am looking to diversify my proteins. So, I was looking on grasslandbeef.com and came across "lamb oysters" http://www.grasslandbeef.com/Detail.bok?no=1086 Are... (more)
..Quarter them and saute them in liberal amount of butter, salt, pepper and whole cumin seed for seasoning.. have them on a piece of crunchy lettuce... YUM..!!
Doing this all on Droid so.bear with When I.go.to.the halal mkt what cuts of lamb and goat are the leanest and least fatty? What cuts can be prepared quickly in a cast iron pan? What cuts can be easily prepared in an electric slow.cooker? Gratzi! (more)
Is there vitamin D in liver? If so, is it a significant amount like the vitamin A content? Also, are there any significant nutritional differences among lamb, duck, chicken and beef liver?
Does anyone know if this ground lamb from Whole Foods (from New Zealand) is: Grass Fed? How old is it likely to be? (I don't think it is shipped frozen, and New Zealand is pretty far away from Philadelphia). From what I understand, lamb... (more)
Basically all NZ beef and lamb products are grass fed
So, I switched to lamb as my main red meat and animal fat instead of grassefed beef about 4 months ago thinking that it would be lower in environmental toxins because of the young age of the animal at culling. Am I fooling myself? Does all the... (more)
I know this is a very specific question, but it's difficult to figure out! I've heard the beef here is often grain-finished (depending on rainfall and the seasons), and this is a selling-point for many suppliers. But what about lamb/goats? On... (more)
I scored 2 pastured lamb kidneys for $0.88 from the butcher on my way home from work tonight! (I'm addicted to popping in to see what's there... I buy bones at least 3 times a week for stock :) So friends, what do I do with these babies? Please... (more)
When I was little my father used to make lamb kidney for breakfast on the weekends. He'd fry onions and add the chopped kidneys with lots of ground coriander, black pepper, and some cumin. Sometimes he would add mushrooms.
I've been eating a lot of ground lamb lately, and it leaves a thick layer of fat in the pan. What should I do with the fat - it's not nearly as appetizing as bacon fat, but should I just chuck it?
Is raw ground lamb meat "stickier" than ground beef? I just bought quite a bit and have never bought it before so I'm really not sure if it's spoiled or not. It smells ok, just very sticky.
Does lamb not "sit well" with anyone else? It's not making me vomit or anything, but I just feel sort of uneasy and kind of had to force myself to finish my lamb steak. I want to love lamb but :((( Any suggestions for making it more appetizing?... (more)
So, this may sound weird, but I've got 6 pounds of freshly chopped lamb tails in my fridge. Apparently it's the only cut of meat where you don't kill the animal, as the lambs tails are cropped for hygiene. They are apparently a delicacy too, and... (more)
Yeah, I've cooked one, but it was from a Tunis lamb, which is a fat-tailed lamb so it was pretty fatty. I braised it with spices in my crockpot and it turned out really good. You can use any generic braising recipe, like one for lamb shanks.
This question is more about playing the odds. My local grocery store sells various cuts of lamb, all marked as being raised in Australia. So, what are the odds that this lamb is pastured? If the odds are good, does that mean that the lamb is my... (more)
I believe the odds are extremely high that the lamb is pastured. I am in Aus and I have asked several butchers and they have all said that the lamb is grass fed. I have never heard of CAFO's here. Aus lamb is fantastic.
My typical lunch for work is half a rotisserie chicken from the supermarket close to my office - not ideal but better than a sandwich! I'm pretty sure I'd be much better off with some ground beef or lamb, which from what I can gather, here in the... (more)
My brunch for the next 4 days: Brown 1 lb ground beef together with spices of choice (I like cumin/chili/garlic powder). Throw in half a can of tomato sauce. When it's warm, I pull it off and slap on a pound of cottage cheese(cc). Salt depending... (more)