As regular readers know, we do some of our own meat processing, which means that sometimes (as now) we have freezers full of home-grown meats.   Right now, the top layer is the result of Friday's adventures with a lamb that dropped its milk teeth and became ineligible thereby for showing in livestock shows.

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We took the rest of the meat off the leg of lamb, cubed it (good-size chunks), then I sauteed a chopped onion, and put the lamb, two cans of diced tomatoes, about six (or eight?) spoonfuls (not really measured--until it smelled and tasted right) of Patak's mild curry paste in there together and simmered awhile, adding a little water.  Added a small ( Read more... )

We had many frozen lumps of lamb in our freezer, thanks to the demise of Woolly a few weeks ago.  I started small, with a four-rib little roast.  Oh...oh...oh.   So then another, and another.   But today, for some reason, I felt compelled to seek out a leg and try a leg of lamb roast.

One thing I forgot to do, in the heat of stuffing hunks of ( Read more... )