Lamb meat from snout to tail

Below are several variations of lamb recipes that feature slow cooking and roasting to keep the meat juicy, aromatic and full of flavor. Each recipe offers a unique experience that highlights the tenderness and character of lamb.

1. Lamb stew with root vegetables

Raw materials:

• Various cuts of lamb neck, ribs, leg or shoulder
• Approximately 4 larger pieces of carrot (coarsely chopped)
• 500 g potatoes (coarsely chopped)
• 2 onions (coarsely chopped)
• A piece of parsnip
• 1 small cup barley flour (or similar grain)
• Approximately 1 liter of water or lamb stock
• Salt and plenty of freshly ground pepper
• Freshly chopped parsley to taste

Procedure:

1. Place all the pieces of meat in a large pot along with the chopped vegetables.
2. Add barley flour, salt, pepper and cover with water or broth.
3. Bring to a boil, then cover and simmer over low heat for 1.5 to 2 hours, until the meat is tender.
4. Serve in a deep plate with a little broth and sprinkled with fresh parsley.

2. Slow-roasted lamb chops with dried apricots

Raw materials:

• Slices of lamb from the neck, knee or shoulder
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon ground cumin
• 1 teaspoon chili powder
• 2–3 onions (sliced)
• Approximately 1 cup dried apricots
• About 500 ml of stock (lamb, chicken or vegetable)
• Aluminum foil

Procedure:

1. Coat the meat evenly in the dry spice mixture (salt, pepper, cumin, chili powder).
2. Briefly fry the chopped onion with the dried apricots in a pan to release their sweet aroma.
3. Transfer the fried onions and apricots to a baking dish and place the seasoned meat on top.
4. Add about 2 cups of broth, cover with foil and bake in an oven preheated to 140°C for 3 hours.
5. Finally, remove the foil and let the meat brown for another 15 minutes at 190°C.

3. Tender lamb neck in herbal broth

Raw materials:

• Lamb neck slices
• Oil for frying
• 3 cups broth (chicken, vegetable, or light white wine)
• 2 sprigs of rosemary
• A few sprigs of thyme
• A pinch of salt
• Juice of 1.5 lemons
• Optional: peas and pea shoots

Procedure:

1. In a very hot pan with a little oil, fry the lamb neck slices in batches so that they do not thicken and remain crispy.
2. Transfer all the fried pieces to a pot, pour in the broth, add rosemary, thyme, salt and lemon juice.
3. Simmer gently over low heat for approximately 1 hour to allow the flavors to meld.
4. Remove the herbs before serving and optionally add peas and pea shoots for the last few minutes.
5. Ideal to serve with fresh bread.

4. Slow-roasted lamb roast with herb accents

Raw materials:

• Lamb roast (shoulder or leg)
• Fresh garlic – make holes in the meat (insert half a clove in each piece)
• A few sprigs of rosemary
• Half an anchovy fillet (or whole, depending on size)
• Good quality extra virgin olive oil (or softened butter mixed with anchovy oil)
• Optional: rosemary sprigs, halved lemon (ideally organic or unwaxed) and large head of garlic (cut in half)
• A little light white wine or water
• Thermometer for measuring internal temperature

Procedure:

1. Make a series of slits in the meat pieces and insert half a clove of garlic, a piece of rosemary and half an anchovy. Don't be afraid to make plenty of them.
2. Brush the entire roast with olive oil or softened butter with anchovies.
3. Place in a preheated oven at 200°C and bake for 20 minutes.
4. Then reduce the temperature to 120°C and continue baking for approximately 3 hours (or 5 hours at 90°C).
5. Add more rosemary sprigs, halved lemon and a sliced ​​head of garlic to the baking dish, and optionally add a little white wine or water.
6. After baking, let the roast rest under foil for 15 minutes before slicing and serving.

5. Lamb fingers

Raw materials:

• Lamb ribs
• Carrots and onions (chopped)
• A few sprigs of thyme
• A little water and white wine
• Salt and pepper
• Mustard (for spreading)
• Egg and breadcrumbs for coating
• Oil for frying

Procedure:

1. Simmer the lamb ribs with chopped carrots, onions, thyme, a little water and white wine for about 2.5 hours until the meat is tender.
2. Once cooled, spread the meat with mustard, coat first in egg and then in breadcrumbs.
3. Fry until golden brown in a pan with hot oil.
4. Serve with your favorite sauce – mustard, tartar or salsa verde.

6. Lamb chops

Raw materials:

• Lamb chops
• Salt and freshly ground pepper
• A little oil

Procedure:

1. Simply season the chops with salt and pepper.
2. Quickly fry in a pan or grill until nicely browned.
3. Serve immediately.

These recipes highlight the tenderness and rich flavor of lamb, with each preparation method – whether braising, slow-roasting or quick-roasting – highlighting the meat’s unique qualities. Try one of the variations and indulge in a gastronomic experience that will delight both adults and young gourmets.