Lamb and Red Wine Casserole Recipe : Plus More About Lamb

I recently read that "The UK is the world’s third largest lamb exporter – after Australia and New Zealand – with just over a third of the market", and that "Farmers have called on retailers to do more to support the British lamb industry, with only one major supermarket chain selling entirely UK-grown lamb for Easter." 

Lamb is a popular meat and can be enjoyed cooked as Roasts, Grills, casseroles ... and more! So wherever you may buy your lamb, whether it be home grown or imported I hope you may enjoy this 'Rich Lamb and Red Wine Casserole' recipe suggestion.    

Ingredients:

Serves Six (amend recipe to suit)

2 lbs Lamb leg meat
2 tbsp oil
12 shallots
2 cloves garlic
4 rashers rindless bacon
1 cube lamb stock
250 millilitres red wine

2 tbsp tomato puree
2 tsp fresh thyme leaves
1 bay leaf
350 grams button mushrooms
1 tbsp cornflower
freshly ground black pepper

Method and Preparation:

1. Preheat the oven to 190C/Gas 5.

2. Season the lamb with ground black pepper. Heat 1tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.

3. Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside.

4. Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.

5. Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato puree, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.

6. Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables. 

Tip - Use a leg of lamb, either remove the meat from the bone yourself or ask your butcher to do it, or use diced lamb as purchased from the butcher or supermarket, thawed if frozen.

Original recipe from here

lay the table and enjoy some great food

More about Lamb:

Any sheep that is less than a year old is classified as lamb. The red meat is lean and mild. Lamb is more popular than beef in many parts of the world. As a crown roast (circular racks) or “guard of honor” (two rib racks crossed), it is one of the most elegant presentations anyone can prepare.

Varieties

• The typical cuts of lamb seen in grocery stores are from a lamb between the ages of five months and one year. Specialty markets may carry whole “hothouse” or baby lamb and Spring (Easter) lamb. Some ethnic recipes will include “mutton” or “yearling,” which should not be referred to as lamb. They are older and stronger in both texture and taste.

• Cuts from the rib section will be expensive. They are tender and juicy and include “rack of lamb,” “crown roast,” and chops.

• Loin cuts are also superior in tenderness and flavor and even pricier than rib meats. These include roasts, the saddle, tenderloins and chops.

• Shoulder meat tends to be less tender and more bony than leg sections and cost the least.

• Only the back legs are processed for commercial sale.

• Ground lamb is the main ingredient in moussaka, a traditional Mediterranean dish.

• Lamb is graded in a manner similar to beef: prime, choice, and good (along with “utility” and “cull”). Choice and Prime are the most commonly available. The numbering system – one-five – refers to the meat to fat ratio per animal.

Buying Tips

• Stew meat can be purchased in chunks, or larger sections, which can be cubed at home. These should be from the less expensive parts of lamb.

• For sautes, choose medallions or chops that are no thicker than one inch. Cook dry for a perfect sear.

• If packaged, be sure that there is little or no liquid inside. Meat should not be shiny, but may have a membrane called the “fell” adhering to part of the surface.

• Calculate about one pound per person when buying a leg roast. Reduce to one-half pound per person if the cut is boneless. A rack of about eight ribs will typically serve two-three people.

Storage Tips

• Do not use any lamb beyond the “sell by” date if it has not been frozen.

• Chops and small portions should be refrigerated and used with two-three days. Keep in freezer for about four months.

• Large cuts will last up to five days if kept cold and tightly wrapped. Freeze for about eight months.

• Do not leave fresh meat un-refrigerated for more than hour.

These 'more about lamb' facts and further links can be found here

All the best Jan