lamb meat on the bone (eg.
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds
lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
Not exact matches
I like to buy the
lamb shoulder blade chops (shoulder arm chops are also good) which are tougher cuts of
meat on the
bone with lots of connective tissue.
If we are having smaller pieces of
meat on the
bone (eg chicken thighs,
lamb chops etc) then I freeze the
bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).
Lamb loin is the meat you find on lamb chops, just without the b
Lamb loin is the
meat you find
on lamb chops, just without the b
lamb chops, just without the
bone.
If the ultratender
lamb neck is
on the menu, keep it all for yourself so you can pick at every last bit of
meat from the
bone.
Place the seasoned
lamb racks
bone side down in the barbecue and cook over indirect heat until the
meat registers 125 degrees F.
on an instant - read thermometer, about one hour 15 minutes.
You can also try making beef / chicken / salmon meatballs, offer a piece of
lamb on the
bone, chicken thighs or drumsticks (making sure small
bones are removed), shredded
meat, or slow cooked
meat.
Stock made with
bones of pastured poultry, beef, veal, water buffalo,
lamb, goat, game
meats and pork fed non-GMO feed; stock made with wild seafood or bonito flakes; GMO - free homemade soups based
on homemade stock (
bone broth).
Even things like pork spines,
lamb necks, buffalo tails can SORT OF be considered raw meaty
bones but they often don't have enough
meat on them to form the appropriate
meat /
bone ratio for a good meal — so you need to add
meat to the meal when feeding body parts that are low in
meat.
Meats and Organs: Duck,
Lamb, Beef, Rabbit, Venison, Wild game birds such as Pheasant or Partridge, Chicken — chicken necks, thighs, wings and even feet are great choices (chickens have softer
bones, but you should still be careful about
bones), Whole fish like Trout, Salmon, Haddock (you can even freeze raw fish
meat and feed it as a treat), Offal such as liver, kidneys and so
on are excellent but incredibly rich so use these very infrequently.
Butcher Performance Food Group — Elizabeth, NJ 2010 — Present • Portion beef,
lamb, veal and pork • Cut,
bone and trim
meat • Serve consumers at the counter • Advise customers
on how to prepare and cook
meat • Prepare product displays • Receive deliveries and check their content and hygiene • Buy, order and control stock • Move
meat stock to cold storage areas • Assist in maintaining clean and sanitary work conditions