The Cottage Smallholder
stumbling self sufficiency in a small space
Log In
Register
Home
Topic RSS
8:40 pm
Supreme Being
Mon 21-Sep-09
Offline
I bought a lamb from a local farmer a while back but it turned out to be rather scrawny pathetic beast (pity as the first one we had off him was gorgeous). Demanded a proper one this next time, anyway back to the scrawny one. I have pulled out several bony chop like joints out of the freezer – no I am not very good at labelling stuff either and I was just wondering what to do with them. I had thought of boiling the lot up for a long time to make a stock and use the bits of meat up to add to a stew but any other suggestions would be most welcome.
9:25 pm
Enthusiast
Wed 23-Sep-09
Offline
Sounds like just the stuff for a traditional Welsh cawl. Yum!
http://www.bbc.co.uk/wales/mid/sites/food/pages/ca.....nnin.shtml
David
7:08 pm
Sat 12-Aug-06
Offline
Irish Stew is another good medium for scrawny lamb as it typically calls for neck joints. Thinking about it, I have never made a good one for some reason. Thanks for the prompt, Joanna. I think it's something that I should master before St Patrick's Day on 17-Mar.
My mum was a really brilliant cook of the basics. She did a mean I.S. She ran a B&B for many years from the late 70s and it appeared regularly on the menu. On one famous occasion, the family meal (after the guests had dined) was a large serving plate of I.S. placed in the centre of the table and everybody dipped in, The novelty of a shared main dish (as opposed to the normal individual servings) struck a chord for some reason. It never happened before or after but, 30 years later, every one of us five siblings can remember that evening with perfect clarity.
Never knowingly underfed
7:37 pm
Moderators
Tue 22-Sep-09
Offline
David B said:
Sounds like just the stuff for a traditional Welsh cawl. Yum!
http://www.bbc.co.uk/wales/mid/sites/food/pages/ca.....nnin.shtml
David
My Mum used scrag end of neck, it was all she could afford and she'd have it on the hob for a day and a night, just simmering. Veg was added without being fried and if I was lucky she'd add red lentils and suet dumplings. If I was unlucky she'd add Pearl Barley. I can't make it taste the way she did it at all!
I'll try that again!
4:31 pm
Supreme Being
Mon 21-Sep-09
Offline
Well we nearly made it to the Welsh cawl but unfortunately we didn't get around to digging up some leeks and some friends called round but the rest of it was fine. Just added some of Fiona's dried celery she sent and I think that made a difference
5:04 pm
Moderators
Tue 22-Sep-09
Offline
I'm sure the celery gave it a better flavour than leeks would have. I never saw my Mum using leeks, ever and I've no idea why that should be.
I'll try that again!
6:31 pm
Sat 12-Aug-06
Offline
Hi Joanna
Great to hear that the dried celery is coming in handy 🙂
I agree with Toffeeapple I think that leeks might have not been such a good idea.
7:51 pm
Supreme Being
Mon 21-Sep-09
Offline
7:56 pm
Expert
Sat 10-Oct-09
Offline
JoannaS said:Aww that's a shame, I like leeks
Leeks in a cream sauce .. droool
9:33 am
our family love leeks too but the ones we grew this year in our veg plot were soooo strong they were effectively inedible; any ideas??
6:43 pm
Supreme Being
Mon 21-Sep-09
Offline
As Mutley put Leeks in cream sauce, I just use a tub of cream cheese. I put the recipe up elsewhere really easy.
7:15 am
Supreme Being
Mon 21-Sep-09
Offline
Thought you might be interested in this article about lamb, or rather mutton and how to cook it.
http://digitalutility.co.uk/cfrf/Importance_of_Upl.....Mutton.pdf
10:53 am
Sat 12-Aug-06
Offline
Thanks Joanna that mutton pudding looks delicious.
11:21 am
Improver
Tue 18-Aug-09
Offline
My local butcher sells mutton but it can be dearer than lamb! It does taste much richer than lamb and I keep asking Sainsburys to consider selling it but no luck so far.
7:41 pm
Supreme Being
Mon 21-Sep-09
Offline
Well buy some mutton for the sake of the sheep farmers, they have it tough at the moment. Once they used to get good money for the wool, now they are lucky if they can pay the shearers and yet most of our countryside in the hills is kept that way because the sheep eat the grass, with no sheep we would have a vastly different scenery - well if we could see it for the trees.
Most Users Ever Online: 767
Currently Online:
31 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10532
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 10
Members: 16141
Moderators: 2
Admins: 2
Forum Stats:
Groups: 6
Forums: 25
Topics: 2271
Posts: 123052
Newest Members:
EulaMoris, lynnmarie, Yelsy, Janice, xxtabsxx, NicianModerators: Toffeeapple: 16337, AdminTA: 10
Administrators: fn: 333, Danny: 5516
Copyright © 2006-2012 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder
