Lamb, the Other Red Meat

The vegan, vegetarian, meat-eating debate continues to rage as we face increasing obesity issues, and environmental struggles across the country.  The choice to remove meat from your diet is a personal one, and we won’t pretend to be versed enough to attempt to convince you one way or another; however, for ourselves and our families, meat is a product we choose to consume sporadically (and perhaps more often for the children) in a conscious fashion.  In generations before us, the local butcher could tell you the provenance, name and hobbies of the animal where the meat came from.  These days, factory farmed meats are ubiquitous, but a little research and choice about the meat you eat will go a long way towards improving your health.  One way we attempt to get variety in our meat consumption is by choosing less popular meats. To do this, we go for lamb instead of beef.   As it is a less popular red meat, it is less likely to be factory farmed.  The trick to lamb is knowing how to cook it quickly, and deliciously.  That’s where we come in.  Come and cook with us! 

Lamb can be prepared over an afternoon, or in just ten minutes.  Life is so busy these days that we always choose the ten-minute preparation, even if that preparation includes a several hour stew in the crock-pot.  If you are pressed for time, purchase 8 to 12 small lamb chops from the meat section in your local market (fresh, not frozen, pasture raised lamb is best), sprinkle them with a little sea salt and pepper, place them in a roasting pan, side by side, and roast under the broiler for 5 to 7 minutes, or until the outside is brown and the inside remains pink.  Remember not to place them too close to the broiler, or (from experience) you will have a lamb fat rain storm in your stove, and some very charred meat. Serve with some roasted asparagus, or a kale salad.

Another way to prepare lamb simply is as a burger or meatballs.  If you have the luxury of time, take out your crock-pot and try your hand at a simple Irish or a more involved Moroccan lamb stew.  My favorite way of preparing lamb is as a lamb loin, which can be spiced, roasted, sliced and served in 20 minutes or less.  Whatever preparation of lamb you choose to create, remember that this healthy, clean and easily accessible meat is a great addition to any weekday dinner.  Come and cook with us!

Irish Stew
Roast Lamb Loin

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2 thoughts on “Lamb, the Other Red Meat

  1. Your recipes look awesome, but if there were pictures with each dish it would entice me to try them that much more. I look forward to continuing to read your blog! (Found you via the JointheReboot website)

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