Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Delighting in Lamb: For Bs
Users Browsing Forum
No Members and 7 Guests

Delighting in Lamb: For Bs  This thread currently has 1,706 views. Print Print Thread
2 Pages 1 2 » All Recommend Thread
san j
Sunday, July 31, 2011, 2:40am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,372
Location: San Francisco, California, USA
Calling all Bs and helpers thereof!

Who loves Lamb?

What are favorite B-friendly Lamb recipes or dishes or combos?
Say maaaaaa if you love lamb and tell us what you like, what partner / family member likes, etc.

Favorite cut(s), too, and ways of preparation, and places to obtain...

Whatever.


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message
Lola
Sunday, July 31, 2011, 2:45am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,178
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
pm GCG!!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 1 - 35
grey rabbit
Sunday, July 31, 2011, 3:01am Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
Kyosha Nim
Posts: 3,303
Gender: Female
Location: Seattle
Age: 57
I'm not a B, and I only eat lamb once in a while (it's neutral). I like a chop with a little sea salt and rosemary, seared, medium rare. Lamb is very good, 10,000 coyotes can't be wrong!


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
Logged Offline
Private Message Private message Reply: 2 - 35
gulfcoastguy
Sunday, July 31, 2011, 3:56am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,434
Gender: Male
Location: Ocean Springs, MS
Age: 54
I haven't eaten much lamb recently, the price locally has soared. I'll get back to this tomorrow night.
Logged Offline
Private Message Private message Reply: 3 - 35
honeybee
Sunday, July 31, 2011, 4:11am Report to Moderator Report to Moderator

INTJ
Ee Dan
Posts: 1,042
Gender: Female
Location: au
Lamb steaks are great here atm; ground them in the food processor with fresh rosemary, garlic, oregano, chilli, sea salt and an egg.
Sometimes add parmesan, turmeric & cayenne too.
Then shape burger patties to grill on a cast iron bbq plate. Great with a sweet potato and roast garlic gratin, & grilled pineapple.

Cutlets are always a hit (purse needs to take a hit to buy them atm though!) love them with a lemon & mint yoghurt.
Logged Offline
Private Message Private message Reply: 4 - 35
Victoria
Sunday, July 31, 2011, 4:33am Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,393
Gender: Female
Location: Oregon
My favorite is lamb chops, but they are priced out of my reach now.  So I've switched to leg of lamb, which my butcher cuts off the bone into manageable chunks.  One of my fast food meals is just to simply cut the lamb into smaller pieces, season with Himalayan salt, onion and garlic granules and a good curry powder.  Then I saute the meat on all sides, leaving it just a little pink in the center, and toss it with some steamed vegetable.  It's a 6 minute meal.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 5 - 35
san j
Sunday, July 31, 2011, 5:22am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,372
Location: San Francisco, California, USA
Y'know, this is a good thread to call upon from time to time, to remind one of what is really good and so, so simple.

I love these descriptions!

Don'tcha just love the way lamb juices interact with the yogurt or the herbs? Isn't lamb amazingly tasty roasted over a fire/coals? I dunno - it brings back some sort of ancestral memory for me or something.

I know a lot of y'all are off of bread(s), but I like a lamb-burger on some sort of flatbread so the juices and herbs and any sauce can sog up the bread, too. I also go for a roasted leg - delicious butterflied/roasted with lots of garlic and herbs rubbed in.

If you can from time to time procure a chop - even one PRIME chop - what a treat...


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 6 - 35
RedLilac
Sunday, July 31, 2011, 1:39pm Report to Moderator Report to Moderator

SWAMI tweaked Explorer Super Taster from Illinois
Kyosha Nim
Posts: 3,042
Gender: Female
Location: Lombard, Illinois (Chicago suburb)
Age: 63
I like all lamb but lamb shank is my favorite.


I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
Logged Offline
Private Message Private message Reply: 7 - 35
Henriette Bsec
Sunday, July 31, 2011, 3:20pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,640
Gender: Female
Location: Denmark
Age: 42
I don´t eat much lamb- due to horreble high prices here and taste...

But I prefer lamb chops -pink  with lemonjuice and rosemary.

I do like a leg of lamb as well
-if it is baked with real appelcider /white wine and  herbs  and thin foil over
at 100 c/ 212F for at least 12 hours - take thin foil over and get the oven really high so the meat browns the last 30 min.
Meat is then very silky and amazing tender.

Somehow I can´t stomach lamb fat s
o I rarely eat minced lamb unless  have minced it myself.
It is the only animal fat apart from chicken fat that my body reacts severe to  

I am a weird B  

I have noticed that the type of lamb matters as well I do better on the leaner and more wild types of lamb.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 8 - 35
LindaB
Sunday, July 31, 2011, 3:36pm Report to Moderator Report to Moderator
Guest User
I swore off lamb too...don't like it , but Patty H has a nice recipe, hopefully she'll chime in here. I do like the sound of those burgers Honeybee.   I never thought of grinding it up in a food processor, that would help because it's not tender, I buy the Australian leg of lamb, but have found it fatty and tough, too much work, it's a diamond for me...so maybe I should give it another go trying those burgers. Thanks Honeybee, can you do that with the leg of lamb?

Woops, I'm an O, sorry
Logged
E-mail E-mail Reply: 9 - 35
JJR
Sunday, July 31, 2011, 6:57pm Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
Posts: 4,960
Gender: Male
Location: Caledonia, WI
Age: 42
Quoted from Henriette Bsec
I don´t eat much lamb- due to horreble high prices here and taste...

But I prefer lamb chops -pink  with lemonjuice and rosemary.

I do like a leg of lamb as well
-if it is baked with real appelcider /white wine and  herbs  and thin foil over
at 100 c/ 212F for at least 12 hours - take thin foil over and get the oven really high so the meat browns the last 30 min.
Meat is then very silky and amazing tender.

Somehow I can´t stomach lamb fat s
o I rarely eat minced lamb unless  have minced it myself.
It is the only animal fat apart from chicken fat that my body reacts severe to  

I am a weird B  

I have noticed that the type of lamb matters as well I do better on the leaner and more wild types of lamb.


I have found that the only lamb I can stomach well, is grass fed.  Our local supermarkets carry locally raised stuff, and it's bleech to me.  Flavor is bad and they are most likely corn fed.  But Sam's Club carries New Zealand lamb which is fine.  I buy that when I run out of this stuff I get from my Doctor's assistant, who also runs an organic, grass fed farm of Cow's, sheep and chickens.  Her eggs are awesome too.  That stuff is medicine to me.  But the sam's club stuff is pretty expensive.  We just bought some and I was like, wow.  That's a lot of money.  

I like it any way.  



The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
Logged Offline
Private Message Private message Reply: 10 - 35
deblynn3
Sunday, July 31, 2011, 7:07pm Report to Moderator Report to Moderator

GT2 Gatherer rh+;Prop-Taster
Ee Dan
Posts: 2,529
Gender: Female
Location: Arkansas
Age: 57
BD and I couldn't find any this weekend .

I do have some packages of ground lamb in my freezer which I like to make Shepherd's Pie using sweet potatoes on top.


Swami, 100% me..
Logged Offline
Private Message Private message Reply: 11 - 35
san j
Sunday, July 31, 2011, 8:10pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,372
Location: San Francisco, California, USA
Quoted from deblynn3
BD and I couldn't find any this weekend .

I do have some packages of ground lamb in my freezer which I like to make Shepherd's Pie using sweet potatoes on top.



I have been known to make a ground lamb Shepherd's Pie using a puréed blend of mashed white potato and celeriac.


Quoted from Henriette Bsec
I am a weird B  


But we love you, anyway.





D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 12 - 35
Victoria
Sunday, July 31, 2011, 8:23pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,393
Gender: Female
Location: Oregon
I don't enjoy ground lamb (not to say I wouldn't eat it, because I do at times) because it's fattier and tastes stronger.  I'm more satisfied if I eat a smaller portion of a more lean and tender cut.  JJR, I agree with you on the grass-fed assessment.  Our leg of lamb options at the butchers are very tender.  And the lamb chops, tender!  I haven't tried lamb steak yet.  How about Rack of Lamb???



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 13 - 35
gulfcoastguy
Sunday, July 31, 2011, 9:08pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,434
Gender: Male
Location: Ocean Springs, MS
Age: 54
I had medium rare rack of lamb with a wine reduction sauce once, fantastic. Somebody else was paying the bill though.
Logged Offline
Private Message Private message Reply: 14 - 35
Victoria
Sunday, July 31, 2011, 9:28pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,393
Gender: Female
Location: Oregon
Quoted from gulfcoastguy
I had medium rare rack of lamb with a wine reduction sauce once, fantastic. Somebody else was paying the bill though.


uh huh!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 15 - 35
san j
Sunday, July 31, 2011, 9:45pm Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,372
Location: San Francisco, California, USA
Some like to be served the rack; some prefer the chops separated. One doesn't necessarily taste any better than the other.


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 16 - 35
BTypeAUS
Sunday, July 31, 2011, 10:58pm Report to Moderator Report to Moderator

B Type Nomad
Autumn: Harvest, success.
Posts: 476
Gender: Female
Location: Brisbane, Australia
Age: 48
I use lamb to make stir fries its so good  


B+ Nomad, mum to two type O+ boys (21 and 14) and husband type O+
Logged Offline
Private Message Private message Reply: 17 - 35
JJR
Monday, August 1, 2011, 3:11am Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
Posts: 4,960
Gender: Male
Location: Caledonia, WI
Age: 42
It's a shame it's so much more than beef.  I mean, you wouldn't think it should be.  They probably don't eat as much.  I think it's just less popular here.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
Logged Offline
Private Message Private message Reply: 18 - 35
gulfcoastguy
Monday, August 1, 2011, 3:55am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,434
Gender: Male
Location: Ocean Springs, MS
Age: 54
I think that a larger percentage of it is produced over seas is the main problem. Couple that with the fall of value of the US dollar. The price of beef is going up also but it is mainly produced in the US. Hmmm? that does make it a bargain for export.
Logged Offline
Private Message Private message Reply: 19 - 35
honeybee
Monday, August 1, 2011, 7:55am Report to Moderator Report to Moderator

INTJ
Ee Dan
Posts: 1,042
Gender: Female
Location: au
Have diced a lamb leg and sauteed some fresh garlic, grated ginger and an onion in some ghee. The lamb went in, with some ground coriander seed, garam masala, turmeric, sea salt and cayenne, stir fried over high heat for 1 min; added cup of water to a nearly empty apricot jam jar and shook it up, a splash of the red from my glass and the jammy water went it...

Rice on the go and some green beans and cauli to finish in the pot once lamb cooked through on low heat for about 30 mins. Think i'll add a half cup of yoghurt and bunch of coriander that was in our csa share this week that has already gone limp  

Some preserved mango and lime would make this a really awesome dish, pity I never have them, not even a preserved lemon  

I used to love going to the indian diner for lamb & paneer curry with a big mango lassi  which is like a fruity salty yoghurt drink

Logged Offline
Private Message Private message Reply: 20 - 35
Henriette Bsec
Monday, August 1, 2011, 8:06am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,640
Gender: Female
Location: Denmark
Age: 42
Hoenybee that sounds really good.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 21 - 35
Victoria
Monday, August 1, 2011, 4:42pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,393
Gender: Female
Location: Oregon
Yesterday, I made a huge pot of lamb stew:

saute in ghee:  one red onion and half dozen or more large garlic cloves (chopped), then add a heaping double handful of chopped maitake and shitake mushrooms, stirred together until mushrooms are half done

add:  1 quart gelled knuckle-bone beef stock plus 1 cup of ginger liquid (made by simmering 1/4 C chopped ginger for a couple of hours and straining)
      1 rounded Tb of spices, customized to my food list (cumin, coriander, tumeric, anise, ginger, cardamom, fennel)
Stir together until liquid comes to a simmer.

add:  8 C or so of chopped vegetables.  I aim for as many as possible.  Usually something like -- 1 fennel bulb with some of the green tops, double handful of celery with tops, a few carrots, several tiny zucchini, 1/2 red bell pepper, fresh chopped tumeric

Cover pot and simmer while cleaning and chopping (or tearing) 8 C (packed) greens[/b.  This time I used spinach, rainbow chard and an entire bunch of fresh basil.  Also, at this point, I cut 1 1/2 pounds or more leg of lamb into bite-sized pieces. Sometimes I add an entire delicata or butternut squash, which I have baked whole, then scooped out of the skin.

Add to simmering stew:  1 Tb dry parsley flakes; 1 tsp or so, good quality sea salt, 1/4 C extra virgin olive oil, all the greens, and the chopped lamb.  

Mix well, replace lid and simmer for another 20 minutes or so, until lamb is done and greens are all wilted into the stew.

I eat the first bowl as is.  Then I puree the rest and keep in wide mouth quart jars to enjoy for the next week.  




Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 22 - 35
Henriette Bsec
Monday, August 1, 2011, 6:17pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,640
Gender: Female
Location: Denmark
Age: 42
Very facinating recipe Victoria - sounds like something  might enjoy when autumn arrives- thanks


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
Logged Offline
Site Site Private Message Private message Reply: 23 - 35
honeybee
Monday, August 1, 2011, 9:40pm Report to Moderator Report to Moderator

INTJ
Ee Dan
Posts: 1,042
Gender: Female
Location: au
Lamb and ginger are a great match.
Fennel bulbs are great in a lamb shank & quinoa soup too. Nothing better than to light the fire on a cold sunday morning and have a shank soup on the go, the smell has got to bring good spirits  
Logged Offline
Private Message Private message Reply: 24 - 35
2 Pages 1 2 » All Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Delighting in Lamb: For Bs

Thread Rating
There is currently no rating for this thread