Other recipes: Slow Roast Lamb & Lamb Tagine
Lamb epitomises spring. The grass is starting to grow and become more nutritious and the nutrients are concentrated in grazing animals. Lamb is absolutely at its best. True Food stocks many cuts of lamb – why not experiment with a different cut from your usual? Lots of choice – mince, shoulder, chops, leg steaks, medallions, liver and more.
Those people who have food sensitivities often find that they can tolerate lamb. On an exclusion diet, it is one of the first foods to try as very few people have a problem with lamb. The nutritional profile is really good. Of the macronutrients, lamb is rich in protein and fat. DO eat the fat – it is not only delicious but it contains the fat-soluble vitamins A, D3 and K2 (but lamb’s liver has the best quantity of these vitamins!). The meat also contains good amounts of the minerals – zinc (for skin integrity and correct function of the reproductive system), selenium (for the immune system and helps in protection against cancer) and iron – for many functions in the body, including transporting oxygen around. It is noteworthy that lamb contains an appreciable amount of conjugated linoleic acid – a type of Omega 6. Whilst we are being advised to generally cut back our intake of Omega 6 for the correct balance with Omega 3, this one is quite different:
An extract from World’s Healthiest Foods website “An ever-increasing number of studies show increased intake of CLA to be associated with improved immune and inflammatory function, improved bone mass, improved blood sugar regulation, reduced body fat and better maintenance of lean body mass.” You will be delighted to know that grass-fed organic lamb has almost double the amount of CLA to conventionally reared lamb. The Rhug Estate lamb that True Food keep in stock, fit these criteria exactly!
I adore how the Greeks cook their lamb – slightly sweet, fragrant and very continental! Do try this – it’s scrummy!
For 3-4 people
- 4-500g diced lamb
- Olive oil
- 2 sliced onions
- 2 celery stalks, chopped
- 2 carrots thickly sliced
- 1 teaspoon dried thyme
- 2 garlic cloves, crushed
- 2 slices lemon
- 2 teaspoons cinnamon or 1 cinnamon stick
- 1 dessert spoon honey
- 1 dessert spoon tomato puree
- Salt and pepper to taste
- Water/broth/Greek red wine or a combination (Greek specifically may not be essential!)
Heat the olive oil in a large pan. Add the meat and brown a little. Throw in all the other vegetables and cook for a few minutes stirring all the time. Add sufficient water/broth/wine to come about ½ way up the meat and vegetables then add all the rest of the ingredients. Stir well and either transfer to a slow cooker or cover with a tight fitting lid. Use your slow cooker instructions or if leaving in the original pan, simmer gently for about 2 hours. Adjust seasoning if needed.
You know what? This is so delicious, just double everything and save half for the freezer!