November 30, 2009

The Sheep Experiment

Friends of ours butchered one of our young Dorper rams a weekend ago; we watched and helped a bit. Our plan was to put one in the freezer to see if we like it, then butcher a couple more in a few months. If we didn't like it, the remaining lambs would find a new home and we would chalk the experiment up to experience.

We tried the lamb last week, and R and I are both happy with it. He says it tastes a bit like venison, but I don't think so. I don't know what I'd say it's like though. I don't particularly like venison, it's too strong; the lamb has a mild flavor.

I used a recipe from Making and Using Dried Foods by Phyllis Hobson, which called for using dried lamb and dried veggies. I used fresh instead, and threw it all in the crockpot before I left home for the day. I didn't make a large pot since I wasn't sure how we'd like it, so we ended up with three servings and no leftovers. Homemade bread would have made it even better, but we settled for crackers.

Here's my version of the recipe. Amounts of veggies and meat are approximate.


1/2 lb lamb, in 1/2-inch cubes
1 tsp chopped garlic
3 cups water
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed rosemary
1/4 tsp pepper
2 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
3 potatoes, cubed
1 tomato, in large chunks
salt and additional pepper to taste

The recipe also called for 1/2 cup white wine near the end of cooking, which I did not have. R added a couple drops of hot sauce to his.

Thicken the juice with 1/4 cup cornstarch and 1/4 cup water. (I forgot to do that; it would have been good though. I'll try it next time.)

If I'd had more carrots, I would have added more because they are my favorite vegetable in soups/stews, but 2 was all I had; I also would have used more potatoes but again, 3 were all I had in the pantry. There was one ripe tomato on my counter that needed to be used up, so it was nice that the recipe included tomatoes.

My husband gave the meal two thumbs up.

For a free cookbook of lamb recipes, go to Australian Lamb. Googling "lamb recipes" will give you even more inspiration.

1 comment:

  1. Anonymous6:24 PM

    Glad you liked it!! My dh often jokes about all the spices they put in lamb to make it eadible. (g) If venison isn't skinned right away & a certain muscle taken out right away it will taste strong. I have a venison recipe I won first prize with.


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