tips for tasty results Brenda Reau, a long-time Suffolk breeder, is well known for her passion for cooking with lamb. She wrote the cooking column for Sheep! Magazine for thirteen years and currently writes a lifestyle blog on Facebook called The Green and White Farmhouse that features, food, farming, and home décor. In 2021, she was featured in Michigan Agriculture Magazine as a social media influencer in Cooking ground lamb recipes like meatloaf and meatballs that use a lot of filler, like bread or cracker crumbs that absorb fat. It is best not to use a lot of filler when making these dishes with lamb, so the fat drains away rather than being trapped in the product during cooking and accentuating the stronger flavor profile. One tip when cooking lamb is to serve it piping hot. When lamb
Michigan agriculture. The Suffolk Source has asked her to share some ideas on cooking lamb and how to promote it. Ground lamb is one of the easiest cuts of lamb to cook with and one to promote to consumers who are new to lamb. Consumers are accustomed to cooking with ground meat and can build their interest and confidence in lamb with ground lamb. It is also inexpensive and is a much smaller investment than some of the other cuts of lamb. Branched-chain fatty acids (BCFAs) in lamb
starts to cool, the fat quickly congeals and forms an unappetizing film. That affects the mouthfeel of the lamb. Mouthfeel is one of the factors used in evaluating food and critically affects eating quality. It impacts how the flavor of the lamb is perceived. Lamb fat congeals at a much higher temperature than beef, so make sure to keep lamb dishes hot.
Brenda has shared this Mediterranean Lamb with Orzo in cooking demonstrations for sheep producers. She says she has received more compliments on this unique recipe than any other recipe she has developed. She says this is a great recipe for both family meals and entertaining. This dish is highly seasoned but not spicy. The mixture of spices creates a complex flavor. When you read the recipe, you may wonder if the amount of cinnamon is right. It is correct as written. The recipe calls for a full tablespoon of cinnamon.
fat contribute to the flavor that some people find objectionable with lamb. So, the leaner the ground lamb is, the more broad its appeal to consumers will be. Ground lamb can be used in most recipes where ground beef is traditionally used. Family favorites like tacos, sloppy joes, and chili all lend themselves well to ground lamb. Use caution in
Place the lamb and onion In a Dutch oven or other heavy-bottomed pan over medium heat. Cook, stirring to break it apart, until it is nicely browned and onions are soft. Stir in the cinnamon, oregano, coriander, cumin, red pepper flakes, and garlic, and cook for a few minutes to allow the spices to bloom. Stir in the tomatoes and bring to a boil, then turn down the heat and simmer uncovered for 15 minutes while you cook the orzo. When orzo is cooked and drained, stir in lemon juice, olive oil, and ¾ cup of parsley. Spread the orzo mixture on a large platter and top with the lamb mixture. Top with feta cheese and olives. Sprinkle with remaining parsley. Garnish with additional sprigs of parsley and lemon slices if desired. *Orzo is a small short-cut pasta. This sauce can also be served over other types of pasta such as penne, shells, rotini, or bow-tie pasta. Some of Brenda’s favorite recipes that she has developed that feature ground lamb are Feta Stuffed Lamb Burgers, Autumn Skillet Dinner, Mediterranean Lamb Meatballs, Gyro Pizza, Shepherd’s Pie, Gyro Nachos, Quick Ground Lamb Pizza. To download any of these recipes, go to https://www.facebook.com/thegreenandwhitefarmhouse and type the recipe’s name in the search box, or contact Brenda at reau@msu.edu, and she will send you links to the recipes.
• 2 teaspoons ground cumin • 2 ½ teaspoons ground coriander • ¼ -1/2 teaspoon crushed red pepper, depending on your taste • 28-ounce can of diced tomatoes • 1/2 pound orzo*, cooked according to package directions • 1 cup chopped fresh parsley • 3 tablespoons lemon juice • 2 tablespoons olive oil • 1/4 cup kalamata olives, halved • 1/2 cup crumbled feta cheese
• 1 pound ground lamb • 1 large onion, finely chopped • 2 cloves garlic, finely minced • 1 tablespoon ground cinnamon • 1 ½ teaspoons dried oregano
Mediterranean lamb with orzo
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