Lamb (5)
Shawarma is a mid-eastern meat based dish that has become a favorite in our home. Shawarma is traditionally made from large cuts of marinated beef, chicken, or lamb. The meat is slow roasted on a vertical rotisserie and then the outer layers are shaved off and served as they finish cooking.
If you don't have a vertical spit handy, this recipe will allow you to prepare shawarma in your own home.
The non-traditional orange/soy marinade results in a uniquely flavorful roast. This recipe is easy to make and has been a favorite in our home for many years.
Roast Lamb can be easy to make. This light and zesty marinade will enhance your Lamb Roast with a sweet orange-lemon flavor. The Vinegar will help the flavor to work into the meat. Marinate for 12 to 24 hours. This recipe will yield enough marinade for a Lamb Roast up to 8 pounds.
Sous Vide (pronounced /Soo·Vee/) is a cooking process that involves placing the food in a hermetically sealed bag and submersing it in water. The water can be heated to a specific temperature for long periods, resulting in a final product that is juicy and tender. This article provides general guidelines on using a Sous Vide to prepare various cuts of meat. The Cooking Temperature will determine the "doneness" of the meat. To ensure food safety, never use a cooking time/temperature that is lower than the value on the Pasteurization Chart listed below. Any whole fowl should be spatchcocked or quartered before cooking by Sous Vide. The recommendations listed here are based on my own experiences. Your mileage may vary.
Cottage Pie is the same as Shepherd’s Pie except that Shepherd's Pie is made with ground lamb, and Cottage Pie is made with ground beef. This recipe is simplified and scaled down for an easy 4 serving meal.
