Have you ever tried Goat sausages?
Braised Lamb Shoulder
Ask your new butcher friend for lamb shoulder roasts tied with string (butcher twine) or mesh. They will be around 2 lbs each.
¼ cup of olive oil (if the container is in fluid ounces, it will be easy to cost this since 1 cup is 8 fluid ounces, so ¼ cup is 2 fl oz)
Salt and pepper
Lamb shoulder roast (priced in pounds or kilos, you should be familiar with the price)
2 large carrots cut into 1 inch square pieces (approximately) (weigh and cost them)
2 large onions cut into 1 inch square pieces (approximately) (weigh and cost them)
3 pieces of celery cut into 1 inch square pieces (approximately) (weigh and cost them)
4 medium potatoes cut into 1 inch square pieces (weigh and cost them)
2 cloves of garlic (weigh and cost them)
1 bay leaf (weigh and cost…it’s pretty light)
1 sprig of rosemary (grow some in your garden and it’s free!)
1 cup of red wine (cost this)
3 liters of lamb, chicken, vegetable, or beef stock…if you don’t have stock use water. We will get into how to make stock below (you should cost stock when you make it)
Braising can be more thrifty if using a pressure cooker
In this dish we’re going to produce both a lovely, tender braised lamb shoulder and a delicious vegetable stew that’s flavored to suit your lamb wonderfully.
Pat your lamb shoulder dry with a clean tea towel. Keep the roast wrapped up in the towel until you’re ready to sear (more below) or caramelize the meat.
Bring your pot up to high heat and add your oil.
Season (more below) the lamb with salt and pepper and place it in the oil, allowing it to brown on one side. As it browns, turn it so that all sides are dark brown and even in color. Remove the lamb.
In a separate pot, mix your liquid ingredients together and warm them.
Pour off the excess fat but keep it.
Add your vegetables to the pot and stir them so that they are evenly coated with oil. Sauté them until they’re beginning to brown and soften.
Place your lamb back in the pot. And pour in your warm liquid mixture (stock and wine).
Bring the liquid to a boil and reduce the heat to a simmer, or until it has almost no movement but is hot to touch and steaming slightly.
Cook the lamb like this with a lid for three hours.
Remove lamb and let it ‘rest’ for five minutes before you slice it.
Serve the lamb on top of the stew.
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Braised Turnip
This is slow cooking. The flavors that you create by braising are world class. In the fall and winter, braised foods are very appropriate; they really warm the system and this is conducive to good health.
1 medium carrot, peeled
1 medium onion, peeled
1celery stalk
2 table spoons of bacon fat (aren’t you glad you saved it? You’re thrifty and you’re saving money while enriching you family’s life)
4 medium turnips, peeled (high in glucosinolates which are said to fight cancer)
1.5 liters of chicken or vegetable stock, or water
Cut all of your vegetables (not the turnip) into perfect little brunoise.
Sauté the brunoise in bacon fat until soft.
Place whole turnips in pot.
Add your liquid.
Bring to a boil and reduce temperature to low and simmer for about 45 minutes or until you can easily stick a fork into the turnip.
Remove turnips and serve. Reserve you delicate and tasty turnip broth for making soup later. You have a side dish for tonight’s meal and the base for a healthy soup for tomorrow’s lunch – easy and thrifty.
So you may notice a trend in the use of carrots, celery and onion. These are very important and relatively inexpensive flavor builders. You will use them often to make delicious and healthy dishes.
Imagine locking in a year supply of food, before prices go sky high.
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