solemama.freeforums.org

And of course, the Gents too.

I'm Zoe, I live in Canberra with my partner Owen and our two sons who are 6 and 1 1/2. I work one day a week as a Research Assistant at the ANU, and spend the rest of my time shopping for and cooking food and playing with small grubby boys. We have chickens, a freezer full of homemade stock and 25 kilos of lamb from my sister in law's farm. So how do you like to eat lamb?

My food blog is at http://www.progressivedinnerparty.net and my other blog at http://www.crazybrave.net

Hi Zoe,
Welcome to our happy corner of cyberspace. 25kilo's of lamb - wow, excellent - now that's something I'm sure we can chew over endlessly in the recipe book section, lucky you!

ZOE!!!!

I get my lamb from Rutherglen lamb, listed in the suppliers forum.. I'll happily swap lamb recipes with you!!

It's a whole lamb, PG. They've unfortunately put some kind of weird bulk purchase marinade on the ribs, but the rest is unadorned and ready.

We had the shanks on the weekend, slow cooked with chickpeas and middle eastern kinda flavours and eaten on top of a barley risotto. A very chewy barley risotto. I think the little cutlets might be next...

Hi Zoe

nice to meetcha!!

living in the home of all things lamb ... NZ, i should be able to provide lots of inspiration, but lamb shanks are probably my best recommendation and you are already all over that by the looks of things.

your post does remind me of when i was a kid, becos my mother always used to buy a side of lamb for the freezer, which was also full of a huge amount of frozen vege from my dad's very prolific vege garden.

i seem to remember lots of roasts, lol



foodqueen

Hi Zoe,

I am sure there are many research labs at ANU... which one do you work in, for interest sake?

Lamb... that's alot of lamb! Anything Moroccan always works with Lamb, I say... & it is BBQ season soon... do you happen to have a sausage maker??

No, but I've got a mincer attachment for the old Sunbeam. Can you do the stuffing part without a machine or is it too bloody hard?

I have no idea!!! Ask in the Recipes section... someone will know!!