Ganges - Salt Spring Island Archives

Salt Spring LambOver the years, Salt Spring Islandlamb has gained internationalrecognition for its fine, distinctivetlavour. Our climate, methods ofraising sheep and the variety of oursheep breeds all concur to give SaltSpring lamb its fine texture andflavour.Lamb, by the way, has less fat, moreprotein, and consequently fewercalories than many other meats. It is avaluable source of many nutrients,particularly of good quality protein,iron and several B vitamins.AMOUNT TO BUYHere's some useful information forbuying lamb, or having a lambbutchered and cut for the freezer.Allow 1/2 to 3/4 pound per servingfor all bone-in lamb cuts. Allow 1 / 4 to1 / 3 pound per serving for all bonelesslamb cuts.BEST HERBS AND SPICES TOUSE WITH LAMBAs Herb Use: Rosemary, basil,thyme, fresh mint, garlic.As Spice Use: Grated fresh ginger orground dry ginger, nutmeg, cumin,coriander in seeds or powdered.Lamb Chops or a leg of lamb arealways delicious, but often peopledon't realize how tasty some of the lessexpensive cuts of lamb can be.When you are thinking of lamb, tryone of the following recipes for achange.LAMB AND BARLEYCASSEROLEBarley is a natural convenience foodwith texture and flavour. Combinedwith lamb, flavoured with orange androsemary, it makes a true gourmetparty dish, yet costs little and isquickly prepared.2-3 lbs. lamb shoulder_2 thsp -butler, or salad oil2 onions, chopped1 cup pearl barley2 unpeeled oranges, thinly sliced1/4 tsp. rosemaryjuice of 1/2 lemon3 cups canned consomme, diluted or 3cups water, salt and pepper to taste.Cut lamb into individual pieces (2-3cups of diced leftover lamb can replacethe fresh). Brown it with the onion inbutter or salad oil. Place in a casseroleand add the rest of the ingredients.Cover and cook at 300° F for l'/ 2hours. Remove from oven, let stand 20minutes before serving. Serves 6.EASY BRAISED LAMB SHANKSAn oval pyrex casserole with a goodcover is an ideal baking dish for thisrecipe.4 lamb shanks3 tbsp. melted lamb fat or salad oil1 tsp. curry powder1 tsp. brown sugar1 tsp. salt1 '/> cups dry cider, red wine or water.Brown the shanks all over in themelted fat. Place in the bottom of thecasserole. Sprinkle with the curry,sugar, salt.Pour the chosen liquid in thebottom of the casserole. Bake 2 hoursin a 250° F. oven. Serves 4.LUNCHEON LAMB LOAFEqually good hot or cold. Perfectfor sandwiches.1V2 lbs. ground lamb2 cups uncooked grated carrotsV/ 2cups soft bread cubes1 egg, beaten1/2 cup ketchup1 onion, chopped fine1 tsp. salt1/4 tsp. pepperI [A tsn. thyme or basilMatt Robley of Matt's Meia good selection of meats and1 tsp. paprika1/4 cup chopped celery leave1 small onion3 slices bacon.Combine all ingredients inexcept small onion and baomix thoroughly. Press into a l .inch well-greased loaf pan. Slionion into round slices and brrings, place on top of loafpressing them on the meat. Tthe slices of bacon.Bake 1 hour in a 350° F. cserve hot, remove drippings aiinto a flour thickened sauce.'cold, cover top with foilremoved from oven,something heavy (a cancover, etc.) cool, andovernightServes 6.Toofrelbefore removingMATTS MEATS Ltd,OPEN MONDAY THRU SATURDAYLdtAi vm POLL TR1 -FISH-R A BBI1