Over the past number of years we have been availing of a couple of ‘local lambs’ in our winter food order.
By local I mean from the St.John’s area, we would substitute lamb for some other not needed meats.
The meats, especially the beef, we received in the winter order were of high quility, the service was great, and the lamb was of very good quility.
Then the ownership of the company changed. I gave the new operation a couple of years but it is not the same overall, [except the lamb] so this year we did not place an order out of St. John’s.
So we are on the last of the past years lamb, had the last hind leg this weekend.
We had half of the leg with baked vegetables and the essential mint sauce on Sunday.
Last night I did my second favorite lamb recipe, a modified version of “Leon Lianides’s leg of Lamb with Orzo. This recipe is from the cook book “Beard on Pasta" by James Beard.
So I just have some cold lamb to finish off, plus a couple of front leg roasts in the freezer, then it is into lamb withdrawal.
Well maybe not as drastic as that, fortunately one of the local store owners has a penchant for lamb too, they have some NZ lamb in their freezer section, I noticed front legs but no hind legs, will have to check on that.
In the picture I have a good sprinkling of freshly grated parmigiano reggiano cheese. Ideally feta cheese goes best with this meal; alas the feta ran out last week, will have to get on to Bigland to get some more in.
By local I mean from the St.John’s area, we would substitute lamb for some other not needed meats.
The meats, especially the beef, we received in the winter order were of high quility, the service was great, and the lamb was of very good quility.
Then the ownership of the company changed. I gave the new operation a couple of years but it is not the same overall, [except the lamb] so this year we did not place an order out of St. John’s.
So we are on the last of the past years lamb, had the last hind leg this weekend.
We had half of the leg with baked vegetables and the essential mint sauce on Sunday.
Last night I did my second favorite lamb recipe, a modified version of “Leon Lianides’s leg of Lamb with Orzo. This recipe is from the cook book “Beard on Pasta" by James Beard.
So I just have some cold lamb to finish off, plus a couple of front leg roasts in the freezer, then it is into lamb withdrawal.
Well maybe not as drastic as that, fortunately one of the local store owners has a penchant for lamb too, they have some NZ lamb in their freezer section, I noticed front legs but no hind legs, will have to check on that.
In the picture I have a good sprinkling of freshly grated parmigiano reggiano cheese. Ideally feta cheese goes best with this meal; alas the feta ran out last week, will have to get on to Bigland to get some more in.
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