Latest news with #lamb
Times
2 days ago
- General
- Times
Braised lamb by Sotto in Edinburgh recipe
T his is a recipe we've been doing to showcase some brilliant late springtime Scottish produce made using classic Italian techniques. This is a great dish for a dinner party as you can prepare it in advance, and sauté the veg fresh at the end to give the dish a nice lift. • Sotto, Edinburgh restaurant review Serves 4 • 800g lamb shoulder • 90ml extra-virgin olive oil • 2 small white onions • 2 carrots• 3 stalks of celery• 2 cloves of garlic• 3 generous glasses of red wine• 250ml beef stock • 4 sprigs of fresh rosemary • 4 sprigs of fresh thyme• 100g broad beans• 100g peas• 2 artichokes • 1 small red chilli, deseeded • Handful of fresh mint, chopped 1. Generously season the lamb with salt and black pepper. Heat a deep saucepan over a high heat then brown the lamb all over for 10 min. Remove the lamb and set aside. 2. Add 2 tbsp olive oil to the same pan and sauté the onions until soft but not brown. Next, add the carrots, celery, one garlic clove and lightly brown. Return the lamb to the pan. Pour over the wine and beef stock and bring to the boil. 3. Season with salt, pepper, the rosemary and thyme. Turn down to simmer, then cook over lowest heat for about 1½ to 2 hours or until the lamb is tender. 4. Blanch the broad beans and peas in boiling water for 30 seconds. Prepare the artichokes by removing all the hard leaves and with a small spoon remove the choke (the fuzzy, inedible centre). Discard these and slice the rest. 5. In a pan, heat the remaining oil. Add the other garlic clove and fresh chilli. Add the sliced artichokes, broad beans and peas and let them cook for 4-5 min, adding the chopped mint right at the end. Serve alongside the lamb and its jus. Francesco Ascrizzi is the head chef at Sotto Enoteca & Trattoria in Stockbridge,
ABC News
12-06-2025
- ABC News
Lamb writhes while starving in Mount Gambier skate park
A lamb locked in a skate park in Mount Gambier by council staff writhes as it apparently almost starves to death. Supplied: Julia Dangerfield
ABC News
12-06-2025
- General
- ABC News
Lamb almost starves to death after being locked in Mount Gambier skate park
A newborn lamb is recovering from almost starving to death after being locked in a Mount Gambier skate park by a council employee for two days. A statement from the City of Mount Gambier council said the lamb and two other larger lambs were found wandering close to traffic on Jubilee Highway East on Sunday and then locked inside the nearby Dimjalla skate park by a ranger that night. In a post on Facebook that she described as an open letter to the council, wildlife rescuer Julia Dangerfield said she noticed the male lamb in distress about 11am on Tuesday. She called the council to let them know the lamb, which still had its umbilical cord attached, was "hypothermic, non-responsive, and unable to move". A ranger came and let Ms Dangerfield look after the lamb, which she gave milk to and warmed up overnight at her house on Tuesday. She then passed it onto the Orphan Lamb Rescue Farm — an organisation that looks after orphaned and abandoned lambs in nearby Glencoe. In a video Ms Dangerfield posted online, the lamb can be seen writhing around on the ground. Warning: The following video contains images of the lamb in distress. Orphan Lamb Rescue Farm president and founder, Rebecca Alexander, said the lamb was less than a week old and appeared to be starving because it was not given any milk. She said it was likely having a fit because of a low blood-sugar level. "They tend to go downhill very quickly when they don't get regular milk at his age. "We're hoping that's all it is and that it hasn't done any internal damage." The temperature dipped down to 4 degrees Celsius overnight in Mount Gambier on Sunday night and 5C on Monday night. Ms Alexander said the lamb had started drinking milk from a bottle and standing up. "He looks really well," she said. "The wildlife carer's done a fantastic job." Unlike Ms Dangerfield, Ms Alexander was not critical of the council ranger's actions. "I guess it's something that the council doesn't deal with very often, and so they probably don't have any type of facilities to take the sheep in," Ms Alexander said. "I'm assuming they thought locking it in a skate park kept them safe and off the road. "I think the main thing that could have been done is hay and water put out immediately for them and then the little one be taken in because he was one that definitely needed milk." Ms Dangerfield called on the council to investigate the incident. The council said the welfare of animals was a priority "and we remain committed to acting swiftly when animals are in need". "We're pleased to report that all three lambs are currently safe and recovering," it said. "Council extends its sincere thanks to the community members who supported the animals during this time." The two larger lambs have been taken to a farm. A fourth lamb was found near the Mount Gambier showgrounds, also in the city's east, on Sunday. But Ms Alexander did not believe it was connected with the other three, since it was used to being fed by humans. "He's very, very friendly," she said. "He's used to the bottle. The dog doesn't scare him. So obviously he's been hand-raised already." Lambs raised by the Orphan Lamb Rescue Farm are only adopted out to people who plan to keep them as pets. None of the rescued lambs had ear tags.
Washington Post
14-05-2025
- Health
- Washington Post
Artichoke and lamb arayes are light on meat, but big on flavor
Eating less meat — something most of us could benefit from, health-wise — doesn't have to translate to a sad, minuscule steak on your plate. Presentation matters, and a shrunken portion can feel like deprivation. Luckily, there are many ways to make a smaller amount of meat feel bountiful. Slicing it thinly and piling it into tacos or stir-frying it with vegetables makes a few ounces feel substantial and offers meatiness in every bite. Mixing ground meat with beans or sautéed mushrooms in chilis, stews and sloppy Joes also turns a modest amount into an ample portion while incorporating vegetable nutrition. Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip This take on arayes — Middle Eastern, meat-stuffed crispy pitas — runs with that strategy by incorporating a generous helping of chopped artichokes into a ground lamb filling, an addition that adds body, contrasts with the rich flavor of the lamb and brings nutritional balance. To make them, first pulse onion and garlic in a food processor, then add artichoke hearts, followed by parsley, mint and spices to create an aromatic flavor base. (It's crucial to pat the artichokes as dry as possible before adding them, so you don't wind up with soggy pitas.) Then use your hands to gently work the vegetable mixture into the ground lamb. When buying the lamb, if possible, ask the butcher for the leanest option, or look for ground lamb from New Zealand, which is significantly leaner, according to the Agriculture Department's nutrition database. You could also use ground beef or turkey, if you prefer. Stuff the lamb-artichoke mixture into halved pita pockets, spreading it into an even layer. Then brush the pockets with oil, and crisp them up in a skillet until they're browned on the outside and hot on the inside. Served alongside a lemony yogurt-feta sauce for dipping, these arayes are a healthier way to satisfy a burger craving, and they're so delicious, you might not even notice you're eating less meat. Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip
Yahoo
11-05-2025
- Lifestyle
- Yahoo
How to Make the Best-Ever Roast Leg of Lamb, According to Jamie Oliver
I've never made lamb before, so I wasn't sure what to expect when I started searching for recipes to use for Easter dinner. I wanted something flavorful but not overly complicated, and I came across a lamb recipe from Chef Jamie Oliver that took me by surprise. It had an unexpected ingredient that he swears by, and while I am still skeptical, I figured if Jamie Oliver says it works, it's worth a recipe is all about simplicity and enhancing the natural richness of the lamb with classic flavors like garlic, rosemary and a base of roasted vegetables. Jamie says it builds layers of depth and flavor, and the process seems pretty straightforward, even for a first-timer like SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter🍳🍔 To make this leg of lamb, you'll need celery, carrots and onions, bay leaves, leg of lamb, olive oil, fresh rosemary, garlic and a splash of red wine vinegar. While these are optional, Jamie Oliver says that the secret ingredient to a great leg of lamb are anchovy fillets, which add an unexpected depth of umami to the dish. Start by preheating the oven to 425° and then begin prepping your veggies. Roughly chop the celery, carrots and onions an scatter them in the bottom of a roasting pan along with the bay leaves. These will infuse the lamb with flavor and serve as the perfect foundation for an incredible homemade gravy. Drizzle the leg of lamb generously with olive oil. Season well with salt and pepper, making sure to coat all sides of the meat. Take a few sprigs of rosemary and peel some garlic cloves, then finely chop them together. If you choose to use them, this is when you'll mash in the anchovies. They'll dissolve into the meat and provide a savory richness without tasting overly fishy. Using a small knife, make incisions all over the lamb and stuff each cut with the rosemary, garlic and anchovy mixture. This step ensures that every bite is infused with flavor. And here's where Oliver does things a bit differently. He has you place the leg of lamb directly on the oven rack and place the pan of veggies directly below it. He says that doing this creates "360-degree roasting" while the fat from the lamb drips onto the veggies in the pan. Close the oven door and immediately turn the temperature down to 350°. The hot start will help crisp up the skin and the more moderate temperature will help create tender, juicy meat. The best of both worlds! The cooking time depends on how you like your lamb cooked, ranging from 1 hour and 10 minutes for medium to 2 hours and 15 minutes for well-done meat. No matter how the lamb is cooked, you need to let it rest for 30 minutes once you take it out of the oven. If you're like me and have never cooked lamb before, this recipe is a fantastic place to start. It's simple, elegant and looks absolutely delicious. This recipe seems like something straight out of a fancy restaurant, but you can easily make it at home. Up Next:
