LAMB AND MUTTON
- Баранина
Lamb may be distinguished from mutton by the bones. In young lamb, the bones are slightly streaked with red and the joint is serrated. The joint of mutton is smooth and round. Lamb or mutton should have a deep pink flesh, hard white kid- ney fat, thin edge fat of a pinkish tinge, and firm, fine-grained fibers. The outer skin and fat of mutton should be torn off before the meat is cooked.
Fall Lamb And Vegetable Stew
2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. Serve over hot noodles or rice. |
