Here’s what’s on offer at my local Kroger:
The cookingbites recipe challenge: lamb or goat
- Thread starter Morning Glory
- Start date
- Featured
Barriehie
Guru
About the same here at Walmart...
…and here’s what the international market has (they don’t publish prices):
I’ll check prices at Aldi next time I’m in town.
Now there's a thought!
There's a couple of classic Indian lamb recipes I can think of straight off, and an iconic Venezuelan dish with goat meat...
Here’s how little lamb the US consumes:
Since I’ll likely be using ground lamb for whatever I make…I’ll have met half our family-of-two quota for 2025 with one dish.
Since I’ll likely be using ground lamb for whatever I make…I’ll have met half our family-of-two quota for 2025 with one dish.
JAS_OH1
Forum GOD!
It's a shame, because that Aussie lamb is better than US lamb for sure. But just ask rascal, he will tell you that NZ is the best!I found lamb at the three groceries we have but since it's all imported from Australia,, it's stupid pricy. I might have to follow Morning Glory and badjak lead on the offal route...
JAS_OH1
Forum GOD!
He def has posted about them, but says his family mocks him for taking photos and belonging to a "foodie" forum, LOL. He's got such a great phone camera now that new lamb photos would be awesome!
But I'd love it if he would join this challenge and tell them all if they want him to keep cooking Sunday dinners, they best mind their manners and shut their pie holes about him taking photos!
I like either USA or Aussie/NZ lamb. Lots of garlic and lemon. DD and I love lamb.
I've never made it any other way. But would love to make souvlaki (an easy version) and lamb Sheppard's pie (I make cottage pie).
I've never made it any other way. But would love to make souvlaki (an easy version) and lamb Sheppard's pie (I make cottage pie).
I also braise lamb in lemon juice, broth, and garlic till it falls off the bone.The bones taste so good after simmering for all that time.
Barriehie
Guru
I'd have have to then blast the bones in the air fryer at 350°F for 8 minutes, coming from the fridge, then 390°F for 2 minutes...
I’ve got it narrowed down…one is a sort of quirky one, the other isn’t going to shake anyone up, but it’s some good ol’ sit-down-shut-up comfort food.
Herbaceous
Veteran
Neither my husband nor I are particularly fans of lamb (I’m not crazy about it, he straight-up dislikes it).
I’ll see if I can make a vegan alternative, although my husband’s already lukewarm enough on vegan alternatives, I wouldn’t want to make it taste too much like lamb!
I’ll see if I can make a vegan alternative, although my husband’s already lukewarm enough on vegan alternatives, I wouldn’t want to make it taste too much like lamb!