| T O P I C R E V I E W |
| YellowRose |
Posted - Oct 22 2025 : 08:45:04 AM
I ordered a lb of ground lamb from Aldi today to make Shepard Pie later this week. The woman who delivered my groceries is from Iraq and she asked me if I had cooked ground lamb before and I haven't. She said you had to boil it first to take all the fat off then I could sauté it with onion & garlic. She went on to say that a slice of dried lemon helped with the smell. I asked about using fresh lemon and she said it wouldn't work. I just love that standing on my front porch I can learn from a woman who has been cooking lamb for years.
Sara
Lord put your arm around my shoulders & your hand over my mouth.
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| 2 L A T E S T R E P L I E S (Newest First) |
| YellowRose |
Posted - Oct 22 2025 : 1:19:09 PM
Thanks Judith, that would save a step, and I am all about doing it the easy way. The 'to use by date' on the ground lamb is Oct 30 so I have time to order lemons over the weekend. By then there will be something else I will need/want.
Sara
Lord put your arm around my shoulders & your hand over my mouth.
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| StitchinWitch |
Posted - Oct 22 2025 : 1:06:56 PM
Sara -- I use ground lamb occasionally for some middle Eastern recipes I like. You can pour the extra fat off (if there is any) after sauteeing. I always use lemon juice, either fresh or preserved, usually fresh.
Judith
7932 FGOTM 6/21 6/24
I'm old and I wear purple |
