Hello, fellow food enthusiasts and budget-conscious cooks! Today, we delve into the art of frugal cooking, focusing on lamb Maximising Flavour and Value: A Guide to Frugal Cooking with Forgotten Cuts of Lamb – a meat known for its rich flavour and versatility. In particular, we’ll explore how to make the most of those often-overlooked cuts like the belly, shanks, neck, and flank. Not only are these cuts more affordable, but they also offer a fantastic opportunity to create delicious, gourmet-level dishes while being mindful of our budget and respectful of using the whole animal.
Rediscovering Forgotten Cuts of Lamb:
Let’s start with a brief overview of the cuts we’re focusing on:
- Lamb Belly: Rich in flavour and perfect for slow roasting.
- Lamb Shanks: Ideal for braising, yielding tender, fall-off-the-bone meat.
- Lamb Neck: Excellent in stews and curries, offering deep, robust flavour.
- Lamb Flank: Lean and versatile, great for quick grilling or slow braising.
The Frugal Benefits:
Using these cuts aligns perfectly with a frugal mindset. They are often cheaper than more popular options like leg or loin, providing a budget-friendly way to enjoy lamb’s distinct taste. By opting for these cuts, you’re also practising nose-to-tail eating – a sustainable approach that respects the animal by minimizing waste.
Tips for Buying Forgotten Cuts of Lamb:
When shopping for these cuts, consider these tips:
- Local Butchers and Farmers’ Markets: These places often offer the best quality and variety.
- Bulk Purchasing: Buying larger quantities or a whole lamb can be more economical. You can always freeze what you don’t use immediately.
- Don’t be Shy to Ask: Your butcher can help you select the best cuts for your recipes and offer cooking tips.
Preparing and Cooking Forgotten Cuts of Lamb:
Each cut shines with the right preparation and cooking method:
- Slow Cooking: Lamb bellies and shanks are perfect for slow roasting or braising. These methods break down tougher fibres, resulting in incredibly tender meat.
- Marinating: Flank and neck cuts benefit greatly from marinating, which infuses them with flavour and tenderizes the meat.
- Experiment: Don’t be afraid to try these cuts in different cuisines – lamb neck curry or lamb flank in a Mediterranean-style salad are just starters!
Recipe Highlights:
Here are some recipe ideas that I’ve recently shared, showcasing these cuts:
- Lamb Belly with Herbs and Garlic: A slow-cooked delight that’s both simple and luxurious.
- Braised Lamb Shanks: A classic preparation that brings out the best in this cut.
- Spicy Lamb Neck Curry: An adventurous dish that’s sure to impress.
- Grilled Lamb Flank with Chimichurri: Perfect for a summer barbecue.
6. Embracing the Whole Animal: Using lesser-known cuts is just one aspect of whole-animal utilization. Don’t forget about making stock from bones or trying recipes that include offal. These practices not only save money but also enrich your cooking with unique flavours and textures.
Recipes for Forgotten Cuts of Lamb
Slow-Cooked Lamb Belly with Herbs and Garlic
Ingredients:
- 1 kg lamb belly, scored.
- 4 garlic cloves, minced.
- 2 tbsp rosemary finely chopped.
- 2 tbsp thyme finely chopped.
- Olive oil
- Salt and pepper
Detailed Method:
- Preparation: Start by preheating your oven to 150°C (300°F). If your lamb belly isn’t already scored, make shallow cuts across the skin side in a crisscross pattern. This helps the fat render, and the flavours penetrate.
- Herb Rub: In a bowl, combine minced garlic, chopped rosemary, thyme, a generous pinch of salt, and pepper with a drizzle of olive oil to form a paste. Rub this mixture thoroughly over both sides of the lamb belly, working it into the scores.
- Roasting: Place the lamb belly in a roasting tin. Cover it tightly with aluminium foil to retain moisture and ensure even cooking. Roast in the preheated oven for about 3 hours. The meat should be tender and easily pierced with a fork.
- Crisping the Skin: Remove the foil and increase the oven temperature to 200°C (390°F). Roast for an additional 30 minutes to crisp up the skin. Watch closely to avoid burning.
- Resting and Serving: Let the lamb rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist and flavourful meat. Serve warm.
Braised Lamb Shanks with Red Wine and Rosemary
Ingredients:
- 4 lamb shanks
- 2 onions finely chopped.
- 2 carrots finely chopped.
- 4 garlic cloves, minced.
- 750 ml red wine (preferably a full-bodied variety like Cabernet Sauvignon)
- 2 sprigs of rosemary
- Olive oil
- Salt and pepper
Detailed Method:
- Shank Preparation: Pat the lamb shanks dry with paper towels. This helps achieve a better search. Season them generously with salt and pepper.
- Browning the Shanks: In a large, oven-proof pot or Dutch oven, heat a splash of olive oil over medium-high heat. Brown the shanks on all sides, which should take about 3-4 minutes per side. Once browned, remove the shanks, and set aside. This step is crucial for developing deep flavours.
- Vegetable Base: In the same pot, reduce the heat to medium. Add chopped onions, carrots, and minced garlic. Cook until the onions are translucent, and the vegetables start to soften, stirring occasionally. This should take about 5-7 minutes.
- Deglazing and Braising: Add the red wine to the pot, scraping up any browned bits from the bottom. This process, known as deglazing, adds richness to the dish. Add the rosemary sprigs. Bring to a simmer and let it cook for a few minutes to reduce slightly.
- Oven Braising: Return the shanks to the pot. The liquid should come about halfway up the sides of the shanks. Cover the pot with a lid or tightly with foil and place it in a preheated oven at 160°C (320°F). Braise for about 2-3 hours. The meat should be tender enough to fall off the bone.
- Serving: Carefully remove the shanks from the pot. You can strain the sauce to remove the vegetable bits and serve it as a gravy, or simply spoon the vegetables and sauce over the shanks.
Spicy Lamb Neck Curry
Ingredients:
- 1 kg lamb neck, cut into 2-inch pieces.
- 2 large onions finely chopped.
- 4 garlic cloves, minced.
- 2 tbsp fresh ginger, grated.
- 1 can diced tomatoes (400g)
- 2 tbsp curry powder (adjust according to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 500 ml lamb or chicken stock
- Fresh coriander (cilantro) leaves for garnish
- Vegetable oil
- Salt to taste
Detailed Method:
- Meat Preparation: Season the lamb neck pieces with salt. In a large pot or deep skillet, heat a couple of tablespoons of oil over medium-high heat. Brown the lamb pieces in batches to avoid crowding the pot. This should take about 3-4 minutes per batch. Set the browned meat aside on a plate.
- Base Flavour Development: In the same pot, reduce the heat to medium. Add the chopped onions, and cook until they are golden and softened, stirring frequently. This takes about 8-10 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes.
- Spice Integration: Stir in the curry powder, cumin, coriander, and turmeric. Cook for a minute until the spices are fragrant. This step helps release the oils in the spices, intensifying the flavour of the curry.
- Building the Curry: Add the canned tomatoes with their juices and the lamb stock. Stir well, scraping the bottom of the pot to lift any browned bits (this adds flavour). Return the browned lamb neck to the pot.
- Simmering: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1-2 hours. The meat should be very tender, and the sauce thickened. Check occasionally and stir to prevent sticking.
- Finishing Touches and Serving: Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves. Serve with rice or flatbreads.
Grilled Lamb Flank with Chimichurri
Ingredients:
- 1 lamb flank steak
- For Chimichurri:
- 1 bunch fresh parsley finely chopped.
- 4 garlic cloves, minced.
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp chilli flakes (optional for heat)
- Olive oil (about ½ cup)
- Salt and pepper to taste
Detailed Method:
- Flank Preparation: Bring your lamb flank steak to room temperature by leaving it out of the fridge for about 30 minutes before cooking. This helps in cooking the meat evenly.
- Seasoning: Season the lamb flank liberally with salt and pepper on both sides.
- Grilling: Preheat your grill to a high heat. Grill the lamb flank for about 3-4 minutes on each side for a medium-rare finish. Adjust the time if you prefer your meat more or less done.
- Resting: Let the lamb rest for about 5 minutes after grilling. This step is vital as it allows the juices to redistribute, resulting in a juicier steak.
- Making Chimichurri: While the lamb is resting, combine chopped parsley, minced garlic, red wine vinegar, oregano, chilli flakes, and a pinch of salt and pepper in a bowl. Gradually whisk in the olive oil until the sauce is emulsified.
- Serving: Slice the lamb against the grain and serve with the chimichurri sauce drizzled over or on the side for dipping.
Lamb Belly Stuffed with Spinach and Feta
Ingredients:
- 1 kg lamb belly
- 200 g fresh spinach wilted, and excess water squeezed out.
- 150 g feta cheese, crumbled.
- 2 garlic cloves, minced.
- Zest of 1 lemon
- Olive oil
- Salt and pepper to taste
Detailed Method:
- Preparing the Filling: In a bowl, mix together the wilted spinach, crumbled feta, minced garlic, and lemon zest. Season with a little salt and pepper, keeping in mind that feta is already salty.
- Preparing the Lamb Belly: Lay the lamb belly flat on a work surface, skin-side down. Season the meat side with salt and pepper.
- Stuffing and Rolling: Spread the spinach and feta mixture evenly over the lamb belly. Carefully roll the belly up over the filling, ensuring it’s tightly packed. Secure the roll with kitchen string at intervals to hold its shape.
- Roasting: Preheat your oven to 180°C (356°F). Place the stuffed lamb belly in a roasting tin, drizzle with a little olive oil, and roast for about 1.5 hours. The outside should be crispy and golden, and the inside cooked through.
- Resting and Serving: Let the lamb rest for about 10 minutes before slicing. This allows the meat to relax and the juices to settle, making it more tender and flavourful.
Lamb Shank Shepherd’s Pie
Ingredients:
- 4 lamb shanks cooked, and meat shredded.
- 1 onion finely chopped.
- 2 carrots finely diced.
- 2 tbsp tomato paste
- 500 ml lamb or beef stock
- For the Mash:
- 800 g potatoes, peeled, boiled, and mashed.
- 50 g butter
- 100 ml milk
- Salt and pepper to taste
Detailed Method:
- Base Layer: In a large pan, sauté the onion and carrots until softened. Add the shredded lamb shank meat and tomato paste, cooking for a few minutes to combine the flavours.
- Adding Liquid: Pour in the stock and bring to a simmer. Cook until the liquid has reduced, and the mixture has thickened. Season to taste.
- Potato Mash: For the mash, mix the boiled potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
- Assembling: Spoon the lamb mixture into a deep ovenproof dish. Spread the mashed potato over the top, using a fork to create ridges (they will crisp up nicely).
- Baking: Bake in a preheated oven at 190°C (374°F) for about 30 minutes, or until the top is golden and crispy.
Slow-Cooked Lamb Neck Tagine
Ingredients:
- 1 kg lamb neck, cut into chunks.
- 2 onions thinly sliced.
- 2 garlic cloves, minced.
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground cumin
- 500 ml lamb stock
- 1 can chickpeas drained and rinsed.
- Handful of dried apricots, halved.
- Handful of toasted almonds
- Fresh coriander leaves for garnish
- Olive oil
- Salt and pepper
Detailed Method:
- Brown the Lamb: In a tagine or large heavy-bottomed pot, heat olive oil over medium-high heat. Season the lamb neck chunks with salt and pepper and brown them in batches. Set aside once browned.
- Sauté Aromatics: Lower the heat to medium. In the same pot, add sliced onions and cook until they become translucent. Add minced garlic, ginger, cinnamon, and cumin, cooking for another minute until fragrant.
- Combine and Cook: Return the lamb to the pot. Add lamb stock and bring to a simmer. Cover and cook on low heat for about 2 hours, until the lamb is tender.
- Add Chickpeas and Apricots: Add chickpeas and dried apricots to the pot, stir gently, and cook for another 30 minutes.
- Garnish and Serve: Before serving, garnish with toasted almonds and fresh coriander leaves. Serve with couscous or flatbread.
Lamb Flank and Barley Soup
Ingredients:
- 500 g lamb flank, cut into bite-size pieces.
- 1 large onion, chopped.
- 2 carrots, diced.
- 2 celery stalks, diced.
- 100 g pearl barley
- 1.5 litres of lamb or vegetable stock
- Fresh parsley, chopped.
- Olive oil
- Salt and pepper
Detailed Method:
- Prepare Ingredients: Chop your vegetables uniformly for even cooking. Rinse the pearl barley under cold water and set aside.
- Brown the Lamb: In a large soup pot, heat olive oil over medium-high heat. Season the lamb pieces with salt and pepper and brown them. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onions, carrots, and celery. Cook until the vegetables start to soften.
- Add Barley and Stock: Return the lamb to the pot. Add the pearl barley and pour in the stock. Stir well to combine all ingredients.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to a low simmer. Cover and cook for about 1 hour or until the barley is tender and the lamb is cooked through.
- Season and Serve: Before serving, check for seasoning and adjust with salt and pepper as needed. Sprinkle with fresh parsley.
Lamb Belly and White Bean Cassoulet
Ingredients:
- 1 kg lamb belly, cut into chunks.
- 1 onion finely chopped.
- 2 carrots, diced.
- 2 garlic cloves, minced.
- 1 can white beans drained and rinsed.
- 1 can diced tomatoes.
- Sprigs of thyme and rosemary
- 500 ml lamb or chicken stock
- Olive oil
- Salt and pepper
Detailed Method:
- Brown the Lamb: In a large pot, heat some olive oil over medium-high heat. Season the lamb belly chunks with salt and pepper and brown them on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, reduce the heat to medium. Add the chopped onion, carrots, and minced garlic. Cook until the onion is translucent.
- Building the Cassoulet: Return the lamb to the pot. Add the white beans, diced tomatoes, thyme, rosemary, and stock. Stir to combine.
- Simmering: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1-2 hours. The lamb should be tender, and the flavours well melded.
- Finishing Touches: Check for seasoning and adjust with salt and pepper as needed. Serve hot, ideally with crusty bread to soak up the delicious sauce.
These recipes using Forgotten Cuts of Lamb should be approachable for novice cooks while still offering depth and nuance for more experienced chefs.
Cooking with these forgotten cuts of lamb is not just about being budget-friendly; it’s about exploring new culinary territories and embracing sustainable cooking practices. So, the next time you’re planning a meal, consider these wonderful, underappreciated Forgotten Cuts of Lamb – your palate and wallet will thank you!
Would you like more details on any of these recipes or tips on frugal cooking? Let us know in the comments!
