HOMEMADE LAMB OR GOAT HAM
Homemade brined and smoked ham from a lamb or goat leg is a great alternative to pork
Provided by Alan
Categories Breakfast Main Course
Number Of Ingredients 11
Steps:
- Combine the ingredients for the brine and bring to a simmer in a stock pot. After the mix boils, chill completely, then immerse the lamb in the brine and weight it down in a container large enough to fit the ham. Keep the leg of lamb in the brine for 6 days, then remove.
- Remove the lamb from the brine and chill overnight, uncovered (optional). Before smoking, lightly score the surface with ¼ inch crosshatches using a sharp paring knife. Transfer the lamb to a 200F smoker for 3 hours. From here, the ham can be chilled until the day it will be served, and will keep refrigerated for 5 days.
- To serve the ham, heat the ham in a 225 degree oven for 1.5 hours or until a hot throughout, or until a thermometer reads 150 F. Whisk together the ingredients for the glaze, then baste the ham while it cooks as often as you can remember, preferably using a brush.
- When it's time to serve, turn the heat up to 450, basting every 10 minutes, for 30 minutes, or until a rich, glossy glaze has formed. Allow the lamb to rest for 15-20 minutes while you heat up any side dishes, then bring to the table, carve and serve.
CURED LAMB HAM
The perfect addition to a holiday meal. Cured lamb ham will be the star of the meal.
Provided by westforkfarms
Categories Main Course
Time P8DT5h
Number Of Ingredients 12
Steps:
- Dissolve sugar and salt in boiling water
- Cool to room temperature
- Add remaining ingredients and pour over leg
- Cover and refrigerate and brine for 6 days. May need to place a plate with a weight over it to keep leg below brine
- Pull out and let dry in cooler for 2 days
- Coat with mixture for rub
- Smoke at 200-225 degrees until internal hits about 150 degrees, about 5 to 6 hours
LAMB AND GOAT CHEESE LASAGNA
This has a bit of Greek influence. I've really started to get into the combination of lamb and goat cheese lately. I think it compliments each other very well. This is rich and tangy lasagna goodness.
Provided by graniteangel
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375°F.
- Chop your onions, mince your garlic, and chop your herbs.
- Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
- Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
- Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
- While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
- Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
- So it should be: pasta, sauce and cheese, and repeat.
- Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
- Let set and cool for 15-20 minutes and serve.
- a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.
Nutrition Facts : Calories 368.4, Fat 19.7, SaturatedFat 8.7, Cholesterol 54.6, Sodium 260.8, Carbohydrate 29.5, Fiber 2.3, Sugar 6.2, Protein 15.9
SMOKED LAMB HAM
Make and share this Smoked Lamb Ham recipe from Food.com.
Provided by Chuck Hughes
Categories Lamb/Sheep
Time 9h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim the lamb of any sinew, gristle or bone but leave the fat.
- Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath.
- Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge.
- Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes.
- Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine.
- Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.
Nutrition Facts : Calories 726.4, Fat 29.4, SaturatedFat 12.7, Cholesterol 117.4, Sodium 21324.7, Carbohydrate 65, Fiber 0.6, Sugar 61.3, Protein 30.6
PERUVIAN LAMB OR GOAT STEW
I ate this stew with a mountain guide named Chi Chi on my way to explore some ruins in the Andes. I was sworn to secrecy as to exactly where these ruins were, but you can surmise from this recipe that it was near a place that had cheap Mexican beer and fresh cilantro. To make this goat stew, simply replace the word 'lamb' with 'goat' when you are making it.
Provided by JubalHarshaw
Categories Stew
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
- Lay lamb chunks flat in a flat bottom bowl or pie dish.
- Mix together 2 cloves diced garlic, 1 tspn. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard.
- Pour evenly over your lamb.
- Spread the last tsp of mustard over the top of the lamb meat.
- Let stand for 2-4 hours.
- Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock.
- Mix until well blended.
- Peel yucca root and slice into 1 inch cubes.
- Place cubes in a pot full of water and bring to a boil.
- Boil until yucca is easily penetrated with a fork, then set aside.
- Once the meat is marinated, place oil in pan and heat.
- When oil is warm, add the meat without the marinade.
- Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
- Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock.
- When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender.
- Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
- Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
- Add yucca root and stir.
- Let sit for 5 more minutes, then remove from heat.
- Serve with spiced rice.
Nutrition Facts : Calories 985.7, Fat 73.2, SaturatedFat 28.7, Cholesterol 164.4, Sodium 392.4, Carbohydrate 37.2, Fiber 2.2, Sugar 2.6, Protein 39.6
More about "homemade lamb or goat ham food"
HOMEMADE LAMB OR GOAT BRAUNSCHWEIGER / LIVERWURST
From shepherdsongfarm.com
Cuisine AmericanCategory Appetizer, SnackServings 10
- Pat the liver dry, then season with salt and pepper and brown on high heat in the oil well on each side. Remove the liver, pour off any browned oil, then add the onion and the additional lard and cook until softened, turning the heat to medium-high stirring here and there, about 5 minutes.
- Cut the bacon into 1 inch slices. Dice the cooked liver, lamb and lamb fat, then mix with the bacon, creamy onions, and all the seasonings except the wine and milk powder and pass through the small die of a meat grinder into a bowl.
- Transfer the meat to the bowl of a stand mixer add 1/3 of the milk powder, and begin to mix on low speed (It’s good to hold a towel around the mixer bowl at this point, as milk powder is notorious for poofing up all over the place).
- Cook a small piece of the mixture to test the seasonings, adjust as you see fit (season it aggressively as it will be served cool and low temps mute flavors) then refrigerate the sausage overnight for the most even, well flavored result.
HOMEMADE LAMB OR GOAT SAUSAGE WITH MINT - SHEPHERD …
From shepherdsongfarm.com
Cuisine AmericanCategory Appetizer, Main Course, SnackServings 8Estimated Reading Time 3 mins
- In the bowl of a stand mixer using the paddle attachment, combine all ingredients and mix thoroughly on low speed for 3-4 minutes, or until the mixture is tacky and forms a ball around the paddle.
- Remove the sausage and refrigerate overnight before cooking, then pack into casings using a sausage stuffer or form into patties or hand-rolled sausages.
- Try your best to not overcook the sausages as they will dry out quickly compared to other sausages, like pork.
HOW TO MAKE VENISON HAM - MOCETTA, A VENISON HAM
From honest-food.net
SMOKED LAMB, GOAT, OR VENISON PROSCIUTTO - FORAGER
From foragerchef.com
41 BEST LAMB RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 1KAuthor By
LAMB OR GOAT BACON - 100% GRASS FED | SHEPHERD SONG FARM
From shepherdsongfarm.com
R/FOOD - [HOMEMADE] LAMB BURGER WITH HONEY GOAT CHEESE AND A …
From reddit.com
HOMEMADE LAMB OR GOAT HAM RECIPES
From tfrecipes.com
R/FOOD - I WRAPPED MY HAM IN BACON [HOMEMADE]
From reddit.com
HOMEMADE LAMB OR GOAT SAUSAGE WITH MINT - SHEPHERD SONG FARM
From pinterest.com
6 DELICIOUS HOMEMADE CAT FOOD RECIPES (VET APPROVED) - ALL …
From allaboutcats.com
LAMB OR GOAT HAM - SHEPHERD SONG FARM | RECIPE | LAMB RECIPES, …
From pinterest.com
23 GOAT LAMB IDEAS | LAMB, RECIPES, FOOD
From pinterest.com
HOW TO PREPARE LAMB AND GOAT MEAT FOR COOKING - MYFOODISTRY
From myfoodistry.ca
R/FOOD - [HOMEMADE] MY KIRKLAND HAM CAME OUT LOOKING LIKE …
From reddit.com
LAMB OR GOAT SHOULDER PASTRAMI - SHEPHERD SONG FARM
From shepherdsongfarm.com
R/FOOD - [HOMEMADE]. KIRKLAND GLAZED CHRISTMAS HAM.
From reddit.com
[HOMEMADE]TURKEY, HAM AND SAUSAGE STUFFING CHRISTMAS DINNER.
From reddit.com
LAMB HAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love