By: Dawn Dolpp
(Apr 29, 2013)
I fixed some of your lamb the other day for diner and it was incredible! I marinated the shanks in Ken's Italian dressing (the aseogo cheese one) then I lightly browned them for a few minutes in the cast iron skillet before putting them in the crockpot on low with garlic, onions, petite diced tomatoes, and mushrooms. I slow cooked it for hours on low, added a little tomato paste to thicken it up a bit and it was so darn tender. No knives necessary for cutting and the bones fell out as I removed them from the crockpot. I served it with egg noodles and it was awesome. It literally melted in your mouth it was so tender. My daughter's fiance has never had lamb and doesn't try new things well. He said he'd try it and next thing I knew he had gone back for seconds. He ate more than we did! Everyone here agrees this is the BEST lamb we've ever tasted.
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Thank you for the outstanding comment on our lamb - yes, it is delicious! The Coopworth breed has a very mild flavor, not like what is often purchased in the grocery stores. Lamb that is purchased in a grocery store often comes from New Zealand or Australia and is the Merino breed of sheep. This breed has a very strong, gamey flavor. This past Easter, we finished a 2 year old ram that we had butchered for our own use, the flavor was so mild that you could not even tell that it was an adult ram! I fixed the last leg with a "rub" with fresh garlic herbs and fresh ground pepper and roasted the leg, it melted in our mouths! The flavor was throughout the meat, we added a bit of sea salt after we removed it from the oven and we let it sit for @ 10 minutes before we carved it to serve ------------- delicious!