Lamb Pasta Primavera * Prep Time: 10 min.
Cooking Time: 25 min.
1/2 lb. lean ground American lamb
2 Tbsp. shredded Parmesan or Asiago cheese
1/4 tsp. garlic powder
1 small zucchini, halved lengthwise and sliced (1 1/2 cups)
1 1/2 cups sliced fresh mushrooms
2 cups meatless spaghetti sauce
8 oz. spaghetti or linguini
1/2 cup shredded Parmesan or Asiago cheese
Combine ground lamb, 2 Tbsp. cheese and garlic powder. Mix well and form into 24 3/4" balls.
Heat spaghetti sauce in a large saucepan. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in zucchini and mushrooms; cook 6 to 8 minutes more or until vegetables are tender.
Cook pasta according to package direction; drain. Serve spaghetti and meatball mixture over pasta; top with remaining cheese.
Nutrition Per Serving: Calories 501 Total fat 20 g Cholesterol 57 mg Sodium 867 mg
MUTTON "HAM " Preparation Time 3 days
We use this meat for sandwich meat and to season soups. It is actually more like corned beef than ham.
Leg roasts from two sheep. Have the processor remove the joints (knuckles) from the leg roasts, remove bone, roll, and net the roasts.
One sterilized 5 gal bucket, with lid
1 package of shrimp/crab boil spice in a net-wrapped, boilable bag, or a bottle of Zatarain's liquid shrimp and crab boil.
5 quarts water
4 ozs. Fruit Fresh or other Ascorbic Acid antioxidant
4 bulbs crushed garlic or 4 ounces garlic powder
5 pounds pickling salt
2 pounds brown sugar
8 ounces cracked black pepper
If using the sack of spices: bring the 5 quarts of water to a boil in a 20 quart kettle, stir in the Fruit Fresh, and drop the spice bag in. Simmer for about 30 minutes. Remove the spice bag, and let the water cool. If using the liquid, just pour the bottle of concentrate in the water and stir in the Fruit Fresh. Pour the liquid into the 5 gal. bucket.
Mix the salt, brown sugar and pepper together. First rub in the garlic, then rub the salt/pepper/sugar mixture into the meat, making sure all surfaces are well covered. Dissolve whatever mixture remains into the spice water.
Put the four roasts into the bucket, and fill with cold water until all roasts are covered with fluid. Put plates weighted down with water-filled jars to keep the meat under the surface, put lid on the bucket. Place kettles in a cold room, between 34 and 40F degrees. Leave in liquid for one-two days.
After two days, pour the liquid off of the meat and rinse off the remainder of the cure. Place in a cold smoker for 20-24 hours, using hickory chips. Remove the meat from the smoker.
Place meat on a rack in a large roasting pan. Put water in bottom of roaster, but don't let it touch the meat. Roast meat slowly with the cover on, in a 275F degree oven overnight (8 hours), or until meat thermometer reaches 160 degrees F.
Remove the meat from the roaster, and allow to cool, then refrigerate. Cut in freezer-package size pieces, and place in freezer. Meat will keep well for six months.
When making sandwiches, slice the meat thin, approx. 5mm.
Can the cooking broth in quart jars at 10 pounds pressure for 90 minutes. Use as a soup base.