RECIPES & NUTRITION INFORMATION
RECIPES.
Our family has the privilege of having an outstanding chef, in-house. Her name is Diane Chester and she happens to be my wife of 53+ years. The following are her lamb recipes:
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Lamb Leg or Shoulder Instead of roasting, use a slow-cooker: it's easier and cleaner. Optional: Brown lamb in olive oil Cut 2 cloves of garlic and insert into lamb. Mix together the following: Remainder of garlic bulb 3-4 green onions, sliced small 1/2 cup red sweet wine 1 tsp salt 1 Tbsp honey 1 tsp marjoram 1 tsp oregano Pour the mixture on top of the lamb in the slow-cooker. Cook on low for approximately 4-4.5 hours (for a 3 lb leg). Cooking time will vary according to weight and slow-cooker. It is tender, sweet and delicious. Lamb Kabobs (Makes great kabobs or sliced up into a stew) Soak 8 wood skewers in water for 20 minutes. Take the cut-up cubes of Cestari lamb stew meat and toss in the following mixture: 2 Tbsp olive oil 1 garlic clove, minced 1 Tbsp hot paprika 1 Tbsp ground cumin 2 tsp dried oregano Salt & pepper to taste Set aside for 20 minutes. Chop 1 sweet onion and 1 red bell pepper into 1-inch pieces. Thread the onions, peppers and lamb meat onto the skewers. Brush with the remaining oil. Broil or grill until the lamb is charred on all sides, 8-12 minutes. Squeeze a lemon over the kabobs and serve over warmed pita. Lamb Liver Chop Cestari lamb liver into small sections. Slice an onion and cook until golden, then add liver and stir-fry in olive oil, together with your choice of vegetables, if you desire. Cook until brown and tender. Lamb liver, as opposed to calf liver, has no grizzle, eats smoothly, and is as delicious as it is healthy. |
Ground Sausage Burgers (My wife, who doesn't like sausage, says, "This is to die for!" Mix together the following: 1 lb Cestari ground sheep burger 3 green onions, sliced 1/4 - 1/2 cup honey BBQ sauce Italian style breadcrumbs to desired consistency Salt & pepper to taste Cook patties over medium-low heat for 10 minutes per side. Lamb Stew (Risotto Style) - The Italian Way Serves 3 Ingredients: 1 clove garlic 1 lb package of Cestari deboned stew meat 1 Tbsp butter 1/2 an onion, chopped 1 Tbsp ketchup Salt & Tobasco to suit 1/2 cup water 1 cup cooked rice Small amount of Parmesan cheese 1/2 cup boullion Directions: Butter up a proportionate sized skillet. Toss in the lamb cubes with garlic and cook until lamb is browned. Add onion and cook until tender. Add the remaining ingredients, cover skillet and cook until lamb is tender. Lamb Burgers Prepare Cestari ground lamb as you would beef burgers. Keep in mind, lamb is not to be overcooked. Make about 3 patties per 1 lb of Cestari ground lamb. This makes a nice sized burger. Season to taste. Cook. Rack of Lamb The rack comes from the rib section of the lamb. In a whole rack, you will have 8 rib chops in a row, weighing 3-5 lbs per rack. Half racks have 4 chops in a row. We have the center bone cut so you can separate the chops easily. Roast racks in a low roasting pan in an oven at 325 F for an hour or until brown and tender. Use olive oil for a covering over the lamb and cloves of garlic inserted into and around the lamb. |
NUTRITION INFORMATION.
We live and raise our sheep in the Alleghany Mountains. Our Alleghany Mountains are one of the finest regions in the world to raise sheep. White clover (being a leguminous plant) is native to our area and is very high in protein. This makes our sheep and lamb very healthy and thus carries over to the meat. Healthy lamb makes healthy meals, which in turn makes healthy people!
PROTEIN.
Our bodies need a constant supply of protein to build tissue and/or repair body cells as they wear out. On average, a 3-ounce serving of cooked, lean lamb provides 48% of the protein an average person needs in a day.
B-VITAMINS.
Lamb contains a substantial amount of several B-vitamins. Vitamin B-12, which is only found naturally in animal foods, is important for the normal functioning of body cells and the nervous system. Niacin (another B-vitamin) promotes healthy skin and nerves and aids in digestion. On average, a 3-ounce serving of cooked, lean lamb provides 37% of the vitamin B-12 and 27% of the niacin most people need in a day.
ZINC.
Zinc is a mineral that the body needs to form enzymes and insulin. On average, a 3-ounce serving of cooked, lean lamb provides 30% of the zinc most people need in a day.
IRON.
Iron is an important nutrient that helps red blood cells carry oxygen to and from other cells in the body. People who are low on iron become anemic. On average, a 3-ounce serving of cooked lamb provides 10% of the iron most people need in a day.
CALORIES.
Compared to other meats, lamb has very little fat marbling throughout the meat. With most fat limited to the outside edges, it's easily trimmed. That means fewer calories - only 175 in an average 3-ounce serving.
GOOD FATS.
A recent study showed that only about 36% of the fat in the lamb is saturated. The rest is monounsaturated or polyunsaturated, the "good" fat in our diets.
PROTEIN.
Our bodies need a constant supply of protein to build tissue and/or repair body cells as they wear out. On average, a 3-ounce serving of cooked, lean lamb provides 48% of the protein an average person needs in a day.
B-VITAMINS.
Lamb contains a substantial amount of several B-vitamins. Vitamin B-12, which is only found naturally in animal foods, is important for the normal functioning of body cells and the nervous system. Niacin (another B-vitamin) promotes healthy skin and nerves and aids in digestion. On average, a 3-ounce serving of cooked, lean lamb provides 37% of the vitamin B-12 and 27% of the niacin most people need in a day.
ZINC.
Zinc is a mineral that the body needs to form enzymes and insulin. On average, a 3-ounce serving of cooked, lean lamb provides 30% of the zinc most people need in a day.
IRON.
Iron is an important nutrient that helps red blood cells carry oxygen to and from other cells in the body. People who are low on iron become anemic. On average, a 3-ounce serving of cooked lamb provides 10% of the iron most people need in a day.
CALORIES.
Compared to other meats, lamb has very little fat marbling throughout the meat. With most fat limited to the outside edges, it's easily trimmed. That means fewer calories - only 175 in an average 3-ounce serving.
GOOD FATS.
A recent study showed that only about 36% of the fat in the lamb is saturated. The rest is monounsaturated or polyunsaturated, the "good" fat in our diets.