On of the things you would get with your whole lamb would be ground lamb, this is a sweeter meat to me that beef, and has a good deal less fat in it, when cooking it as a crumble, you often need to add a little bit of oil to it, but when making it into meatballs, or fake cubes or meatloaf, it means that you get a nice tight loaf that does not typically fall apart as much as other meats can.
This loaf is good hot but even better cold, do try it with homemade hot mustard on rye bread with a good amount of fresh greens.. Recipe by Kathryn MacDonald from Harrowsmith, I sometimes change up the spices, or sometimes I add garlic to the recipe by one clove, or I have even been known to replace the tomato/bacon with a spicy BBQ sauce out of my homemade supply.
- 1 pd of Ground lamb
- 1 small onion-diced
- 1 tomato diced -or one large tomato crushed from canned
- 2 slices of bacon-browned and diced
- 1/2 cup of oatmeal
- 1/4 of a green pepper diced
- Spices*, pinch of Celery Seed, Cloves, savory, Cinnamon, Pepper and salt
- combine all the ingredients, mix it well and bake at 350 for 45 to one hour.
* a Pinch of spice typically means that amount able to be picked up between your index finger and your thumb or about 1/8th of a tsp or so.