Yummy Lummy

A blog about food and me

Tag: Lamb

  • Mixed Mammal Stew

    Mixed Mammal Stew


    Mixed Mammal Stew: Beef, Lamb, and Pork in One Pressure Cooker

    Some food names sound perfectly normal, and others make people stop and ask questions.

    When I mentioned to a workmate that I was making a mixed mammal stew, the reaction was immediate. She was horrified. “Mixed mammal stew?” I thought she might ask if I had collected random creatures from a zoölogical garden and thrown them into a pressure cooker. That said, I have seen room-sized autoclaves used to sterilise large animals before exiting a high-containment facility.

    The name sounds strange, but the reality is rather ordinary. After all, a mixed grill often contains beef steak, lamb chops, bacon, and eggs on the same plate. Sausages, meatloaf, and various European dishes regularly combine beef, lamb, and pork. Calling it “mixed mammal stew” highlights what is already there.

    In this case, the stew combined chunks of beef chuck, lamb leg, and pork belly cooked under pressure with passata and some reserved cooking liquor from previous pressure-cooking sessions. Those earlier cooks included vegetables such as fennel, brown onion, and celery, so the cooking liquid carried their accumulated flavours. Although the vegetables had long since disappeared, their essence remained in the stock.

    The result was a rich stew with tender pieces of three different meats. The beef contributed body, the lamb added its distinctive flavour, and the pork belly provided fat and gelatine.

    Over several meals I served the stew in different ways. I paired one bowl with Hokkien noodles. I served other meals with rye sourdough toast, buttered twice in the style popularised by Nigella Lawson. The toast absorbed the cooking juices beautifully, making for a satisfying accompaniment.

    Here are a few ways I ate the mixed mammal stew.

    Mixed Mammal Stew Recipe

    Serves

    6 to 8 portions

    Equipment

    • Pressure cooker
    • Chopping board
    • Sharp knife
    • Measuring jug
    • Wooden spoon spatula
    • Serving bowls or plates
    • Ingredients
    • For the stew
    • 500 g beef chuck, cut into large cubes
    • 500 g lamb leg, cut into large cubes
    • 500 g pork belly, cut into chunks
    • 500 mL passata
    • 500 to 750 mL reserved pressure-cooker cooking liquor or stock
    • 1 teaspoon sea salt
    • 1 teaspoon freshly cracked black pepper

    For serving

    Option 1

    • Cooked Hokkien noodles
    • Finely chopped chives
    • Freshly cracked black pepper
    • Butter
    Bowl of Hokkien noodles topped with mixed mammal stew made from beef, lamb, and pork, finished with chopped chives, cracked black pepper, butter, chopsticks, and a spoon.

    Option 2

    • Rye sourdough bread
    • Butter for double-buttering
    • Finely chopped chives
    • Freshly cracked black pepper
    Mixed mammal stew made with beef chuck, lamb leg, and pork belly served on a decorative plate beside a slice of double-buttered rye sourdough toast topped with melted butter and chives.
    Plate of mixed mammal stew with toasted rye sourdough bread spread with two layers of butter, served alongside a dollop of Greek-style yoghurt and sprinkled with chives.
    Close-up of pressure-cooked beef, lamb, and pork stew garnished with cracked black pepper and chopped chives, served with double-buttered rye sourdough toast.

    Instructions

    1. Place the beef chuck, lamb leg, and pork belly into the pressure cooker.
    2. Pour in the passata and cooking liquor.
    3. Season with salt and pepper.
    4. Stir gently to combine.
    5. Secure the lid and cook on high pressure for 45 minutes.
    6. Allow the pressure to release naturally for 15 to 20 minutes before venting any remaining pressure.
    7. Open the lid and stir the stew.
    8. If the liquid is thinner than desired, simmer with the lid off until reduced to your preferred consistency.

    To serve with Hokkien noodles

    1. Cook the noodles according to the packet instructions.
    2. Divide the noodles between bowls.
    3. Ladle the mixed mammal stew over the noodles.
    4. Add a knob of butter.
    5. Finish with chopped chives and freshly cracked black pepper.

    To serve with double-buttered rye sourdough toast

    1. Toast thick slices of rye sourdough.
    2. Butter the toast while hot.
    3. Allow the butter to melt into the bread.
    4. Spread a second layer of butter on top.
    5. Serve alongside the stew with chopped chives and black pepper.
    Mixed mammal stew containing beef, lamb, and pork served on a decorative plate with two scoops of Greek-style yoghurt and a garnish of chopped chives.

    Thoughts

    This stew began as a practical exercise in using what was available. It used beef chuck, lamb leg, and pork belly that needed cooking, plus some valuable cooking liquor left over from previous pressure-cooker sessions.

    One advantage of keeping flavourful cooking liquid is that each batch contributes to the next. Fennel, onion, celery, and tomato notes gradually accumulate and create a deeper base than plain stock or water.

    The stew may have an unusual name, but it’s conceptually no different from many dishes that combine multiple meats. Calling it mixed mammal stew makes the biology more obvious.

    Whether served with noodles or thick slices of double-buttered rye sourdough, it was an enjoyable way to stretch one batch of pressure-cooked meat across several meals.

    Fediverse Reactions
  • The most umami sauce

    The most umami sauce


    I’ve been away again this week.

    I was good catching up with friends.

    I got back late last night and decided I would eat well today.

    CIBO Cappuccino

    Easter is next week and I’m getting a head start.

    Perryman's Bakery Sourdough Hot Cross Bun with Coffee

    Lunch was a lamb forequarter chop and poached egg.

    Lamb forequarter chop with a poached egg

    To make the sauce I used grass-fed butter, cream, cream cheese, blue vein cheese, and Vegemite. It was amazing with both the oysters and the steak.

    Oysters
    Oysters
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce
    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce

    Medium rare grass-fed scotch fillet steak with a dozen fresh oysters and the most umami Vegemite blue vein cheese sauce.

  • Lamb shoulder

    Lamb shoulder


    It’s been some time since I cooked a roast lamb shoulder[i]. This morning, I visited the butcher shop and was lamenting the high prices of grass-fed beef when I noticed a package of lamb that was priced lower than the others. I also picked up a chunk of pumpkin while I was there.

    Me with a plate of lamb shoulder and pumpkin generated by Microsoft Copilot.
    Microsoft Copilot used to generate this image

    Recipe

    Ingredients

    Equipment

    • Benchtop toaster oven
    • Baking tray

    Instructions

    1. Dry the surface of the lamb.
    2. Preheat the oven to 160 °C.
    3. Put some freshly cut sprigs of rosemary[iv] on the baking tray.
    4. Put the lamb on a baking tray, then place it in the oven.
    5. Cook the meat for 210 minutes (3½ hours).
    6. Rub some lamb fat between your hands.
    7. Rub a piece of pumpkin with a thin film of lamb fat.
    8. Cook the pumpkin in the oven.
    9. Allow the roast to rest for about 25 minutes before dissecting the meat from the bones and serving.
    10. Don’t forget to gnaw the meat from the bones and then spend a good ten minutes flossing and brushing your teeth.

    Photographs

    Lamb shoulder square cut in a roasting tray
    Slowly roasted lamb shoulder
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder bones
    Slowly roasted lamb shoulder bones
    Slowly roasted lamb shoulder bones
    Use of Microsoft Copilot for Image Generation

    Thoughts on the meal

    The lamb was tender to carve and quite juicy. A gentle squeeze yielded copious meat juice. The superficial fat was nicely rendered and flavourful.

    The pumpkin cooked evenly; it was caramelised, tender. and enjoyable to eat.

    After I put some leftover meat away, I sat down and enjoyed gnawing meat from the bones.

    Me gnawing on lamb bones generated by Microsoft Copilot.
    Microsoft Copilot used to generate this image

    Other photographs

    This morning, I took a walk along the beach. Compared to this time last year, the beach and the water were noticeably empty, with few people enjoying the fresh air. The South Australian algal bloom has led to a decline in beachgoers and swimmers. I anticipate that summer will bring smaller crowds. Selfishly, this might make my beach visits more enjoyable, as long as the algal levels aren’t too high.

    Nutrition profiles

    Pumpkin

    MacronutrientAmount per
    100 g (Cooked)
    Energy26 kcal
    Carbohydrates~6.5 g
    Protein~1 g
    Fat~0 g
    Dietary Fibre~1 g

    Lamb shoulder

    NutrientAmount per
    100 g
    Energy275 kcal
    Protein22.4 g
    Total Fat19.9 g
    Saturated Fat8.4 g
    Monounsaturated Fat8.1 g
    Polyunsaturated Fat1.6 g
    Carbohydrates0 g
    Fibre0 g
    Cholesterol92 mg
    Water~56 g

    Lamb fat

    NutrientAmount per
    100 g
    Energy648 kcal
    Total Fat68.9 g
    Saturated Fat35.4 g
    Monounsaturated Fat28.0 g
    Polyunsaturated Fat2.8 g
    Trans Fat~0–3 g
    Protein6.3–15.7 g
    Carbohydrates0 g
    Fibre0 g
    Cholesterol77–92 mg
    Water~34–40 g

    Rosemary

    NutrientAmount per
    100 g
    Energy131 kcal
    Carbohydrates20.7 g
    Dietary Fibre14.1 g
    Sugars0 g
    Protein3.3 g
    Total Fat5.9 g
    Saturated Fat2.8 g
    Monounsaturated Fat1.2 g
    Polyunsaturated Fat0.9 g
    Cholesterol0 mg

    [i] Lamb shoulder is a flavourful cut from the forequarter of the lamb, ideal for slow roasting due to its marbling and connective tissue.

    [ii] A lamb shoulder square cut refers to a specific butchering cut where the shoulder is trimmed into a rectangular block, including part of the forequarter, with the blade bone and surrounding muscles intact.

    [iii] A Kent pumpkin—also known as a JAP (Just Another Pumpkin)—is a variety from Australia, recognised for its mottled green and yellow skin and bright orange flesh.

    [iv] A sprig of rosemary refers to a small stem or twig from the rosemary plant, typically about 7–10 cm long, with the needle-like leaves still attached.

  • Local lamb chops with potato gems, and blue vein cheese sauce

    Local lamb chops with potato gems, and blue vein cheese sauce


    I’ve been eating a lot of beef lately. I had a craving for some lamb. My butcher sells local lamb.

    Today I’ve consumed more carbohydrates than I’ve eaten in a long time, so I thought I may as well have some potato gems too.

    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.

    Recipe

    Ingredients

    • Lamb chops
    • Potato gems
    • Beef fat
    • Lemon zest
    • Pomegranate arils
    • Butter
    • Pure pouring cream (no thickeners)
    • Cream cheese
    • Blue vein cheese
    • Dijon mustard
    • Parmesan cheese
    • Freshly cracked black better

    Equipment

    • Weber Q+ barbecue grill
    • Cast iron grill pan
    • Saucepan
    • Wooden chopstick
    • Micro plane
    • Gas torch

    Instructions

    1. Dry-brine the lamb chops.
    2. Ignite the gas in the Weber Q+ and close the lid. Allow it to heat for 10 minutes.
    3. Cook the potato gems in beef fat in the Weber Q+.
    4. Cook the lamb chops atop the heated cast-iron grill pan with the Weber Q+ lid down.
    5. Melt some butter in a small saucepan and then add a dash of cream. Stir in a dollop of cream cheese and then crumble in the blue vein cheese. Stir the sauce with the chopsticks and add a teaspoon of Dijon mustard. Turn off the gas and keep stirring while the sauce thickens. Add some freshly cracked pepper.
    6. Place the lamb chops and potato gems on a dinner plate. Spoon over the sauce. Place pomegranate arils onto the sauce and then some lemon zest.
    7. Grate some Parmesan cheese with a micro plane over the potato gems and quickly melt with a gas torch.

    Photographs

    Select an image and then scroll through them.

    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.
    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.
    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.
    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.
    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.
    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.
    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.
    Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.

    Thoughts on the meal.

    Lamb chops cooked outside on a barbecue grill on a lovely sunny day are fantastic. The crunchy potato gems are great for mouthfeel. The savoury umami of the blue cheese combined perfectly with the sour lemon zest and sweet crunch of the pomegranate arils. This was a terrific meal. It can be eaten alone, and I’m sure it could be shared.

    Custard hunting

    Custard Hunter meme

    Perryman’s Artisan Bakery

    54 Tynte Street, North Adelaide

    A few friends at work recommended the bee sting bun from Perryman’s Bakery as a fantastic example of a South Australian bee sting bun. This morning, I wanted to go custard hunting and decided to pay a visit. The display showcased so many of my favourite pastries that I couldn’t resist buying an apple turnover and a vanilla slice as well.

    The apple turnover ($5.70) is one of the best I’ve eaten. On picking it up, it was heavy with apple filling. The pastry was light and crispy. The cream was delicious; it wasn’t overly sweet, yet it was light and had substance. I’d rate the apple turnover I tried at 10/10.

    The bee sting bun ($5.70) is the best I’ve eaten (certainly better than the ones I’ve eaten in Victoria). The filling was luscious on my tongue and lips. The bread had dried fruit for an extra treat. The almond flakes were crisp and not bitter, unlike some that can be. I was grateful that when I entered the shop, there were none on display, and when I asked, a fresh bee sting bun was made for me. I’d rate the bee sting bun I tried at 10/10.

    The vanilla slice ($5.80) was good. The vanilla custard was firm but not a stiff gelatinous block of snot like many I’ve eaten in Victoria. The icing was sweet but not sickly. The pastry was on the soft side. I’d rate the vanilla slice I tried at 7.5/10.

    As I was looking around, I could see the bread looked fantastic, and I may come back another day to try the sourdough bread.

    The service was friendly and helpful, and if Australia were a tipping economy, I’d leave money for the person who served me.

    Pastries from Perryman's Artisan Bakery. Apple turnover, Bee sting bun, and Vanilla slice.
    Pastries from Perryman's Artisan Bakery. Apple turnover, Bee sting bun, and Vanilla slice.
    Pastries from Perryman's Artisan Bakery. Apple turnover, Bee sting bun, and Vanilla slice.
    Pastries from Perryman's Artisan Bakery. Apple turnover, Bee sting bun, and Vanilla slice.
  • Dry-brined potato

    Dry-brined potato


    Question: Is dry-brining a potato a thing?

    You can jump to the recipe.

    I haven’t eaten a potato in years because the carbohydrates in them have been inhibitory to my current way of thinking. However, now that my bowels have recovered and my body weight is at a high school level, I thought I would roast a couple of spuds for tea.

    In my mind, a potato that is quite moist would benefit from some dehydration before cooking. That’s the theory behind double and triple-cooked chips. I thought I’d halve a couple of spuds, parboil them, season them, and then leave them overnight uncovered on a rack in the refrigerator. What could go wrong?

    I asked Microsoft Copilot for an opinion.

    To my surprise and delight, the answer was along my way of thinking.

    Yes, dry-brining a potato is a thing—it’s just not as common as dry-brining meats, but the principles apply to starchy vegetables, too.

    How It Works:

    Dry-brining involves liberally applying salt to the surface of food and allowing it to rest before cooking. With potatoes, the salt draws out moisture from the skin and edges. Over time, this moisture mixes with the salt and is reabsorbed, infusing the potato with a deeper, more uniform flavour, which also helps dry out the surface. This drying effect is particularly beneficial when developing crispy roasted potatoes.

    Practical Tips according to Microsoft Copilot:

    Preparation: Start with a clean, thoroughly dried potato. The drier the surface initially, the more effective the dry brine will be.

    Application: Sprinkle salt evenly over the potato.

    Rest Time: Let the salted potato sit—ideally uncovered in a cool place or refrigerator—for at least an hour or overnight. This rest period allows flavours to penetrate and moisture to evaporate, which can lead to that sought-after crispy exterior when cooked.

    Cooking: Proceed with your usual roasting method.

    This method is an application of culinary science. At the same time, it’s used primarily for meats due to its protein interactions; the same basic salt-and-wait technique can work wonders for potatoes by intensifying their natural flavours and improving texture.

    Question: What would I eat with the spuds?

    In a Microsoft Teams chat with work colleagues, roast lamb was discussed on Friday. In addition, Lorraine from Not Quite Nigella wrote about lamb shoulder for Easter this week. It seemed lamb would be an obvious choice.

    Last week, in the same Microsoft Teams group, I mentioned that the only good thing (in my opinion) about the temperature change was that I could put my butter dish out on the bench again. On the days of 43 °C, temperatures were too hot for butter on the bench. A work colleague suggested I invest in a butter bell. I’d never heard of a butter bell, so I was intrigued. I bought one, and hopefully, my butter will remain firm next summer. While I have serious doubts about maintaining firmness >30 °C, the main benefit will be restricting access to pseudomonads, which cause the microbial joy of rancidity. In addition, limiting access to air will minimise oxidative rancidity [here’s an essay on butter rancidity].

    Recipe

    Ingredients

    • Lamb — shoulder (boneless)
    • Salt
    • Potato — Desiree
    • Beef fat
    • Rosemary

    Equipment

    Instructions

    1. Dry brine the potatoes and the lamb.
    2. Heat the Weber Q+.
    3. Insert the meat thermometer.
    4. Roast the lamb and potatoes until the lamb gets to about 57 °C (135 °F).
    5. Sear the roast lamb with the gas torch.
    6. Rest the meat.
    7. Slice the meat.
    8. Serve the meat.
    9. Eat the meat.

    Thoughts on the meal.

    It’s been a long time since I’ve eaten roast potatoes. These potatoes were delicious. The outside was crispy, the inside was pillowy and soft, and the seasoning was on point.

    The lamb was medium rare and tender. I am feeling full.

    Photographs

    This is a gallery of photographs. Click on one and scroll through the rest.

    My beach walk this morning was a bit dreary at sunrise.

    Later in the day, I walked through the mall, and there was this dirty big Aussie Rules ball in the middle. I’ve expressed my protest on social media.

    Rundle Mall