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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jun 14, 1970
Page
5
The article describes a redesigned lamb market with leaner roasts and chops from larger carcasses driven by demand for more red meat and less fat. It highlights bone and leg cuts like the long leg with sirloin roast and steaks, shish kebab options, and 40 plus cuts including neck slices and ribs. It advises freezing plans and meal ideas such as leg of lamb with garlic and olives served with Mediterranean vegetables.
Roast a 3/4 leg of lamb with garlic and olives at 325 for 90 to 105 minutes per pound until 175 degrees. Sauté onions peppers and olives in oil with garlic and seasonings until tender. Serve lamb with the vegetable mix for a complete dish.
A tomato glazed lamb roast recipe serves 4 to 6. It combines brown sugar and Worcestershire with tomatoes to form a thick glaze. The instructions outline preparing the marinade and roasting the lamb until tender and flavorful.
A recipe item describes mustard broiled lamb steaks with a molasses and mustard blend. It instructs using 3/4 cup molasses with 3 to 4 tablespoons mustard, salt, and pepper, broiling 3 to 4 inches from heat for 5-7 minutes per side, brushing with mustard during cooking. Makes 4 servings.
A skillet method cooks green pepper and onion with lemon juice and garlic salt. Lamb chops brown 3 to 5 minutes per side, then rejoin vegetables with water and lemon juice, finish 2 to 3 minutes covered, seasoned with pepper marjoram and herbs.
Lamb shank meat cut into cubes and neck slices browned in oil. Flour blended with seasonings added, then beef broth simmered. Add onions, potatoes, and carrots, cook until tender, then stir in peas and finish simmering.
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