Butcher.ie

Love Irish Lamb Week

At Butcher.ie, we are proud to celebrate Love Irish Lamb Week from the 1st of September to the 7th. During this special week, we shine a spotlight on the exceptional quality of lamb produced in Ireland, showcasing the dedication and expertise of our farmers who uphold world-class food and farming standards. 

  

Irish lamb is a true testament to the care, compassion, and hard work that goes into its production. At Butcher.ie, we partner with some of the finest farmers in the country to bring you the very best lamb available. 

  

Throughout Love Irish Lamb Week, we want to showcase just how versatile and delicious lamb can be. From hearty stews to gourmet grills, there are endless possibilities when it comes to cooking with lamb. To inspire your culinary adventures, we will be sharing some mouth-watering recipes that showcase the incredible flavours of Irish lamb. 

  

Join us in celebrating Love Irish Lamb Week and discover the outstanding quality and taste of Irish lamb, a true culinary delight that reflects the passion and dedication of our farmers. Stay tuned for exciting recipes and cooking tips that will elevate your love for lamb to new heights!

 

 

Irish Lamb Doner Kebab

A real Irish favourite, doner kebabs are a popular choice for late-night meals after a few rounds of drinks. Made with succulent slices of Irish lamb, seasoned to perfection and served in a warm pita bread with fresh vegetables and a tangy sauce, these kebabs are a delicious treat that can be enjoyed at home. Impress your friends with a homemade takeout favourite, doner kebabs are sure to satisfy your cravings for hearty, flavourful food.

 

Prep Time: 20 minutes 

Cooking Time: 10-15 minutes 

Serves: 4 

Product – Diced Leg of Lamb

 

 Ingredients: 

  

 – 1 lb diced lamb 

 – 2 cloves of garlic, minced 

 – 1 tsp ground cumin 

 – 1 tsp ground coriander 

 – 1 tsp paprika 

 – 1/2 tsp ground cinnamon 

 – Salt and pepper to taste 

 – Olive oil 

 – Pita bread 

 – Salad ingredients (lettuce, tomato, cucumber, onion, etc.) 

 – Yogurt sauce or tahini sauce for serving 

  

 

  

 Instructions: 

  

1. In a bowl, combine the diced lamb with minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, salt, pepper, and a drizzle of olive oil. Mix well to coat the lamb evenly with the spices. Let it marinate for at least 30 minutes in the refrigerator. 

  

2. Thread the marinated lamb onto skewers. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning. 

  

3. Heat a grill pan or barbecue over medium-high heat. Brush the grill with some olive oil to prevent sticking. 

  

4. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness. 

  

5. While the lamb is cooking, warm the pita bread either on the grill or in the oven. 

  

6. Once the lamb is cooked, remove it from the skewers and place it on a serving plate. 

  

7. To assemble the lamb doner kebabs, place a generous amount of lamb on each pita bread, top with salad ingredients of your choice, and drizzle with yoghourt sauce or tahini sauce. 

  

8. Serve the lamb doner kebabs hot and enjoy!

 

Lamb Haneeth

Lamb Haneeth is a traditional Middle Eastern dish that features tender lamb shanks cooked with aromatic spices and served with fragrant rice. The dish is slow-cooked to allow the flavours to meld together, resulting in a rich and savoury meal that is perfect for special occasions or gatherings. The lamb shanks are marinated with a blend of spices such as cumin, coriander, cinnamon, and cardamom, which infuse the meat with a deep and complex flavour profile. The dish is typically garnished with almonds, raisins, and fried onions to add a touch of sweetness and crunch. Lamb Haneeth is a delightful and satisfying dish that is sure to impress your guests and become a favourite in your recipe collection.

 

Prep Time: 20 minutes 

Cooking Time: 3 hours 

Serves: 4 

Product – Lamb Shanks

  

 Ingredients: 

 – 4 lamb shanks 

 – 2 cups basmati rice 

 – 1 large onion, chopped 

 – 4 cloves garlic, minced 

 – 2 teaspoons ground cumin 

 – 1 teaspoon ground coriander 

 – 1 teaspoon ground cardamom 

 – 1 teaspoon ground turmeric 

 – Salt and pepper to taste 

 – Vegetable oil 

 – Water 

 – Fresh coriander leaves for garnish 

  

 Instructions: 

1. Preheat the oven to 160°C (320°F). 
2. In a large pot, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. 
3. Add the ground cumin, coriander, cardamom, and turmeric to the pot. Stir well to combine with the onion and garlic. 
4. Season the lamb shanks with salt and pepper, then add them to the pot. Brown the lamb shanks on all sides, ensuring they are coated with the spice mixture. 
5. Add enough water to cover the lamb shanks. Bring to a boil, then reduce the heat, cover the pot, and let it simmer for about 2 hours, or until the lamb is tender. 
6. While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Drain the rice and set aside. 
7. Once the lamb is tender, remove the pot from the heat. Transfer the lamb shanks to a baking dish and place them in the preheated oven. Roast for an additional hour, or until the lamb is golden and crispy on the outside. 
8. In the meantime, cook the basmati rice according to package instructions. 
9. To serve, arrange the cooked rice on a platter and top with the roasted lamb shanks. Garnish with fresh coriander leaves. 
10. Enjoy your delicious Lamb Haneeth with family and friends! 

  

 Note: Lamb Haneeth is traditionally served with Yemeni hot sauce and flatbread.

 

Cordero Asado (Roasted Rack of Lamb) 

  

This elegant dish features a tender and juicy rack of lamb, perfectly seasoned and roasted to perfection. The succulent meat is encrusted with a flavourful seasoning blend and cooked until it reaches a perfect medium-rare doneness. The outer crust is crispy and golden brown, while the inside remains moist and full of flavour. With its impressive presentation and delicious taste, this roasted rack of lamb is sure to be a show-stopper at any dinner table.

 

 Prep Time: 15 minutes 

 Cooking Time: 25-30 minutes 

 Serves: 2-4 

 Product – Rack of Lamb 

 

 Ingredients: 

 – 1 rack of lamb, about 8 ribs 

 – 2 cloves of garlic, minced 

 – 1 tablespoon fresh rosemary, chopped 

 – 1 tablespoon fresh thyme, chopped 

 – Salt and pepper to taste 

 – 2 tablespoons olive oil 

  

 Instructions: 

  

1. Preheat the oven to 200°C (180°C fan). 

  

2. In a small bowl, mix together the minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to create a marinade. 

  

3. Place the rack of lamb in a baking dish or roasting pan, and rub the marinade all over the lamb, covering it evenly. 

  

4. Roast the lamb in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 60°C for medium-rare or 65°C for medium. Use a meat thermometer to check for doneness. 

  

5. Once the lamb is cooked to your desired level of doneness, remove it from the oven and let it rest for about 10 minutes before slicing and serving. 

  

6. Serve the roasted rack of lamb with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. 

  

 Enjoy your delicious Cordero Asado made with a rack of lamb!

 

Rosé infused Leg of lamb 

This recipe features a delectable Rosé-infused leg of lamb. The tender meat is marinated in a flavourful blend of herbs, spices, and Rosé wine, resulting in a dish that is juicy and bursting with flavour. The combination of the fruity notes from the Rosé and the savoury elements of the lamb create a deliciously unique taste experience. This dish is perfect for a special occasion or a festive gathering, guaranteed to impress your guests with its succulent and aromatic appeal.

 

Preparation Time: 30 minutes 

Marinating Time: 4 hours to overnight 

Cooking Time: 2-3 hours 

Servings: 6-8

Product – Leg of Lamb  

 

 Ingredients:

 

 – 4.4 lbs leg of lamb 

 – 1 bottle of Rosé wine 

 – 4 cloves of garlic, minced 

 – 2 tablespoons of fresh rosemary, chopped 

 – 2 tablespoons of olive oil 

 – Salt and pepper to taste 

  

  

 Instructions:

1. In a large bowl, combine the Rosé wine, minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well to form the marinade. 
2. Place the leg of lamb in a large ziplock bag or a shallow dish. Pour the marinade over the lamb, making sure it is fully coated. Seal the bag or cover the dish with plastic wrap. Place in the refrigerator to marinate for at least 4 hours, preferably overnight. 
3. Preheat the oven to 180°C (350°F). 
4. Remove the marinated leg of lamb from the refrigerator and let it come to room temperature for about 30 minutes. 
5. Place the leg of lamb in a roasting pan and pour the marinade over the top. 
6. Roast the lamb in the preheated oven for 2-3 hours, basting occasionally with the marinade, until the meat reaches your desired level of doneness (medium-rare, medium, etc.). 
7. Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before slicing and serving. 
8. Serve the Rosé wine marinated leg of lamb with your choice of side dishes and enjoy the delicious flavours. 

  

 Enjoy your Rosé Wine Marinated Leg of Lamb!

 

Lamb Sharba

Lamb Sharba is a traditional North African soup made with diced leg of lamb, vegetables, spices, and sometimes legumes. The diced leg of lamb is the main protein in this hearty and flavourful dish, providing a rich and meaty flavour to the soup. The lamb is typically cooked until tender, adding depth and complexity to the overall dish. Vegetables such as carrots, potatoes, onions, and tomatoes are often included to add sweetness and texture to the soup. Spices like cumin, coriander, cinnamon, and paprika are commonly used to give the soup it’s warm and aromatic flavour profile. Overall, lamb sharba is a comforting and satisfying soup that is perfect for colder weather or when you’re craving a hearty meal.

 

 Prep time: 15 minutes 

 Cooking time: 1 hour 

 Serves: 4-6 

 Product – Diced Leg of Lamb

 

 Ingredients: 

 – 2 lbs diced leg of lamb 

 – 2 tablespoons olive oil 

 – 1 onion, finely chopped 

 – 2 cloves of garlic, minced 

 – 1 teaspoon ground cumin 

 – 1 teaspoon ground coriander 

 – 1 teaspoon ground cinnamon 

 – 1 teaspoon paprika 

 – 1 can chopped tomatoes 

 – 6 cups of beef or lamb broth 

 – 1 cup of uncooked pasta, such as vermicelli or orzo 

 – Salt and pepper to taste 

 – Fresh parsley, chopped (for garnish) 

  

  

 Instructions: 

1. In a large pot, heat the olive oil over medium heat. Add the diced lamb and brown on all sides. Remove the lamb from the pot and set aside. 

  

2. In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes. 

  

3. Add the ground cumin, coriander, cinnamon, and paprika to the pot. Stir to coat the onions and garlic with the spices. 

  

4. Return the browned lamb to the pot and stir to combine with the onion and spice mixture. 

  

5. Pour in the chopped tomatoes and beef or lamb broth. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lamb is tender. 

  

6. Add the pasta to the pot and continue cooking until the pasta is cooked to your liking, about 10-15 minutes. 

  

7. Season with salt and pepper to taste. 

  

8. Serve the Lamb Sharba hot, garnished with chopped parsley. 

  

 Enjoy your delicious Lamb Sharba!

 

Kibdeh (Lambs Liver with onions and mashed potatoes) 

Lamb Kibdeh is a traditional Middle Eastern dish made with lamb’s liver. In this modified version, mashed potatoes are used instead of the usual rice salad or flatbread. The dish features tender pieces of lamb liver seasoned with herbs and spices, served on a bed of creamy mashed potatoes. The flavourful liver pairs perfectly with the creamy and comforting mashed potatoes, creating a satisfying and delicious meal.

  

Prep Time: 15 minutes 

Cooking Time: 30 minutes 

Servings: 4 

Product – Lambs Liver

  

 Ingredients: 

 – 500g lamb liver, sliced 

 – 2 large onions, sliced 

 – 4 large potatoes, peeled and chopped 

 – 50g butter 

 – 100ml milk 

 – Salt and pepper to taste 

 – Gravy granules 

 – Oil for frying 

  

 Instructions: 

1. Start by preparing the mashed potatoes. Boil the potatoes in a large pot of salted water until tender. Drain the potatoes and mash them with butter and milk. Season with salt and pepper to taste. Keep warm. 

  

2. Heat some oil in a pan over medium heat. Add the sliced onions and cook until they are soft and caramelised, about 10-15 minutes. Remove the onions from the pan and set aside. 

  

3. In the same pan, add a little more oil if needed and increase the heat to high. Add the sliced lamb liver and cook for 2-3 minutes on each side until browned but still slightly pink in the middle. Be careful not to overcook the liver as it can become tough. 

  

4. Once the liver is cooked, remove it from the pan and set aside. In the same pan, sprinkle in some gravy granules and gradually stir in water until you reach your desired consistency for the gravy. Season with salt and pepper to taste. 

  

5. Serve the pan-fried lamb liver on a bed of caramelised onions, alongside the mashed potatoes, and drizzle with the gravy. 

  

 Enjoy your delicious pan-fried lamb liver with onions, mashed potatoes, and gravy!

 

Whether you’re a seasoned chef or a novice in the kitchen, we hope this article has sparked your interest in Love Lamb Week and inspired you to try out some new recipes featuring Irish lamb. The culinary possibilities are endless, so don’t be afraid to get creative and experiment with different flavours and techniques.  

  

From hearty stews to succulent roasts, the rich and tender meat of Irish lamb is sure to elevate any meal. So why not celebrate Love Lamb Week by treating yourself to a delicious lamb dish and savouring all that this culinary delicacy has to offer?  

  

Thank you for joining us on this culinary journey, and we hope you continue to explore the world of Irish lamb and all the flavours it has to offer. Happy cooking from all the team at Butcher.ie!