If you’re unfamiliar with Tangle Ridge Ranch and their pastured lambs, here’s some information to digest:
Last week Tangle Ridge killed this year’s lambs, and Lisa and I were fortunate enough to get a whole, uncut carcass. My primary motivation was securing lamb meat and offal for this January’s Burns supper. Here’s some details on the purchase.
Compared to most other meats, lamb is expensive. My side of pork this year was $2.15/lb for a 110 lb side. This whole, uncut lamb … Continue reading.
Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
–Address to a Haggis, Robert Burns
Haggis: unquestionably the king of the Scots kitchen. Rarely eaten, much maligned, completely misunderstood.
Haggis is made of a sheep’s pluck, which is a tidy term for the lungs, heart, and liver. Traditionally these parts would be boiled, ground, mixed with oats and onions, then stuffed into a cleansed sheep’s stomach, making what is essentially a large, round sausage.
Sheep are rarely brought to maturity in North America, so all the offal I used was from a lamb. Lamb bits are smaller and milder in flavour than sheep bits.
Most of the ingredients are easier to obtain than you might … Continue reading.
Some would think this is the inside of my compost bin, but it’s actually the inside of my stockpot: roasted lamb bones and vegetables, as well as all the darkly caramelized bits scraped from the bottom of the roasting tray. These flavours formed the soul of the Burns Supper, as the resulting stock was used not only in the soup, but also in the haggis and the clapshot. They were the mellow, earthy foundation of the entire meal.
Making a pot of stock the night before a large meal has become a very fond tradition. The house fills with the aroma first of roasting bones, then of the simmering stock, while excitement for the coming meal slowly accrues.
Some specifics … Continue reading.
This is a dish that confused me for some time. “Minced” means broken up (it’s actually related to the word “minute,” as in exceedingly small). The British use the word “minced” in places we might use the word “ground,” so when I started hearing about mincemeat pies, I assumed they were meat pies.
Then certain people (Lisa, Alton Brown) tried to explain to me that there was no meat in mincemeat pies at all, just dried fruit.
Just as I started grappling with the idea of a meatless mincemeat, I found one of my grandma’s recipes which seemed to combine the aforementioned concepts. The ingredients:
- beef chuck
- dried currants
- sultana raisins
- citron (I believe this refers to
… Continue reading.