JUMBUCK STEW

This is a favourite lamb casserole of mine, I’ve been making for years.  The curry powder, ginger and sauces work really well together with the lamb and the pumpkin.  It’s very tasty combination.

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FRAGRANT LAMB CURRY

Curries have come a long way since this was published in 1997 and can require a lot more time and effort to cook, but this recipe does have a good blend of spices and is quick and easy to make.

SEASONED VEAL ROLL

This recipe was published by the Women’s Weekly in August 1992.  Veal was more popular back then and wasn’t as expensive as it is now.  I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.

 

GARLIC AND LEMON LAMB KEBABS

This recipe is from a Women’s Weekly Let’s Go Greek supplement.  I tend to think of kebabs as mainly being cooked on the barbeque, but this recipe cooks them in a pan and then the oven with the marinade poured over at the end.  It makes them an all year round feast, not just for summer barbeques.

 

SHEARERS STEW AND DUMPLINGS

On a cold winter’s day in Melbourne the idea of a lamb stew for dinner is very appealing.  I love the name of this one that was published by the Herald Sun back in July 1992 – not quite sure that a shearer ever made it, but you never know it’s certainly hearty enough.

PUMPED LEG OF LAMB

Hunting through Mum’s recipes I found this Pumped Leg of Lamb recipe and it’s brought back lots of memories.  Ham when I was a kid only came in cans and even then only on special occasions.  On the other hand lamb was readily available and cheap and Mum always made it to have as cold meat a Christmas time.  When cooked it had a vague ham look, taste and texture.  This recipe was printed in the Herald Sun in, I think, the 70s, I don’t have Mum’s original recipe, but I’m sure it didn’t have red wine, orange juice and honey in it, Mum’s was a much plainer version.

Pumped Leg of Lamb is similar to corned beef. You can’t buy it off the shelf these days, but I’m sure a butcher would be prepare it for you, like corned beef the  lamb is pumped with brine and you cook it the same was as corned beef.  Not sure if you want to try it out, but it does bring back lots of memories to me of cold meat and salads on hot Australian summer days.

pumped-leg-of-lamb

 

GREEK STYLE LAMB CASSEROLE with Olive & Fetta Bread

If you make up the Casserole Base, divide the mixture and freeze it, then when you need it it’s pretty easy to jazz it up by adding some tomatoes, garlic, herbs and lemon juice.  If you’ve got time to make the Olive and Fetta Bread then voila – you’ve got a Greek style meal!!!

lamb-casseroles-greek-style-with-olive-fetta-bread-compile