Global Cuisine STORIES

Lamb is eaten across the world, in numerous cuisines; from Middle Eastern kebabs, English lamb roasts, Basque lamb chops, Greek osso bucco, Asian stir-frys and through to the unforgettable and traditional NZ summer BBQ.  It can be cooked in all manner of ways, from simple grilling, quick frying, roasting, hot-pot, BBQ or slow cooking. With such a wide variety of methods to prepare lamb, it is a cuisine option to delight the most extravagant of chefs, or the most hurried of home cooks.
Our aim is to accumulate a wide range of global lamb cuisine stories and we invite appropriate contributions from chefs and food lovers around the world.  If you wish to contribute, please contact us.

GETTING FLAVOUR FROM THE BONE

Cooking meat while still on the bone is an art that, in the age of generic fillets and steaks, many of us have lost. Meat frequently tastes better cooked on the bone and the results are juicier. Lamb is no exception, and when cooked on the bone, the meat is sweeter, more flavoursome, while remaining tender. Lamb legs, shanks and chops are the most popular options, but there are a wide variety of cuts that contain bones and provide interesting and exciting cooking options. Lamb neck is very similar meat to shank, and responds very well to being cooked like shanks, or used in stews. Bone-in shoulder racks and joints really do offer a sweet juicy alternative.

THE AFRICAN TRADITION

Lamb is the preferred meat in Moroccan cuisine, valued for its texture and flavour, and its versatility. With influences from all over the world, Moroccan foods are varied but have matured to have a distinctive style of their own. The Moroccan tradition incorporates slow cooking and a huge range of different spices; also less obvious combinations – such as prunes figs and apricots. The classic dish, a Tagine, commonly uses lamb from the neck, shoulder or shank, slowly braising until the meat is butter-tender. Traditionally Moroccan dishes include such spices as cinnamon, saffron, ginger, tumeric, cumin, paprika and pepper, which combine to produce wonderfully aromatic dishes that complement the succulent texture of slow cooked lamb.