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How To make Westphalian Leg Of Lamb
4 lb Leg of lamb
1 Small onion, chopped
1 T Parsley
2 T Butter
1 Bay leaf
1 c Buttermilk
1 T Flour
1/2 t Salt
1/8 t Black pepper
1 T Cornstarch
2 T Cold water
Saute onion, carrot and parsley in butter until the onion is transparent. Add bay leaf and buttermilk. Sprinkle flour in a baking bag large enough to contain the lamb. Place half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper. Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag and puncture in 3-4 places. Insert a meat thermometer into the thickest part of the meat. Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.
How To make Westphalian Leg Of Lamb's Videos
Rooster Street Provisions in Elizabethtown
Rooster Street Provisions, a specialty butcher shop, opened in October 2012 in Elizabethtown.
At their shop, Tony and Kristina Page make and sell a variety of pork products, including salami, ham and bacon as well as specialty meats that are collectively known as charcuterie, derived from a French term for cooker of meat.
These meats are prepared with flavors derived from the traditional preservation processes, including curing and aging with a variety of herbs and spices.
At the shop, the Pages do butchering, grinding, fabricating and curing in a production area on one side of the shop and then sell out of retail space Wednesday through Saturday on the other.
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Connemara - Chowder: Fish stew with mussels from Killary Fjord | At our Neighbour's Table
Connemara is located in County Galway at the westernmost tip of Ireland. Surrounded by the roaring Atlantic Ocean, the region is characterised by gentle hills, heath and moorland. The centre is the small town of Galway with a lively cultural scene. The cityscape is characterised by students, musicians and creative people. In the surrounding area, many people make a living from breeding Connemara ponies. These friendly, frugal horses brave the often harsh and wet weather and have lived for centuries in the peaty bogs and on scree slopes.
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Bryan O`Halloran has specialised in Connemara ponies as a farrier. Now in autumn he prepares the horses' hooves for the long winter. Each iron is handmade, because the animals have individual needs. Besides his work as a blacksmith, Bryan breeds ponies himself. He currently trains every day with the young pony Perry. Bryan's older brother John runs a farm with horses, cows, sheep and chickens with his wife Marcella. John participates in a local barter network. Surplus food from the farms is exchanged among themselves. In a social media group, 25 farmers provide information about their products.
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The region's dishes are down-to-earth. Seasonal and regional is still important in the western part of Ireland: on the table is the fish stew chowder with mussels from nearby Killary Fjord or a stew with the meat of Connemara lamb. The dark, rich soda bread and desserts made with seaweed are also part of Western Irish cuisine.
At our Neighbour's Table - Connemara | Season 2020 - Episode 242
2020 © Licensed by Berlin Producers
Bologna - Vegan tortellini with turmeric and summer vegetables filling | At our Neighbour's Table
Who invented tortellini and how did he come up with the idea? The secret is revealed by the two friends Danila and Luisa, who not only cook the traditional recipe of the speciality from Bologna, but also a vegan version with turmeric and summer vegetables.
They have started a project just outside the city: They are renovating an old country house and planting a large vegetable garden. It is to become a place for people who need a break from everyday life.
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Courgettes, aubergines, tomatoes and onions are already thriving in the garden.
Danila and Luisa use them to prepare traditional dishes or their own creations such as pesto made from wild herbs, basil and rosemary - another recipe from the vegan cuisine that Luisa recently discovered.
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Of all things, she doesn't cook the world-famous Spaghetti Bolognese - and neither does anyone else in Bologna. A minced meat sauce needs wide noodles to stick to. And so in Bologna there is no Spaghetti Bolognese but Tagliatelle al Ragù.
At our Neighbour's Table - Bologna | Season 2020 - Episode 248
2020 © Licensed by Berlin Producers
Tongues, brain sauce, and other delights from 19th- and early-20th century menus
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This video features the book Menu Design in America by John Mariani and Steven Heller, 2011:
Hamm & Bublé SNL sketch I referenced:
Westernstyle Peking Duck - Kitchen Cat
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★ Kitchen Cat ★ Westernstyle Peking Duck Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 ts : Each Ground Nutmeg &
1 tb : Honey
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1/2 ts : Each Ground Ginger
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5 : Whole Green Onions
1/8 ts : Ground Cloves
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24 : Mandarin Pancakes Recipe