Results 1 to 9 of 9

Thread: Lamb "Nachos"

  1. #1
    Ranée at Arabian Knits Guest

    Default Lamb "Nachos"

    Thank you to whomever it was who suggested this (I can't remember who
    it was). I think I should have toasted the pita chips a little more,
    but they were still a hit.

    We used the pita chips as a base, topped with leftover dice and
    strips of our grilled lamb, cubed feta and put that in the oven for a
    few minutes. Then, we put diced tomatoes, shredded lettuce and chopped
    kalamata olives on top. I drizzled the rest of the laban bi chiyar over
    it and served harissa on the side. Delicious!

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  2. #2
    notbob Guest

    Default Re: Lamb "Nachos"

    On 2011-04-26, Ranée at Arabian Knits <arabianknits@gm[email protected]> wrote:


    I understand that lamb, for you, is a native dish. My question is,
    how much do you pay for it. Where I live, lamb is so far out of my
    price range, I might as well eat lobster, Kobe beef, and caviar. Do
    you jes budget for it and bite the bullet (no socioeconomic political
    implications intended) or do you have some other secret that allows
    you to afford a leg of lamb more once every 10 yrs. The next time I
    eat lamb it'll be for the silver anniversary of my divorce and I'll
    rent a tux!

    nb

  3. #3
    Ranée at Arabian Knits Guest

    Default Re: Lamb "Nachos"

    In article <[email protected]>,
    notbob <[email protected]> wrote:

    > On 2011-04-26, Ranée at Arabian Knits <[email protected]> wrote:
    >
    >
    > I understand that lamb, for you, is a native dish. My question is,
    > how much do you pay for it. Where I live, lamb is so far out of my
    > price range, I might as well eat lobster, Kobe beef, and caviar. Do
    > you jes budget for it and bite the bullet (no socioeconomic political
    > implications intended) or do you have some other secret that allows
    > you to afford a leg of lamb more once every 10 yrs. The next time I
    > eat lamb it'll be for the silver anniversary of my divorce and I'll
    > rent a tux!
    >
    > nb


    We buy about two whole lambs a year from our butcher who is down the
    street. He raises the lambs on grass, we pass them when we drive by.
    Because we buy the whole thing, it usually ends up costing us about
    $2.50-$3.00 a pound. Where we used to live, we had a similar set up and
    knew people who raised sheep, so we'd get ours from them. One year, a
    friend's son sold us one of his 4-H lambs for the cost of the butchering
    - his sheep had twins and he just wanted to get rid of it. That cost us
    only $175 for the whole thing. I don't think we'll see that again.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  4. #4
    notbob Guest

    Default Re: Lamb "Nachos"

    On 2011-04-26, Ranée at Arabian Knits <[email protected]> wrote:

    > $2.50-$3.00 a pound. Where we used to live, we had a similar set up and
    > knew people who raised sheep, so we'd get ours from them. One year, a
    > friend's son sold us one of his 4-H lambs for the cost of the butchering
    > - his sheep had twins and he just wanted to get rid of it. That cost us
    > only $175 for the whole thing. I don't think we'll see that again.


    IOW, jes plain ol' good shopping.

    I wonder if there's a hunting season on lambs.

    nb

  5. #5
    Christine Dabney Guest

    Default Re: Lamb "Nachos"

    On 26 Apr 2011 22:15:03 GMT, notbob <[email protected]> wrote:

    >On 2011-04-26, Ranée at Arabian Knits <[email protected]> wrote:
    >
    >> $2.50-$3.00 a pound. Where we used to live, we had a similar set up and
    >> knew people who raised sheep, so we'd get ours from them. One year, a
    >> friend's son sold us one of his 4-H lambs for the cost of the butchering
    >> - his sheep had twins and he just wanted to get rid of it. That cost us
    >> only $175 for the whole thing. I don't think we'll see that again.

    >
    >IOW, jes plain ol' good shopping.
    >
    >I wonder if there's a hunting season on lambs.
    >
    >nb


    Nb,

    CO is a great sheep growing region... I bet there are places where
    you can get lamb reasonably. You might have to do what Ranee does,
    and get a whole lamb, or maybe a partial one..

    Check out this site:
    http://www.localharvest.org/

    Christine
    --
    http://nightstirrings.blogspot.com

  6. #6
    notbob Guest

    Default Re: Lamb "Nachos"

    On 2011-04-26, Christine Dabney <[email protected]> wrote:

    > you can get lamb reasonably.


    Not locally. This beef country. I've found a local supplier for goat
    meat but no sheepers.

    You might have to do what Ranee does,
    > and get a whole lamb, or maybe a partial one..


    I'll do if I can find it. Probably over on the Eastern plains. More
    grass, there.

    nb

  7. #7
    Portland Guest

    Default Re: Lamb "Nachos"

    On Apr 26, 6:32*pm, notbob <not...@notbob.invalid> wrote:
    > On 2011-04-26, Christine Dabney <artis...@ix.netcom.com> wrote:
    >
    > > you can get lamb reasonably. * *

    >
    > Not locally. *This beef country. *I've found a local supplier for goat
    > meat but no sheepers.
    >
    > You might have to do what Ranee does,
    >
    > > and get a whole lamb, or maybe a partial one.. * *

    >
    > I'll do if I can find it. *Probably over on the Eastern plains. *More
    > grass, there. *
    >
    > nb


    At the supermarket, well trimmed (frenched) rack of lamb: $15.95 per
    lb. No thanks.

  8. #8
    Giusi Guest

    Default Re: Lamb "Nachos"


    "Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
    > Thank you to whomever it was who suggested this (I can't remember who
    > it was). I think I should have toasted the pita chips a little more, >
    > but they were still a hit.
    >
    > We used the pita chips as a base, topped with leftover dice and
    > strips of our grilled lamb, cubed feta and put that in the oven for a
    > few minutes. Then, we put diced tomatoes, shredded lettuce and chopped
    > kalamata olives on top. I drizzled the rest of the laban bi chiyar over
    > it and served harissa on the side. Delicious!


    Sounds it.



  9. #9
    sf Guest

    Default Re: Lamb "Nachos"

    On 26 Apr 2011 22:32:24 GMT, notbob <[email protected]> wrote:

    > On 2011-04-26, Christine Dabney <[email protected]> wrote:
    >
    > > you can get lamb reasonably.

    >
    > Not locally. This beef country. I've found a local supplier for goat
    > meat but no sheepers.
    >
    > You might have to do what Ranee does,
    > > and get a whole lamb, or maybe a partial one..

    >
    > I'll do if I can find it. Probably over on the Eastern plains. More
    > grass, there.
    >

    Surely a pound of lamburger wouldn't cost you an arm and a leg.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32