Most of us omnivores tend to stick to our favourites proteins on certain holidays, like turkey for Thanksgiving and lamb for Easter. We need to re-evaluate this because lamb is at it’s best in autumn. ‘Spring lamb’ doesn’t mean lamb is at it’s best in the springtime, well maybe it does for the lamb. Spring is when baby lambs are born, they spend the summer fattening up on grass and buttercups and prancing in the sunshine. They meet their maker in the fall. Harvest isn’t just about crops, it’s about animals too. Traditionally the farmer lets his flock/herd/gaggle eat their fill in the fields, then slaughter those at prime weight and age to be eaten over the course of the fall and winter.
Braised Leg of Lamb
1 bottle cheap red wine
1 leg of lamb
1 large onion chopped
2 chopped carrots
3 chopped celery ribs
a few branches of rosemary or thyme
salt & pepper
- Season and sear the lamb in a large cast iron pan.
- Take the seared lamb out and place in a roasting dish that can be covered.
- Throw chopped onion, celery and carrot into the pan and deglaze with some red wine.
- Pour this over the lamb in the roasting dish, throw in some hardy herbs like thyme or rosemary.
- Cover and roast at 325 for approximately 3 hours. The lamb should be so soft it falls from the bone.
- Drain off the braising juices and reduce to make a jus.