On 06/20/2013 05:03 PM, Todd wrote:
> On 06/20/2013 05:01 PM, Ozgirl wrote:
>>
>>
>> "Todd" wrote in message ...
>>
>> On 06/19/2013 04:38 PM, Ozgirl wrote:
>>>
>>>
>>> "Todd" wrote in message ...
>>>
>>> On 06/19/2013 10:55 AM, Cheri wrote:
>>>> "Todd" > wrote in message
>>>> ...
>>>>> Hi All,
>>>>>
>>>>> It happened again. Left a customer's site with "food".
>>>>> (Love my customers.)
>>>>>
>>>>> This time, he had a freezer full of six month old, locally
>>>>> grass fed, lamb. Now the package labeled "chops" I can
>>>>> figure out. But the one labels "1/2 lamb neck": never
>>>>> heard of.
>>>>>
>>>>> What is a "1/2 lamb neck"? And, how do you cook it?
>>>>>
>>>>> Many thanks,
>>>>> -T
>>>>
>>>>
>>>> Usually used in stews. I really like lamb neck, and from the net:
>>>>
>>>> Preparation
>>>> Cooking the meat on the bone will add more flavour to the dish and is
>>>> the most economical way of using this cut. Use it as a substitute for
>>>> oxtail or any other stewing meat, or cook it in the traditional dishes
>>>> of Irish stew and Lancashire hot pot.
>>>>
>>>
>>> Hi Cheri,
>>>
>>> Thank you! Thank does explain it.
>>>
>>> Anyone have a suggestion on how to cook a "paleolithic" (NIDDM) stew?
>>>
>>> ===================================
>>>
>>> Use any veggies you like and can tolerate bg-wise. Garlic and onion are
>>> the core of mine. Then celery, carrots (if you tolerate), cabbage, bit
>>> of red wine. Stock if you want or just a bit of water. No need to
>>> thicken unless you want to. Nice in a slow cooker if you have one. Add
>>> faster cooking veggies close to the end, like mushrooms, zuchini etc.
>>>
>>>
>>
>> Hi Ozgirl,
>>
>> Thank you! This will be an adventure.
>>
>> I wonder how a turnip would go?
>>
>> =========================
>>
>> I add them personally. Always have, even when insulin resistance was at
>> its worst. In a large soup (I cook enough to last a few days) the
>> individual serving of turnip is small. I made soup yesterday actually. 2
>> litres of a good quality vegetable stock, onions, garlic, carrots,
>> celery (including the leaves), shredded cabbage, crushed tomatoes, a can
>> of red kidney beans and a can of lentils. I normally use fresh lentils
>> but had a can in the pantry for some reason so used it up. I also put in
>> 6 sliced German frankfurts and a good lot of smoked paprika. Had no
>> turnip in the house this time around.
>>
>
> Excellent. Thank you!


After the soup cooks, do I just let it cool, fish ou the lamp neck,
separate the meat from the bones, toss the meat back in, and toss
the bones in the bin?