With Cayenne

Crumbed Sweetbreads

Crumbed Sweetbreads

Posted on: 10th Jan, 2014by frenchie

Last week I bought a pack of frozen lamb sweetbreads from Deidre at our market. The ones she sells are export quality obviously destined for France – the packaging is all in French. I know many people get confused about from which part of an animal sweetbreads come. They’re glands either from the throat (thymus […]

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Mediterranean Lamb Meatballs

Posted on: 10th Jan, 2014by frenchie

I’m not quite sure why I came up with this recipe this week but maybe it was because last Friday I noticed lamb mince as Churchill Meats were setting up for the weekend. That prompted me to start thinking about making meatballs for dinner one night. Rather than stick to a pretty standard sort of […]

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5 Hour Lamb

Five Hour Lamb

Posted on: 8th Jan, 2014by frenchie

Easter is a traditional time to eat lamb. In the Northern Hemisphere it’s about a celebration of Spring and new life after a long winter. We can’t claim that in New Zealand but I think it’s a good time to have lamb because I have a bit more free time to cook something slowly. This […]

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