To ‘beef it up’ is to add a muscly power – and you can do this more easily than lifting weights!
Classic and ever-popular barbequed beef is delicious with various marinades or spice rubs, and nothing can beat that smoky barbeque flavour. The better the cut of beef, the shorter cooking time it needs.
For a slower cooked dish, a hearty beef casserole is always a welcoming aroma to return to, after a hectic day – it can be kept hot for hours without deteriorating, a serious plus with today’s family schedules!
Lamb is a more delicate meat, and, curiously, one that hardly anybody is allergic to, rarely triggering digestive upsets or a negative reaction.
Some agricultural students once watched a small group of lambs being shepherded past the classroom windows.
“Oh,” cried a few girls, “look, how cute!”
“Yum!” A fellow student replied, licking his lips, “Mint sauce!”
A well-chosen herb can bring out even more flavours of lamb, and a vinegary mint sauce is a delicious and traditional accompaniment. For a slightly exotic change, however, consider Moroccan spices such as ‘Ras el hanout’, used in slow cooked lamb dishes, with chickpeas and vegetables.
New Zealand lamb is well-deservedly famous for its tender cuts and flavour – but remember Welsh lambs too, decorating the green valleys in Britain and subsequently the table!
Or you may be in the fortunate position to choose Argentinian beef – either way, you can support the statistically vital exports of beef and lamb – now, that’s a vital statistic.
Recipe Inspirations
Grilled Lamb Rump with Lemon Garlic Potatoes & Pea Salad
Reverse-seared Whole Striploin (Porterhouse) with Jalapeño Crème Fraiche
