Cooking lamb

I have cooked lamb before, but as part of a cassoulle type dish, so it wasn't front-and-center. Today, I actually am cooking an English cooking-inspired lamb shoulder and vegetables dish in the slowcooker. Happy Slowcooker Sunday!

Beforehand, I did some research on lamb. I had originally intended to marinate it overnight, but read in several places that lamb is so tender that a marinade can ruin the integrity of the meat. So I opted against marination.

Because I live in a small town in the Midwest, I didn't have the choice of cuts that I might have back home near Atlanta in an over-privileged suburban community. In fact, it was shoulder-steak or nothing. In a way, that made it easier.

Lamb has quite a bit of fat on it, and not knowing very much about the shoulder's origins, I opted to remove the fat pad thing and quite a bit of the other fatty bits. More on this later. After extensive handling, I understand why cultures that value cleanness also value lamb. Unlike handling chicken or pork, it has a nicer texture. I am not big on touching raw meat, but the lamb did not bother me in the least. It felt clean.

I couldn't determine the direction in which to cut the shoulder. The grain in beef is usually easy enough to find, although I'm a complete neophyte here, but the lamb was baffling. If it turns out that I did so badly as to render the lamb unchewable, I'll edit this post later.

The excess fat, shoulder bone, and a bit of attached meat are currently in the oven for the dog. She was very nice while I did my cooking and prep work, so I'm giving her the extras as her reward. Plus, yesterday was her birthday, and it wasn't a great one. I had to go into the 'office' for a half-day, so she spent more time alone than I wanted her to. Solution: lamb!

Anyway, the lamb is cooking and will be ready in about five hours.

I didn't work from a specific recipe, but rather read many recipes and noted the similarities, such as the inclusion of onion, garlic, and rosemary along with red wine. Potatoes and carrots are also popular. I added leeks and celery, along with black pepper and a hint of thyme.

I don't keep alcohol in the house on account of my ex and still being messed up and angry about that, but I found a sweet onion and burgundy flavor pack. I tasted it before adding and found the flavor pretty wonderful. We shall see.

Sorry for the lack of pictures, but the lighting in my kitchen is terrible right now.

Grocery adventures

I don't do the majority of the grocery shopping for my household. My partner a) has more time, b) does most of the cooking, c) is extremely picky, but not very cost conscious, and d) can more easily pay money for food to his liking.

But every second Friday, I have the day off, thanks to working every other weekend. Nice schedule. I use these Fridays to run errands, including buying groceries. Most of what I buy are essentials, things I like, and bargains that my partner would eschew on principle.

I shop a lot of stores to balance quality with cost-effectiveness. I optimize my route. Don't worry, environment people, don't worry.

So today's adventure involved a small, eclectic grocery store. Okay...an Aldi's, if you must know.

I noticed a crowd or badly organized queue at one of the cold cases and decided to see what the fuss was about. After a few moments waiting, I discovered the answer. Duck! Yes, they had frozen duck at Aldi's. And people were going nuts over it. I got the second to last one!

Cost-wise, I think I got a very good deal, as long as the thing turns out to be edible. All right...I paid $13.27 for a whole frozen bird. I've looked at other stores and have never been able to justify the cost, but that seemed manageable. I hope it will be thawed and ready to go in the oven for dinner Sunday night.

If all goes well...maybe pictures.

Still, I have never seen that kind of frenzy at a store, except at Walmarts on Black Friday.