This past summer Doug and I had the opportunity to savor grass-fed local (to upstate NY) lamb from Heather Ridge Farm that was clean, mild in flavor, and just – oh, so good! Doug turned the cubes of meat into probably the best-tasting shish kebab we’d had in a very long time. It reminded us of the American lamb we used to find more readily in years past, but have trouble locating in our markets today.
|Icelandic Lamb display at Whole Foods, Wellington, FL|
He promised I wouldn’t be disappointed.
Since I was looking for a quick meal, I opted to purchase 1 ½ lbs. of the the Icelandic ground lamb, figuring lule kebab would be a good way to test this product.
Sous chef, Doug, prepared the lule kebab using our traditional recipe, but noted that the mixture seemed slippery (fatty) as he shaped the kebabs. Undeterred, he continued on.
The lule kebabs emitted a fair amount of fat as it cooked, but did not have a heavy, greasy taste – and that is a good thing!
|Our dinner: 'Icelandic' Lule Kebab with Grilled Vegetables|
Would we try another cut of the Icelandic lamb? Sure, why not? Perhaps the leg of lamb next time.