Comments on: Lamb Ragu with Pappardelle

By: Georgie

Georgie — Sat, 09 Mar 2024 05:18:33 +0000

In reply to Peter Gaida. I love this!!! learning through food, my favourite kind of learning! thank you Peter!

By: Peter Gaida

Peter Gaida — Tue, 06 Feb 2024 02:08:53 +0000

While trying to teach my three kids about home economics, making the case for home cooking vs take-away / delivery. Lamb Ragu is a perfect case in point. Although, my lesson is fundamentally teaching them about how to extend one ingredient, in this case, a leg of lamb. Currently, a decent-sized leg of lamb will set you back around $30 for a 3kg leg of lamb. You lose about 500 grams for the bonce but by all means, please cook it on the bone. A slow braze, between 4-5 hours will yield a sticky melt-your-mouth unctuous and pretty much fat-free reward for effort. If you are a couple, you have the base for 2 servings of lamb ragu, 2 servings of lamb korma, 2 servings of shepherd's pie, and 2 servings of lamb tagine. A recommended portion size for meat is around 225 - 250 grams, you could extend this out to 10 meals. Yes, we are going to add other ingredients, but if you do the math based on your recipe Georgie, it's a clear economic winner. Love your web page and recipes.

By: Shelley J

Shelley J — Wed, 18 May 2022 21:26:12 +0000

I’ve made this recipe soooooo much. Both lamb and non lamb lovers love it! I do A couple things different. More veggies. More garlic. Beef broth instead of chicken, and I put the dutch oven on the oven at 300 for 3 hours. Absolutely gorgeous dish.

By: Amy R

Amy R — Tue, 22 Dec 2020 04:17:18 +0000

Made this for dinner tonight using tomatoes for my garden and our own lamb..... It was incredible. My husband asked me to make this again on his birthday next month.. the best compliment ever. Thank you

By: Georgie

Georgie — Mon, 21 Sep 2020 03:46:10 +0000

In reply to Tetyana. So glad you loved it Tetyana! I love making mine in my Les Crueset too!