Preparing Birria de Borrego can be considered a labor of love, as it takes more than three hours to prepare, and it is well worth it.
What is the difference between lamb and beef you may ask? Lamb tends to have less marbling than beef, and when you trim the fat around the edges after cooking, the meat ends up much leaner.
You ask what about the fat? Will to start, even though their are no studies that have linked saturated fat to heart disease or raising your cholesterol, you will be happy to know that how you prepare meat influences its healthiness.
For example, meat that is grilled, broiled, or roasted tends to reduce fat, were as pan-frying will increase it.
Buying Your Lamb At Market
Organic standards help lower the risk of contaminated feed and organic lamb has higher nutrient quality.
But to assure you are truly buying an organic raised animal, make sure that packaging say 100% grass-fed.
However, remember that the word “organic” by itself does not guarantee a natural lifestyle for the lambs.
As long as a lamb is fed purely grass from a pasture it can have higher amounts of omega-3 fatty acids.
In Australia, where lamb is eaten frequently by both children and adults, recent studies have shown lamb to rank among the top omega-3 foods in the daily diet.
Grass-fed lamb has shown to average around 25% more omega-3 than grain fed lamb, including as much as 49% more alpha-linolenic acid.
The World’s Healthiest Foods (WHF) website used their nutritional profile of grass-fed lamb, and found on average that 100% grass fed lamb’s meat to have 40 milligrams of omega-3 per one ounce of roasted lamb loin.
WHF says that’s 50% of omega-3 found in an ounce of baked cod or broiled tuna, and 67% of the amount found in one ounce of sesame seeds.
Our featured recipe is a locally grown 100% grass-fed Birria de Borrego or Roasted Lamb, and here is what you will need.
By the way, if the area were you live doesn’t raise lamb, check out these websites…
Place lamb roast in a large pot with tight lid. Add 1 ½ cups of water, garlic, pepper, cinnamon, oregano, thyme, vinegar and bay leaves to the pot.
Bring the pot of lamb to a boil. Once the lamb is boiling, lower the heat to a simmer and place the lid over the pot. Simmer for two hours until the lamb meat comes off the bone easily with a fork. Remove pot from heat.
Allow to cool some, then remove the lamb from the pot and place on a plate or cutting board. Shred the lamb with a fork and cut with a knife if necessary. Salt to taste and place shredded meat into a large pot.
Cut the stem off the chilies and slit them lengthwise. Remove the seeds and place the chilies in a small saucepan with two cups of water. Bring the chilies to a boil and boil for two minutes or until the chilies are tender. Remove chilies from the water and chop coarsely.
Add the chopped chilies to the lamb and mix thoroughly. Reheat the lamb before serving. Serve on tortillas with salsa or guacamole topped with cilantro. A great meal for your Cino de Mayo celebration this May 5th, 2016.
Preparing your Independence Day (July 4thUSA) is always done with either a party, picnic, or a cookout, at which you may try to make easy to have in the backyard, at the park or by the water. Here is an easy and fast way to accomplish that, with our featured recipe: Organic BBQ Hot Dogs and Potato Pack.
You can easily prepare these at home before you leave to the park, or beach. For each serving, you steam 9 to 10 mini colored potatoes (about 40 mini potatoes for a serving of 4), just until a fork can insert with no problem.
Next, using heavy duty foil, cut a piece 12 inches X 18 inches long. Place a cooked uncured organic all beef hot dog in the center, and arrange 9 to 10 of the small steamed potatoes around the hot dog. For each packet you will add 3 to 4 tablespoons of diced onion (optional), 1/4 to 1/3 cup of shredded cheese, of your choice, and pour an organic barbecue sauce over the top.
Fold foil to form a tent around the food, making sure it is closed tight. Place into your ice cooler, until ready to barbecue at the park or beach.
Heat your barbecue grill to medium. Now place your foiled tent wraps in a barbecue basket and place on the warm grill. Close the lid and let the food heat through for about 10 to 12 minutes.
Using a pair of barbecue tongs, remove the tent wraps and place each on to individual plates. Open the wraps, top with more cheese (optional) and allow to cool, serve and enjoy.
Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.
Grill covered over medium heat 10-12 minutes or until heated through. Using a pair of barbecue tongs, remove from heat to individual plates. Open foil carefully to allow steam to escape. Top with more cheese, if desired.
(Recipe adopted from June/July 2013 Taste of Home Magazine – rearranged to fit our pallet)