Lamb

Anyone know where I can get some lamb lakeside? I need a kilo of ground lamb to make gyros....

Hmmmm, anyone have a good recipe for pita bread?

We buy lamb(cordero) from the butcher shop next door to Tony's. It's expensive but it's less expensive than Costco. Other's have said we could buy it from someone in Chapala. I suppose if you went & asked to the mercado in Chapala, they could help you.

Pita bread? Shirley, you need to be my friend in real life, lol or a "cooking in Mexico kitchen" area please.

http://www.dedemed.com/mediterranean/pita-bread-recipe

I thought I got my recipe from that site but here's my recipe w/out the instructions(follow site instructions):

2 1/2 cups flour
additional flour for kneading
1 1/4 cups water-lukewarm
2 teaspoons active dry yeast
1/2 teaspoon sea salt
2 1/2 tablespoons olive oil (reserve 1/2 tablespoon for the bowl when the dough is rising)

Don't forget to set your oven 20 degrees higher for high altitude

I'm afraid to eat lamb here. I've had the real thing, genuine English Lamb fixed to absolute perfection by our U.K. friends.

I will say that Tony's barbecued lamb on Sundays is pretty darned good.

I bought lamb at the butcher shop next to the new fish store in West Ajijc - plaza with La Taverna. It was not expensive but was young and very tough - I made scotch broth (very good). But gound it would be OK. If they don't have it they will tell you when they are getting it.

simpsca wrote:I bought lamb at the butcher shop next to the new fish store in West Ajijc - plaza with La Taverna. It was not expensive but was young and very tough - I made scotch broth (very good). But gound it would be OK. If they don't have it they will tell you when they are getting it.

Sounds like road kill or mutton.

No the leg was very small. And the taste is mild. It made excellent scotch broth.

What? Young lamb should be very tender if raised under the proper conditions. Mutton is a whole different story.

CheenaGringo wrote:What? Young lamb should be very tender if raised under the proper conditions. Mutton is a whole different story.

Mutton retains its balls and, therefore retains a funky flavor. It is also the meat of mature sheep who, as is the case of most of us, has been out on he street too long. That is the difference. If you try to make more of it than that then you are climbing up the wrong tree.

The "butcher shop next to Tony's" is " Tony's." We've had lamb from him many times, always good. Likewise the Carniceria next to the La Huerta Market has always provided us with good lamb.

In the past we have bought lamb from a Canadian woman who has a ranch near here. She delivers your order which is custom cut for you. Expensive, yes, good ohhhh yes.

Sample cuts, leg, lamb tenderloin, ground lamb, frenched rack, and stewing lamb. The stewing lamb BTW was incredibly tender.

Price wise, quite a bit more than you would pay at Tony's.

If anyone is interested I'll try and track down her number. Our last order filled up
a freezer, fridge sized.

Thank you all....spoke to the butcher at Tony's and he will grind from a leg. We have to order, deliveries come on Saturday's.

I think Tony's lamb is the best I've had here - haven't had the woman who raises them but Tony's is convenient and better than the place near the fish market.

Found the original link to my pita recipe...
http://www.mediterranean-food-recipes.com/pita-bread-recipe.html

btw, there's a little Greek stand in Plaza Andares food court that serves gyros w/lamb from the rotisserie Mediterranean style, cucumbers & yogurt sauce. Yum for fast food!

Making chicken shawarma this afternoon. Wish I had a rotisserie but marinade & grilling will have to do. Capers too, yum! We're all ready to get back to our regular Mediterranean diet after all the traditional north American Thanksgiving & Christmas food & pastries.