Lamb

Although lamb has a reputation for being  "fatty," when compared to other meat, it actually has very little marbling (internal fat), which means that removing the visible fat before the lamb is cooked can make it tough and less flavourful, as some of the fat melts during cooking and is absorbed into the meat acting as a natural tenderizer. It is better to trim the fat after cooking. A recent study has shown that only about 36 percent of the fat in lamb is saturated and the rest is mono or polyunsaturated, the "good" fat in one's diet. The leanest cuts of lamb have an average of 70 to 80 mg of cholesterol which compares well with skinless chicken breast, which has 70mg per 90g serving

Also, lamb is a prime source of high quality protein containing all eight amino acids in the proper ratio, and it's high in B vitamins, niacin, zinc and iron.

Here's an easy recipe, and one of my favourites, called Autumn Lamb Braised in Red Wine, but it is not only for the autumn, it is very good all year round.

To serve six to eight you will need:

1 leg of lamb (2.5 kg)
4 tbsp olive oil
Salt and pepper
4 cloves garlic, crushed
1 tsp dried or 1tbsp fresh thyme
1 tsp dried or 1 tbsp fresh rosemary
1 bottle full bodied red wine such as Chianti

1.      Heat the oven to 200°C.

2.      Mix the olive oil with the garlic and salt and pepper to taste and rub all over the lamb. Place in a roasting pan and put in oven on the highest shelf for 30 minutes.

3.      Remove lamb and reduce the temperature to150°C. Place the tray with the lamb onto medium heat, sprinkle with the thyme and rosemary and pour the wine over it.

4.      When the wine begins to bubble cover the lamb with foil but make it like a tent so that it is not touching the lamb. Place it in the middle of the oven and cook for 1½ hours.

5.      Check the meat and cover again and cook for another 1½ hours.

6.      By this time the meat will be falling off the bones. Leave it to stand for about 10 minutes. Pour the juice and red wine into a pan and thicken it either by reducing it if you have the time or use some cornflour.

7.      Carve the meat, pour over the sauce and serve with some roast potatoes and vegetables of your choice.

Another recipe which is just a little different is lamb burgers with olives:  

500g minced lamb

½ large onion, very finely chopped

2 cloves garlic, crushed

1 tsp olive oil

½ tsp dried thyme

8 Kalamata olives, pitted and chopped

Salt and pepper to taste

Simply mix all the ingredients together, but use a spatula, since minced lamb is soft and too much handling will mash it. Form into eight burgers and grill. You can do a Moroccan version of this by omitting the olives and using dried apricots, root ginger, dried cumin, coriander and cinnamon.