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Lamb and seaweed looking for inspiration

post #1 of 5
Thread Starter 
Ok technically not lamb but in fact home grown ouessant Hogget
apparently I can't post a link to the breed or the meat sorry;

I have been looking for menus or cooking styles not sure recipe is quite the right word to use to provide a good meal that reflect the origins of this breed ( island of ouessant)
brief history the island of ouessant is famous for small sheep ( the worlds smallest) and for good eating of pré salé ouessant meat but no ouessants have lived on the island for many years the tradition has died out does anyone have any suggestions as to how i can combine both the other staple of ouessant their own harvest of edible seaweed and cooking of this hogget
I could roast a leg but it seems fairly uninspired i wondered about a way of using the seaweed as flavouring or as a veg or? traditionally the meat was cooked under a turf fire with heather and slow cooked for hours not too practical with my oven

as a serious non foodie ( believe me I'm happy with a bowl of cornflakes) this is a completely new venture for me but having spent 18 months so far planning this I would like some thought to go into how I'm going to finally eat this meat;
your choice of cut of meat i have the whole hogget in the freezer just waiting for inspiration;

any thoughts would be most welcome;

so far I found on the web sauté de veau with cider and dulse but no details and no idea if this would work with lamb;
post #2 of 5
Boy you sure know how to make an entrance!

I am not familiar with this breed of lamb, but I'm sure you'll get plenty of suggestions. Here's one from me: Recently I removed the sinew and connective tissue out of a leg of lamb, marinated in preserved lemon and lemon juice/oregano/salt/pepper/garlic/onion and grilled it. Served it with a simple rice pilaf made with raisins/stock/cashews.
post #3 of 5
Thread Starter 
sorry wasn't looking to make an entrance can I just try slipping in quietly? :blush:

not sure if this will work but linked to the breed and meat in my sig if you need to know more. I am hoping for as many replies as possible theres a lot of meat to cook so several suggestions would be very welcome.
the breed is rare outside of its native france and hangs on as an eco-friendly lawnmower due to its small size but i wanted to show people it was possible to get and eat good meat from this breed good suggestions for eating would really make the difference

the lemon sounds lovely :cool: looking for thumbs up smiley.........
post #4 of 5
Ah OK, so it's not necessarily bred for its meat. Well I can say, batter fry the kidneys and make a sour cream stroganoff style sauce, braise the shanks in stock with aromatic vegetables, roast the saddle to medium rare, or if you've separated the saddle into chops, quick grill the chops until, once again, just medium rare.
post #5 of 5
Thread Starter 
Hi Kuan no it was very specifically bred for its meat.

En tête, les moutons et agneaux, ceux de la baie du Mont-Saint-Michel, ces ovins de pré-salé dont la particularité de la chair n’est plus à prouver. Pas plus que ne l’est celle des moutons d’Ouessant et de Belle-Île.

basically there is none better than the mouton d'ouessant and belle ile which is on the mainland but the same area. it has fallen out of favour as the breed is very old and cannot be rushed it takes time to mature and doesn't have a big carcass an adult ram has a liveweight of about 18kgs. no one eats it these days as they want a fast return.

so far I'm looking at cider glazed roast with dulse and herb dumplings served with haricots du mer as i have no idea about any of this does this even have the makings of a good dish? any hints or clues do's or don'ts?

thanks for any help;
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