14 — Lancaster Farming, Saturday, February 23, 1963
For the
Farm Wife and Family
Menus With Lamb
Meals cease being monotonous when one looks to lamb and
chooses trom the variety of roasts and chops appearing in the
lefngerated meat cases of modern meat and food markets.
Scientists are busy tracking
•down the source of lamb flav
ins they discovered some
time ago that the flavors that
distinguish one kind of meat
from another come from the fat
that is noimally present on any
consumer cut of meat not
ti om the lean portions Patties
made tiom lamb with all the
tat lemoved had only the gen
eial taste of meat, not a distin
ctive lamb flavor.
High tat isn’t important to
good eating quality «£ lamb
•'i ests done on iib loin and leg
cuts varvmg fiom fat to lean,
winch are roajted in &n un
coveied pan at 325 degrees,
'ended up with about the same
HONEST
VALUES!
Appliance
m SALE
» •
30 Inch Wide
DeLuxe Electric
Range
Clock - Timer
Storage Drawer
Big Oven
jft jP And Your
I M Old One
G.E.’s Famous
Mini-Wash
Automatic
Washer
The World’s
Finest.
Wash 1 to 12 lbs.
Save Water
Jk JC .Ami Your
Old Washer
\\ \ 050 \\
L H. Brubaker
350 Str.ishnrg Pike - Lane,
n. I). 3, Pith/, Pa.
Ph. Pam. 307-5170
St fashing 087-0002
O2O-7700
O
By Mrs. Richard C. Spence
amount of tenderness In taste
tests of the meat served warm
from the oven, there didn’t
seem to be any difference in
tenderness, juiciness or flavor
between the lean and fat cuts
The leg of lamb is the most
popular roast The full leg in
cludes the sirloin and the leg,
weighing about S or 9 pounds.
Sometimes the retailer removes
the sirloin section and markets
it as a fine small oven roast
weighing 2 to 2V 2 pounds Or
he may cut it into sirloin chops,
which are tender enough for
charcoal, oven and pan-broil
ing
The rib, T-bone, and round
bone chops are also fine tor
broiling The rib chops are cut
1 to 2 inches thick they are
often .put with 2 ribs per chop
and are listed on a restaurant
menu as double lamb chops
The rib section also makes a
fine small oven roast and is
7§ftnk
JSO3W
THE LANCASTER COUNTY
NATIONAL BANK
or
Advice on your Farm Problems
REMEMBER; MR. STANLEY MUSSET .MAN,
Manager of our Agricultural Depart
ment, is anxious to talk -with you. "
QUARRYVILLE
State and Church Sheets
Established 1841
! '
Member F.ederal Deposit* Insurance Corporation
- ' . ' *v- * - >■* ■* "Y r vi *1
\ LANCASTER f
S. QUARRVVIULE J
YOU ARE WELCOME
Where there is a special department
for your every need be it
A Savings Account
- A Checking Account
A Safe Deposit Box
A Trust Service
A Loan
# 8 Convenient Offices
LANCASTER
9 East King Street (temporary address)
138 North Queen Street (Drive-In Window)
Prince and James Streets (Drive-in Window)
1843 Lincoln Hwy. East
1847 Columbia Avenue
MOUNT JOY
One West Main Street (Drlve-in Window)
called a rack of lamb unless it
is tied into a circle. Then it be
comes a crown roast. The T
bone lamb chops are highly
prized for broiling because of
their meatiness and tenderness.
A T-bone chop cut l-indh'thick
may weigh as much as- 4 ito 6
ounces.
The round bone shoulder
chop weighs from 5 to 7 ounc
es when cut % Inch thick and
because it is a lit tie less ten
der and 'less picturesque than
the T-bone and rib chop, usu
ally is a little cheaper. This
chop is also fine for broiling.
The blade bone chop, espec
ially good "for braising, is cut
from the shoulder section It is
usually cut V 2 to % inches
thick and weighs 1 to 8 ounc
es per chop.
TO BROIL LAMB CHOPS 1
Chops should be cut~l to 2 in
ches thick for broiling. Slash
the edges of the chops in sev
eral places to prevent curling.
Place the meat on the broiling
rack located so that the sur
face of the meat is about 3 in
ches from the source of the
heat Allow about 5 minutes
per side for medium done chops
cut 1 inch thick Add 1 minute
per side for well-done chops
Turn once Season before serv
ing
TO BRAISE DAMB CHOPS
Dip the chops into seasoned
flour and brown in a small am
ount of hot fat Add liquid and
cover, cook slowly on top of
the range or m‘a moderate ov
en (350 degiees).
At
FLORIN
801 Main Street
ROAST LEG OF LAMB
WITH SPECIAL MARINADE
6 pound leg'Of lamb
3 cup's pineapple-grape
fruit juice
Pup white wine vinegar
teaspoon rosemary, cru
shed
’teaspoon oregano, crus
hed
‘bay leaf
cup chopped parsley
carrot, scraped ans sli
ced »
1
%
1
%
%
i
cup sliced green onions
teaspoon garlic powder
teaspoon salt
-tablespoons butter or
margarine
tablespoons flour _
Beef bouillon cube
Mix together juice, vinegar,
herbs, carrot, onions, and sea
sonings and pour over leg of
lamb which has been placed in
a deep bowl. Allow lamb to
stand in refrigerator 6 to 8
hours, turning once or twice
Remove lamb from marinade,
place on rack in a low-sided
pan, and roast uncovered in a
t\ow oven (325 degrees). Allow
about 3 hours to bring the
lamb to medium or 175 degrees
on a roast thermometer Add
Vz hour for a well-done (180
degrees) lamb leg Remove
lamb from roasting pan. Melt
butter in a pan Blend in flour
Drain 2 cupfuls liquid from
marinade and heat Dissolve
bouillon cube in hot marinade
WATER, SOILS, FEEDS AND FOODS
Da you have a problem in one of these areas?
If so, let us help you.
LANCASTER LABORATORIES, INC f
2425 , NEW HOLLAND PIKE, LANCASTER, PA.
' Phone Ledla 656-9043 r
’ « * t*
Stir slowly, into flour mixtura
and bring to a boil, stirring
constantly. Serve sauce ore?
sliced roast leg of lamb.
fruity Dumb chops
G loin or shoulde'r lamb
chops (about’2 pounds)
Salt and pepper
14 cup flour
14 cup shortening or salad
oil
3 tablespoons brown'sugar
1 teaspoon grated orange
peel
1 cup fresh orange juice.
V 2 teaspoon mace
2 medium oranges, peeled,
sliced into cartwheels
3 cups steamed rice
Season lamb chops with salt
and pepper, coat lightly with
flour. Heat shortening in large
(Continued on Page 15)