Carrots go well with lamb and some other vegetable? We had lamb kabobs last night, I did a light soy ginger marinade and we cooked them over applewood coals (tree trimmings)

When I was young and my next older brother was learning to hunt down south he shot squirrels. He was a very good shot. The rule was you shot it you ate it so we had squirrel and I would help him dress them out. I am a dab hand at skinning squirrel. It was fried and then cooked in gravy. They did not eat the rabbits because they did have a parasite called wolves which I believe is actually botfly but you can see them in the skin. I never saw one.

patriciae

Wow patriciae! I grew up on the coast and wil eat crustaceans and fudh amd prepare them; but a sqirrel or rabbit ate foreign. I am fearful of parasites, voruses because these crittrer are so foreign to me.

Good for you for learning how to prepare them.

My brother and I were like twins. He was 11 months older which since I was a girl was twin time and we did eventually due to him being obstinate about education go through school together where everyone thouht we were twins. My beloved. It was a given that I helped him in his endeavors. We also ate Robins. When I was in college my Grannie thought I would be squeamish about cleaning fish. She forgot I had shucked out squirrel.

patriciae

Wow!

My mother grew up in the country and shot for venison, but that's my closest association with Patricia's story. Wow. Cool.

As to lamb broth, ick. I love lamb, but not straight lamb broth. That said, it should be good in cooking. If you really meant a little, like a quart or pint, the obvious thing is lamb stew liquid. Dumplings boiled in lamb broth (or lamb broth and water + wine + aromatics) should be delicious. Add it to braising liquids for vegetables, or maybe turkey (it doesn't go well with chicken but turkey (especially white) goes well with lamb). If it's rich, like I'm used to, thinned a bit it could be good for cooking rice for something like a pilaf.

My inner lamb lover is voting for dumplings but it might just be looking for carbs...

When I have just a little bit of broth, I’ll use it to make flavorful rice.

Hmmm…a bit of lamb broth. My first thought is the lamb and artichoke stew recipe I posted from Jeff Smith. You could sub the lamb broth for some of the liquid, although it would require having some lamb stew meat (leg or shoulder). Good eats!

Thanks, all. I was thinking of something like barley soup.

I also have mixed feelings about lamb, er, er… broth. I usually like lamb, if it is young lamb and cooked a good way. I made a roasted leg of lamb and I put garlic studs in it, then a layer of grainy mustard, then freshly chopped rosemary.

I began making the broth/stock and to the bone/s addedcarrot, onion. But now, I’m not sure.

Yes I would add the barley. it goes so well with lamb broth. I did the same thing with our leg of lamb after Easter and we enjoyed the soup. Presuming you like barley of course.

I could not locate any barley. Darn. MaybeI can buy some soon. Thanks, neely.