Sheepy Hollow at Native Oaks Farm
Here's a recipe that comes from one of our regular lamb customers.
is married to an Armenian fellow and has really taken to cooking those
kind of ethnic meals for him.
Here's one that Pat says he and even all
their grandchildren just love.
4 pounds of ground
meat -- 2 of lamb and 2 of beef
(she likes to use mutton rather than lamb for the additional flavor)
1 chopped onion
1 chopped green pepper
8 oz of tomato paste
salt and pepper (on generous side)
lg dollop of Dijon mustard
Mix. Pat mixture and
press all together around a heavy wooden skewers that your butcher can
provide. the mixture is about 4 or 5 inches long, rounded like a hot
dog. Grill. Serve with a rice pilaf.
[RETURN TO SHEEPY HOLLOW RECIPES]