Growing up we did not eat lamb so learning to cook the lamb we raise, beyond chops or a leg roast, has been a learning experience.
I have discovered that in all the recipes I have attempted, ground lamb can replace all or part of the ground beef. As I experiment with Middle Eastern, North African and Greek recipes, their spice blends compliment the delicate lamb flavor. As much as I like my mother's old family "Meat Mixture" recipe for stuffing a pumpkin, substituting ground lamb for her choice of ground beef balances the earthy pumpkin flavor. Since family lore says that it is an old recipe, I wonder if beef was a modern concession over lamb, mutton or a mixture of different meats.
For those accustomed to cooking with imported lamb from Australia,New Zealand or feedlot fattened meat, our grassfed meat is leaner and to my taste, milder.
If you want to try lamb in a recipe of your own, give me a call.