If we can even remember to pull meat out…

Feeling too busy to cook nice meals? It’s so convenient having a freezer full of meat to choose from. But for us, between getting our boy to and from daycare, taking care of chores at the farm, and working our 9-5 jobs, what we struggle with most is probably just taking meat out to thaw in time for dinner. I suspect you can probably relate…

Roasts are great for holidays and hosting others to be taken with the flavor of lamb. Chops are nice for me and Carli to have a special meal at home together for a birthday or what have you (Ellis always watching jealously). But the unsung hero cuts of our busy day-to-day lives are the packages of kabab/stew meat…

These tasty little morsels are great for soups, they make a great lamb stroganoff, cut up into smaller pieces for tacos, or, just seasoned, stuck on kabab sticks and grilled up! The possibilities of these little cuts are endless.

The beauty of it is, we get to choose how our lambs are cut up! If you run short on time for big elaborate roasts, and you need more quick meals, you can decide how much of your lamb is ground and cubed. Ground meat is always quick and easy, but sometimes you need just a little more range. I know on our next full lamb, I’m gonna do all our roasts as cubed ‘kabab’ meat 1lb packages. For a world short on time, they thaw quick, cook quick, are still super tender and rich, and are just all-around convenient.

Here’s how to do lamb kebabs:

Some of the extra trimmings that would typically be labeled ‘stew meat’ I think are much better suited for grilled kabobs (picking up on the trend here? Lamb is amazing on the grill!).

What you need:

Kabob skewers; Onion; Bell peppers; Apples

What to do:

In a large bowl, pour in salt/pepper, cumin, a harrissa and turmeric. Mix together and throw in lamb dry (without oil). Thoroughly coat the meat on all sides and put on skewers alternating with slices of peppers, onion, and apple. Place skewers on the grill on a medium heat, turning every 5 minutes. Cook them just enough to crisp the edges. You want to pull them off medium rare and still juicy!