Cooking Spring Lamb Ragù Is A Memorable Culinary Experience In Both May And June!

Cooking Spring Lamb Ragu Is Simple!

➡️ When you cook spring lamb ragu, you need some time because ragu is a hearty meat and vegetable sauce that is cooked slowly over low heat. Generally speaking, it’s made by boiling the meat in a small amount of water and then thickening it with tomatoes, stock, wine, and a variety of herbs and spices. Ragu is traditionally served with pasta, but today it’s also a popular sauce with rice.

➡️ Most often, I cook ragu with beef (or with mushrooms, watch the video) throughout the year because the spring lamb season is pretty short. Needless to say, I can’t wait to cook this food in the spring, but I prefer to do it starting in May because the lambs have time to grow and become more fleshy. Also, I recommend using some red wine in your spring lamb ragu recipe in order to turn your culinary adventure into a memorable saga!

➡️ Making a ragu is also a great way to get the kids involved in the kitchen and pass on your culinary skills. It’s also a fantastic method to use up all your odds and ends of lamb, and it’s a dish that’s easy to whip up in a flash. The key to this Italian food is to cook the meat and the vegetables in large batches at the same time, using a slow cooker or a large Dutch oven to ensure that everything cooks at the same rate.