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Spring Lamb Ragu

How To Cook Lamb Ragu



One of the best Italian lamb recipes you ever cooked!

➡️ Ever cooked a spring lamb ragu? I guess 99% of you will answer with no because it is a rare recipe for cooking lamb. Some probably even don’t know what a ragu is, so here’s a short definition: “In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes’ common characteristics are the presence of meat and the fact that all sauces are for pasta. The most typical is ragù alla bolognese (Bolognese sauce). Other types are ragù alla Napoletana (Neapolitan ragù), and ragù alla Barese (Bari ragù, sometimes made with horse meat).”(Ragù)


➡️ Regarding the varieties of this typical Italian dish, on the same page of Wikipedia is written that “the meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal.” So, spring lamb is just perfect to cook lamb ragu in its most authentic way!


➡️ Remember that the spring lamb season ends at the end of June, so it’s enough time to cook this food that will definitely turn into a memorable culinary experience! Just give it a try and you won’t regret it at all!


Enjoy cooking lamb ragu from scratch! 👌 Leave a comment on this topic!
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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.


➡️ You can use any type of lamb for ragu, but I prefer shoulder, leg, or neck. This is one of the best ways to make your ragu flavorful!



“This spring lamb ragù is the perfect mid-year twist on the original recipe ; pea shoots, anchovies and fresh herbs brighten the sauce and complement the slight gaminess of the lamb .
I originally made this dish for an intimate Buona Pasqua, or Easter, dinner with my husband Chad. We typically get together with our friends Jenn, Steve, and their daughter Brynn, and grill some cut of lamb over open fire, but that particular year was very different due to sheltering in place. Determined not to let it dampen my spirits, I made Chad drive all over town in hunt of forsythia to cut down, to bring some spring into the house and make our dinner feel celebratory—crankily (him) and sadly (me), we came home empty handed.[…]”

➡️ Enjoy cooking spring lamb ragu from scratch!

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Copyright 30 November 2022

📖 Cooking article by The Passionate Gourmet.

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