Spring Lamb Ragu

🍴 Ragù Is Unique! 🐑

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 writes 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! 👌
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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!

⬇️ Below is an inspiring culinary article that I found interesting about cooking spring lamb ragu. 👌

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I originally made this dish for an intimate Buona Pasqua, or Easter, dinner with my husband Chad.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.

Moments later and completely unprompted, Jenn texted to ask if we’d like some forsythia from her yard and I couldn’t believe my luck. Her husband Steve arrived on our porch an hour later, arms full of branches. I quickly put them in water in a big vase on the dining room table and Chad and I sat down to a late-afternoon spring supper of thick egg noodles tossed with lamb, the season’s first pea shoots, and lots of butter and herbs. Celebrate we did.[…]

📖 Read more on Spring Lamb Ragù!

➡️ 4 more lamb ragu recipes ➕

➡️ Enjoy cooking lamb ragu from scratch!


📖 Cooking article by The Passionate Gourmet.

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