Latest news with #lamb
Telegraph
2 days ago
- Telegraph
Catalan spinach salad
I've had this dish loads of times in the Catalan region of Spain – sometimes as a starter, sometimes as a veggie side or even as part of a tapas spread. It's super simple to throw together and packed with fruity, nutty textures. It also goes brilliantly with grilled lamb chops or a nice meaty piece of fish. Plus soaking time
ABC News
16-07-2025
- Business
- ABC News
Farming family breaks national lamb price record at Forbes
A farming family from central west New South Wales has set a national record lamb price, selling a pen of heavy lambs for $454 per head. The McMahon family, from Tullamore, sold a pen of 43 second-cross lambs for the record price at the Forbes sheep and lamb sale on Tuesday. Archie McMahon, 11, and his eight-year-old brother Freddie are often helping in the sheep yards on their family farm and were ecstatic to hear their hard work paid off. Archie was at the saleyards hoping the lambs would attract a high price. "It was kind of nerve-racking because we didn't know if we were going to break the record or not," he said. The lambs, which were between 85 and 105 kilograms and shorn 10 weeks ago, had been in the on-farm feedlot for four months. They were sold to Southern Meats at Goulburn. The boys' father, Ross McMahon, described the current high prices as a "once in a lifetime" opportunity for lamb feedlotters. "We've had some hard years feeding lambs when you're not making much [money] or not making anything," he said. It was a red-hot sale at Forbes with the lamb price record broken twice in the space of 20 minutes, surging past the previous high of $440.20 per head, set at the Wagga Wagga sale last Thursday. The prices have risen since May, driven by a supply shortage of good-quality heavy lambs, drought and a strong appetite for Australian product overseas. In the past six weeks, the national record has been broken more than seven times at saleyards across Victoria and New South Wales. Mr McMahon said up to 20,000 lambs were turned off from the family's feedlot each year, mostly targeting a weight of 25kg for the domestic supermarket trade. This year, 100 were held back longer on feed at the insistence of Archie and Freddie. "They put a few sheep in the Dubbo Show Hoof and Hook competition. [These lambs] were kept back with them, and the kids wanted to try and get a record, and they did," he said. Archie said a lot of work went into preparing the lambs. "We had to put them in our big feedlot and feed them constantly every day," he said. "Clean out their water troughs and like, bring them into the yards once a week and weigh them to see if they were ready."
Irish Times
12-07-2025
- General
- Irish Times
Barbecue lamb kofta with pickled red onion
Serves : 2 Course : Lunch, Dinner Cooking Time : 15 mins Prep Time : 15 mins Ingredients For the pickled onions: 2 red onions, peeled 150ml red wine vinegar 50g caster sugar Pinch sea salt For the kofta: 200g lamb mince 200g pork mince 8g sea salt 2tsp harissa paste 1tsp ground cumin 2tsp ground coriander Handful picked flat parsley leaves Handful picked mint leaves Handful picked dill fronds 30g feta cheese, crumbled Greek yoghurt, to serve Start by making the pickled red onions. Slice the red onion thinly using a sharp knife or mandolin and place in a bowl. Add the red wine vinegar, sugar and a pinch of salt to a small pot and heat until the sugar has dissolved. Allow to cool, then pour the mix over the red onion slices. Cover and place in the fridge. Preheat the barbecue to a medium-high heat. In a large bowl, add the lamb mince, pork mince, salt, harissa, cumin and coriander and mix until evenly combined. Place a large sheet of parchment paper on a chopping board or work surface. Divide the mince mixture into four, then roll and mould each into a long sausage shape one by one on the parchment. Carefully place the skewer through the middle of each kofta and roll lightly to smooth. Place the koftas on the barbecue and cook for two minutes until charring, then roll them 90 degrees and cook for two minutes, keeping the lid down in between turns. Do this twice more until evenly charred and cooked through – about eight to 10 minutes total, then remove and allow to rest for three minutes while you assemble the salad. Add the picked leaves, some pickled red onion and the feta cheese to a mixing bowl and mix lightly by hand. Lightly drizzle with some olive oil, then serve in a small bowl alongside the barbecue koftas, with some yoghurt on the side.
Telegraph
08-07-2025
- General
- Telegraph
Summer lamb and vegetable stew
This is my take on a classic Irish stew, but with a summery twist using seasonal vegetables such as baby turnips and young carrots – whatever you've grown or can get your hands on. You can throw in some small new potatoes too, in true Irish style. If you're a gardener, it's a brilliant way to use up those tiny veggies when thinning out your beds – I did exactly that with my radishes (planted them a bit too close together) and they cooked up just like baby turnips. I like to serve this with a zippy green sauce made from soft herbs – think parsley, mint, basil – blended with a splash of oil, a bit of mustard and some capers for kick. Ingredients For the stew 1 tbsp olive oil 800g lamb neck fillet, cut into 2cm pieces 1.2 litres lamb or chicken stock 2 bay leaves A few sprigs of thyme about 12 young carrots about 12 baby turnips or radishes ½ hispi cabbage, cut into 4 wedges crusty bread, to serve (optional) For the green sauce handful of mint, basil and parsley (stalks and leaves) 2 tbsp olive oil 1 tbsp Dijon mustard 1 tbsp capers juice of ½ lemon Method Step Heat 1 tbsp olive oil in a large heavy sauté pan and brown 800g lamb neck fillet, cut into 2cm pieces for about 3 minutes, turning regularly to colour the meat all over. Step Bring to a rolling boil, skim the surface and season. Step Simmer over a low heat for about 1 hour – skimming any foam off the top as it's cooking. Step Check for tenderness – the lamb should be soft and pull-away tender. Continue simmering if necessary. Step Meanwhile, to make the green sauce, lightly blitz a handful of mint, basil and parsley (stalks and leaves), 2 tbsp olive oil, 1 tbsp Dijon mustard, 1tbsp capers and the juice of ½ lemon in a food processor or blender – you don't want to whizz it too much as you still want some texture. Step Once the meat is nearly cooked, add 12 young carrots and 12 baby turnips or radishes (left whole) and cover with a lid, simmering for about 10 minutes until they are nearly tender.
BBC News
02-07-2025
- BBC News
Sheep butchered and dumped in 'grotesque' East Yorkshire killing
Three sheep have been killed in a "grotesque and cruel act", police have were found on Saturday after being skinned and butchered in a field in Newport, near Howden, East Police said the sheep had been laid out with their feet on one side and organs and intestines on the other. The heads and fleeces were also laid images of the incident, seen by the BBC, was later posted on social media by a user who claimed to be a friend of the animals' owner. The force said the incident would have a "profound effect on landowners and farmers in the region".The killings are likely to have occurred overnight.A small lamb was later found running around the field on its own, police said. Listen to highlights from Hull and East Yorkshire on BBC Sounds, watch the latest episode of Look North or tell us about a story you think we should be covering here.
