CollectionsLamb
IN THE NEWS

Lamb

FEATURED ARTICLES
NEWS
April 1, 1993 | Inquirer photographs by John Slavin
One of the sheep at Pennsbury Manor in Morrisville gave birth to triplets yesterday, an unusual occurrence. Pennsbury Manor is the recreation of William Penn's country home, and it has a farm with 14 sheep in addition to cows, horses, chickens and geese. Earlier this week, a second ewe gave birth to twins and a third one had a single lamb. This is Pennsbury's first set of triplets, and all were healthy.
NEWS
March 4, 2010 | By Craig LaBan, INQUIRER FOOD CRITIC
I'm a lamb lover all year long, but in springtime, my craving for chops, shanks, and kebabs hits prime season. It's a good thing local chefs are eager to indulge with an endless variety of interpretations, ethnic spins and techniques, from brines to braises to wood-smoking braziers. Of course, there's nothing wrong with a classically roasted rack. But for these more unusual examples of flavorful lamb cookery, I'd suggest leaving the mint jelly at home.     CORIANDER So many of my favorite lamb dishes come from local Indian restaurants, topped by the coconutty lamb chettinad at Tiffin and the pastry-sealed lamb dampakht curry pot pie at King of Tandoor.
FOOD
July 7, 2016
Makes 6 servings 2 pounds ground lamb 1/4 cup ice cold water 2 teaspoons kosher salt 11/2 teaspoons white sugar 2 tablespoons chopped parsley 1 tablespoon chopped mint 1 tablespoon Urfa spice 1 teaspoon ground sumac 1 teaspoon black pepper 1. In a large mixing bowl, add ground lamb, ice cold water, and the remaining ingredients. Mix thoroughly until meat and spice mixture becomes tacky to touch. Let sausage rest in refrigerator for 30 minutes.
ENTERTAINMENT
February 12, 2014 | BY DEBORAH WOODELL, Daily News Staff Writer woodeld@phillynews.com
'AS the Palaces Burn" is not a typical life-on-the-road film, or, at least, it didn't turn out to be. Instead, the film, which will have its world premiere Sunday at the Trocadero, is a gripping look inside a band in crisis, with its lead singer fighting to stay out of prison. As the metal band Lamb of God was touring the world in support of its seventh studio album, "Resolution," accompanied by Philadelphia filmmaker Don Argott's crew, frontman Randy Blythe was arrested in June 2012 in Prague, Czech Republic, and charged in the death of a fan who had suffered fatal injuries at a concert two years before.
FOOD
April 11, 1990 | By Barbara Gibbons, Special to the Daily News
In many cultures, lamb, not ham, is the traditional dinner choice for Easter. Why not make it yours? Boneless lean meat from a leg of lamb is under 600 calories a pound, compared with 800 or more for a ham - even without the syrupy glazed fat. Lamb is a also a better choice for people who need to cut down on salt. Not a bit of a roasted leg of lamb need be wasted. Today we'll show you how to make the most of that holiday dinner. HOW TO ROAST A LEG OF LAMB Don't remove the parchment-like skin (known as the "fell")
FOOD
May 28, 1986 | By Michael Bauer and Anne Lindsay Greer, Special to The Inquirer
We have become a country of ethnic fads, whether we are creating an at-home Tex-Mex plate, a pasta tossed with just about any imaginable ingredient, or a quick Oriental stir-fry. All of these ethnic cuisines have expanded our cooking repertoire and have given us a thirst for more exotic fare. The foods of Morocco, an interesting blend of Middle Eastern, French and African, are just beginning to filter into the American consciousness. One of the best-known ingredients from this culture is couscous, a mixture of semolina flour with a texture somewhere between grits and rice.
ENTERTAINMENT
February 28, 1986 | By STAN HOCHMAN, Daily News Restaurant Reviewer
The rack of lamb is no longer on the menu at the Gourmet restaurant. David, the lone waiter in the room, pauses breathlessly to explain that the price of lamb got too high, but that the rack is available at $19.50, and that it is done with a coating of bread crumbs and Dijon mustard. Forget the price. Order it. Get it done medium rare so that it's pink and juicy. Scrape away the bread crumb-mustard glop and enjoy. The lamb was the highlight of two visits to this curious Northeast establishment, where the menu seems culled from the back issues of Good Housekeeping, circa 1964.
NEWS
May 20, 2014
THIS IS A 21st-century retelling of the parable of the lion who lies down with the lamb. In our story, the lion is state Rep. Mark Cohen, the longest-serving member of the state Legislature. The lamb is Jared Solomon, his challenger in tomorrow's Democratic primary. Cohen has been in office since 1974, almost as long as I've been at the Daily News , but he has a much better expense account. He represents the lower Northeast - Castor Gardens, Lawndale, Oxford Circle, Lawncrest, Burholme, Summerdale and Wissinoming.
FOOD
March 2, 1988 | By MERLE ELLIS, Special to the Daily News
Many are the times in this column that I have lamented the unfortunate fate of lamb in this country. Over the years, I have pontificated on the prejudices against lamb, particularly by many of my fellow Midwesterners from the heartland of America where it is possible to travel along miles and miles of meatcases and seldom see a lamb chop. I have chastised my fellow butchers for the abominable job most of them do when it comes to cutting up a lamb carcass. Well, while I've been babbling about it, one butcher did something about it!
FOOD
March 18, 2010
Queen Village's loss is a Rittenhouse Square adventure eater's gain now that David Ansill, who this summer sadly shuttered his eponymous bistro, Ansill, recently landed at Ladder 15. The adventurous chef, noted for his talent with spare-parts cooking, is a major kitchen upgrade for this former firehouse-turned-trendy Market Street happy-hour hall. The menu of bar snacks and small plates covers plenty of Ansill-esque hits, from those kimchi-spiced Korean tacos to braised pork belly BLT's and decadent burgers topped with short ribs and a side of marrow bone.
1 | 2 | 3 | 4 | 5 | Next »
ARTICLES BY DATE
FOOD
July 7, 2016
Makes 6 servings 2 pounds ground lamb 1/4 cup ice cold water 2 teaspoons kosher salt 11/2 teaspoons white sugar 2 tablespoons chopped parsley 1 tablespoon chopped mint 1 tablespoon Urfa spice 1 teaspoon ground sumac 1 teaspoon black pepper 1. In a large mixing bowl, add ground lamb, ice cold water, and the remaining ingredients. Mix thoroughly until meat and spice mixture becomes tacky to touch. Let sausage rest in refrigerator for 30 minutes.
FOOD
June 10, 2016
Every time someone orders a burger or chicken wings at Morgan's Pier - something that happens several hundred times a night when the sky is clear - a little piece of James Burke's cheffy heart withers. Even the good-natured Burke (the former chef and co-owner of James, recently returned from high-profile gigs in New York) readily acknowledges this. It's simply part of the Faustian bargain one makes when signing up for the great tradition of being seasonal "chef in residence" at the popular beer garden in the shadow of the Ben Franklin Bridge.
FOOD
March 4, 2016
Thai Curry Chicken and Vegetables . . . 3 Stir-Fried Green Beans With Peanuts and Arbol Chilies . . . 4 Green Apple Relish . . . 4 Slaw With Pears, Toasted Hazlenuts and Buttermilk Dressing . . . 4 Lamb and Phyllo Cigars . . . 4
FOOD
March 4, 2016
Makes 7 servings, or 21 cigars For the dip: 1 cup plain low-fat Greek-style yogurt 2 tablespoons low-fat milk 1 tablespoon fresh lemon juice 6 mint leaves, stacked, rolled, cut into thin ribbons (chiffonade) 1 tablespoon ground sumac 1/2 teaspoon kosher salt Pomegranate molasses, for drizzling For the cigars: 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 teaspoon ground cinnamon 3/4 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cayenne pepper 1 pound ground lamb 1 tablespoon tomato paste 11/2 tablespoons pomegranate molasses 3 tablespoons pine nuts 2 tablespoons finely chopped flat-leaf parsley or cilantro Peanut or canola oil, for frying 7 sheets phyllo dough (14 by 18 inches)
FOOD
February 26, 2016
Serves 6 to 8 1/2 cup fine bulgur 1 cup shelled pistachios 1 bunch scallions, thinly sliced 2 small sweet onions, one finely diced, the other sliced thinly 6 cloves garlic, minced 1/2 bunch parsley, chopped 1/2 bunch spearmint, chopped 2 tablespoons Baharat 2 tablespoons paprika 2 teaspoons hot red pepper flakes 2 pounds finely ground lamb Sea salt, pepper to taste Olive oil, for brushing ...
NEWS
January 15, 2016 | Deborah Woodell, Staff Writer
We would be remiss in calling Randy Blythe nostalgic, but there are hints that the Lamb of God frontman longs for the old days. For instance, he said in a recent interview, he likes when his band is the opening act. "I hate headlining," Blythe said, chuckling, speaking in advance of Saturday's sold-out show at the Electric Factory in which Lamb of God will, in fact, headline. The bill also features Anthrax, Deafheaven, and Power Trip. "I'd rather open up. It's a lot easier to steal a show early on. By the time we play, three other bands are going to play.
FOOD
December 17, 2015
Makes 6 to 8 servings 3 to 4 pounds boneless lamb shoulder, preferably with a thick fat cap 2 tablespoons kosher salt, plus more 3 tablespoons whole black peppercorns, toasted and lightly crushed Olive oil, as needed 3 medium red onions, sliced very thin 10 garlic cloves, smashed or finely grated to paste 2 tablespoons each: tomato paste, Dijon mustard 1/4 cup anchovy paste 2 tablespoons rosemary leaves, finely...
SPORTS
October 23, 2015 | BY TOM MAHON, Staff Writer mahont@phillynews.com
MUHLENBERG WIDE receiver Nick Lamb's selection as the Centennial Conference offensive player of the week might not seem like a big deal. But it is, if you know the backstory. Lamb, a 21-year-old senior majoring in biology, didn't play football in high school. Or as a freshman or sophomore in college. And yet, he's averaging a team-leading 13.7 yards per reception and has caught a team-high five touchdown passes this season. Saturday, in the Mules' 41-13 win at Gettysburg, Lamb caught a career-high 11 passes for 138 yards and three touchdowns.
SPORTS
October 19, 2015 | By Adam Hermann, Inquirer Staff Writer
"Thirty-two? Really?" Alex Gibson couldn't believe his numbers, standing on the red track surrounding the football field after Central Bucks East knocked off host Norristown, 37-21, Saturday. His hair sweaty and windswept after he took his helmet off, Gibson was the star of a Patriots offense that kept the ball on the ground all afternoon long as gray clouds and brisk breezes rolled by. He couldn't believe it, but it was true: Gibson carried the ball 32 times for 130 yards and two touchdowns.
NEWS
August 24, 2015 | By Tom Avril, Inquirer Staff Writer
A few hundred times every year in the United States, a mysterious agent attacks the bile ducts of a newborn baby, often leading to a liver transplant. And several times over the last century, a mysterious agent attacked the bile ducts of lambs and other livestock in Australia, killing hundreds of animals in all. Plenty of pediatric liver researchers have wondered whether there was a connection. Could it be a virus? Genes? Rebecca G. Wells, a physician scientist at the University of Pennsylvania, dropped a line to Australia to see whether she could find out. The eventual result was a tale involving fluorescent fish, an odd-smelling plant, and painstaking chemical detective work to ferret out one fateful substance in that plant.
1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|