this week's cut:

lamb!

(image source: http://www.osovo.com/diagram/)

and since i'm still rather ill, i'll share my recipe for simple lamb soup.
and i'll put a disclaimer here. i don't usually post recipes for a couple of reasons-- one being that i'm not great at following them and the other that i've had to modify my eats so much because of my dietary restrictions i'm afraid my recipes will be incredibly dull and limited to others. so if you are inclined to try a recipe, please just look at it as a springboard and cater it to your own culinary needs!



1lb lamb shoulder
1/4 cup rice flour
2 tablespoons olive oil
1 lemon, washed and halfed, peel on
1 onion, quartered
3-4 cloves of garlic, sliced
1 cup white wine
1 cup brown rice
6 cups water
handful of good, fresh tomatoes, cut into big chunks or wedges
several sprigs of fresh oregano
salt and pepper to taste



make the stock-
dredge lamb in rice flour and lightly brown in olive oil. then, add white wine, lemon, onion, and garlic and simmer for a few minutes. add 6 cups of water and simmer for at least 3 hours (but it will be better the longer you wait!). add more water if needed.



then the soup-
strain your stock, discarding the onion, garlic, and lemon. keep the lamb pieces and shread them into the stock. add brown rice and oregano and cook until rice is done (about 40 minutes). toss in the tomatoes and season with salt and pepper.



super simple but flavorful. and gluten-and dairy-free, for anyone who cares.