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Black Lamb


Now in its 14th year of publication, this magazine was created to offer the discerning reader a stimulating selection of excellent original writing. Black Lamb Review is a literate rather than a literary publication. Regular columns by writers in a variety of geographic locations and vocations are supplemented by features, reviews, articles on books and authors, and a selection of “departments,” including an acerbic advice column and a lamb recipe.


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Black Lamb Recipe

May 1st, 2016


First, roast a big old leg of lamb, and have it for dinner. Then, after a day or two, to fix yourself (and five loved ones) a mess of Southern baked ham and lamb hash, round up these ingredients:

2 cups diced leftover roast lamb
½ cup diced leftover ham or boiled ham
1 large onion, quartered
1 large green pepper, quartered, seeded and deribbed
2 or 3 sprigs parsley
1 tbsp. butter
2 tbsp. flour
2 cups milk
¼ cup dry bread crumbs
3 tbsp. melted butter
salt and pepper
Tabasco sauce

Put the lamb, ham, onion, green pepper and parsley through the coarse disk of a food grinder. Set the mixture aside.

In a heavy saucepan, melt the butter over low heat until it is bubbly. Using a wooden spoon, stir in the flour and cook, stirring constantly, until the mixture is light gold in color. Still stirring, slowly incorporate the milk. Stir until the mixture forms a thick, smooth sauce. Season to taste with salt, pepper and Tabasco.

Remove the sauce from the heat, add the ground meat mixture, and blend well. Pour into a well-greased, deep, ovenproof casserole, sprinkle the bread crumbs on top, and pour melted butter over the surface. Bake in a preheated 375° F. oven for 30 minutes.

From The Soul Food Cookbook, by Bob Jeffries.

We invite our readers to send us their favorite lamb recipes. If your recipe works out in our state-of-the-art test kitchen, we’ll print it and give you credit. •

From the first issue of Black Lamb, January 2003

Posted by: The Editors
Category: All Animal Issue, Recipes | Link to this Entry


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