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Food & Wine Ground >> Been given a full lamb - ideas?
| 1/28/10 8:41 AM | |
LoiseauElbow
Member Since: 11/15/05 Posts: 4671 |
My dad has some land and lets a local farmer keep his lambs on it. In payment, the farmer gives him a couple of full lambs a season. Got the latest one yesterday. I'll be able to take my pick from; Endless chops Lamb steaks Shoulder joints Leg joints Lamb ribs (Weird and fatty but good!) Any ideas outside the ordinary? |
| 1/28/10 2:14 PM | |
Pito Chueco
8 
Member Since: 12/24/08 Posts: 414 |
I did a lamb shoulder roast in the croc pot last weekend, and cooked as barbacoa (mexican flavored pulled meat). Turned out great, moist and tasty. Basically just blended up a couple of onions, garlic, cumin and chipote peppers. Poured that over the roast, and put in croc for 8 hours. Served on tortillas, very tasty. |
| 1/28/10 2:55 PM | |
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drunkenfighter
Member Since: 6/24/06 Posts: 3059 |
Donair, anyone? Serious question - how do you cook the lambs steaks/roast? Similar to beef? Med, med-rare? |
| 1/28/10 8:18 PM | |
|
screwtop wine
Member Since: 1/1/01 Posts: 568 |
My favorite way to prep lamb ribs is in cousa, a stuffed squash. Something along the lines of this recipe http://cucinapanzano.blogspot.com/2009/07/summer-squashcousa.html Before putting the stuufed squash in a pot to simmer, lay the lamb ribs on the bottom with some garlic and crushed tomatoes to thicken and add extra flavour to the stock. Serve the cousa, along with a section of lamb rib and enjoy! Look at anything Mediterranian for lamb, Greek, Lebanese, Turkish, maybe Indian. MMM, lamb curry! |
| 1/29/10 4:04 AM | |
|
LoiseauElbow
Member Since: 11/15/05 Posts: 4679 |
Thanks people. I'm a big lamb fan and I'm a traditionalist, I like it roast. I have move than enough to experiment here. I'm thinking of deboning, opening out and going the Morrocan route with the shoulder. I think I'm gonna try the barbacoa idea with the other shoulder. Pulled pork is my favourite so why not. screwtop wine......thanks a lot for that but I cant stand squash/pumpkin etc. Do you have any other ideas? |
| 2/1/10 12:32 AM | |
Breezah
20
Member Since: 11/23/07 Posts: 4900 |
lamb chops with honey and thyme glaze |
| 2/3/10 5:04 PM | |
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droc
Member Since: 1/1/01 Posts: 11124 |
http://darragh.creamer.free.fr/La%20cuisine%20de%20r%E9f%E9rence%20.pdf Page 208 onwards |
| 2/9/10 7:34 PM | |
alxholic
52
Member Since: 1/1/01 Posts: 62851 |
what's wierd about lamb ribs? the rack is probably the best part of the lamb. |
| 2/13/10 11:56 AM | |
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WaltJ
11
Member Since: 8/19/03 Posts: 23587 |
Pito Chueco - I did a lamb shoulder roast in the croc pot last weekend, and cooked as barbacoa (mexican flavored pulled meat). This sounds excellent. Are they any other (cheaper) cuts you've tried with this? |
| 2/15/10 7:24 AM | |
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Pito Chueco
8
Member Since: 12/24/08 Posts: 435 |
yeah, traditionally it is a beef roast, i subbed the lamb. |
| 2/15/10 3:40 PM | |
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shootfightermike
754
Member Since: 1/1/01 Posts: 88574 |
sex w/it? |
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