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Food & Wine Ground >> Been given a full lamb - ideas?


1/28/10 8:41 AM
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LoiseauElbow
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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
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Pito Chueco
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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
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Donair, anyone?

Serious question - how do you cook the lambs steaks/roast? Similar to beef? Med, med-rare?
1/28/10 8:18 PM
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screwtop wine
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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
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LoiseauElbow
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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
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Breezah
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lamb chops with honey and thyme glaze
2/3/10 5:04 PM
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droc
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 http://darragh.creamer.free.fr/La%20cuisine%20de%20r%E9f%E9rence%20.pdf

Page 208 onwards 
2/9/10 7:34 PM
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alxholic
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 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
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Pito Chueco - 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.

 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
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yeah, traditionally it is a beef roast, i subbed the lamb.
2/15/10 3:40 PM
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shootfightermike
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sex w/it?

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