You will not be disappointed! I debone the leg so it's pretty flat then cook it kinda rare over charcoal. I also add some soaked rosemary sprigs to the charcoal while cooking.
yum
Lamb
- Thread starter SamSpade
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yum
My mom used to do that too. That mint jelly is disgusting. I still can’t eat lamb to this day. It really upsets my stomach, no matter how it’s prepared, and I don’t like the flavor.
Somewhere in my freezer are two legs already deboned. Now I just need a weekend where my picky eaters have an alternative if they stick their noses up at it.You will not be disappointed! I debone the leg so it's pretty flat then cook it kinda rare over charcoal. I also add some soaked rosemary sprigs to the charcoal while cooking.
Wife is currently on medication where she doesn't even like stuff she USUALLY likes - it's not uncommon for her to hand me a sandwich or a bag of chips, because it tastes bad to her. I have a boy who will eat ANYTHING - but just one or two bites. And another who won't eat anything unless it's Chinese.
I also let it marinade longer than it calls for by a day or so. Good luck!
Mmmm...lamb roast on the smoker. Sprinkled/rubbed with fresh rosemary...some garlic...sea salt.
When I was growing up on our farm, we raised beef. So we had lots of beef (and veal). After I left the farm, folks downsized and started raising sheep instead. My little brother was so good at shearing sheep that he won contests for that. So starting around 1982 or so, we got a whole lamb from the farm every year. We still do get a whole lamb every year. And a whole Angus beef. And a whole hog....
When I was growing up on our farm, we raised beef. So we had lots of beef (and veal). After I left the farm, folks downsized and started raising sheep instead. My little brother was so good at shearing sheep that he won contests for that. So starting around 1982 or so, we got a whole lamb from the farm every year. We still do get a whole lamb every year. And a whole Angus beef. And a whole hog....
thurley42
HY;FR
We stayed up at the Wharf for a concert this weekend. Once we got back to the hotel the late night munchies were in full effect. I hopped on DoorDash and got some lamb kabobs and those things were amazing! My bulldog and I sat there and went to town on it while listening to the old lady snore over the tv
Where are you getting the gyro meat? I’m trying out different recipes to come up with a good version and I may be reinventing the wheel.
In the frozen kits they sell at ALDI.
I - - like ALDI. When I shop for groceries, I go to at least four places - DG for cheap stuff, like cereal that comes bagged (it is way cheaper and tastes the same) - ALDI for basics - cheese, milk, eggs, butter, produce, bread and some frozen products (like - frozen hamburgers, red bag chicken) - HT for a few things - Giant for the rest.
ALDI is great for stuff like lunch meat and sandwich cheese - and occasionally they just have cool stuff. Giant never carries frozen potstickers, but ALDI does.
Sneakers
Just sneakin' around....
Many stores have them, I get mine at BJs. TIP: put the box in a plastic bag before putting them in the freezer. The garlic is pretty pervasive. And don't be fooled by the picture; all you get is the meat slices and the peta, and a small packet of sauce.
Same with the ALDI version, except they sometimes have feta. One time it was there, another, it wasn't.
I need to talk to my BIL about getting a 'log' of gyro meat.
Ok, I must have a new edition, because there's no game marinade in the whole book that I can find.
Would you mind terribly forwarding it to me? Either here, or message me.
It is actually ( Lamb or game marinade) page 528
Combine
1 cup dry red wine
1/4 cup lemon juice
1/2 cup olive oil
3 or 4 juniper berries or 2 or 3 sprigs rosemary
1 sprig of parsley
1 sprig of thyme
2 bay leaves
1 to 2 crushed cloves garlic
a pinch of nutmeg
1 tablespoon sugar
1 teaspoon salt
a dash of hot pepper sauce
marinate 24 hours covered and refrigerated
I usually let mine marinate an extra day or so.
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Thanks! Because it's not on my page 528, nor anywhere in the marinade, game or lamb section. Like I said, different edition.
And either the print was smaller then, or I swear, this book is so much bigger than I remember.
I am certainly glad that it was in my edition, I use it a couple of times a year. Hope that you enjoy your lamb with it.