I think a couple decades ago…I actually saw a lamb shoulder….due to someone
mentioning on the list way back then.
But I’ve not really ever seen one since then here….
Lamb is just not common in the grocery stores here.
On Mar 30, 2021, at 2:37 PM, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
My go-to lamb recipe (not that I’ve made it in a long time) is slow-roasted
shoulder. Takes a while, but easy and so worth it.
http://dinnerdiary.org/2009/01/26/slow-roast-shoulder-of-lamb/ ;
<http://dinnerdiary.org/2009/01/26/slow-roast-shoulder-of-lamb/> (which is
based on a Jamie Oliver recipe).
I love rack of lamb but haven’t made it in years. So expensive… I’ve saved
that recipe though, Kelly!
Vicki. :-)
On 31 Mar 2021, at 3:56 am, Chilecayenne <chilecayenne@xxxxxxxxx
<mailto:chilecayenne@xxxxxxxxx>> wrote:
Thanks for the info, I’ll check it out,
Ok, just got jabbed, waiting for 15 min before leaving...
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Mar 30, 2021, at 11:18 AM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx <mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>>
wrote:
Hey Kelly
Bet you can’t wait to get out there again…
Maybe it was the fact it was Kiwi lamb – I didn’t think much of it when
over the ditch. It is much fattier.
http://www.sovereignlamb.com.au/products.html ;
<http://www.sovereignlamb.com.au/products.html>
We get the long cut leg. Mostly a fat cap which I cut off, since marinade
has oil. I cut the bone out to get 2 pieces, and cut out as much fat in
between.
I too don’t like excess fat so I pretty much pull every piece of meat out
and pick the leanest, which tends to be the smallest.
I went back in time and found this old Smoke ring post, since it’s been a
while smoking, especially beef cheeks.
http://thesmokering.com/forum/viewtopic.php?t=22889&highlight=chipotle+muncher
<http://thesmokering.com/forum/viewtopic.php?t=22889&highlight=chipotle+muncher>
http://thesmokering.com/forum/viewtopic.php?t=58794&highlight=chipotle+muncher
<http://thesmokering.com/forum/viewtopic.php?t=58794&highlight=chipotle+muncher>
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of K G
Sent: Wednesday, 31 March 2021 2:05 AM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Ok this looks good
Hi Steve,
Thanks, that recipe looks great!!
The lamb I got was a pre-boned leg of lamb, from New Zealand I think. I
bought it at Costco…was pre-tied in a string net so I just cooked it that
way.
I think it is just lamb leg in general. I’ve cooked a number of them over
the years, I’ve deboned whole legs myself, etc…and even then, just so fatty
to me.
I don’t eat fat really., I mean, on steaks, I like the tiny flecks of
marbling on the meat interior, but any hunks or chunks I do not eat. I see
people eating the fat on a ribeye steak and it just gives me the willies.
*shiver*.
So, I dunno….I mean, I don’t think what I cooked this last time, was overly
fatty for leg of lamb…I think my conclusion is that leg of lamb is just too
fatty for me.
I only like to eat the meat portions, and with the leg, there is just so
much to cut away in between the meat sections.
I think I’d have more luck with the chops.
In the past, I’d cut as much fat out as I could on the leftover leg…and
then put it in the food processor…and use that chopped meat for sandwiches.
I don’t think I might a bit of fat if it is all chopped up on the mix, but
I just cannot eat whole pieces of fat and connective tissues….
But I do mine on a rotisserie over lump charcoal, sometimes with a bit of
hickory or other smoking woods in there….low and slow and spinning to self
marinate in its own cooking juices.
I”m not sure how much I paid for it….
I get my 2nd shot of the Pfizer vaccine here in a couple hours actually…..
There haven’t been any restrictions to speak of here in the states. I’ve
been self imposed staying at home 98% of the time…I’ve not had a hair cut
in just over a year how and I look like a balding old grey hippie.
My hair is beyond my shoulders…hahaha.
I do plan, to get out more after a couple weeks from today. I plan to go
out to eat again and get a hair cut.
My parent’s have both had vaccine, 2 doses of Moderna…and I plan to likely
fly up there in May for a visit since we didn’t get to see each other for
holidays.
I have some friends wanting me to fly to Cabo San Lucas with them in May,
but I think more important to see my parents.
It will be nice to get out and stretch my legs again and get back to normal.
At least more so normal…haha.
I am SO hopeful and optimistic that all the many music and food fests that
have been postponed this year until fall will happen.
I”m still on the list to be a photographer for JazzFest and I really really
wanna do that!!
Kelly
On Mar 30, 2021, at 6:02 AM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx <mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>>
wrote:
Hey Kelly
Deboned leg of lamb is my staple meat cooked over the fire pit grill. I’m
regularly getting good quality legs of lamb for $10-$11 /kg, a deboned
hunk of meat at this price is good value meat. Beef is very expensive here
at the moment, and I like lamb much better. If your lamb is too fatty,
maybe it’s mutton? I choose a nice small leg that looks lean, and cut off
most of the fat. I figure that’s tough for you at the moment stuck at home…
Will you be free to venture out at will once you get the second jab?
http://r.duckduckgo.com/l/?uddg=http%3A%2F%2Fwww.damienfoodie.co.uk%2Frecipes%2Fchargrilled-lamb-with-moutabel-and-fattoush-salad%2F
<https://urldefense.com/v3/__http:/r.duckduckgo.com/l/?uddg=http*3A*2F*2Fwww.damienfoodie.co.uk*2Frecipes*2Fchargrilled-lamb-with-moutabel-and-fattoush-salad*2F__;JSUlJSUl!!Nd8K6TfUt9jcQpcU_mCx!8X65aVZ9Pz_X2PmPU2JuFzwwPenKbYFlBGIm9R39PM1jOESO_s86KEwgmksItAcY49H8dWqw$>
This the marinade I use, and then cook over coals, mostly a grill on the
fire pit now things are cooling down.
Camping out over Easter in the back yard round the fire pit, but I smoked
some chillies to make sauce and got an itch to smoke some meat in the
offset as well. So beef ribs and cheeks and nice and easy to do…
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of Chilecayenne
Sent: Tuesday, 30 March 2021 11:17 AM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Ok this looks good
Ok, this looks good:
https://www.foodandwine.com/recipes/double-cut-lamb-chops-with-garlic-caper-rub
<https://urldefense.com/v3/__https:/www.foodandwine.com/recipes/double-cut-lamb-chops-with-garlic-caper-rub__;!!Nd8K6TfUt9jcQpcU_mCx!-k7vvFQjbjNCrj5MTGD0sZ3MyHpkLcNKQdeO0kc7eoebQXQP3ftRgMNBVPHEQdsMfjnvE1-f$>
I might try this.
I recently did a marinated boneless leg of lamb, flavor of the meat was
good, but just too fatty, it’s a pain to cut all around the fat to throw
out to get to the meat.
Figuring doing chops like this might work better for me...
K
———————————————-
I need a shot of salvation baby,
once in awhile...
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