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@CanuckBock Tara it was YOU that gave me the desire for some good lamb!

Always inspiring each other...I am overjoyed my frozen lamb "request for a recipe" for it...has given you an inkling to make such a lovely meal. It does look wonderful! ;)

no they say it tastes and i quote "lamby or sheepy" and dislike that taste.

No worries, my husband does not eat lamb...so when I cook lamb, I make him beef liver, onions and bacon (I do not like liver). The girl dogs I imported from Australia LUV lamb...so there are three mouths to eat lamb and one mouth to eat liver...all is good. :p


Jan 16 2018 IMGP8460.jpg


Make it a night to cook favourite foods others don't prefer. I picked up three meals of beef liver to go with the three meals of Shetland lamb (leg, 4 chops and ground...he will likely eat the ground lamb...shepherd's pie is planned for that lamb meat!).

All is good...ever blessed.
 
Yes exactly.
DO you know what breed of sheep you have there? The "sheepy " taste is highly dependent on the breed. We have a hybrid from the Hawwasi and Merino Breeds, and it is very mild and wonderfully good.

Often we are at the grocery and the meat is...LAMB...Alberta Lamb here but no more on the breed.

I know what my frozen is, because I bought it from the woman that raises them. She had an abbatior process the meat as we cannot buy lamb un-inspected. I can slaughter my own for my own consumption.
 
Yes exactly.
DO you know what breed of sheep you have there? The "sheepy " taste is highly dependent on the breed. We have a hybrid from the Hawwasi and Merino Breeds, and it is very mild and wonderfully good.
unless we pay top dollar to get it at a meat market/butcher shop its most likely from New Zealand. lamb is not big where i live :(
 

Always inspiring each other...I am overjoyed my frozen lamb "request for a recipe" for it...has given you an inkling to make such a lovely meal. It does look wonderful! ;)



No worries, my husband does not eat lamb...so when I cook lamb, I make him beef liver, onions and bacon (I do not like liver). The girl dogs I imported from Australia LUV lamb...so there are three mouths to eat lamb and one mouth to eat liver...all is good. :p


View attachment 1241024

Make it a night to cook favourite foods others don't prefer. I picked up three meals of beef liver to go with the three meals of Shetland lamb (leg, 4 chops and ground...he will likely eat the ground lamb...shepherd's pie is planned for that lamb meat!).

All is good...ever blessed.
that looks really good shepherds pie with lamb meat makes me hungry lol.
 
most important part is no direct flame. Grill is a little over2 1/2' or so, fire on one end meat on the other.

A.
My DH is the Grill Master. He indirect cooks the majority of our large portion of meats. Never charcoal, always Hardwood. Your photo looks yummy. I love your thread. Too much too read all in one sitting since I am so late to join the fun. I am gradually catching up.
I have a question that has been brought up to me by my dad... My folks have converted to eating my eggs instead of store bought. He loves to boil a batch and take a boiled egg to work with him for his lunch. He called and said that because the eggs are so fresh that he can not successfully peal them. He ends up taking the whites off as well as the shell. Now he is tempted to buy eggs just so he can properly peal them. Is there a reason this is happening and how can we combat this situation so my dad can continue eating our farm fresh eggs. @attimus
We add a tad of vinegar 2 super fresh eggs to make them easier to peel hard boiled.


Yay! I made it through the first 10 pages and plan to read them all! I wish I had the time to do it in one sitting.
This is an amazing thread an I can't wait to contribute after I am finished reading all the posts.
Very inspiring and I am glad that I have stumbled upon it!
I'll catch up a little more this evening. I have stuff I would like to share.
 
Here no one ever use them, exept for making "coffee", I have decided to try them after I have seen the clip. They are highly nutritional with some good fats, vitamin and minerals.
https://www.organicfacts.net/health-benefits/seed-and-nut/acorns.html
We have 3 species of them , the most common Isense the
Quercus calliprinus.
And it seems to have one of the biggest acorns in the world! Look what a kindergarten teacher have found, in the nord of Israel!
http://mynetkibbutz.co.il/article/211276/2
View attachment 1193359
That's crazy! We finish our pigs with tiny acorns. One of those would dent your skull falling from the tree!
 
Finally got to fire up the smoker again yesterday.... I had two Pork Loins curing for Canadian Bacon. Spent two weeks in the fridge curing. And I decided to do a practice run on Burnt Ends. I used two chuck roasts instead of Brisket for this go 'round.
All were loaded up in the FUDS and set a smoking with Pecan wood for the smoke. I have a bunch of Pecan...

View attachment 1024129

My helper, Dontae.
View attachment 1024139

The Loins were smoked enough in about 3 hours, as I removed them once they reached 165* F. They are chilling and will be sliced up tomorrow.

View attachment 1024137

The chuck roasts went a bit longer - about 195* and then were removed, cut into chunks, tossed in Homemade BBQ Sauce and more rub and put back on for another hour or two.

View attachment 1024140

Sorry,no pic of the finished product. :confused:
Love the homemade smoker.. we smoke meats a lot.. so your post was special for me..
 
So far, cooked the lamb chops...and my spouse got liver, bacon and onions; that was on Jan 23, 2018.

Jan 23 2018 IMGP9411.jpg

Defrosted - note they are trimmed of excessive fat (by the butcher)
and well marbled - these are from a two year old Shetland sheep


Jan 23 2018 IMGP9477.jpg

Recipe I used is one I use for pork

Jan 23 2018 IMGP9493.jpg

Fried in butter...what don't taste good fried in butter?
Butter even tastes good fried in itself!


Jan 23 2018 IMGP9496.jpg

Same veg and potatoes


Jan 23 2018 IMGP9428.jpg

Same start to both meals;
chicken soup & spinach salad


Jan 23 2018 IMGP9446.jpg

Rick's meal had liver
Lamb Chops with Parmesan Cheese recipe

4 Shetland Lamb Chops bought from a lady who had a butcher prepare the meat
First coating flour with some herbs
1 Egg beaten lightly to wet this
Parmesan Cheese with some crushed soup crackers

Butter in the pan, then fry medium heat four minutes a side so insides are just pink (not over cooked!).


Get eating, eh!

Jan 24 2018 IMGP9926.jpg

I have Dorpers and Dorper crosses, the Dorper ram goes in soon, hoping to grow out my own meat sheep for personal consumption. YUM!!

Tara
 
So far, cooked the lamb chops...and my spouse got liver, bacon and onions; that was on Jan 23, 2018.

View attachment 1246246
Defrosted - note they are trimmed of excessive fat (by the butcher)
and well marbled - these are from a two year old Shetland sheep


View attachment 1246247
Recipe I used is one I use for pork

View attachment 1246248
Fried in butter...what don't taste good fried in butter?
Butter even tastes good fried in itself!


View attachment 1246249
Same veg and potatoes


View attachment 1246251
Same start to both meals;
chicken soup & spinach salad


View attachment 1246252
Rick's meal had liver
Lamb Chops with Parmesan Cheese recipe

4 Shetland Lamb Chops bought from a lady who had a butcher prepare the meat
First coating flour with some herbs
1 Egg beaten lightly to wet this
Parmesan Cheese with some crushed soup crackers

Butter in the pan, then fry medium heat four minutes a side so insides are just pink (not over cooked!).


Get eating, eh!


I have Dorpers and Dorper crosses, the Dorper ram goes in soon, hoping to grow out my own meat sheep for personal consumption. YUM!!

Tara
Lambs! Yummy !
 

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