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.
Ask a chef
- Thread starter attimus
- Start date
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.
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.
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.
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.
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
that looks really good shepherds pie with lamb meat makes me hungry lol.
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.
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.
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.
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.
That's crazy! We finish our pigs with tiny acorns. One of those would dent your skull falling from the tree!
Love the homemade smoker.. we smoke meats a lot.. so your post was special for me..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.
So far, cooked the lamb chops...and my spouse got liver, bacon and onions; that was on Jan 23, 2018.
Defrosted - note they are trimmed of excessive fat (by the butcher)
and well marbled - these are from a two year old Shetland sheep
Recipe I used is one I use for pork
Fried in butter...what don't taste good fried in butter?
Butter even tastes good fried in itself!
Same veg and potatoes
Same start to both meals;
chicken soup & spinach salad
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
Defrosted - note they are trimmed of excessive fat (by the butcher)
and well marbled - these are from a two year old Shetland sheep
Recipe I used is one I use for pork
Fried in butter...what don't taste good fried in butter?
Butter even tastes good fried in itself!
Same veg and potatoes
Same start to both meals;
chicken soup & spinach salad
Rick's meal had liver
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 !
Similar threads
New posts New threads Active threads
-
Latest threads
-
-
-
Is it hard to cut and add windows to a Resin shed?- Started by Jenbirdee
- Replies: 1
-
-
-
-
Threads with more replies in the last 15 days
-
-
BYC Software Update 2025- Started by Nifty-Chicken
- Replies: 173
-
-
-
-
