Those who need help in sexing peafowl

[3BirdGirlz]

Did someone say lamb? Grass fed from the yard.

Ok, we bought a lamb from the 4Hers this yr...never had it except from a restaurant. Ours was a small 100lb one...butcher said it's one if the best he's seen...what we found out on our first time grilling it was how bad the fat smells and tasted... It was never like that in the restaurant! So how do we prepar it and cook it properly so it's not so strong? It kinda ruined us and the rest of the lamb is still in the freezer :/ TIA

 

[casportpony]

Ok, we bought a lamb from the 4Hers this yr...never had it except from a restaurant. Ours was a small 100lb one...butcher said it's one if the best he's seen...what we found out on our first time grilling it was how bad the fat smells and tasted... It was never like that in the restaurant! So how do we prepar it and cook it properly so it's not so strong? It kinda ruined us and the rest of the lamb is still in the freezer

TIA

I've only ever had lamb from the store and restaurant and never noticed a funny taste. Is there an aging process?

-Kathy

 

[kuntrygirl]

Did someone say lamb? Grass fed from the yard.

Ok, we bought a lamb from the 4Hers this yr...never had it except from a restaurant. Ours was a small 100lb one...butcher said it's one if the best he's seen...what we found out on our first time grilling it was how bad the fat smells and tasted... It was never like that in the restaurant! So how do we prepar it and cook it properly so it's not so strong? It kinda ruined us and the rest of the lamb is still in the freezer :/ TIA

We have never had that problem before. And we have grilled it and cooked it on the stove on low heat. Not sure what to tell you unless u cut all of the fat off

 

[kuntrygirl]

Ok, we bought a lamb from the 4Hers this yr...never had it except from a restaurant. Ours was a small 100lb one...butcher said it's one if the best he's seen...what we found out on our first time grilling it was how bad the fat smells and tasted... It was never like that in the restaurant! So how do we prepar it and cook it properly so it's not so strong? It kinda ruined us and the rest of the lamb is still in the freezer :/ TIA

I've only ever had lamb from the store and restaurant and never noticed a funny taste. Is there an aging process?

-Kathy

No aging process at my place. From the yard to the butcher back to my house then to the freezer and then to my stomach within 3 days.

 

[new 2 pfowl]

No offense, but...

 

[MinxFox]

I love Gyros!!!

We have a local Greek festival every year in our area and we go and get Gyros, fried calamari, and baklava. I hate all seafood except for fried calamari. It is too bad that I hate seafood so much because living on the coast here there are so many seafood restaurants and fish fries and I don't like seafood. I like fishing but I don't eat my catch.

I am feeling hungry now...I think I will go make some nachos sprinkled with oregano.

 

[kuntrygirl]

No offense, but...

Awwww. Look how cute!!!! And delicious.

 

[MinxFox]

Well I finished my nachos. They were really good I used corn chips, salsa, sour cream, oregano, ground cumin, some kind of salad toppin's thing, and cheese. I like playing with seasoning.

 

[Birdrain92]

I used to have a ram but then he was butchered. He was a bottle fed ram and he though I was the mom. I never ever had to use a halter or lead rope while he was alive he would follow me everywhere I went except in the house. Even when he was older. I miss him his name was Dodge Ram. He was the only sheep I've ever raised from a day one lamb.

 

[Rosa moschata]

I have a pork tenderloin I need to bake... was thinking about roasting it in a white wine rosemary sauce and making some mashed potatoes with sour cream, cheddar cheese, garlic, onion and parmesan cheese, a side of peas and of course I always have to have applesauce with my pork!

-Kathy

May I suggest something delicious? Season and brown the tenderloin in a large pan, remove and lay it on a bed of coarse-chopped red onions and apples in a baking dish, and pour some white wine (or apple cider!) until it's just below the level of the tenderloin. Then smother the tenderloin with more onions and apples. Cover the dish with foil, and bake for 3/4 of the time necessary. Then uncover for the remaining 1/4 time. When you remove it from the oven, drain the juice into the browning pan to deglaze, simmer to reduce, season, and thicken with some cornstarch dissolved in as little water as necessary. Simmer it a little more until it's glossy and thick. Serve the tenderloin over the bed of apples and onions, with some gravy drizzled over the top, keeping the rest to be used on the plate.