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Lamb
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Dave_Matthews
Posts: 204
My wife just brought home half a lamb from our local CSA (Community Sponsored Agriculture). Butchered into chops, ribs and the like, and frozen. I have -never- cooked lamb before, but I will post each and every cook! Advice and comments are welcomed. (Oh yeah, dig my new profile picture, ha!)
no, not -that- one!
KI4PSR
KI4PSR
Comments
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Nice. Still gotta get you some Ozark Oak.Green egg, dead animal and alcohol. The "Boro".. TN
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Here is a marinade I like:http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1060234&catid=1Chops:Ribs:I like to serve with rice, couscos, asparagesse or similiar sides. Mint jelly and/or chutney is a must at our table.
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no, not -that- one!
KI4PSR -
You need to check out the Kalofagas web site ..Awesome recipes..Greensboro North Carolina
When in doubt Accelerate.... -
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henapple said:Nice. Still gotta get you some Ozark Oak.
no, not -that- one!
KI4PSR -
Here are some things to consider when working with lamb. There are much leaner than pork or most beef cuts. There is almost nothing to "render". They are for obvious reasons, very tender. I like to do lamb hot and fast for almost everything except leg of lamb. When cooking it, you want it at most medium otherwise it goes tough. Good luckColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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