Lamb

Dave_Matthews · August 2014

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!)

henapple · August 2014

Nice. Still gotta get you some Ozark Oak.

Richard Fl · August 2014

Here is a marinade I like:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1060234&catid=1

Chops:

http://www.fearlesskitchen.com/2008/05/recipe-pomegr-1.htmlhttp://www.fearlesskitchen.com/2008/05/recipe-pomegr-1.html

Ribs:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=700869&catid=1

I like to serve with rice, couscos, asparagesse or similiar sides. Mint jelly and/or chutney is a must at our table.

Dave_Matthews · August 2014

Richard Fl said:

Here is a marinade I like:

Thanks, thanks, and Thanks!

johnmitchell · August 2014

You need to check out the Kalofagas web site ..Awesome recipes..

Richard Fl · August 2014

Leg of lamb:

http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=1115731#1115731

Dave_Matthews · August 2014

henapple said:

Nice. Still gotta get you some Ozark Oak.

Got 'furloughed' from my job in LaVergne. No word when I will be back at that location that I mentioned we could meet. (They are still paying my health insurance, yay!) Maybe I will meet up with you at some local BBQ event, but for now keep the Ozark Oak dry!

Jstroke · August 2014

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 luck

Lamb

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