Jump to content

Recommended Posts

  • Replies 147
  • Created
  • Last Reply

Top Posters In This Topic

Not yet. We were supposed to get one a couple of weeks ago, but the guy who was going to do the slaughtering was called out of town and I didn't find out in time in order to organize another plan. Hopefully I'll get it to happen in the next few weeks. They're still quite young.

 

 

Link to post
Share on other sites
  • 4 weeks later...

Finally! Just spoke to the farmer this morning. Lamb will be slaughtered on Wednesday or Thursday, then hung in a large fridge, we will pick it up on Saturday morning and then all day Saturday is spitroasting day!

 

She said they're a bit under 50 lbs now and butchered should be half of that.

 

Can't wait - both sisters and their clans will be here. And good weather is forecast!

 

 

Link to post
Share on other sites

So the slaughter/butcher happened last evening, and it's cooling/hanging in a big fridge over at the farmer's place.

 

The guy who did the butchering came over after he was done to get paid, and brought me the guts I requested (heart, kidneys, tongue, liver) in a ziploc, and they were still hot.

 

Butchered, it's 27 lbs. $4 per lb.

 

 

Link to post
Share on other sites

I must post some of the photos. The lamb was really quite wonderful, and a big hit with the grownups and kids alike. It was also big fun all day - we turned it a quarter turn every 15 minutes, and my two big nephews (8 and 10) were in charge of that.

 

The leftovers are great too. Going to attempt to make some tortillas (will try to find decent masa to use) for more tacos - the tacos we had already used lousy supermarket tortillas, which is all I could find.

 

I made a huge pot of stock with all the bones, and there was plenty of fat and meat on those bones that I strained out, and even though I simmered it a long time, the meat still has some good flavor. The stock is very rich - I'm going to remove the fat layer and freeze it in containers.

 

So I picked out all the bones from the strained mush, which also has some vegetables in it, and I'm going to run it through a meat grinder. I thought I'd try to make something kofta/kebab-esque. I think I'll mix in some bulgur, spices, etc.

 

Link to post
Share on other sites

Soaked some bulgur, toasted some pine nuts.

 

Mixed in with the lamb mush

 

Added cumin, coriander, cloves, cinnamon, cayenne, chopped parsley, chopped garlic, egg, salt, pepper

 

Later will form into small oval patties and fry

 

Will serve tomato chutney and yogurt sauce on the side

 

 

 

 

Link to post
Share on other sites
  • 1 year later...
  • 3 weeks later...
Anyone have a lamb ragu recipe that they like?

Carmellini's recipe in Urban Italian is very good. This is similar but the UI recipe requires only 1/2t each of coriander, cumin and aniseed, less tomato (a small tin, IIRC) and specifies 1.5 hours cooking. All of which sound better to me.

Link to post
Share on other sites
  • 1 year later...

Slightly different approach to lamb shanks yesterday. Instead of cooking them in a casserole, I seasoned them and wrapped them fairly tightly in foil with some strips of carrot, plenty of fresh herbs and a splash of wine. Cooked in a very low oven for almost five hours. Kicked up the heat to roast some vegetables and finished the shanks unwrapped to brown them.

 

The payoff was that the fresh thyme and rosemary flavors pervaded the lamb very deeply. Served with cous cous and roasted sprouts and carrots.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...