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Post by missteetheironchef on Mar 1, 2006 18:04:55 GMT -5
Since I miss a important battle yesterday...I would like to know. What is really a Mutton?
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Post by mickster on Mar 1, 2006 18:50:33 GMT -5
A mutton is actually a sheep which is more than a year old; the reference book incorectly posted the battle as mutton it was a lamb battle, the lambs were 8 or 9 months. I learned a lot about how to cook lamb.
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Post by missteetheironchef on Mar 2, 2006 17:30:08 GMT -5
wow that's good to know thanks!
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Post by allezcuisine on Mar 27, 2006 14:36:55 GMT -5
Mmm, I love Lamb. ;D
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Post by mickster on Apr 4, 2006 11:18:18 GMT -5
I tried lamb a couple times, first time it was good, second time not. How do you cook it AC? I roasted it but have no clue what seasoning to use on it.
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Post by allezcuisine on Apr 4, 2006 11:26:30 GMT -5
I tried lamb a couple times, first time it was good, second time not. How do you cook it AC? I roasted it but have no clue what seasoning to use on it. Mmm, I grill it, I broil it,(with a wonderful rosemary seasoning) and I will post a recipe for you Mickey, if I find a good one.
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Post by mickster on Apr 4, 2006 11:28:34 GMT -5
Thanks, AC. Also, what is the best part of the lamb to get?
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Post by allezcuisine on Apr 4, 2006 11:29:56 GMT -5
I would say the leg of lamb, very tasty!
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Post by mickster on Apr 4, 2006 11:31:41 GMT -5
Cool. I'll get that.
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Post by allezcuisine on Apr 4, 2006 11:35:28 GMT -5
Mickster: this is Emeril's recipe, and it is wonderful!The 'Gaaalic' is just wonderful in this! You will enjoy lamb this time, Mickster! -------------------------------------------------------------------------- Rosemary and Garlic Roast Leg of Lamb 1 leg of lamb, bone in (about 6 to 7 1/2 pounds) 1/4 cup fresh lemon juice 8 cloves garlic, minced 3 tablespoons chopped fresh rosemary leaves 1 tablespoon salt 2 teaspoons coarsely ground black pepper Sauce: 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley) 2 cups diced onions 2 cups chicken stock 1 cup red wine Preheat the oven to 400 degrees F. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top. -------------------------------------------------------------------------- Enjoy it Mickey!
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Post by mickster on Apr 4, 2006 11:39:15 GMT -5
Thanks AC. I copied it so I will try it. It sounds yummy
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Post by allezcuisine on Apr 4, 2006 11:41:35 GMT -5
Mickster, have you seen Sakai's battle lamb? I think he served it rare with caviar on top, in a mint jelly sauce. Yum!
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Post by mickster on Apr 4, 2006 11:44:06 GMT -5
We ought to nickname you "Ms thingys" LOL
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Post by missteetheironchef on Apr 4, 2006 11:51:03 GMT -5
The only lamb I've ever had is gyro meat from a lamb.
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Post by mickster on Apr 4, 2006 12:12:44 GMT -5
I've had gyro, yummy. I didn't know it was lamb though.
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