Print Story Photo Wednesday: Lambs
Photos
By stark (Tue May 15, 2007 at 10:07:37 PM EST) photos, photo of the day, lamb (all tags)
A couple of lamb-based photos today, for all your springtime needs. Oh, and a recipe poll...


One lamb

Two lambs

< Hot Dog Pad Thai: Because it popped up in auto-complete | BBC White season: 'Rivers of Blood' >
Photo Wednesday: Lambs | 22 comments (22 topical, 0 hidden) | Trackback
Those look delicious by MohammedNiyalSayeed (4.00 / 3) #1 Tue May 15, 2007 at 10:14:35 PM EST

I'll have a shawarma, to go, please.


-
You can build the most elegant fountain in the world, but eventually a winged rat will be using it as a drinking bowl.
Lamb Kebab by cam (4.00 / 2) #8 Wed May 16, 2007 at 02:09:00 AM EST
at 4am. Lamb mixed with blowfly never tasted so good.

cam
Freedom, liberty, equity and an Australian Republic

[ Parent ]
Ah yes by Phage (4.00 / 3) #12 Wed May 16, 2007 at 03:29:23 AM EST
Remembering to hold the kebab vertically to allow the grease to run out.

[ Parent ]
Roast Lamb by Phage (4.00 / 3) #2 Tue May 15, 2007 at 11:55:26 PM EST
With garlic (no, not him) and rosemary.

How I do it by Herring (4.00 / 2) #3 Wed May 16, 2007 at 12:05:53 AM EST
Roughly mash up garlic & rosemary in a pestle & mortar with a little olive oil. Then stab holes in the lamb and poke the mixture in. Spread the rest over the outside and also a bit of oil and salt on the skin for cripsiness and great justice. Roast until meat thermometer indicates "rare" (20 minutes plus 15-20 minutes per pound).

Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)
[ Parent ]
That's very close to ours by Phage (4.00 / 1) #4 Wed May 16, 2007 at 12:21:11 AM EST
Same cooking time, but I put pieces of garlic and/or sprigs of rosemary into the stabulations, plus the oil and a little salt.

Last year we also made our own jell'es and chutneys. I can recommend a Rowan jelly with lamb and other slightly gamey meats.

[ Parent ]
Sounds good by Herring (4.00 / 2) #5 Wed May 16, 2007 at 12:38:52 AM EST
The recipe I want to try is where you put anchovies into the lamb. I haven't as yet because it would scare Mrs. H. If I were to do it, I'd freeze the anchovy fillets to make it possible to insert them.

I might try it on part of a joint next time I do a joint of lamb. Leg is a bit expensive to fuck up though.

Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)

[ Parent ]
Anchovies ? by Phage (2.00 / 0) #7 Wed May 16, 2007 at 01:02:14 AM EST
Okaaaay.
Easier than freezing would be too cut a slice under the skin and insert the fillet like a fishy implant. I've done it with chicken and works well.

[ Parent ]
I'll try the garlic and rosemary by nebbish (2.00 / 0) #6 Wed May 16, 2007 at 01:01:47 AM EST
I use dripping instead of oil though. Great tasting meat, only problem is draining it off to make gravy with the juices.

--------
It's political correctness gone mad!

[ Parent ]
You only need a small amount of oil by Herring (4.00 / 1) #9 Wed May 16, 2007 at 02:45:30 AM EST
just to lubricate the process as it were. And a tiny bit more to stick salt to the skin.

Things to do: Wander into a butchers, ask "Do you keep dripping?" if they say yes, say "Awkward, isn't it". That's right up there with phoning up Waterstones, and when they say "Can I help you" answer "No thanks, I'm just browsing".

I tend to use oil rather than dripping for roast veg because of SD being all veggie.

Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)

[ Parent ]
Veggies by nebbish (4.00 / 1) #10 Wed May 16, 2007 at 02:51:12 AM EST
Pain, aren't they? Nowt like roast potatoes done in animal fat.

Mind you, bet she'll outlive all the carnivores.

--------
It's political correctness gone mad!

[ Parent ]
Bugger! by ambrosen (2.00 / 0) #13 Wed May 16, 2007 at 03:36:11 AM EST
I missed Milton Jones last night. Time for listen again, methinks.

[ Parent ]
Bugger! by ambrosen (4.00 / 1) #14 Wed May 16, 2007 at 03:36:11 AM EST
I missed Milton Jones last night. Time for listen again, methinks.

[ Parent ]
So did I by Herring (2.00 / 0) #15 Wed May 16, 2007 at 03:53:32 AM EST
Thanks for the reminder. Some days you have to love the BBC.

BTW, glad to see Multipost is working again.

Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)

[ Parent ]
It was replaced by ambrosen (2.00 / 0) #17 Wed May 16, 2007 at 04:17:37 AM EST
by Dead Ringers, a tribute to Tony Blair.

I don't even get that multiposting, I was actually using the computer, not the phone. Mind you, Safari is cack.

[ Parent ]
Screw that by Herring (2.00 / 0) #18 Wed May 16, 2007 at 04:23:46 AM EST
I have never been a fan of Dead Ringers. Also the fact that most of their impressions open with "Hello, I'm <x>". Like the impression is so good, they have to tell us. Plus the woman who does the Clarrie Grundy impression is rubbish.

Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)
[ Parent ]
wipo: All of the above by wiredog (4.00 / 2) #11 Wed May 16, 2007 at 02:59:25 AM EST
Though I have no idea what Lancashire hotpot is.

Butterflied leg of lamb rubbed with olive oil that's had ground up rosemary and roast garlic steeped in it for a day or so for flavor. Sprinkle a little salt and pepper on it. Cook on the charcoal grill. Yummers.

Earth First!
(We can strip mine the rest later.)

And has no one mentioned by greyrat (2.00 / 0) #16 Wed May 16, 2007 at 03:54:05 AM EST
gyros yet?

[ Parent ]
Nor gymbals by Phage (4.00 / 1) #19 Wed May 16, 2007 at 04:30:21 AM EST
What is..<google>..Oh yeah.
They're damn good with the caraway seeds on the outside 'n' everything, but the roast is still a clear winner.

[ Parent ]
WIPO: Shashlika . . . by slozo (4.00 / 1) #20 Wed May 16, 2007 at 07:25:02 AM EST
. . . Georgia's/Russia's/Turkey's answer to the shish kebab.

I thought that was made with by greyrat (2.00 / 0) #21 Wed May 16, 2007 at 07:49:09 AM EST
beef or goat or -- well -- not lamb.

[ Parent ]
Actually, it was traditionally . . . by slozo (2.00 / 0) #22 Wed May 16, 2007 at 07:59:11 AM EST
. . . lamb, I think, then the other meats were added. It's become very popular in Asia/Eastern Europe/northern Middle East though, and lamb isn't always the cheapest.

I first had it in Latvia, in the mid '90s, and even found it in Scadanavia. Had it a few times in China at the many muslim restaurants, where they only served it as lamb or beef.

Done right, it's magnificent.

[ Parent ]
Photo Wednesday: Lambs | 22 comments (22 topical, 0 hidden) | Trackback