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Photo Wednesday: Lambs

By stark (Wed May 16, 2007 at 03:07:37 AM 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...

Two lambs

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

Those look delicious by MohammedNiyalSayeed (4.00 / 3) #1 Wed May 16, 2007 at 03:14:35 AM 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 07:09:00 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 08:29:23 AM EST

Remembering to hold the kebab vertically to allow the grease to run out.

Founder member Golgafrinchan 'B' Ark
[ Parent ]

Roast Lamb by Phage (4.00 / 3) #2 Wed May 16, 2007 at 04:55:26 AM EST

With garlic (no, not him) and rosemary.

Founder member Golgafrinchan 'B' Ark

How I do it by Herring (4.00 / 2) #3 Wed May 16, 2007 at 05:05:53 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).

When my grandfather became ill, my grandmother rubbed goose-fat into his back. He went downhill quite quickly after that. - Milton Jones
[ Parent ]

That's very close to ours by Phage (4.00 / 1) #4 Wed May 16, 2007 at 05:21:11 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.

Founder member Golgafrinchan 'B' Ark
[ Parent ]

Sounds good by Herring (4.00 / 2) #5 Wed May 16, 2007 at 05:38:52 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.

When my grandfather became ill, my grandmother rubbed goose-fat into his back. He went downhill quite quickly after that. - Milton Jones
[ Parent ]

: Anchovies ? by Phage (2.00 / 0) #7 Wed May 16, 2007 at 06:02:14 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.

Founder member Golgafrinchan 'B' Ark
[ Parent ]

I'll try the garlic and rosemary by nebbish (2.00 / 0) #6 Wed May 16, 2007 at 06:01:47 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 07:45:30 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.

When my grandfather became ill, my grandmother rubbed goose-fat into his back. He went downhill quite quickly after that. - Milton Jones
[ Parent ]

Veggies by nebbish (4.00 / 1) #10 Wed May 16, 2007 at 07:51:12 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 08:36:11 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 08:36:11 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 08:53:32 AM EST

Thanks for the reminder. Some days you have to love the BBC.

BTW, glad to see Multipost is working again.

When my grandfather became ill, my grandmother rubbed goose-fat into his back. He went downhill quite quickly after that. - Milton Jones
[ Parent ]

It was replaced by ambrosen (2.00 / 0) #17 Wed May 16, 2007 at 09:17:37 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 09:23:46 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.

When my grandfather became ill, my grandmother rubbed goose-fat into his back. He went downhill quite quickly after that. - Milton Jones
[ Parent ]

wipo: All of the above by wiredog (4.00 / 2) #11 Wed May 16, 2007 at 07:59:25 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 08:54:05 AM EST

gyros yet?
~
There is absolutely no correlation or causation amongst intelligence, power, talent and wealth.
Kha-Nyou
[ Parent ]

: Nor gymbals by Phage (4.00 / 1) #19 Wed May 16, 2007 at 09:30:21 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.

Founder member Golgafrinchan 'B' Ark
[ Parent ]

WIPO: Shashlika . . . by slozo (4.00 / 1) #20 Wed May 16, 2007 at 12:25:02 PM 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 12:49:09 PM EST

beef or goat or -- well -- not lamb.
~
There is absolutely no correlation or causation amongst intelligence, power, talent and wealth.
Kha-Nyou
[ Parent ]

: Actually, it was traditionally . . . by slozo (2.00 / 0) #22 Wed May 16, 2007 at 12:59:11 PM 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

-	Rogan Josh	28%
-	Kebab	28%
-	Roast with mint sauce	7%
-	Shepherds pie	7%
-	Chops with rosemary	14%
-	Irish stew	0%
-	Lancashire hotpot	0%
-	Other (write-in)	14%


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