Has anyone ever cooked a LAMB?
- Thread starter glen
- Start date
ThePresence
Elite Member
- Nov 19, 2001
- 27,727
- 16
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I have many, many times. I was a ran a greek restaurant for awhile and cooked it daily..
Advise:
Cook slowly, very slowly. Lamb will become very tough if cooked at to high of temperature.
Make a sauce from the leftover juices, don't nasty mint sauce.
Lemon, water, oregano and garlic are all you need to make an excellent roasted lamb..
PM me if you want an exact recipe..
David
Advise:
Cook slowly, very slowly. Lamb will become very tough if cooked at to high of temperature.
Make a sauce from the leftover juices, don't nasty mint sauce.
Lemon, water, oregano and garlic are all you need to make an excellent roasted lamb..
PM me if you want an exact recipe..
David
My friend has a gigantic spit in his backyard which he uses to cook an entire pig and an entire lamb every holiday season. I'm not much for lamb though. Too gamey tasting.
ThePresence
Elite Member
- Nov 19, 2001
- 27,727
- 16
- 81
Originally posted by: Jeff7
Awesome? Don't you mean, "not ba-a-a-ad?":Q
GROOOOOOOAAAAAAAAAAN
That was horrible!
Originally posted by: ThePresence
No, but I saw My Big Fat Greek Wedding. What do you need to know?
My girlfriend is greek. Lamb kinda sucks. :disgust:
Originally posted by: LeRocks
Originally posted by: ThePresence
No, but I saw My Big Fat Greek Wedding. What do you need to know?
My girlfriend is greek. Lamb kinda sucks. :disgust:
Lamb is the best tasting meat. Second best is goat.
bah if u need help splitting it up im a butcher can give u directions
um new zealand lamb is too strong tasting, Ontario lamb is the best...
um new zealand lamb is too strong tasting, Ontario lamb is the best...
bigdog1218
Golden Member
- Mar 7, 2001
- 1,674
- 2
- 0
It's Hellenic day or week at my school, northeastern, and today in one of our quads that were roasting two whole lambs and were giving that and other food away for free, it was sweet.
Although I like the texture, I've never been that fond of lamb. Best tasting regular meat to me is still a whole roasted pig. (now THATS good)
the tiem varies based on the size of the lamb and wheter you are cooking indoors or out. we have an outdoor spit and i usually cook it for about 6 to 8 hours depending on the size of the lamb. and make sure to keep the lamb out of the flames themselves or you will burn it and it will get tough like year old jerky. not to metion that it it will burn. also you will need to cook it longer it you are going to make lamb hagas with the meat itself. and if you are going to season it you have to season it about ever half hor to 45 minutes with some freshly minced garlic in olive oil with lemon and onion and a wee bit of mustard powder mostly for color. and if you want to give it a more robust flavor add some rosemary to the sauce. and of course salt and peper. always salt and peper. and for the hagas you might want to boil it once you are done cooking it inside the lamb just to make sure it is cooked through.
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