LAMB in my bathtub

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G

glen

Lifer
Apr 28, 2000
15,995
1
81
I have the lamb.
It is frozen.
I suppose I need to thaw it out.

the lamb is wrapped from the buther's
inside a garbage bag
in a plastic tub
in my bathroom tub

I have water running into the plastic tub.

Does this sound about right to defrost over night yet not poison us or damage the meat?

*edit*
The only trouble is that the legs are sticking out.
the lamb is about 3.5 feet long, and the plastic tub is about 2 feet long, so placed diagonally, only about 2.5 feet of the lamb is under water
 
E

etalns

Diamond Member
Dec 20, 2001
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rolleye.gif
 
F

Fausto

Elite Member
Nov 29, 2000
26,521
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That should work. Just don't use warm water or the outer parts of the meat might start getting funky by the time the inside is thawed.
 
D

DnetMHZ

Diamond Member
Apr 10, 2001
9,826
1
81
my lamb's breath smells like lamb food?... ;)

seriously though..that sounds like a fine way to defrost the lamb.. you are running cold water over it correct?
 
A

ATLien247

Diamond Member
Feb 1, 2000
4,597
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By the way glen put hard returns after each line, I thought I was reading some fvcked up poem at first...
 
B

Beau

Lifer
Jun 25, 2001
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www.beauscott.com
God that would be creepy. Having a frozen carcass in a bathroom tub.

And, btw, you should let it thaw in a fridge. At least fill the tub with some iced water to makes sure that it doesn't get above 38 degrees. It will take forever to thaw, but at least it will be safe
 
G

glen

Lifer
Apr 28, 2000
15,995
1
81
Originally posted by: Beau
God that would be creepy. Having a frozen carcass in a bathroom tub.

And, btw, you should let it thaw in a fridge. At least fill the tub with some iced water to makes sure that it doesn't get above 38 degrees. It will take forever to thaw, but at least it will be safe
Click to expand...

Well, the lamb is frozen, which is like having one HUGE ice cube in the water, at least until the thing is thawed out, but that will likely take at least 12 hours.


 
G

glen

Lifer
Apr 28, 2000
15,995
1
81
Originally posted by: iamme
glen, so did you decide how you were going to prepare it?
Click to expand...

Well, I have ask alot of folks and I ahve a variety of answers.
Some say it will take 5 hours.
Some say it will take 12 hours.
Some say cook it at 160F degrees.
Some say 250F.
Some say 350F.

Some say to brine it, other say don't.

Some say to bast it, other say that will dry it out.

The trouble is, most folks who cook, really don't understand the chemistry behind what is happening.


Take brining for example:
Some say it makes water go into the cells and that makes the meat tender and jucy.
Some say it makes salt go into the cells makign it flavorful and jucy.
I think the salt makes the cells lyse. This is a structural change which make the meat tender.

 
D

djheater

Lifer
Mar 19, 2001
14,637
2
0
I think the outer parts are going to thaw before the inner cavity, which could be a problem. The only full animals I've gotten from the butcher have not been frozen.

I would suggest calling the butcher for his thoughts.

One thing, Yes bacteria grows at 41 degrees but it mostly dies at 150 so if you're spit roasting it you should be good, again, be sure you get the inner cavity to about 150.
 
SagaLore

SagaLore

Elite Member
Dec 18, 2001
24,036
21
81
Originally posted by: glen
Originally posted by: Beau
God that would be creepy. Having a frozen carcass in a bathroom tub.

And, btw, you should let it thaw in a fridge. At least fill the tub with some iced water to makes sure that it doesn't get above 38 degrees. It will take forever to thaw, but at least it will be safe
Click to expand...

Well, the lamb is frozen, which is like having one HUGE ice cube in the water, at least until the thing is thawed out, but that will likely take at least 12 hours.
Click to expand...

If you're going to buy a WHOLE lamb from a BUTCHER, why on earth would you buy one that was FROZEN?

I'm guessing you're going to put this on a rotisserie. Why go to all that effor if it's not fresh...

One suggestion, you could fill the bottom of the tub with about 1 inch of apple-cider or red-win vinegar, and smother the meat with coarse salt. That would help keep the bacteria down while it's thawing.

Of course, if you're putting it on a rotisserie, don't bother thawing it out, just put it over the fire...

I sure hope you cleaned the tub really well and then rinsed the chemicals out. Nothing like a little bleach flavoring and some pubic hair to go along with your lamb chops...
 
SagaLore

SagaLore

Elite Member
Dec 18, 2001
24,036
21
81
Originally posted by: glen
Originally posted by: iamme
glen, so did you decide how you were going to prepare it?
Click to expand...

Well, I have ask alot of folks and I ahve a variety of answers.
Some say it will take 5 hours.
Some say it will take 12 hours.
Some say cook it at 160F degrees.
Some say 250F.
Some say 350F.

Some say to brine it, other say don't.

Some say to bast it, other say that will dry it out.

The trouble is, most folks who cook, really don't understand the chemistry behind what is happening.


Take brining for example:
Some say it makes water go into the cells and that makes the meat tender and jucy.
Some say it makes salt go into the cells makign it flavorful and jucy.
I think the salt makes the cells lyse. This is a structural change which make the meat tender.
Click to expand...

So... you bought a whole frozen lamb, and it doesn't fit in your fridge, and you have no idea how to prepare it? LOL
 
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