I prefer pork over any other kind of meat.
I prefer pork over any other kind of meat.
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spring lamb and easter, the 2 just came together. Now lamb is raised and fed exclusively for its intended by-product
wool
lanolin
meat.
The new zealanders were the first to make this distinction, faILING at the wool market competing with the Ausies, so they changed the feed format for their sheep and the result was more subtle tasting meat over the wool lamb conterparts.
Spring lamb, meant YOUNG lamb, milder flavor because the lanolin in their fat layers had not yet developed.
Now all lamb meat producers utilkize feed that reduces the lanolin / fat layers.
Lamb, yummy!
I bone out a leg of lamb, and stuff it with a pork tenderloin, wrapped in spinach and fill the remainder of the cavity with a forcemeat made from the lamb and pork trimmings.
It is my "specialty"
CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?
no, no bacon.
My force meat is seasoned with minced garlic, dijon mustard, fresh tarragon and rosemary, the pork tender is rich and luxurius with its own fat content, "really no need for bacon", and thats a phrase you will rarely hear from me. The pork tender basted the stuffed lamb roast from the inside, along with the fat from the trimmings used ofrh the forcemeat/ stuffing.
the spinach just gives a defined line between the pork tender / stuffing/ lamb when you slice it! looks very cool, and the earthy taste of the spinach blends well with my chosen spices and meats.
damn it, now you have me thinking about BACON !
if I was to use it, I would render it down, crispy, chop it up to add to the forcemeat, and use the fat to brown my lamb before roasting it in the oven.
Guess I am having some bacon for breakfast now... thanks.
CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?
I'd agree that it doesn't need bacon. Maybe serve that roast with a wilted spinach salad drizzled with a bacon based dressing?
Here's the recipe that my wife and I like:
http://www.foodnetwork.com/recipes/a...ipe/index.html
I got mind control while I'm here
You goin' hate me when I'm gone
Ain't no blood clot and no fear
I got hope inside of my bones
to bone-out a leg of lamb is a total pain in the ass. once done you have to split, patchwork and reconfigure the muscles if you then plan to stuff it !
trussing the sqiuishy mess is yet another exercise in culinary futility.
I havent made this dish since my mom passed away, she was the only one worthy of the effort.
now, if i bone out a lwg of lamb, I just season it and grill it, the stuffing aspect I no longer justify.
CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?
iowa is cattle country.
Colorado Lamb is at the top of the commercial red meat food chaIN.
COLORADO LAMB finds its way on to many high end restaurants across north america.
when was the last time you had lamb/
the taste is much milder, thanks to the feed change.
try a simple marinade of your favorite italian dressing and grilling.
CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?
I got mind control while I'm here
You goin' hate me when I'm gone
Ain't no blood clot and no fear
I got hope inside of my bones
I love duck.
confit for the leg and thigh. (stewed in its own juices)
and for the breast, remove the skin, leave just a 'landing strip of the fat layer across the back of the breast and pan roast.
SAVE THE TRIMMED DUCK FAT for cooking, it is absolutly fabulous. and make duck skin chitlins with the skin.
the method of pan roasting the breast with just the strip of fat across the top to baste it, I learned from Michael de Maria, a gold medal winner in the Culinary Olympics! Not some better crocker bake-off or a TV show face-off!
the culinary olympics are held every 4 years, just like the athletic olympics and teams from each countries BEST vie for the gold.
The location, munich germany remains the same.
Only twice has the American team taken home team gold, De maria was on one of those teams !
he won individul honors as well, and ironicly, his team captain turned down one of MDM's salt dough presentations of an american bald eagle, saying it was "too gaudy"
so a canadian colleague of his entered it, sying, "just to see how it scores' and his EAGLE won gold for the Canadians !
De Maria is the best chef I have ever worked with, including my 20 chef instructors at the CIA !
Last edited by Chef Zambini; 04-04-2012 at 09:12 AM.
CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?
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