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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).

I'm English, and as such I crave disappointment. - Bill Bailey
[ 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.

I'm English, and as such I crave disappointment. - Bill Bailey
[ 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.

I'm English, and as such I crave disappointment. - Bill Bailey
[ 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.

I'm English, and as such I crave disappointment. - Bill Bailey
[ 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.

I'm English, and as such I crave disappointment. - Bill Bailey
[ 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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