Coss Posted July 4, 2011 Report Share Posted July 4, 2011 One could do this: 1 - take lamb neck 2 - debone, fiddly but not hard 3 - prepare ginger, garlic and lime zest (or orange or lemon) 4 - finely slice mushrooms and crush 5 - put mushroom etc on lamb 6 - salt and pepper, roll, skewer cut side and tie string around ends with handy handle 7 - roast for 3 hours on a lowish heat ( 175~180 C ), baste every 30 mins 8 - slice and serve with jus made from stock, from the bones and juices from the roasting pan. Strong flavors, redolent of a hunting party in the Black Forest, heavy red wine to accompany. Link to comment Share on other sites More sharing options...
cavanami Posted July 4, 2011 Report Share Posted July 4, 2011 Nice! You're hired!! Link to comment Share on other sites More sharing options...
Redbaron Posted July 4, 2011 Report Share Posted July 4, 2011 Great work coss, I'm off for the next 3 days, I'l;l bring the wine... I'll be there for pre dinner drinks about 4pm... make it 3 Link to comment Share on other sites More sharing options...
MooNoi Posted July 5, 2011 Report Share Posted July 5, 2011 Can you please cook this next time I come to Auckland, Cossy???? Yummo!! By the way... did you ever eat that rather large fish I caught on the last cast of the day when we went out in May? (Pic attached in case you need a reminder!) Link to comment Share on other sites More sharing options...
MooNoi Posted July 5, 2011 Report Share Posted July 5, 2011 Sorry to hijack. Back to the thread - why do so many Thais hate lamb? I have never met a Thai who likes to cook, nor eat it. My ex-lady friend couldn't even be in the apartment when I was cooking lamb. Strange, but true. Maybe it's like us being repulsed by eating insects? Link to comment Share on other sites More sharing options...
Coss Posted July 5, 2011 Author Report Share Posted July 5, 2011 Fish cooked and yummy. On the lamb question, people who eat lamb smell of it, and for those not accustomed to the smell... at least that's what my Japanese wife said Link to comment Share on other sites More sharing options...
Redbaron Posted July 5, 2011 Report Share Posted July 5, 2011 On the lamb question, people who eat lamb smell of it, and for those not accustomed to the smell... at least that's what my Japanese wife said The TG formerly known as Miss Red, and my evil Chinese ex wife agree - smells like BO to them. In a previous life I worked for 10-15 years in the meat industry, and we exported a lot of lamb and beef. The owner wanted me to open a new plant in China at the time. He was telling me (this is about 5 years ago), that in China's north or Mongolia, they had bred a lamb which didn't smell offensive (to the Asians). Link to comment Share on other sites More sharing options...
Coss Posted July 5, 2011 Author Report Share Posted July 5, 2011 Another idea someone I knew was seriously considering, was to "finish" the lambs in fields of mint or coriander or similar, for two weeks prior to slaughter. This to create an acceptable product for the asian palate. Link to comment Share on other sites More sharing options...
MooNoi Posted July 6, 2011 Report Share Posted July 6, 2011 Would they eat mint and corriander? Link to comment Share on other sites More sharing options...
Redbaron Posted July 6, 2011 Report Share Posted July 6, 2011 I'll try next time I go to dad's farm. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.