Posted on 11/21/2015 11:40:43 AM PST by jjotto
Lamb has always been a rarity for me, almost always in Greek restaurants even then, so I haven’t noticed.
I like Lamb, and like you it is a rare thing for me to have.
Lamb is one of those things you have to cook just right or it doesn’t turn out well.
That’s fine by me. They were up a lot of several years in a row there. Beef is expensive.
I used to garlic salt both sides and then fry it in extra virgin olive oil until it was a little crispy. Fantastic. That fire that started in my chest one afternoon put an end to that stuff.
I think it’s signaling relief from the drought.
Yes, it has to be cooked right not to be tough or gamey.
But it’s long been a staple in the UK and really is, to me, at its best, about the best.
“I read once that pound for pound, lettuce is four times more polluting and carbon intensive than a pound of beef.”
That’s new to me but I don’t doubt it. All this carbon foorprint business is insanity, first they tell you that co2 is a “pollutant” albeit a pollutant without which there would be no life, then they tell you that this fake pollutant is more of a threat to life than people who shoot innocents until they run out of rounds and then reload. On top of that you find that most of what they want to do to reduce co2 “pollution” is counterproductive by their own standards. Ethanol added to gasoline is totally counterproductive by their own measure, it takes huge amounts of water, not to mention land, fuel, herbicide, pesticide and fertilizer to produce corn and convert it to ethanol and then ten percent ethanol gives eight percent lower mpg than straight gasoline so it is a waste to even use it if it rained from the skies free. I doubt that I have the ability to invent something as crazy as putting ethanol into gasoline and I have come up with some crazy ideas without even trying.
As for burning your food and growing high fertilizer, irrigation, cross continent transported, momentary shelf life, refrigeration needed crops in order to feel eco-smart is even dumber than adding solvents to engine fuels.
Eat local, in season, return to home canning, raise your own chickens for eggs (which eat your garbage), raise a steer and a hog to be butchered every November.
Yep. That's why they're predicting a market slide for the next year. It wasn't that long ago that much over $1.00 was high-priced.
Next bake in a convection oven @ 400 degrees until the center reaches 180 degrees. Immediately remove it and let it stand for an hour before slicing in 1/8" slices. Each slice gets some leg, shank, shoulder, and loin. Very yummy.
I loathe mint jelly on my lamb.
If your lamb is older, around or up to a year, soak the whole thing in some pineapple juice as well to prevent that old sheep mutton, waxy taste. I preferred to raise Clun Forest crossed with Dorset breeds. I tried Texels and Suffolk, but they were not easy keepers on grass. They needed lots of costly feeds to bulk up. Clun Forests breed like rats, drop easy, quick to get up and suck out in the fields, and the mothers are super.
Exactly right. Drought 3-4 years ago forced cattle ranchers to cut back their herds significantly. At the time, the consensus opinion was that it would take 2-4 years for the herds to return to normal numbers.
You’re telling me to go back to living the way I was raised. Full circle in seventy one years.
LMAO!!
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