Posted on 09/17/2017 3:27:47 PM PDT by 2ndDivisionVet
Try some cabrito.
How was the lamb cooked?
Roasted with jelly.
Sounds good. Many of my middle eastern friends cook it grilled with a garlic/olive oil sauce that is fantastic! My mouth waters just thinking of it.
I sure wish I liked goats better. Smelly, vile critters that I used to tend to on my Aunt’s farm. Cannot abide goat milk or cheese. Something in my psyche and gut just screams, “NO!” LOL!
Not too bad in a gyro though, as long as I don’t have to cook it! ;)
Treasure Bay’s Carrot Souffle is a favorite ...said to be fantastic.
Lafitte’s Carrot Souffle
3 pounds fresh or frozen carrots
Steam or boil carrots about 30 to 40 minutes until extra soft. Drain well.
1 1/2 pounds sugar (yes, this is correct amount)
1 tablespoon baking powder
1 tablespoon vanilla
3 ounces all-purpose flour
4 large eggs
9 ounces oleo or margarine, melted
1/2 ounce powdered sugar for finished topping
Steam or boil carrots about 30 to 40 minutes until extra soft. Drain well.
While carrots are still warm, add sugar, baking powder and vanilla. Whip with electric mixer until smooth. Add flour and mix well. Add eggs and mix well. Add butter or oleo and mix well. Pour into lightly buttered baking dish (13-by-9 inches or larger) about half full. The souffle will rise.
Bake at 350 degrees for 1 1/2 hours or until top is lightly golden brown. Sprinkle powdered sugar on top and serve.
Hint: When it is finished baking, I let it cool at least 15 minutes before I sprinkle on the powdered sugar. This keeps the powdered sugar from melting, and it looks prettier
Damn it...more people to drive up my delicious lamb!!
Not knowing any better, we browned the cuts of lamb in an electric skillet, then lowered the temp to 250F, added carrots, potatoes and onions, covered and slow roasted them. The fat and connective tissues rendered out and became a thick, sweet, sticky sauce coating the vegetables. Exquisite! That lamb produced many wonderful meals.
We had the butcher turn the parts not suitable for roasting into lamburger.
That’s good eatin’.
That is technically a “braise” and not a roast, but who am I to correct anyone? Sounds good though and there goes my saliva.....
I love lamb... goat not so much... but I wouldn’t turn it down if I was hungry. It’s not unique to their culture, just more prevalently used.
I love lamb... goat not so much... but I wouldn’t turn it down if I was hungry. It’s not unique to their culture, just more prevalently used.
I love lamb... goat not so much... but I wouldn’t turn it down if I was hungry. It’s not unique to their culture, just more prevalently used.
Lamb is one of my favorites. When I lived in Ireland I bought a whole Irish lamb, butchered of course, and put it in my freezer. One of my favorites is rack of lamb...very rare of course.
You are correct. I didn't know that term until a few years ago and forget sometimes. It's a great method for tough cuts.
Lamb burgers on the grill are a favourite of mine.
“we browned the cuts of lamb in an electric skillet, then lowered the temp to 250F, added carrots, potatoes and onions, covered and slow roasted them.” That is the standard recipe for a braise, used for leaner, tougher cuts of meat.
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