Posted on 05/13/2018 5:02:15 PM PDT by SamAdams76
For Mother's Day, I decided that I would grill some leg of lamb steaks. So good. I coated them in olive oil, kosher salt, lots of pepper, some rosemary and chopped garlic and let them sit in that for a while to come up to room temperature. You don't need to cook lamb that long. I like to sear 5 minutes on each side under high heat and then put on indirect heat until the internal temperature comes up to about 160 degrees.
Anyway, I just want you to know that as soon as I pulled the lamb steaks out of the packaging, I noticed the leg bone going through the steaks. My mouth immediately started watering and all I could think about was the bone marrow inside of that bone. I wanted that marrow so badly.
As the steaks got seared and nicely crisped and browned on each side and all sizzly, I could see that bone marrow slightly bubbling and I just wanted then and there to rip that bone right out of the steak and start sucking out that bone marrow like an animal.
But it was Mother's Day and I wanted to present the steaks properly to my family so I held back and waited for the steaks to get completely done. It was torture. Even a couple of beers didn't seem to help.
Now bone marrow is said to be incredibly nutritious. One of the superfoods. 97% fat, packed with vitamins, minerals, fatty acids, lipids and of a gelatinous consistency. Bone marrow is said to be essential for good health, strengthening the immune systems, improving cardiovascular and renal system, stimulating hormonal secretion and sexual function, improving memory, sleep, posting ability, emotional mood, perception, comprehension and the overall instinctively-conscious reflection of the person.
Basically bone marrow is the bomb, nutritionally speaking.
So I get my steaks looking like those below and all I'm thinking about is getting at that bone marrow. By now, that bone marrow is so soft and pliable that you can just take your finger and push it on out of there, ejecting a buttery, jelly-like slab of nutritional goodness. I just want to rip that bone out of the steak, put it up to my mouth, suck the mouth-watering mass of bone marrow down and then slide my tongue around it.
But it's Mother's Day. And I don't want to be a wild animal at the table. So I carefully go about my steak with a fork and knife, taking spoonfuls of the side dishes and slowly but surely working around the bone. Finally, the penultimate moment arrives and I'm left with just the bone on my plate with the marvelously slimy slab of marrow inside. I look around me and everybody else is still barely halfway through their steaks. So I nonchalantly push the marrow up through the bone and onto my plate and I pick it up with a fork, like a civilized person and put it to my mouth. But I know there are bits of marrow still inside the bone and I don't want to just put the bone in my mouth and suck on it. So I take a hunk of bread, dip it in olive oil, wad it up a little and push it inside the bone, coating the bread with bits of the marrow that remained and pop it in my mouth.
So there are two steaks left and my wife, mother in law show no intention whatsoever of eating their marrow. They are just cutting and eating the steak around the bone. I ask my mother-in-law if she is going to eat the bone marrow and I get the what-kind-of-man-did-my-daughter-marry look. My wife, she already knows and just sadly shakes her head. When they are finished, being it's Mother's Day and all, I offer to take their plates into the kitchen. Jackpot! Two more virgin lamb leg bones and this time, away from prying eyes, I can suck out the bone marrow out of them like the caveman that I am.
So, I'm just wondering if I'm the only one out there with the primal urge to suck marrow out of bones. I don't think that I am. I'm thinking that back in Paleolithic times, before food was plentiful, our ancestors would go on the hunt and the first thing they would do upon making a kill would be to suck out the life-sustaining bone marrow out of the bones.
Luv the gelatin parts
Four!! Were you a donor all four times, or were these exploratory? (Yes, I am aware of the privacy issues inherent, consider the question rhetorical.)
160? You are not doing that lamb any favors. 135 max. Lamb is so much more succulent and flavorful if not burned to a crisp.
Next time try Sosaties. add two tsp of tumeric and bay leaves and lemon slices are a decent substitute for lemon leaves. I also add a slice of Hog Jowl every 3 or 4 pieces as it will flame up the bbq and make this mixture all the more tasty. http://crushmag-online.com/recipe/cape-malay-sosaties/
Reserve the marinade and then bring it to a healthy boil. It makes an awesome sauce for the Sosaties.
(I love bone marrow too, but I just hate seeing you treat lamb like osso bucco.)
Good stuff.
I’ve been drinking bone broth for nearly a year now. Put bones into a crockpot, add water, spices, veggies, whatever, and cook for 48 hours or so. The marrow cooks out of the bones. Strain if desired, put in containers and freeze. Drink 8 oz. per day.
Yes, eating since I was a kid, my parents were pretty big on me and my siblings developing a varied, and nutritious diet. Love the stuff.
Turkey wing marrow is also good.
I been don’t that since I was a kid. I still do it to chicken.
Wether cooking outside (primo) during summer, or inside during winter, I have been using the “ Finney” method (reverse sear) for a few years now and love it.
Back in the 1960’s, I grew up in the city of Detroit with my family of five. My mom worked in the meat department at the A&P three blocks away across Gratiot Avenue on the East-Side. My Dad was a strict meat-and-potatos kind of guy and his diet reflected that philosophy. My mom used to get good deals on the meat at her A&P and she would always bring home rib steaks for my dad. At that time, the steaks still had bones in them and my mom would cook them under the broiler. She served them with mashed potatos, and my favorite thing was calling dibs on the rib bone so I could suck the delicious marrow out of the steak bone.
Nope. Never did. The folks did, though.
You write very well.
Some one should write an ode to the dippy egg. :)
I found the broth to be pretty bland, so I add salt and a couple spoonfuls of “It’s Better Than Boullion”:
https://www.betterthanbouillon.com/products/
Broiled garlic bread and bitter salads. The girls usually spread it on the bread like steak jelly.
No
when i eat chicken i crack the bones open with teeth and get the marrow out- love it
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