Lamb Ham or Corned Lamb, with Blackberry Sauce
Call it what you may, this Dish worked very nicely.
One Corned/pickled boned leg of Lamb. Rinsed in fresh water for an hour. http://i269.photobucket.com/albums/j...ps75d68e18.jpg Combined a Blackberry Jam/Jelly with a our Chicken stock, about 4 cups. over the Lamb in a cast iron pan. http://i269.photobucket.com/albums/j...ps7fcab5bb.jpg http://i269.photobucket.com/albums/j...ps28843085.jpg Into the Weber Kettle with the Snake method,temp about 220f for about 5 hours.light smoke from Banksia Pods. Lamb temp hit 160f and removed and wrapped in Alfoil. http://i269.photobucket.com/albums/j...pscdf7b52f.jpg http://i269.photobucket.com/albums/j...ps321104a4.jpg Reduced liquid untill it was a thick sauce,about 2 hours http://i269.photobucket.com/albums/j...psfa1b3abf.jpg Meanwhile parboil Potato, sweet potato, Brussel sprout. till just firm. http://i269.photobucket.com/albums/j...psce3211eb.jpg Drain and add a good lot of Garlic,pepper and Butter and shake the crap out of them to coat and roughen up the edges. Pour over a bed of roughly sliced Cabbage. in the Cast dish. http://i269.photobucket.com/albums/j...ps6fc6be64.jpg http://i269.photobucket.com/albums/j...pse497c968.jpg into the Weber untill the cabbage is still just crunchy http://i269.photobucket.com/albums/j...ps524e28b3.jpg Lets slice and bring it all together. http://i269.photobucket.com/albums/j...pscdad64cf.jpg http://i269.photobucket.com/albums/j...ps0f1d797b.jpg http://i269.photobucket.com/albums/j...ps31ed9875.jpg http://i269.photobucket.com/albums/j...ps2070a7e0.jpg |
That looks great, Titch! I've never heard of corned lamb, but why not :)
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Wow Titch!
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That's some fine stuff there!
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Stellar Titch.
Thanks for sharing. Dave |
That looks really good. Nice Job Titch.
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Looks great--your cabbage side, too. I've never heard of corned lamb, either. I'm intrigued...
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MOST excellent. OK, I'm making that cabbage dish now. Not sure if I can find a corned leg though.
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Looks real good. REAL good! :clap:
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You tasted, you tasted, I'm here so wasted.
Want to eat a plate tho! :clap: |
YUM That looks Great :thumb:
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Yum!
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Looks and sounds excellent Titch!
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Another beaudy mate. :thumb:
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Nice where do I get in line :wink: look's Great
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Thanks folks, the lamb uses the same brine as beef so you can make your own easy enough.
The Blackberry sauce surprised me ,it was better than I imagined so I was chuffed with that, Wife (Vonny ) wants it over a Pork Loin roast |
Leftover vegetables made into Fritters and served with the cold Lamb with home made Chutney :icon_smile_tongue:
http://i269.photobucket.com/albums/j...ps90ebf95c.jpg |
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But what a great job by Titch. Looks absolutely fantastic. John |
Wow! farking awesome looking food!
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Wow! How did I miss this? That is farking lamb pastrami if I have ever seen it. Cured lamb. Why not? Awesome cook Dude! Keep 'em coming.
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I am humbled by your compliment. Thanks Marty |
Yummm!
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That looks great. You always make sure good looking sauces. You'll have to share some of those in more detail!
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