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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-29-2008, 09:57 PM   #1
Plowboy
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Default Nuttin' but Mutton

A co-worker lives on a small family farm where they raise their own chickens, eggs, lamb, and produce. It mainly feeds his family of eight, but sometimes they sell or trade some of their harvests. I recently got a couple pounds of ground lamb and a small lamb roast. I'm not sure if it is a shoulder or leg (rear). Its fairly small weighing only 2 1/2 lbs. It was a small animal and has no shank to speak of. This animal was raised free range and free of any antibiotics: Organic Lamb. It looks wonderful and fresh.

I have it marinading overnight in Italian dressing, a dash of soy, dash of Maggi seasoning, and a couple dashes of Balsamic. Still trying to decide how I want to cook this. May do it tagine style with some diced tomatoes and black beans or with mushrooms, carrots, and potatoes. I probably won't smoke it or grill it, although I may put a bit of smoke to it to start, but finish as a braise. Should be awesome.
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Unread 02-29-2008, 10:02 PM   #2
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Looking forward to the finish. What exaactly is "tagine style"?
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Unread 02-29-2008, 10:04 PM   #3
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Traditionally, its cooking with a covered clay dish.

http://www.bbq-brethren.com/forum/sh...ad.php?t=36796
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Unread 02-29-2008, 10:29 PM   #4
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Thanks for the lesson.
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Unread 03-01-2008, 07:35 AM   #5
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I posted the other day that I had eaten lamb for the first time, and I was extremely pleased with it. I grilled steaks cut from a leg of lamb.

I look forward to seeing your finished product.
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Unread 03-01-2008, 07:40 AM   #6
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Mmm. Love Lamb, but don't cook it very often because I'm the only one that does.
Can't wait for the finished pics!! BTW...what is Maggi seasoning??
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Unread 03-01-2008, 07:42 AM   #7
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PB,
I just returned from the UK last night, and I love the different ways they prepare lamb. Though it seems that all the pasture land is set aside for sheep. Saw very few horses and cows. Post some pics of your tangine in action with this cook, and the finished product. Also, are you going to use any curry?
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Unread 03-01-2008, 08:36 AM   #8
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Quote:
Originally Posted by nmayeux View Post
PB,
I just returned from the UK last night, and I love the different ways they prepare lamb. Though it seems that all the pasture land is set aside for sheep. Saw very few horses and cows. Post some pics of your tangine in action with this cook, and the finished product. Also, are you going to use any curry?
Did someone say curry? Just got a few curries from Penzey's. Excellent idea. I think I'll use the tandoori with black beans and tomatoes.

Quote:
Originally Posted by tonto1117 View Post
Mmm. Love Lamb, but don't cook it very often because I'm the only one that does.
Can't wait for the finished pics!! BTW...what is Maggi seasoning??
You must experience the magic of the Maggi!!! Good stuff. Must be used in a lot of Asian dishes because I saw gallon bottles of it at a Korean market.
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File Type: jpg curry maggi 004 [640x480].JPG (45.6 KB, 72 views)
File Type: jpg curry maggi 009 [640x480].JPG (35.8 KB, 72 views)
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Unread 03-01-2008, 09:06 AM   #9
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looks good already!

i've got lamb chops for tonight

baaaaaaaaaa a
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Unread 03-01-2008, 09:13 AM   #10
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Lamb is on the Egg. Started with a generous amount of Kosher salt. Then rubbed with a mixture I came up with on the fly.

2 T Cactus Honey Powder
2 t Tandoori Curry Powder
1 t Smoked Spanish Paprika
1 t Chili Powder
Dash each of tumeric, mustard flour, chipotle powder, summer savory, lemon grass
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File Type: jpg mutton lamb curry 006 [640x480].JPG (84.9 KB, 67 views)
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Unread 03-01-2008, 09:19 AM   #11
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Quote:
Originally Posted by Rick's Tropical Delight View Post
looks good already!

i've got lamb chops for tonight

baaaaaaaaaa a

I guess the sheep are really shaking today in MoHio.
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Unread 03-01-2008, 09:52 AM   #12
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Man, that looks really good.
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Unread 03-01-2008, 09:59 AM   #13
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I love lamb and so does the family.

Let us know how it all turns out.
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Unread 03-01-2008, 10:06 AM   #14
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hey, what's the top of that tagine look like?
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Unread 03-01-2008, 10:12 AM   #15
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Quote:
Originally Posted by Plowboy View Post
Did someone say curry? Just got a few curries from Penzey's. Excellent idea. I think I'll use the tandoori with black beans and tomatoes.



You must experience the magic of the Maggi!!! Good stuff. Must be used in a lot of Asian dishes because I saw gallon bottles of it at a Korean market.
Will have to look for some and try it out . Thx! The food looks awesome and not even cooked yet!!
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