Dinner Party with fresh Leg of Lamb on the menu. Have 3 legs of lamb, each approx 3.5kg with only one oven to prepare for 16-18 guest with a 7pm start time. The oven itself is a standard one that can hold two legs (2 racks) but nothing more. Calling all Mefi chefs for help with this timing issue - any advice is appreciated. [more inside]
posted by Funmonkey1
on Sep 16, 2014 -
I have two packages of ground lamb that I bought for making some spicy lamb burgers. I got them on Saturday, and the sale by date is for the 21st. I pulled them from the meat drawer just now and the plastic wrap sealing the top of each tray of lamb was very taut and bulging. I pierced the wraps and a really foul smell came from each package. The problem is- the lamb is still a healthy looking bright red and it is not past the freshness date. The meat does have an odor, but not as strong as the air that escaped the package at first. Would you go ahead and cook it up or toss it?
posted by catrae
on Jul 16, 2014 -
Seeking ideas for plannning a multi-course, romantic, home-cooked meal for two that is also thoroughly, completely English. The more traditional the better. Looking for dishes in season, no seafood, ideally with a focus on lamb as a centerpiece and easy on the potato/bread. Other then that, assume a high level of cooking skill, endless time for fiddly bits, and acess to pretty much anything and a well stocked UK grocery importer store nearby. [more inside]
posted by The Whelk
on Feb 14, 2014 -
Asking for my sister:
"Accidentally left the fridge door a crack open last night. Inside was a pound of ground lamb. When discovered this morning, a thermometer registered the meat at 50 degrees. Is the meat ruined, or still within temperature limits?"
posted by deezil
on Jul 2, 2013 -
Whole lamb: spit roast or roast on grill (or cut up and grill?). Planning an outdoor festive summer wedding, and the menu is smoked brisket and lamb. I've long wanted to spit roast a lamb, or roast it whole in the ground, but I've also been hearing from experienced hands that this is not great for lamb (although it is traditional), because different parts of the lamb are best cooked to different temperatures--they suggest getting a whole lamb butchered, and roasting the cuts individually.
Does anyone have any experience, or suggestions, they can share? I saw this thread
, but it didn't speak to the overall advisability of the endeavor. Thanks!
posted by oneironaut
on Dec 29, 2012 -
I've come into possession of a number of lamb hocks. I have no idea what to make with them and I'm having difficulty finding recipes that call for hocks rather than shanks or ribs or roasts. What does one do with lamb hocks? Can one substitute hocks for some other cut of meat? I'm a good cook but at a loss regarding how to use these.
posted by Wisco72
on Dec 27, 2011 -
My Christmas dining partners have requested a lamb dish for the feast. The recipe they want is for braised lamb shanks. What we have are 2 4-lb. boneless leg roasts. Please help me tweak this to find a similar flavor profile! [more inside]
posted by cyndigo
on Dec 23, 2011 -
Can anyone tell me about the National or Ambassador brands of frozen lamb sold in Korea, but from elsewhere in Asia - origins, quality etc? Anyone enough of a web detective to find more info, or can make an educated guess from what you know? [more inside]
posted by Not Supplied
on Aug 27, 2011 -
I bought a lamb that turned out very gamey, what are your favorite recipes for bringing out the best in such meat? [more inside]
posted by melissam
on May 3, 2011 -
Waiter at Chinese restaurant says eating lamb meat will keep your body warmer than all other meats, true or false? Please concur or debunk with Science.
posted by querty
on Dec 13, 2010 -
Cooking filter: I'd like to make some beef/lamb mixture meatballs for use in a slightly modified version of this recipe
and I'm not sure what proportions of meat and what mix of seasonings to use. [more inside]
posted by moxiequz
on Sep 17, 2010 -
What side dishes (apart from coconut rice) would go well with a rich, spicy, coconut-milk-based lamb curry? [more inside]
posted by faeuboulanger
on Jul 10, 2009 -
I need your tastiest Indian lamb recipes. I have about 3 lb. of lamb cubes & I'm looking to make something Indian with it. I have all of the common Indian spices & I've had success making Biryani but I want to stretch my wings a little further. So what can I make to make my tummy happy?
posted by scalefree
on Apr 20, 2009 -
Help me decide on a menu for my boyfriend's birthday dinner. Two requirements: lamb and beets. [more inside]
posted by LittleLisi
on Aug 28, 2008 -
My golden retriever-lab mix freaks out when we cook lamb -- he whines and puts his tail between his legs. He'll eat the cooked lamb fine, but he finds the smell of it cooking distressing.
I've read elsewhere
about this phenomenon, but does anyone have this experience with their dog or have an idea what makes lamb so scary? Does he think we're cooking his pals?
He has his skittish moments (scared of thunder, natch), but this is the only time I've seen him behave this way. And he's a rescue dog, so it's possible he had some early traumatic experience involving lamb. But since I've read about other dogs behaving this way, I doubt it.
posted by stonefruit
on Jan 29, 2008 -
I got a lamb skull from the supermarket (complete with meat) and I'm looking for the best way to remove all the non-bone parts and then preserve the bone for an art project. [more inside]
posted by andoatnp
on Aug 12, 2007 -
Trip Hop (or downtempo or whatever): I love Tricky, Massive Attack, Hooverphonic, Portishead, Laika, Lamb, Sneaker Pimps, Martina, etc. What other, new acts have a similar sort of dark, humid and metallic aftertaste?
posted by signal
on Sep 16, 2004 -