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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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For what its worth,
Living where I do, ....Where there is a massive Asian presence, and a century and a half tradition of lamb production; many things have 'fused' - but never lamb cooked that way. I think for a good reason - lamb has a distinct flavour that is just not popular with Asian cuisine. If you want to slow roast a sheep cut, find a hogget. (2 year old girl lamb-teenager- not deflowered). The flavour has developed, the joints are bigger but its not old. Slow roasted hogget shoulder is divine and I will do a pictorial later in the summer when we get our sheep cuts delivered.
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Resident Peasant
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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This is my dinner tonight! I cured the pork butt yesterday, and started cooking it around 11:30 this morning. I'm guessing we'll be eating around 7pm. The only difference is that we'll be using Romaine lettuce. Amazingly all the local stores had no Bibb available today. All I could find was Romaine or leaf lettuce. The leaf just looked too delicate so I went with the Romaine.
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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My second lettuce choice was going to be red leaf if bibb wasn't available but it hardly matters. You are going to love this. I hope you are also assembling the sauces. They bring the magic.
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Hogget, I love the term! While the Asians may not care for lamb, those that don't eat pork might find it useful to substitute lamb in this way. |
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Mark R
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Addtotaste
Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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If you were to use beef which cut?
@Gracoman what about lamb offends you so?
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Check out some more recipes and reviews - www.addtotaste.co.za
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Me, chuck! But I don't think it would be the same. Beef is so much ...heavier. |
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Mark R
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gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
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I agree with Mark about the chuck roast. I just don't really like the flavor of lamb. I never have. Oh I'll do grilled lamb chops from time to time but they will lean toward well done. I have the same aversion to fish. I just don't like it. I'll eat shell fish. King crab, lobster, scallops etc., but most things flopping around on the end of a line are just awful to me. In a word, yuck!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Funny thing, Gracoman, is that both Friend Wife and myself had the same aversions; no lamb, no fish. But our tastes changed over time, and now we can't get enough of either.
Brussels Sprouts used to fit in that category, too. But now we have them often. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Wow, fine job posting this marvelous recipe Tas! I've surely got to try this one. Graco...your mouthwatering pictures real seal the deal...excellent job!
...and to all others...thanks for the good discussion you had on varying meat for this dish.
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Enjoy The Food!
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