The cookingbites recipe challenge: lamb or goat

TastyReuben said:
You gotta think like a blogger - it’s gotta snap, it’s gotta draw the people in, it’s gotta get the juices flowing and be hep before anyone even clicks the link, so…Dirty Sexy Lamb Shanks. 😏

It doesn’t have to be accurate or descriptive, it’s just gotta get those clicks!
Click to expand...
Well, dirty, sexy, and lamb doesn't make me think of food, it brings to mind illicit barnyard activities, ew. :eek:

OMG I am putting the word "lover's" back in, okay I will stop fretting about it now.
 
Last edited:
Recipe - Garlic and mushroom lover's lamb shanks Marsala

Galic lover's Marsala wine braised lamb shanks 8.jpg
 
medtran49 said:
I've found a recipe that I'd like to make. It uses lamb tenderloin, which is $42 for around 1.5 pounds at the 1 place I've found that carries that cut, and is also a bit of a drive. Still looking. I'm hoping the butcher type supermarket that's just down the street has it, but have to go there since they only show specials on line. They also have really nice produce, seafood and cheese sections. Found the recipe I want to try because I was looking for a recipe to use for a rarely found cheese I bought there last week.

If nothing else, I'll see if I can find the recipe for a lamb tagine dish I haven't made in years.

Goat is easily found here because a lot of Caribbean people live in South Florida obviously. Goat meat is just something I've never been interested in trying, even when we have eaten in Jamaican restaurants, which usually have a lot of Goat dishes.
Click to expand...
Where does that lamb come from? I never see tenderloin anywhere but I'd love to try it.
 
Okay, so I have this ground lamb in my refrigerator in cryovac I took out of the freezer a few days ago that I wanted to make Asian style lamb tacos with. It's a full pound of ground meat. I didn't get my Mirin cooking wine yet that I need to make the homemade teriyaki sauce, which I will probably buy Monday or Tuesday, so I need to use up this lamb meat this weekend. I am trying to clean out my freezer and I pulled out some pizza dough earlier that I made a few months ago, so I am thinking I am going to make some lamb meatballs and make a Lamb meatball Mediterranean pizza with the lamb meatballs (lamb meat, onion, garlic, oregano, parsley, rosemary, fennel seed and basil), slivered red bell pepper, fresh spinach, kalamata olives, feta, provolone, shredded parmesan, and possibly some burrata (it's been in my refrigerator for a bit, though unopened, but I need to check how fresh it is). I will take notes and photos, and if it turns out good, I will enter it, or at least the meatballs as I am sure they will be good. If the pizza crust is a flop, well, oh well.

Edited to add that I will buy some more ground lamb when I am ready to make the tacos.
 
JAS_OH1 said:
Okay, so I have this ground lamb in my refrigerator in cryovac I took out of the freezer a few days ago that I wanted to make Asian style lamb tacos with. It's a full pound of ground meat. I didn't get my Mirin cooking wine yet that I need to make the homemade teriyaki sauce, which I will probably buy Monday or Tuesday, so I need to use up this lamb meat this weekend. I am trying to clean out my freezer and I pulled out some pizza dough earlier that I made a few months ago, so I am thinking I am going to make some lamb meatballs and make a Lamb meatball Mediterranean pizza with the lamb meatballs (lamb meat, onion, garlic, oregano, parsley, rosemary, fennel seed and basil), slivered red bell pepper, fresh spinach, kalamata olives, feta, provolone, shredded parmesan, and possibly some burrata (it's been in my refrigerator for a bit, though unopened, but I need to check how fresh it is). I will take notes and photos, and if it turns out good, I will enter it, or at least the meatballs as I am sure they will be good. If the pizza crust is a flop, well, oh well.
Click to expand...
You flop on a dough type thing??? 😱 I don't think so. 😉
 
Barriehie said:
You flop on a dough type thing??? 😱 I don't think so. 😉
Click to expand...
You know I am still kind of a newbie on that, I didn't get into sourdough until last year...the dough from the freezer was made using sourdough yeast and I really don't know if it is the kind of dough that freezes well. Guess I will find out! I can always try to salvage it with some commercial yeast and some bread flour if it's uncooperative.
 
I
JAS_OH1 said:
You know I am still kind of a newbie on that, I didn't get into sourdough until last year...the dough from the freezer was made using sourdough yeast and I really don't know if it is the kind of dough that freezes well. Guess I will find out! I can always try to salvage it with some commercial yeast and some bread flour if it's uncooperative.
Click to expand...
It'll work. I let it come to room temp then pop it in an oven that's been warmed to 170F, turn it off, for around 30 minutes. I don't want to go anymore OT so that's that.
 
You must log in or register to reply here.
Back
Top Bottom