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Any hints on how you do Lamb ribs, I'm thawing some out as we speak, thanks.
Dick
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Cool!
Never heard about doing lamb ribs.
Reminds me....I should get a mutton killed.
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Lamb ribs, rack, or something else?
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Rancher gave them to me, haven't opened the package, just thawed it out but don't think it's a rack of ribs. Thought I'd just season & slow broil in the oven.
Dick
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I dont know too much about it....but it seems if you keep the meat out of the grease it sure helps.
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Depending on how the were butchered there may not be a whole lot of meat.
Salt, Pepper
Baked well done . . .
Costillas . . . MMMMM . . . MMMMMMMM GOOD
Last edited by LouisB; 07/13/18.
Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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I agree, I have a grease rack in the bottom of the roaster to keep the meat out of the grease.
Dick
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Campfire Kahuna
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My father in law is of course from New Zealand. He does not eat much lamb....eats a PILE of mutton.
The mutton he raises is second to none. You could founder on it.
Anyway, he came to visit and wanted to cook his daughter a mutton roast.....just like the old days.
Fine says I.
Where is your roasting rack? Says he.
Uhh......
About ten minuets later I produced one made out of coat hangers welded together.
I think that put me in good stead with him!
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Campfire 'Bwana
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Dick,
When my dear Mother cooked lamb rosemary, garlic and olive oil were always involved.
Ed
Conduct is the best proof of character.
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Campfire Kahuna
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Ed, what about a mint sauce?
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I’ve used rolled up logs of foil for make shift roasting racks.
The welded wire hangers though, that’s a whole ‘nother level.
Also rib meat makes good tacos when cooked slow and low.
Last edited by FatCity67; 07/13/18.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Ed, you could put out a cook book. I use to see some of your recipes here.
Dick
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I wonder how they'd be done up like pork ribs with sauerkraut?
(Racks - look around. The one that came with my slow cooker worked out just right for oven roasting.)
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
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Campfire Kahuna
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Just me, sauerkraut does not sound as good with lamb, as pork. To each his own however.
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Dick,
When my dear Mother cooked lamb rosemary, garlic and olive oil were always involved.
Ed Yep that is the way i like it. I personally sometime eat it with some fresh horseradish, but that is a common condiment for many meats on my plate.
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Growing up in the 1950's-1960's leg of lamb was an Easter dinner tradition, it was always served with mint jelly. I too prefer sauerkraut with pork, it just doesn't sound appetizing with lamb although I would try it if served me.
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Campfire 'Bwana
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Ed, what about a mint sauce? Jim, we never had mint sauce. Italian family...
Conduct is the best proof of character.
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Campfire Kahuna
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Ahhh,,,,gotcha.
Its hideous anyway.
Not mint jelly....mint sauce has vinegar and other weird stuff in it.
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Lamb is pretty damn good, ol lady and I like it
Ping pong balls for the win.
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Wish it was as good as hogget.
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