Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Lookin good Fatz !!!

Not as good as that linguine bolognese Paul.

For the chilimac It is amazing how you can kickup prepackaged food.

Hope you folks are enjoying your new place.

Thanks bud, new place is coming along nicely.

Just told Deb, this feels like our home !

Looking good guys...

We helped my middle son (and GF) move from Tyler to Shreveport today and had a 3:00 meal at a Mexican place in Tyler that was amazingly great, given my preconceived East Texas Mexican restaurant thoughts. Poured rain all day.... More to unload tomorrow.

Physical therapy kicked my butt today so it was a late supper of some leftovers following a great nap.

You have my sympathies, Ed.

Mexican food does that to me too...

John

Good to hear from you John !

Got our local lamb earlier in the week.

That looks mouth watering, Paul!

I've recently learned that the in-laws of a colleague have a very traditional sheep farm, and I'm going to order an animal.

I do like lamb, but I've had some hogget once that was outstanding -- more flavour, it reminded me of good game meat. It was here in Sweden, and it was accompanied by lingonberry sauce rather than mint sauce. Mmmmmmmmmm good!

Given that I have a choice between lamb and hogget, do you have any recommendation? I'm thinking that among all our members, you might know your lamb from your hogget from your mutton...

John

Hey John,

I grew up, eating lamb, hogget & mutton.

My/our preference would be towards hogget & mutton, mainly due to relatives farming sheep, selling all their lamb to commercial market, hence eating what was left.

They are all wonderful flavoured meat, just have to treat hogget & mutton a little differently. more low & slow, vs lamb, seared hard & cooked hot.

Big Jim can chime in here to, he's eaten his share of all the above.

This lamb was right on 50lbs of butchered cuts, farmer says usually 50-50 cuts guts waste, so right around 100lbs live weight & 10.5 months old.

These are actually hair sheep, vs traditional wool sheep.

The loin chops were outstanding !

Thanks for taking the time to reply, Paul!

I hadn't thought of cooking them differently, having only ever cooked lamb my self. If I get hogget, you have saved me from ruining some of it!

John

John, I noticed that the Hy-Vee store in Albert Lea has jars of lingonberry sauce. Someday, I've got to dig out an Albert City recipe for ostkaka and pick up a jar. Best, John

Hej John

Since moving to Sweden, I've become a real fan of lingonberry sauce with most kinds of red meats!

Although when I first saw lingonberry sauce with moose steak on menu, I thought it would be like putting strawberry jam on the moose, but it sure wasn't!

Lingonsylt is fairly tart, and now I go through lots of lingonberrry sauce with all kinds of red meat.

Oh, and a big thumbs up for the ostkaka too! That was also new to me when I moved to Sweden.

Although I haven't made it myself yet, here is an on-line recipe that has background info and a recipe in both metric and American units. Ostkaka recipe

John

Pot of elk chili. Local tamales. And some left over beans I pulled out of the freezer.

Not bad!!!

We very much prefer hogget and mutton ourselves too.



These last two animals we bought were hoggets. 140 pounds live.




I do not prefer the flavor or texture of lamb.


One complaint is that there are not enough roasts on a hogget or a mutton.


Make a gravy out of the pan drippings.....but keep that roast off the bottom. Salt and pepper is what we like.

Tonight's dinner will be blackened cod, stir fry bok choy, sazon rice and ice cold milk. Coffee ice cream for dessert.

Venison Sloppy Joes done as lettuce wraps. Trying to cut down on carbs.

Bowl of Raisin bran.

Look, hogget is great, but talking trash about baby lambs will not be tolerated.

Good on ya.