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Old 02-12-2007, 12:12 AM   #11
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Looks great beer4breakfast! Making me hungry!


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Old 02-12-2007, 01:01 AM   #12
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Quote:
Originally Posted by Yooper Chick
We have another 30 pounds of lamb to experiment with!
What cuts do you have left. You don't see too many different cuts of lamb, them being so small. It would be cool to have a lamb skirt steak, or a lamb flank. Nice flavorful cut.


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Old 02-12-2007, 02:30 AM   #13
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Originally Posted by Sean
What cuts do you have left. You don't see too many different cuts of lamb, them being so small. It would be cool to have a lamb skirt steak, or a lamb flank. Nice flavorful cut.
We actually had almost 60 pounds, which we split with a friend. I don't have any lamb skirt steak or flank, as far as I know. I have leg of lamb, chops, ribs, ground, and shanks, etc. My husband loves lamb shanks braised in a tomato based sauce (kind of like osso bucco), but otherwise all cuts are open to the chef's interpretation!
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Old 02-15-2007, 04:57 PM   #14
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I actually made a very similar meal to this last night... lamb chops with rosemary, thyme, basil, salt, pepper cooked in olive oil. It paired really well with Ommegang's Rare Vos Belgian-style Amber Ale. Delicious.
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Old 02-17-2007, 12:20 AM   #15
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Quote:
Originally Posted by beer4breakfast
That sounds good, Yooper Chick. I like lamb too. I marinate mine sort of like yours, but with a bit of dijon mustard too.

I'll show you mine.

Attachment 952

Mine was paired with blackeyed peas, cabbage, and champagne. New Year's day, naturally.

Attachment 954
holy goodness gracious almighty!!!
that looks so good i might begin gnawing on my monitor.
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Old 03-21-2007, 12:11 PM   #16
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Default lamb

You guys and girls have me wanting to exterminate my flock and put in freezer.
where in world would i fit 31 lambs. since i have 4 in there already and 3 hogs
and a beef. yikes i forgot 3 deer too.


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