Good bye to sheep



Mine hadn't been assimilated yet. That retsina wine was
awful, but then I've never been a conisseur of fine wine.

take care Liz

Hey! Look what Frogleg <[email protected]> wrote :

>On Thu, 11 Mar 2004 03:22:32 GMT, MisNomer
><[email protected]> wrote:

>I had a Greek (of Greek descent, that is) friend who said
>he liked beef because it didn't taste like lamb. :)
 
Mine hadn't been assimilated yet. That retsina wine was
awful, but then I've never been a conisseur of fine wine.

take care Liz

Hey! Look what Frogleg <[email protected]> wrote :

>On Thu, 11 Mar 2004 03:22:32 GMT, MisNomer
><[email protected]> wrote:

>I had a Greek (of Greek descent, that is) friend who said
>he liked beef because it didn't taste like lamb. :)
 
"Darkginger" <[email protected]> wrote in message news:<[email protected]>...

> fridge waiting to be braised in some Guinness tomorrow
> night - but my favourite, Greek inspired, way of eating
> lamb is as follows:
>
> Get a leg joint, and rub half a garlic clove all over it.
> Sprinkle on some powdered cinnamon, and sit it on top of
> some sprigs of fresh mint in a roasting dish, over which
> you've laid a large piece of foil (big enough to bring up
> and over the lamb, with a seal at the top). Squish a
> couple more garlic cloves, and press on to the outside of
> the lamb. Squeeze the juice of a lemon over, then drizzle
> on some EVOO. Put sprigs of fresh oregano on each side of
> the joint, and pop some on top. Bring the sides of the
> foil up, and turn over a few times to seal (so the meat is
> totally enclosed). Put into a medium oven, and cook until
> the meat is falling off the bone. Then open the foil up,
> fold it back, and return the dish to the oven for a
> further 20 - 30 minutes, until the lamb browns nicely.
> Best eaten with freshly made bread, using fingers.ind it -
> is this right?
>
...
> Jo
>

That sounds so good -- crispy on the outside, still moist
and tender on the indide. Also the technique sounds like it
would work well with garlic, coriander and cumin.

-bwg The hypocritical attempts to create "codes of ethics"
for acts that are illegal and immoral is intended to cloak a
brutal, cynical and manipulative system in a mantle of
respectability. -Meron Benvenisti (Haaretz Daily, 3/12/2004)
 
"Darkginger" <[email protected]> wrote in message news:<[email protected]>...

> fridge waiting to be braised in some Guinness tomorrow
> night - but my favourite, Greek inspired, way of eating
> lamb is as follows:
>
> Get a leg joint, and rub half a garlic clove all over it.
> Sprinkle on some powdered cinnamon, and sit it on top of
> some sprigs of fresh mint in a roasting dish, over which
> you've laid a large piece of foil (big enough to bring up
> and over the lamb, with a seal at the top). Squish a
> couple more garlic cloves, and press on to the outside of
> the lamb. Squeeze the juice of a lemon over, then drizzle
> on some EVOO. Put sprigs of fresh oregano on each side of
> the joint, and pop some on top. Bring the sides of the
> foil up, and turn over a few times to seal (so the meat is
> totally enclosed). Put into a medium oven, and cook until
> the meat is falling off the bone. Then open the foil up,
> fold it back, and return the dish to the oven for a
> further 20 - 30 minutes, until the lamb browns nicely.
> Best eaten with freshly made bread, using fingers.ind it -
> is this right?
>
...
> Jo
>

That sounds so good -- crispy on the outside, still moist
and tender on the indide. Also the technique sounds like it
would work well with garlic, coriander and cumin.

-bwg The hypocritical attempts to create "codes of ethics"
for acts that are illegal and immoral is intended to cloak a
brutal, cynical and manipulative system in a mantle of
respectability. -Meron Benvenisti (Haaretz Daily, 3/12/2004)
 
sf <[email protected]> wrote in message
news:<[email protected]>... [snip]
> If you're in the US, we have "Truth in Labeling" here. If
> you're not, you're at the whim of your country's laws.

Which means, all a butcher in the US has to do in order to
sell mutton and call it lamb is to get the USDA to agree
that mutton is lamb.

In the US, meat from a sheep less than one year old at
slaughter is "lamb", even though meat from a sheep
approaching one year looks, smells, cuts, and tastes exactly
like mutton.

--
Chris Green
 
sf <[email protected]> wrote in message
news:<[email protected]>... [snip]
> If you're in the US, we have "Truth in Labeling" here. If
> you're not, you're at the whim of your country's laws.

Which means, all a butcher in the US has to do in order to
sell mutton and call it lamb is to get the USDA to agree
that mutton is lamb.

In the US, meat from a sheep less than one year old at
slaughter is "lamb", even though meat from a sheep
approaching one year looks, smells, cuts, and tastes exactly
like mutton.

--
Chris Green
 
On Thu, 11 Mar 2004 07:38:42 GMT, Tim Challenger
<"timothy(dot)challenger(at)apk(dot)at"> wrote:

> On Thu, 11 Mar 2004 07:41:23 GMT, sf wrote:
>
> > Be careful... people can actually be allergic to lamb!
> > If they aren't allergic, it can be the last red meat
> > that "old people" give up.
>
> People can be allergic to almost anything. Doh!

Do you usually talk just to hear your self speak?

Practice safe eating - always use condiments
 
On Thu, 11 Mar 2004 07:38:42 GMT, Tim Challenger
<"timothy(dot)challenger(at)apk(dot)at"> wrote:

> On Thu, 11 Mar 2004 07:41:23 GMT, sf wrote:
>
> > Be careful... people can actually be allergic to lamb!
> > If they aren't allergic, it can be the last red meat
> > that "old people" give up.
>
> People can be allergic to almost anything. Doh!

Do you usually talk just to hear your self speak?

Practice safe eating - always use condiments
 
"Anthony" <[email protected]> wrote in message news:<[email protected]>...
> "hahabogus" <[email protected]> wrote in message
> news:[email protected]...
> >
> >
> > And What's wrong with the Welsh?
> >
> They sing
>
> Too loud
>
> Too often
>
> And Flaaaaaaaaaaaaaaaaat

Nothing at all wrong with the Welsh! It's just my name is of
Welsh origin but my dear mother, 86 and not yet departed,
bless her, is of Scottish origin but just liked the name
when my twin sister and I entered this world (twin has a
good English name of Pamela, standard for era circa early
1950's...). I visited Wales in my early 20's and the good
folk couldn't believe I didn't have Welsh ancestory!. I only
mentioned all this because the poster I responded to lives
in Ireland. I have found on many trips to the US of A that
the name Bronwyn is unknown to the folk there except for
regions around Boston and others are not even sure of the
gender until we meet. Anyway, we digress off the subject of
lamb but what the heck!! <grin> Bronwyn, the Aussie
 
"Anthony" <[email protected]> wrote in message news:<[email protected]>...
> "hahabogus" <[email protected]> wrote in message
> news:[email protected]...
> >
> >
> > And What's wrong with the Welsh?
> >
> They sing
>
> Too loud
>
> Too often
>
> And Flaaaaaaaaaaaaaaaaat

Nothing at all wrong with the Welsh! It's just my name is of
Welsh origin but my dear mother, 86 and not yet departed,
bless her, is of Scottish origin but just liked the name
when my twin sister and I entered this world (twin has a
good English name of Pamela, standard for era circa early
1950's...). I visited Wales in my early 20's and the good
folk couldn't believe I didn't have Welsh ancestory!. I only
mentioned all this because the poster I responded to lives
in Ireland. I have found on many trips to the US of A that
the name Bronwyn is unknown to the folk there except for
regions around Boston and others are not even sure of the
gender until we meet. Anyway, we digress off the subject of
lamb but what the heck!! <grin> Bronwyn, the Aussie
 
Lamb is probably our favorite protein. We don't have it
nearly as often as we would like. It has become tradition
for me to serve it on Easter. Every year, I find a different
way to cook it. This year, I am going to use a Penzey's
recipe. It will be seasoned with garlic (of course) and the
Bavarian Seasoning mix. I will serve it with roasted new
potatoes and a salad. We will drink a Merlot with it.
Dessert will be a cake in the shape of an Easter Egg and
suitablely decorated.
 
Lamb is probably our favorite protein. We don't have it
nearly as often as we would like. It has become tradition
for me to serve it on Easter. Every year, I find a different
way to cook it. This year, I am going to use a Penzey's
recipe. It will be seasoned with garlic (of course) and the
Bavarian Seasoning mix. I will serve it with roasted new
potatoes and a salad. We will drink a Merlot with it.
Dessert will be a cake in the shape of an Easter Egg and
suitablely decorated.
 
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