Comments on: A Whole Lamb From Sinan’s Butchery!

By: Erwin

Erwin — Fri, 03 Aug 2012 10:50:06 +0000

Sir try this Kokoretsi for the innards of the lamb. looks appetizing.

https://www.kalofagas.ca/2010/04/07/kokoretsi-%CE%BA%CE%BF%CE%BA%CE%BF%CF%81%CE%AD%CF%84%CF%83%CE%B9/

By: Betchay

Betchay — Wed, 29 Feb 2012 09:29:44 +0000

Shucks… I missed you in Cebu! Just got back last night and finally got to taste Zubuchon! my son and I went to your Mango branch for lunch and it was almost full.Verdict?….I like the fresh taste of your lechon and hands down rated 10 for tenderness of the meat.The skin was crunchy and I was surprised that it was thin– literally skin only without fat underneath as with other lechons…well, I am not complaining as it is “more healthy”! I like that your serving for the fast meal was generous.Wolfed down singlehandedly, the generously topped ensaladang talong.And the iba shake was the best!Thumbs up for the chicharon– not too salty and no rancid taste.A tablespoon of your kalamansi marmalade is enough for my dessert! ;)
On a side note, I’d like to comment on the mixed reactions of others who are saying Zubuchon is not Cebu Lechon…maybe yes if your palate is accustomed to the salty/MSG laden “other” lechons but I am happy that MM gave us an alternative, a healthy one.Ok, call it gourmet lechon, sosyal na lechon but… I like it… so I bought frozen lechon at Zubu airport stall to bring home :)
Unlike other tourists who go to Cebu for the beach, we were inspired by your write ups on the old churches of Cebu so we opted for a cultural tour and literally traced the coast line of South Cebu from Carcar down to Santander and back to Carcar via Sambuan to view the old churches and Spanish watchtowers along the way.The facade of Argao Church impressed me the most as well as it’s painted ceilings like the one in Dalaguete. But Boljoon was the most postcard perfect–the view of the sea and the mountains was breathtaking!We also went North to Liloan(loved the view from the light house!) and Danao.Napa aga ang Bisita iglesia namin! Cebuanos are very religious pala with several shrines.We went to Theotokos but our mouths dropped when we went to Simala in Sibonga!
Sorry, I’m rambling.We really enjoyed our 3 days stay in Cebu.Hope to come back soon and try the beaches and probably have a close encounter with Butandings at Oslob?just curious:Are you for or against this Butandings encounter?

By: susie b

susie b — Wed, 29 Feb 2012 03:05:38 +0000

Quiapo, the Argentinian parillada with vertical lamb..fabulous stuff! MM, looking forward to the results of your experiment. Went to go to S&L yesterday while in Manila for some blood work but ran out of time. T wants me to get lamb neck, which I saw last time. Memories of Lancashire Hot Pot arecalling out to him, apparently!

By: quiapo

quiapo — Tue, 28 Feb 2012 00:37:29 +0000

We were invited to a gaucho barbeque, where the lamb is placed on a vertical spit
near the fire.
https://books.google.com.au/books?id=aWqOWY-DPRQC&pg=PT65&lpg=PT65&dq=gaucho+roast+lamb+spit&source=bl&ots=9G0vqQDlZi&sig=Kzx2jfrkwNTDWsX7MuuW3yRu_fg&hl=en&sa=X&ei=uSBMT_aBGMO5iQeG2ISAAQ&sqi=2&ved=0CEQQ6AEwAg#v=onepage&q=gaucho%20roast%20lamb%20spit&f=false

By: Dreaming

Dreaming — Mon, 27 Feb 2012 23:43:35 +0000

Roast Lamb! Yum! You have awakened my good memories of our dinner parties in Malaysia, where we roasted lambs on a spit in our garden. Let us know how it tastes.

By: Stewart L. Sy

Stewart L. Sy — Mon, 27 Feb 2012 22:42:48 +0000

I actually purchase fresh lamb from an organic farmer who raises them in the Okanagan Valley and brings orders into Vancouver during the summer. I did try a whole lamb once but it proved to be a touch too big for my grill and did an experiment, we cooked the rear half over indirect heat with smoke pouches and the front half (sans head) slow roasted in the over. I kept the flavoring simple, olive oil, crushed garlic, rosemary, salt and pepper. I think we cooked the halves for around 3 hours. The oven cooked one came out wonderfully tender, juicy and gorgeously medium rare in the right spots, the one in the grill was similar but had that wonderful smoky taste from the wood chip pouches. I’m sure your lechon chef’s will be able to make an amazing dish from that carcass.

Stewart

By: PJ

PJ — Mon, 27 Feb 2012 17:39:13 +0000

can’t wait for the results. i wish to do one for my wedding :)

By: Part Time Homemaker

Part Time Homemaker — Mon, 27 Feb 2012 15:39:39 +0000

I will make a trip to S&L very soon for sure…you had me at the picture of the short ribs MM and the mention of the frenched lamb chops!!! I know nothing about roasting a whole lamb, but I’m definitely excited to see the results of your delicious experiment! :)

By: KUMAGCOW

KUMAGCOW — Mon, 27 Feb 2012 15:18:13 +0000

I think lamb will probably end up dry because of the lack of fat unlike pork. But here’s wishing another good experiment for MM and his crew!

By: Sharon

Sharon — Mon, 27 Feb 2012 10:39:47 +0000

MarketMan, I googled “Greek lamb on a spit” and came up with: https://www.ultimate-guide-to-greek-food.com/lamb.html – and there are a few other links. Your seasonings of rosemary, garlic, olive oil, lemons and oregano are pretty spot-on by the looks of things…