Comments on: A Wonderful Leg of Lamb…

By: Ed

Ed — Wed, 30 May 2012 07:38:07 +0000

Hi..anyone can tell me for the suppliers of Lamb Fat in the Philippines. I need 100 kilograms monthly. Please call me at 02-6240766 or 09178089867; email add.: biofoodhalalproducts@yahoo.com.ph

Thanks

-ED

By: Allyn

Allyn — Fri, 30 Sep 2011 09:21:00 +0000

Nice leg! :D

Lamb has distinct taste. I prefer it over goat meat. I used to eat lamb a lot when I was still in the province as my aunt raised sheeps. Now, lamb meat is very expensive. @_@

By: Anna Maria Elisa Manalo

Anna Maria Elisa Manalo — Wed, 28 Sep 2011 15:05:43 +0000

Lamb is great, particularly since it’s sold fresher than other meats here in my part of the U.S. I can’t wait to try this dish as a variation on the Mechado which we customarily do with beef and used to have about twice a month. When bought fresh and young, lamb is flavorful and is enhanced by Rose or Merlot. I even add a little bit of the wine to most of the lamb roasts I make.

By: JungMann

JungMann — Tue, 27 Sep 2011 03:30:48 +0000

I never understood why so many Filipinos dislike lamb. We eat bagoong, but lamb? “Mabaho naman!” It is really a lot more versatile than many of us fear. I am an avid consumer particularly in stews that are somewhat a cross between afritada and kaldereta.Thin cuts of lamb marinated in toyomansi are terrific stir fried with sibuyas, garlic, vinegar and chilies. Binagoongan ni cordero, is a recipe that might not have seen its time yet.

By: chilli tamale

chilli tamale — Sun, 25 Sep 2011 04:58:35 +0000

Hello MM,

Western australian lamb is at it’s best at the moment being spring- yes, i like a bit of roast lamb. Australians found different ways of roasting them, greek-italian-hungarian-slovenian-indonesian-mongolian-indian-swiss?-korean- macedonian- espanyol- heck whatever….L.O.L….

kind regards,

By: shanghaiedflip

shanghaiedflip — Fri, 23 Sep 2011 06:36:24 +0000

Wow that looks amazing. I wonder if there’s any place in the Philippines where you can get whole roast lamb? I’ve had it twice before seasoned with mostly cumin, and pepper powder which is how the Uyghurs in China like their lamb. With autumn and winter coming soon lamb bbq skewer stands will soon be popping up on the streets of Shanghai too! :)

By: MiMac

MiMac — Wed, 21 Sep 2011 07:26:45 +0000

Hi, MM! I take it all back. Hahaha! I was in India over the weekend and all I did was eat lamb for lunch, lamb for dinner- 3 days in a row! I’m a happy convert!

The lamb in Delhi and Agra had no “maanggo” taste at all. :) If not for your post, I wouldn’t have tried the lamb and would have just ordered chicken kebabs and paneer forever! Thank you, thank you, than you!

By: Ellaine

Ellaine — Mon, 19 Sep 2011 14:02:54 +0000

I agree that lamb may be an acquired taste for some, but I love it! I especially like the lamb kebabs (smothered with garlic and chili sauce) with couscous at Cafe Med… it would be lovely if Zubuchon puts out its own specialty lamb dish…

By: atbnorge

atbnorge — Sat, 17 Sep 2011 20:33:34 +0000

I have eaten moose meat so lamb is just “chicken” to me! I will be throwing a party next weekend and seriously considering a roasted leg of lamb.

By: Justine

Justine — Fri, 16 Sep 2011 16:01:43 +0000

Doesn’t matter how it’s cooked. I haven’t met lamb I didn’t like :)