Comments on: The Lamb is Roasting… :)

By: maria carmela suarez

maria carmela suarez — Wed, 12 Sep 2012 05:37:18 +0000

i would like to know how much the meat of lamb per kilo?and may i also know the exact address of manila seedling,am planning to sell fresh herbs in my place but i only have sweet,lemon basil,turmeric,rosemary,sage,chives,coriander,parsley and marjoram.thank you.

By: Marketman

Marketman — Sun, 04 Mar 2012 03:15:26 +0000

Joseph, would love to serve it, but price would be prohibitive by Cebu standards… say PHP1,200+ per kilo and boney… plus any leftovers wouldn’t heat up as nicely as lechon… as for S&L, I think they sell a lot to wholesale clients in Cebu, but retail is another matter altogether…

By: Joseph Smith

Joseph Smith — Fri, 02 Mar 2012 08:36:25 +0000

Big fan, wish you would think about serving that in your one or both of your Cebu branches. Please suggest to S & L Fine foods think about opening a Cebu branch also.

By: Marketman

Marketman — Thu, 01 Mar 2012 22:29:43 +0000

Papa Ethan, the lamb was roughly 10-11 kilos or 22-24 pounds, cleaned and decapitated weight. Roasting times are really tough, as they are based on size of roast, actual temperature of an open coal fire (not easy to determine), even with the hand to the heat tests, and distance from flames and set-up of roasting area. Internal meat temperature is the best gauge for lamb and other meats… however, in this style of roasting, Greek style lamb is very well done. No touch of pink, slow cooked to a (hopefully) still juicy, tender and cooked through meat. For a leg of lamb in an oven, I like it rare to medium rare, and to ensure that, I use a meat thermometer…

By: Papa Ethan

Papa Ethan — Thu, 01 Mar 2012 17:31:08 +0000

MM, I’m just curious about how much that whole lamb weighs in terms of kilograms. Do you determine the roasting time (whether for lamb or pig) in proportion to the mass?

I also noticed that the lamb has no skin, compared to our traditional lechon carcasses. It would be interesting to note how this affects the end result.

By: manny

manny — Thu, 01 Mar 2012 08:38:51 +0000

DROOOLLLL! With mint, mash potatoes, ayayayay…. I always look forward to reading your blog, but always end up craving for the food you present … ..

By: jakespeed

jakespeed — Thu, 01 Mar 2012 07:12:06 +0000

Waiting for what looks to be an epiphany. :)

By: Gej

Gej — Thu, 01 Mar 2012 06:15:12 +0000

On lamb’s toes (?) for the post and pictures of the finished product and feast!

By: PITS, MANILA

PITS, MANILA — Thu, 01 Mar 2012 05:06:52 +0000

and yet another entry i still have to taste from your kitchen …

By: Mari

Mari — Thu, 01 Mar 2012 03:15:42 +0000

That is some roasting you are doing there… the lechon sounds good too. I betcha the lamb would taste good. Drooling over here on the East coast!