Comments on: The Lamb Post, The Lamb Post… :)

By: sunflowii

sunflowii — Tue, 06 Mar 2012 15:29:09 +0000

MM, thanks for reminding me about your pavlova posts! i’d forgotten about them. back when i read them, i didn’t know how a pavlova would taste like. i’ve since had a taste and love it!
btw, the kiwis (new zealanders) claim that THEY were the ones who invented the pavlova in honor of that lady with that last name who visited NZ. the aussies and the kiwis ‘fight’ over who really invented it. thought i’d give a voice to the kiwis since in your previous posts, people only mentioned the aussies.

By: Dan

Dan — Mon, 05 Mar 2012 07:35:39 +0000

Hi MM, pity you didnt enjoy the Indonesian lamb. Maybe next time. :)

By: shanghaiedflip

shanghaiedflip — Sun, 04 Mar 2012 21:10:29 +0000

One of the best lamb dishes I’ve ever had is whole roast lamb done Xinjiang style. Xinjiang’s the northwestern region of China so it’s a mix of central Asian and Chinese tastes. Lots of Cumin and chili powder with some yoghurt to balance the gamey flavor of the lamb. Even better is you can get lamb bbq around the big Chinese cities in winter time. Love eating lamb bbq while walking around in winter :)

https://kaleidoscope.cultural-china.com/en/8Kaleidoscope5932.html <– Pictures of whole roast lamb Xinjiang style.

By: rita

rita — Sun, 04 Mar 2012 15:30:23 +0000

we love lamb with some rosemary and garlic, a good bottle of red… life is sweet.

By: Dragon (Melbourne)

Dragon (Melbourne) — Sun, 04 Mar 2012 08:05:29 +0000

Hi MM,

Here is a recipe for a salad/side dish I got to try from The Hellenic Republic here. It goes great with any roast/grilled dish.

Cypriot Grain Salad
Ingredients
(serves 8)
1 bunch coriander shredded
½ bunch parsley shredded
½ red onion finely diced
1 cup freekah (or cracked wheat/coarse bulghur wheat)
½ cup puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
½ cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 cup thick Greek yoghurt
1 tsp cumin seeds toasted and ground
1 tbsp honey
Method:
Blanch freekah and puy lentils separately in boiling water until both just cooked.
Drain well and allow to cool.
Mix the yoghurt, cumin and honey till combined.
In a medium bowl place the coriander, parsley, red onion, freekah, puy lentils, toasted
nuts, capers, currants, lemon juice and olive oil. Mix well, season to taste.
Place into serving dish and top with cumin yoghurt.

This is soooo refreshing, so delish and this amount would feed (as a side) easily 10-15 people, not the 8 that’s indicated.

By: yummytrails

yummytrails — Sat, 03 Mar 2012 13:50:07 +0000

was watching andrew zimmern yesterday – bizzare foods in morocco & he went to the back stalls where they are making roast lamb & i immediately thought of your experiment. From Culinate, here’s what they say about roast lamb in Morocco: ” The star of the show here is the mashwi, whole lamb slow-roasted in wood-burning pits. The mashwi vendors build large fires in deep cylindrical clay pots buried in the ground (think of tandoori ovens the size of Volkswagens). The lambs are strapped to logs, lowered into the ovens, and left for 12 hours. Then they’re pulled out, portioned, and sold on torn pieces of stiff thick paper used as a plate, sprinkled with cumin salt and paired with flat discs of soft bread. Heaven.”

By: Marketman

Marketman — Sat, 03 Mar 2012 10:40:00 +0000

KUMAGCOW, hmmm, brining lamb… I wonder. Beth234, hahaha, I know what you mean. scott, yes we do. There are three different “feasts” on offer, and range from roughly PHP750-1,200 per head (with a maximum booking for 20-24 persons only) depending on menu chosen… Please contact Zubuchon main office during office hours at 032.236.5264 and look for Beverly or Joan for more information if you are interested. We have not advertised it much before, due to unusually inclement weather in Cebu from November until recently… but with summer upon us, it is less risky to book an outdoor dinner. Shalimar, I can see why they would do that… and it would ensure moistness as well… Gerry, the greek style lamb is intentionally WELL, WELL DONE… they generally don’t eat their lamb rare. Frankly, I prefer it less cooked, and would opt for a rare leg of lamb rather than this version… sunflowii, not sure Artisan would be inclined, as he sells his goods. But there is a version or two on this blog (previous archives) if you are interested. It isn’t difficult to do a pavlova… footloose, yes, Mrs. MM has been an avid photographer since her teen years… :) tonceq, not likely, lamb is a bit pricey for most local pocketbooks. If lechon in Cebu retails at say PHP490, this kind of lamb would have to be at LEAST double that, and far more boney… Mary, capiz lamps from the flower market in Cebu. I used them with light bulbs (hanging) and with candles on the floor and tables. Josephine, a bit redundant to say organic sea prawns I guess, but essentially they are not pond or pen raised. Supposedly caught in deep sea nets, provided by a supplier to us… not sure where they were caught. I find they sometimes have a strong off flavor, but these ones were good. When shopping at markets, they are the slightly orange/pinkish ones, and can get tough when larger in size. My favorite shrimps have to be the white or putian variety, that have a sweet delicate flesh (not sure if they are sea or pond raised). Pond raised tiger prawns are my next choice, then the sea prawns last… Dan, yes, I have had goat in Indonesia, but can’t recall it with extreme fondness…

By: KUMAGCOW

KUMAGCOW — Sat, 03 Mar 2012 08:27:02 +0000

I was right about the drying out part…hmm can it be soaked overnight for like a saline solution? So it actually would seep in the meat. Maybe pour in lard also with the basting liquid.. I might be going ahead, forgive me.

By: Beth234

Beth234 — Sat, 03 Mar 2012 04:50:09 +0000

I don’t mean to offend, but that looks like something out of Resident Evil. No seriously, it really does XD .

By: RobKSA

RobKSA — Sat, 03 Mar 2012 04:42:26 +0000

As a hiligaynon speaking bisaya, i did say the lamb post thrice and it came to me as the lampos which means to be stricken, hehehe. The lamb actually looks very yummy, just finished licking my monitor, hahahaha.