Originally Posted by CWS4322
One of the guys with whom I curl (that sport where you slide 44 lb granite rocks down a sheet of ice and sweep) has lamb for sale. I am trying to figure out how to have it cut. How thick do you folks like your chops? Basically, I am buying the entire lamb. Suggestions? I'm dieing to make the lamb stew using the neck meat...think that is BuckyTom's recipe but it might be one of the Andys'. I will get the bones so I can make stock. The kidneys will go to the dogs. I don't cook kidney. The heart and liver...still debating if those will be dog food or people food.
The lamb's liver and heart are a good visual indicator of the health of the animal. A nice dark red liver is from a healthy animal and is a most delicate meat and of good flavor. The heart of course is a fine meat also, though different in taste and texture from the liver. Since they come from a young animal, there should be no strong flavors.
The head if you can get it could be made into what is called down here in south Texas a cabesita [not sure of my spelling, but it means little head]. The idea is to steam it overnight, until the meat falls off the bone. The meat is dissected from the bones and chopped and mixed together. Then you stuff it into corn or flour tortillas, with onion, tomato, chili or hot sauce, and cilantro[coriander leaves] By the way everything edible is included even the brains. More commonly you would see this done with a beef head, which would be called barbacoa de cabeza. Of course now with everyone freaking out about scrappy and mad cow disease, they leave out the brains.