CharlieD
Chef Extraordinaire
I do not know about other partsof the States, but here in Minnesota lamb is Not popular, to say the least (or is it list?). NOt sure why. I just love lamb.
Depends on how much time I have. More often than not I just crush garlic really finely mixh with salt and pepper and rub all over.... Do you make slits and place the garlic slithers inside the slits ?
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CharlieD said:I do not know about other partsof the States, but here in Minnesota lamb is Not popular, to say the least (or is it list?). NOt sure why. I just love lamb.
I love it, too. I think it would be more popular if it were more widely available. The big grocery stores here are boring and only carry a limited selection of meats, with the majority of it being beef, pork, and chicken. Since that's what's available, that's what people eat.I do not know about other partsof the States, but here in Minnesota lamb is Not popular, to say the least (or is it list?). NOt sure why. I just love lamb.
I do not know about other parts of the States, but here in Minnesota lamb is Not popular, to say the least (or is it list?). NOt sure why. I just love lamb.
Addie, I'm not sure where you are getting your statistics, but I don't believe we are even in the top ten states when it comes to beef production. Texas, Kansas, and Nebraska round out the top three, at least according to the USDA's web site. Texas is also number one in lamb.MN is mostly a farming state. And being so far north, beef is the preferred meat. Folks think Texas when it comes to beef. They forget hat there are more cattle ranches in the far north than Texas. And they raise Black Angus. Hereford cattle have a different type of feed to graze on. There is not much grass in Texas cattle land. Go to MN and other states in the northern part of the country and the feed changes to grass.
Also cattle farmers are not fond of sheep farmers. The sheep tear the grass out of the land, cattle just chew on the top of it. The majority of our lamb meat is imported from NZ and Australia. But we are slowly learning how great lamb can be. BTW, I make a mean lamb stew with barley.
CharlieD said:About a month ago I bought half of a lamb, is 1 year old is still consider lamb?
Friend of mine sloghter 6. He was selling it. Kind of expensive, but it is nice and fresh. I wish I could do it more often, but dealing with kosher is pain in the neck (of a lamb, sorry) The rear end of the animal is not kosher and when I buy ine, I have to find some one to buy the rear end. That is always a problem.
About a month ago I bought half of a lamb, is 1 year old is still consider lamb?
Friend of mine sloghter 6. He was selling it. Kind of expensive, but it is nice and fresh. I wish I could do it more often, but dealing with kosher is pain in the neck (of a lamb, sorry) The rear end of the animal is not kosher and when I buy ine, I have to find some one to buy the rear end. That is always a problem.
Addie said:So are is there one rear leg and some ribs. I would think someone would jump at the chance to have a nice fresh leg of lamb, if they are not kosher.
CharlieD, I am curious. I understand the kosher kitchen. So do you have just one kitchen or two. One is strictly kosher for the holidays. Where would you cut up the lamb to give the rear end to someone else. You can't contaminate the kosher kitchen by bringing in the rear end of the lamb to cut it off. And would you use your kosher knives to cut off the rear end knowing that one side of the knife will be next to the non kosher meat? I am familiar with a lot of the Jewish practices and traditions. I have been in homes that are strictly kosher every day. They have only one kitchen. And I have seen other homes that have two kitchens. One that is strictly kosher for the high holidays.
... CharlieD, I am curious. I understand the kosher kitchen. ....
I would guess the lamb is already butchered and packaged
Souvlaki, you wrote, "- Put one can of plum tomatoes or 2 large tomatoes from your garden and one large onion in the processor and mix them."
How many ounces or ml in one of your cans of tomatoes? In Denmark the cans usually hold 400 ml, in North America the cans usually hold 28 US fluid ounces =~828 ml.