I could only find a couple of written tutorials and they weren't very good. Can anyone explain it to me or provide a good tutorial?
I was wondering if anybody has ever done a Boneless Lamb Roast in a slow-cooker and what the results were ,Thank you,Larry
So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some grou
I googled many forums listed in google and found people just say that cooked renal pelvis in lamb kidneys are stringy and chewy. That sounds to me like people a
When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sh
I am asking for both food safety and taste reasons, and yes I do have a frost freezer. Semi-boneless Leg of Lamb, double freezer wrapped date 12/26/14. 7.33
I make a spicy Tzatziki inspired sauce to go with certain cuts of lamb, and I've been having some trouble getting the spicy part to be consistent. I use cucum
I've recently purchased a sous vide immersion circulator in preparation for Christmas. In my home we typically cook lamb on Christmas (don't ask..). The way tha
I am going to avoid using the terms american or frenched because I don't fully understand what they mean. But I am going to be roasting a full leg of lamb, inc
I plan to sous vide lamb chops, which is going to take 3 hours. Since I have to work, it will be too late for dinner if I start cooking after work. Can I sous
I always thought sauteeing or pan frying with 1-2 tablespoons of oil was for thin cuts of meat. As such it isnt suited for lamb chops. I've been watching some
I found a nice recipe for a leg of lamb. It is however supposed to be baked for four hours. It would be more practical for me if I could let it bake for 12 hou
I found some old frozen ground lamb in the back of the freezer. It is vacuum sealed, and was placed in the freezer after a couple days of bei
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is
In lamb and in cattle, the fibula and ulna bones are vestigial (http://www.aps.uoguelph.ca/~swatland/ch2_1.htm, "In beef and lamb carcasses there is a single ma
So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackl
What is the white part (circled in black) of these lamb chops called? I know they contain fat, but is there a name for the tissue itself? Do they occur throug
Recently I tried the technique of rubbing lamb with mustard powder over night, in order to tone down the "gaminess". The end result was great and tasted nothing
I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°
What are some secret ingredients used to make a Lamb Seekh Kebab so soft and juicy? These is one of the best kebab to taste.