Sorry man,
No can do. I will share anything from the Easter table except the brains and tongue.
Easter 2017 - be warned: explicit images
- Thread starter atomicsmoke
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Sorry man,
No can do. I will share anything from the Easter table except the brains and tongue.
This is the stuffing for the rib/shoulder cut: chicken livers, hearts, gizzards, hard boiled eggs, herbs, green onion, lard, raw eggs, little bread.
Lamb organs are normally used but that would be too much. More about those later.
After stuffing
In the oven, basted with its own juices and red wine. A few good hours. You get this.
Lamb organs are normally used but that would be too much. More about those later.
After stuffing
In the oven, basted with its own juices and red wine. A few good hours. You get this.
Last edited:
Lamb organs: heart, lungs, spleen, liver. Cooked and cubed for a haggis like dish.
Stuffing after mixing.
Caul fat ia normally used for casing, but it seems old school butchery is dead around here. I used a beef bung.
Stuffing after mixing.
Caul fat ia normally used for casing, but it seems old school butchery is dead around here. I used a beef bung.
Last edited:
gr0uch0
Master of the Pit
A family would normally cook one or the other (the stuffed lamb or organs stuffed in casing). They are both apetizers, served cold. But since the sofisticated side of the family can't be near lamb organs we do both.
gr0uch0
Master of the Pit
OK, the ham brought me back in and off the haggis/bung ledge...looks bueno.
BTW, I kept looking at this photo, atomic, and couldn't remember what it reminded me of:
Until now: hello, Harvey Dent.
BTW, I kept looking at this photo, atomic, and couldn't remember what it reminded me of:
Until now: hello, Harvey Dent.
actech
Meat Mopper
Gorgeous piece of food... POINT!The lamb organ dish
Shame so many people would find it revolting.
It actually tastes very mild. Was a small lamb, the "gamey" taste comes with age. The herbs also blend nicely with the hint of lamb taste.
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