Easter meal: lamb five ways

Discussion in 'Lamb' started by atomicsmoke, Apr 13, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    At atomic's house Easter is all about lamb. Even for those who can't stand it for the rest of the year.

    Let me introduce Leon, who made it all this possible.

    First, starting with his head: soup with cream and lovage

    That right there is the tongue

    Second , continuing with shoulder and ribs: stuffed with his organs and his cousin's.
    Ready for the cook

    Done

    Sliced
    This is served cold with horseradish.

    Third...is lamb barbacoa from shoulder chops (not Leon's).
    In the smoker, ham went for a ride too

    Then in the slow cooker with a Ras-el hanout spice.

    Served with pita and herbs&garlic yoghurt sauce

    Fourth and fifth are charcuterie cuts: lamb Pastrama (4th from right) and smoked dry lamb sausage (second from left)

    Other lamb free Easter traditions
     
    Last edited: Apr 13, 2015
    leah elisheva, crazymoon and disco like this.
  2. I'm from a ham or turkey(for holidays) family, but that looks pretty good Atomic.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The ready-to-serve pics for barbacoa are in.

    And here is another tradition: bread soaked in wine served first at the Easter table (and the following days).
     
  4. moikel

    moikel Master of the Pit OTBS Member

    Love it. 

    Just back from 10 days in Japan.Lamb high on the list of what I missed.

    I like the haggis type unit. Its origins are ?
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Romanian. There are two versions: this, and the same stuffing (+dill) in caul fat. We alternate them (at Easter).
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, Awesome looking spread for Easter ! [​IMG]
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    CDN, Moikel, CrazyM,

    Thank you.

    The stuffed lamb is not the best use for a rib rack and shoulder but I want my kids to stay connected with our traditions.

    We have the rest of the year for lamb lolipops (well I have, my family had their yearly lamb dose).
     
  8. moikel

    moikel Master of the Pit OTBS Member

    My oldest friend lives in Bucharest . He is an Aussie been there for years. I have visited , formed a deep love affair with a beer called Ursus ? The dark one.Couldnt understand why locals were drinking Corona!
     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I went to Univ in the city where Ursus was brewed. They know their beer...they've been making it since 1878.
    Why Corona? I don't know...I guess is seen as the party beer, or because it's import...you might have also noticed in restaurants the lamb from New Zeeland was also more popular than the local one. Despite the better quality (younger) and price advantage.
     
  10. moikel

    moikel Master of the Pit OTBS Member

    I think it was the time, 2008 , before the economy tanked. People showing they had $ to spend.Ursus a better beer by miles ,fresher & under their noses.The wine was alright too.

    Where ever I go I want to eat & drink like a  local ,in Japan that was Yebisu beer & grilled pig heart,ox tongue etc on skewers ,New Zealand its Speights,Monteiths,lamb ,venison, hapuka  & so on.
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    That only makes sense...eating/drinking local.
    Hope you tried the local grape varietals (as wine): Black Maiden, Royal Maiden, Tamaiasca, Grasa, Budureasca. They make great wines out of these. There are also nice Pinots and Cabernets.
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Have you had a chance to sample the plum or pear brandy? Palinka, as the locals call it. Made mostly in the north west, double distilled, finished at 52%. The authentic plum version is made only from Stanley plums (bistritze) , traditionally aged in mulberry wood casks. After a few years it gets this unbelievable amber colour and mellows out drastically while developing a whole palette of flavours.
    The pear palinka will take some aging too, but it needs to stay on the pale side, as it would go into bottles "fitted" with a pear fruit (for presentation mostly).

    For both brandies you would be amazed to recognize the fruit flavours in a spirit that went thru double distillation.

    The commercially available products is not the best you could get. I recommend sourcing it from small producers (individuals can legally make their own booze in approved shops - used to help my dad with this when I was a kid). I am sure your buddy can arrange it. Just make sure is from the north west.
     
  13. moikel

    moikel Master of the Pit OTBS Member

    My mate works between Beucharest & a port called Costanza. I don't drink much hard liquor nowadays but I did drink more vodka than I needed on my last visit.
    I love the idea of distilling your own hooch,my mates family are from Abruzzo in Italy before migrating here. I like that digestive style drink ,14 herbs & spices, sort of thing.The locals made something that was borderline legal that had some root of a bush from Gran Sasso mountain in it.
    I have drunk the plum brandy,love the idea of small batch family outfit.
     
  14. WOW WOW WOW! Love it! Cheers! - Leah
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great thread.

    [​IMG]

    Disco
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you Disco, Leah.

    Don't get me started on lamb or plum brandy...you will never hear the end of it.
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I haven't cooked the leg at Easter, but I knew I wouldn't last long in the freezer.
    I smoked it Edward36 style (south African). Turned out great.

    Had some leftovers. Picked the meat of the bone and slow cooked them with a bunch of spices. Also threw in the meat I picked from the stuffed lamb leftovers.
    Got a wonderful barbacoa-like bowl of meat.

    I think this is my favorite beef/lamb leftover processing method from now on.
     
    Last edited: May 17, 2015
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Love the use of the whole lamb. Kudos.

    [​IMG]

    Disco
     

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