(06-07-2012, 01:43 PM)Octo Wrote: How many prancing sheep out of 5 would you give that recipe DaJ?
Slow cooking most meat is the absolutely best way to go imo. I made some pork-chops the other night that blew JR's mind. Cooked them for two hours with onion, garlic and home-made chicken stock and olive oil, salt and pepper! Fantastic stuff. Put some sauerkraut in the broth when it was all done and served warm with the chops.
I dunno, prolly 3 full lambs and a shear of another ~ it was good, very satisfying ~ but I prolly wouldn't cook it for company, yanno? It's just a down-home kinda thing.
Crockpot cooking is great when you don't want to take responsibility ~ I look on it as committee cooking ~ all the food gets together and cooks itself.
When I have the time and inclination, I like meats to have been near a fire ~ broiled with some sizzle on it. As for lamb, I have to look far and wide to find it. The tiny little leg roast I made the other day prolly didn't weigh a pound. Actually, it tasted a lot more like beef than lamb. I like mutton too, but most folks these days find the taste a bit strong.
Variety is the name of the game when you don't eat pork and can't abide poultry (except for fried chicken) and really, there isn't much else besides beef.
On 2nd thought ~ I sure all sorts of stuff will be on the menu when TSHTF. Dog food, who knew?
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