New Posts  All Forums:Forum Nav:

roast lamb

post #1 of 24
10/15/12 at 4:23pm
Thread Starter 

I have been cooking salt bush lamb lately- heavenly! Pot roast slow roast it is very good!

Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 24
10/15/12 at 4:34pm

What is a 'SALT BUSH LAMB" ?

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #3 of 24
10/15/12 at 8:03pm
Thread Starter 

comes from south australia & feeds on salt bush!

Reply
post #4 of 24
10/15/12 at 8:17pm
Quote:
Originally Posted by debsie View Post

comes from south australia & feeds on salt bush!

 

Well there ya go . . .

 

On a side note I love the Australian free range beef and lamb we get frozen here.

Reply
post #5 of 24
10/15/12 at 11:05pm

We get salt marsh lamb over here, I once fed a rejected show lamb rosemary for two week before the chop........it was a waste of thyme.

Reply
post #6 of 24
10/16/12 at 2:53am
Love salt marsh lamb from Orkney.

BTW, Kippers...? that was awful. (But I liked it!)
Reply
post #7 of 24
10/16/12 at 5:13am

Generally the lamb we buy here is either American raised lamb or we can go to Costco and buy New Zealand lamb.  I much prefer the American, it is very meaty and not as smelly.

In a nutshell
Reply
post #8 of 24
10/17/12 at 6:26pm
Thread Starter 

its actually called dorper lamb here & aussies love strong lamby flavours! It's one of those meats best left simple & tart the vegies & sides!

Reply
post #9 of 24
10/17/12 at 11:37pm

We get Lamb>Hogget>Mutton over here. I use hogget and mutton in "curry".I often wonder if the mild taste of NZ lamb is because 90% of their exports to Europe is Halal.  

Reply
post #10 of 24
10/22/12 at 2:42pm
Thread Starter 

it's the breed or grazing or age-the older the stronger in tastea lot of people in other cultures use goat which is excellent in crry! yum yum

Reply
post #11 of 24
10/22/12 at 6:29pm
Quote:
Originally Posted by Kippers View Post

I often wonder if the mild taste of NZ lamb is because 90% of their exports to Europe is Halal.  

 

Hey Kippers, your post made me wonder.... how are "mild taste" and "Halal" related? 

Reply
post #12 of 24
10/22/12 at 11:32pm

I dont know, my "wonder" seems to be an extrapolation of my views on the lack of taste of kosher and halal chickens ? 

Reply
post #13 of 24
10/23/12 at 2:39am

There is nothing as good as American Lamb, no matter what cut., New Zealand , Australian and yes Chilian lamb  they are  cheaper wholesale then American, this is why it sells so good here. It ismuch stronger in taste then American and a tad tougher. I am not saying it is bad just that it is not as good.. Put fresh Rosemary,Garlic and hyme S &P on anything and it will taste good. I have broken down 100s of  fresh whole racks and just by smelling and looking at them can tell the difference..In this one catagory ""You can't beat American""

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
Reply
post #14 of 24
10/23/12 at 3:33am
Quote:
Originally Posted by chefedb View Post

There is nothing as good as American Lamb, no matter what cut., New Zealand , Australian and yes Chilian lamb  they are  cheaper wholesale then American, this is why it sells so good here. It ismuch stronger in taste then American and a tad tougher. I am not saying it is bad just that it is not as good.. Put fresh Rosemary,Garlic and hyme S &P on anything and it will taste good. I have broken down 100s of  fresh whole racks and just by smelling and looking at them can tell the difference..In this one catagory ""You can't beat American""

 

 

People I know who live in the western states would tend to disagree with you on that point.

I have found that these people do not care for American lamb because of it's strong flavor.

Our property manager comes from Montana and maintains the flavor is pretty wrank.

They do however; enjoy the New Zealand, or Australian lamb cuts better.

Reply
post #15 of 24
10/23/12 at 11:38pm

ChefEDB, have you ever tried Welsh Lamb ?

Reply
post #16 of 24
10/24/12 at 2:09am

No can't say I have. I have never seen it pffered here by any of the purveyors.

CHEFED
Reply
post #17 of 24
10/24/12 at 5:07am

One day I want to go to Iceland, I hear they have amazing lamb there.

In a nutshell
Reply
post #18 of 24
10/24/12 at 2:33pm
Lamb is probably one of my favourite meats. Here in the UK it is very popular. Welsh, Scottish or English, I love them all, Kentish salt-marsh, ditto Orkney and Welsh are amongst my favourites. I like mutton for hearty soups like Scotch broth although some of my family say it tastes much 'gamier' than they like.

I eat a lot of lamb in Greece, too - although I find it much fattier ( and in some cases stringer!) than UK lamb!

From what i have read, it seems to be much less popular to eat lamb in the USA, outside of ethnic groups,
Reply
post #19 of 24
10/25/12 at 5:16am
Quote:
Originally Posted by Ishbel View Post

Lamb is probably one of my favourite meats. Here in the UK it is very popular. Welsh, Scottish or English, I love them all, Kentish salt-marsh, ditto Orkney and Welsh are amongst my favourites. I like mutton for hearty soups like Scotch broth although some of my family say it tastes much 'gamier' than they like.
I eat a lot of lamb in Greece, too - although I find it much fattier ( and in some cases stringer!) than UK lamb!
From what i have read, it seems to be much less popular to eat lamb in the USA, outside of ethnic groups,

 

Lamb in Greece - yuck it's too stringy and way overcooked for me.  Very bony too.

 

In the US - we're getting there.  I'd say 20yrs ago lamb was unheard of on an American dinner table.  Nowadays it's become more popular.

In a nutshell
Reply
post #20 of 24
10/26/12 at 9:34pm
Thread Starter 

looking forward to tasting it!

Reply
post #21 of 24
10/28/12 at 11:55am

is that a new kind of pastry or dessert since it is posted in the Pastry category ?  wow sounds very interesting..  and I do not see a question either.

Reply
post #22 of 24
10/28/12 at 4:14pm

Prettycake,

 

The thread was started there but if you look closely, it has been moved and is now in Food & Cooking Questions and Discussions, where you have posted.

 

You also don't need a question to start a thread.

 

Petals.

 

 

Quote:

comes from south australia & feeds on salt bush!

 

Debsie, it sounds like something I would like to try. Quebec & Ontario lamb is not so bad, but New Zealand is very good.

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #23 of 24
10/28/12 at 9:29pm

I saw this first under pastry and Baking... why was it posted there before it got here ?

Reply
post #24 of 24
11/2/12 at 3:44am

Mary had a little lamb, and the Doctor fainted.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife