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roast lamb

post #1 of 24
Thread Starter 

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

post #2 of 24

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.

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Every smoker quits smoking sooner or later!

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

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post #3 of 24
Thread Starter 

comes from south australia & feeds on salt bush!

post #4 of 24
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.

post #5 of 24

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.

post #6 of 24
Love salt marsh lamb from Orkney.

BTW, Kippers...? that was awful. (But I liked it!)
post #7 of 24

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.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 24
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!

post #9 of 24

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.  

post #10 of 24
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

post #11 of 24
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? 

post #12 of 24

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

post #13 of 24

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...

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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...

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post #14 of 24
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.

post #15 of 24

ChefEDB, have you ever tried Welsh Lamb ?

post #16 of 24

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

CHEFED
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CHEFED
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post #17 of 24

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

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #18 of 24
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,
post #19 of 24
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.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #20 of 24
Thread Starter 

looking forward to tasting it!

post #21 of 24

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.

post #22 of 24

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.

Served Up
(155 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
post #23 of 24

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

post #24 of 24

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

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...

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