Recipes, home grown goodness, BBQing and food stuff
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
I also actually dislike butterflied lamb as a rule, it never comes out tender for me.
But I'm always keen to see photos and be proven wrong!
Sounds like one of those turduckens
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
Yeah, kinda.
SPIT-ROASTED LAMB AND BEEF ROLL (Kuzu Eti Gril)
Marinaded for a few days, charoacl grilled - I'll photograph and post back. My memory is that it's greek/turkish, and really tasty
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
Yeah, kinda.
SPIT-ROASTED LAMB AND BEEF ROLL (Kuzu Eti Gril)
Marinaded for a few days, charoacl grilled - I'll photograph and post back. My memory is that it's greek/turkish, and really tasty
Look, there is absolutely zero doubt that I'd eat this horrific concoction in a heartbeat, especially with some fine red wine to boot. In fact I'm salivating at the thought of it.
I'm just trying to be a little bit objective, and not such a slave to my Greek meat emotions...
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
Yeah, kinda.
SPIT-ROASTED LAMB AND BEEF ROLL (Kuzu Eti Gril)
Marinaded for a few days, charoacl grilled - I'll photograph and post back. My memory is that it's greek/turkish, and really tasty
Now it sounds like a doner chub. I've seen them made on TV, but they wouldn't use fillet. I'm interested to see and hear how it eats
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
Yeah, kinda.
SPIT-ROASTED LAMB AND BEEF ROLL (Kuzu Eti Gril)
Marinaded for a few days, charoacl grilled - I'll photograph and post back. My memory is that it's greek/turkish, and really tasty
Now it sounds like a doner chub. I've seen them made on TV, but they wouldn't use fillet. I'm interested to see and hear how it eats
The original recipe is for sirloin, but I'll make do
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
Yeah, kinda.
SPIT-ROASTED LAMB AND BEEF ROLL (Kuzu Eti Gril)
Marinaded for a few days, charoacl grilled - I'll photograph and post back. My memory is that it's greek/turkish, and really tasty
Now it sounds like a doner chub. I've seen them made on TV, but they wouldn't use fillet. I'm interested to see and hear how it eats
The original recipe is for sirloin, but I'll make do
Life's tough sometimes
. The lamb should shield the beef just fine -
I gotta admit I too found it a little strange @nzzp however I’m convinced if you say it’s ace that it is.
I’m simply not a fan of eye fillet. I find it flavourless.
I’ve done turducken
was asked to ). Really expensive gimmick. Not horrible but pointless and a colossal waste of money and food. Eye fillet in lamb doesn’t sound like it’ll fail on either of those criteriaOne bbq’d butterflies lamb loads of times. I find it works fine as long as you ensure it’s a uniform thickness and treat it like a steak. Indirect 15 mins and then a char.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
I’ve done turducken
was asked to ). Really expensive gimmick. Not horrible but pointless and a colossal waste of money and food. Eye fillet in lamb doesn’t sound like it’ll fail on either of those criteriaWith TurDuCken, it's the 'wow' factor when you bring it to the table that you pay for.
That said, we made our own. My wife and her Doctor mate were pretty handy with scalpels - deboned the birds, and then I cooked it super slowly and gently to get up to temp. Makes an amazing sight, particularly when you just slice it like bread
Separately, you bastards are putting the shits up me. I'm seriously contemplating just serving seared marinated lamb with a grilled steak on top. Same thing, but easier to get the cooking right for both options, and probably similar flavour profiles. I'm using the eye fillet as it was cheaper than the sirloin or butterflied lamb ... but far less forgiving in cooking it. Also, I may well be doing this after a long boozy lunch, so the risk factor is a damn sight lower
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So...lamb shank on the BBQ. Low and slow?
I've never tried that, only ever braised.
As @canefan mentioned they could easily dry out but there has to be a technique to fix that.
Be interested in the result.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So...lamb shank on the BBQ. Low and slow?
I've never tried that, only ever braised.
As @canefan mentioned they could easily dry out but there has to be a technique to fix that.
Be interested in the result.
This is one person's take. I've heard of people cooking them without the gravy, so more of a dry cook. I still reckon you would need to wrap, with or without liquid inside. When I do lamb shoulder I take it to about 205F internal, cook at around 275F for about 8 hours unwrapped which will be slower. I expect shanks to be similar. It's only a question of preventing them from drying out and how you want to eat them ie American BBQ style or like jacked up stew
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Found this at Tesco, sure I've seen it mentioned here before. Any good?
Yeah its delicious
It only says on the jar that it's 'really good'.
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OK so of late when I've done any lamb or beef that isn't 'ethnic', I've made the below jus. I may have mentioned a derivative on here before (the first time I made it) but I've simplified it, thus:
Glass of red wine (merlot or pinot)
Bay leaves x 2
Thyme x 3 sprigs
Brown sugar x 1 teaspoon
Whole cloves x 4
Grind of black pepperReduce by half and strain, then add 500ml beef stock and reduce by half again. By this stage it'll be slightly sticky, a little sweet and spicy, very earthy and warming.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
OK so of late when I've done any lamb or beef that isn't 'ethnic', I've made the below jus. I may have mentioned a derivative on here before (the first time I made it) but I've simplified it, thus:
Glass of red wine (merlot or pinot)
Bay leaves x 2
Thyme x 3 sprigs
Brown sugar x 1 teaspoon
Whole cloves x 4
Grind of black pepperReduce by half and strain, then add 500ml beef stock and reduce by half again. By this stage it'll be slightly sticky, a little sweet and spicy, very earthy and warming.
Wish we could bookmark posts.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wish we could bookmark posts.
Right click on a post
Click Bookmark
The are stored under your profile page
eg your bookmark url is
https://www.forum.thesilverfern.com/user/hooroo/bookmarksI think you have to right click on the post again to remove a bookmark
