Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [lamb]

81 questions
6
votes
0 answers

Technique to find and eliminate the needle bone in lamb shanks?

In lamb and in cattle, the fibula and ulna bones are vestigial (http://www.aps.uoguelph.ca/~swatland/ch2_1.htm, "In beef and lamb carcasses there is a single major bone, the tibia or shank bone...") and I find often if I cut the cooked meat across…
Douglas Held
  • 494
  • 2
  • 10
6
votes
3 answers

Kebab cooking rules

What are rules about cooking lamb and chicken doner kebab? How many times can the spit be put in the fridge, then cooked again the next day? I have been to a kebab shop where the cook put a huge lamb vertical doner spit in front of the grill,…
Tom
  • 61
  • 1
  • 1
  • 2
6
votes
3 answers

Green lump in the middle of lamb meat

I have bought a fresh half leg of lamb today and there was a big disgusting green lump in the middle of it's fat. I'd like to know what it is and what should I do with the meat? Would anyone be able to help me please?
Ashkan S
  • 291
  • 2
  • 7
5
votes
1 answer

How to achieve "fall off the bone" in a leg of lamb using sous vide?

I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F). While the result was generally good, I received a comment, that the meat didn't fall of the…
user1721135
  • 1,469
  • 2
  • 19
  • 32
5
votes
2 answers

How to bone lamb breast

I've got a recipe that calls for a boned lamb breast. Unfortunately, the lamb my wife got from the butcher is not boned, so I need to remove the bones myself. However, I can't find any guidance on how to do this. Before I dive in and probably ruin a…
user13414
  • 193
  • 1
  • 5
5
votes
2 answers

Lamb's Gamey Flavor

Lamb has long been one of my least favorite meats due to its gamey flavor. However, some lamb dishes that have been prepared for me tasted great with very little gamey flavor. But I have never been able to duplicate that at home. What are they doing…
System Down
  • 317
  • 1
  • 3
  • 9
4
votes
1 answer

Lamb ribs - how to cook them

I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them. I've tried roasting them (which does kind of work), and I've tried some of the recipes that you see around for pork ribs…
Paul Michaels
  • 1,343
  • 10
  • 23
  • 31
4
votes
1 answer

How do you french trim a lamb shank?

I could only find a couple of written tutorials and they weren't very good. Can anyone explain it to me or provide a good tutorial?
Präriewolf
  • 205
  • 3
  • 8
4
votes
1 answer

Sous Vide leg of lamb WITH bone?

I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone attached. However, all the recipes I find for…
Christian Rygg
  • 165
  • 1
  • 5
4
votes
1 answer

Can a broiler function as a grill substitute when making kebabs?

When grilling is not option, but broiling is: Can a broiler + broiler plate function as a substitute for a grill when making kebabs? If so, what must I do to prevent overcooking beef, lamb and/or veggies?
stevvve
  • 556
  • 3
  • 6
  • 15
4
votes
5 answers

Tips for cooking a whole lamb in a fire pit?

A while ago we tried to cook a whole lamb in a fire pit. Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a large fire in it, and started to drink. Then when the fire had died down a bit we lined…
Sam Holder
  • 11,260
  • 17
  • 69
  • 113
4
votes
3 answers

What is the "porky" taste in certain types of pork?

I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite unpleasant. I rarely cook with pork mince, so this surprised me. I'm used to pork…
Surobaki
  • 143
  • 1
  • 4
3
votes
1 answer

Cooking more than one meat - will I have to adjust my cooking time?

So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackling right. My pork (de-boned) weighs 3kg and will have some water in the tray for the gravy. I also…
tjcss
  • 131
  • 1
3
votes
2 answers

Do I roast leg of lamb differently when shank is still attached?

I am going to avoid using the terms american or frenched because I don't fully understand what they mean. But I am going to be roasting a full leg of lamb, including the shank. Most of the recipies I am looking at don't really make any distinction,…
Learning2Cook
  • 151
  • 1
  • 4
3
votes
1 answer

Is there any harm to eat cooked renal pelvis in lamb kidney?

I googled many forums listed in google and found people just say that cooked renal pelvis in lamb kidneys are stringy and chewy. That sounds to me like people already consider its edible, but it's somewhere where urine goes through, at least before…
Ezeewei
  • 131
  • 3
1
2
3 4 5 6