Just got a whole butchered lamb, about 35lbs of meat, and another one coming in a couple weeks.
Any ideas?
>>7280973
Frankensheep!
>>7280973
Feed it to your dogs?
eat her
Crumbed lamb cutlets. Dip in beaten egg, into seasoned flour then into a mix of breadcrumbs, thyme and oregano. Bake in the oven at 180C for 20-25 mins.
Fugg, I mean dip in flour, then beaten egg, then crumb mix. Add parsley too.
Pic related, mine ready to go in the oven last night.
>>7280973
Grind the scrappier parts for burger meat. I think that was the americanese expression for ground meat, at least. Make lamb meatballs, kebab, or maybe pie. Remember to make a proper feast of roasting the racks.
>>7280973
Where'd you get it from? Where can I get one in central Virginia?
Get some kebab sticks and put it back together and if you don't have the skull to put big googly eyes on you should find an old lamb stuffed animal rip the head off and stick it on your frankenlamb. Put it in the living room somewhere and rub herbs on the carcass after a few hours to hide the rotting smell.
Lamb Biryani
>>7280973
Why would you get 35lbs of Lamb if you have no idea what to do with it? This smells auspiciously like bovine excrement to me.
>>7280973
You gotta slow roast that lamb shoulder son.
Put it in a roasting dish, chuck in some garlic, fresh rosemary and thyme, salt and pepper. Cover with tin foil. Roast at 170C for 3-4 hours.
It should pull apart in a similar way to pulled pork.
>>7282924
Pretty much this.
Normally I get a whole leg of lamb, poke some holes in it and shove in a crushed clove of garlic and some fresh rosemary into each hole, rub down the entire outside with salt, pepper and olive oil, stick it on a rack in a roasting pan and roast it at 375 degrees until it hits 130 degrees internal temp. Cover with foil and let it rest for 25-20 minutes then slice that motherfucker up and enjoy it.
