Thread: I need help, how to cook lamb chops??

Originally Posted by blackgang

and to fuck

which is why they probably tasted so bad , marinated with semen

Originally Posted by Lily

Maybe you have to have been brought up to it. I would think that most Australians were brought up on equal quantities of lamb and beef.

Nope again, my great grandfather had 3 bands when the depression hit, so there was not much market for them then. I believe a BAND in the US is 2000 head.and a band has so many "Counters" [black sheep], I have heard about these things but am not sure of the accuracy of my statements because my Paternal side is cattle and Maternal was sheep.
But if you had read some of the posts I have made,
I was raised on a cattle ranch, and left to go out into the world at 15, and so for my grandma to have had a few bummers every year means I was a youngster when on the ranch.
Also my mother got with my stepdad when I was 5 and I had to be with them some during WW2 and long before I was 15 and my stepdad loved it so as I said I would have to butcher or help even as a very young lad,
I can remember my dad shooting one in the head before him and mom were separated, infact that is one of my earlier memories. His name was Billy, and he would butt me and knock me down and dad shot him and I guess we ate him.

My favourite roast meat, bar none, is roast lamb- leg of lamb, or rack of lamb.

Many ways to do it, grilled plain is fine, garlic, rosemary or oregano works fine, never seen the point in adding yoghurt. If they are lamb chops BG, just BBQ or grill some, maybe add salt & pepper- or a squeeze of lemon- and work it out from there.

So the point of this thread was what exactly?

Well BUNG don't live to far from me and I do know that most aussies I talk to or on here like it, and how Peterpan said he likes it so why should I eat something I really know I don't like and have never liked when I could give it to someone who would really appreciate it or at least like to have it.
That is more difficult to get here than good beef, I have got some wonderful Thai grain fed from my supplier, and the next bunch was one that should have been used for harness latigo leather, in fact I run Thai grain fed ribeye thru my grinder and made a good quality ground beef out of it. but no sheep here, so this is NZ from what she told me.
I will get hold of Bung if he is in now, if not I will see him when he comes in next trip.
It can set in my freezer, I got enough beef steaks and roasts to last me a year now.

^^ Fair enough- just a shame I don't live nearby. Yep, it is hard to find decent lamb here, and damn expensive. I remember when it was much cheaper than beef in Oz.

Originally Posted by jandajoy

Sorry I bothered.

Not at all, but from what I saw was just flavorings to cover the taste of sheep as I remember it, and as I said, why not give it to someone who would enjoy it.
Thanks anyway and I appreciate the replys.

Originally Posted by friscofrankie

Learning how to differentiate good lamb from the crap sold in supermarkets back home suddenly became important.

never did that either, when the spring bummers was big enough they got one between the eyes, up by the hind legs and skin em without letting the wool touch the meat, gut em and wash em out with cool water and hang for a couple of days, usually did this in October as it was getting cool so the lamb would be about 7 months I guess, long shy of Mutton.

Originally Posted by Norton

Originally Posted by blackgang

And as a gift, she brought me 4 kg of Lamb Chops?

With all the Aussies and Kiwis we have you'll be getting all sorts of advice. Thought you hated lamb!

He'll only love you if it benefits himself first.

Never mind all the fancy recipes, just grill them.

Thanks Gib, Bung ain't answered me so guess he is gone for a trip and I going to make a few Kg of salami today so there will be even more room in my freezer with some pork out and they still be there next month when he gets back.

Originally Posted by El Gibbon

Way different from the mutton my mom used to cook.

we never had none of that at home when I was a kid either cause we didn't raise sheep, just seemed someone would always give my grandma a couple of bummers and I have to bottle feed them and raise em til big enough to kill.

Pity I ain't there BG, they would be gone is shot, when the kids get their school holidays in a coupla weeks I'm cummin over.
Found some smoking chips here at Home pro so can bring what ya need.
No internet yet thanks to those slack arsed cretins at TOT.

well just bring some with you, I have a few bags and Dar is shipping some from CM and they will stack up and not rot and as long as my health stays like this I am actually looking for shit to do, I run to town and buy one thing at a time or just wander around the stores and look at stuff, I have found the main pig killing house and have a deal for thick pork bellys and we can have some salmon for you to do or you know we can have the pork for sausage in 15 minutes if you cant stay long enough to cure bacon ,fish only takes 24 hours even if frozen at the start if you push it and it turns out OK.
I found "NAM POWDER" which I think I can use for salami or summer sausage, but am half afraid to try as it might spoil with out the pedicoccus culture and so far I haven't been able to find any but that Globo Foods Limited bunch of pricks will not answer my emails, must be pedigree Thai.
But it will work for summer sausage ok, as it don't use the culture but you have to finish cooking it.
But when you come if them chops is here you can take em home..

Originally Posted by English Noodles

Marinade in antifreeze for 5 - 6 hours, season with liberal quantities of arsenic and eat raw.

Yeah. And give them to kingwilly......

Originally Posted by El Gibbon

Actually had some really excellent lamb chops in Yasathon last week. Came from Macro of all places.

I think that the lamb in Macro comes thru SFS, I know Kings Kitchen did, now it is Macro house brand name and I think SFS house brand is HORECO and that the name of their store in CM.

Originally Posted by Luckydog

Originally Posted by English Noodles Marinade in antifreeze for 5 - 6 hours, season with liberal quantities of arsenic and eat raw.

Thanks LD, I wonder who EN had write that post for him? you do know he is a retard and can not even sign his own name.

Originally Posted by blackgang

I think that the lamb in Macro comes thru SFS, I know Kings Kitchen did, now it is Macro house brand name and I think SFS house brand is HORECO and that the name of their store in CM.

I must say that the bacon, steaks, chicken and, especially the loin pork in Macro is pretty bloody good.

The sausages and burgers are shit.

It don't look like you are going to eat the chops.
Bad taste for lamb heh? I can't say I blame ya.

But good lamb is not undesireble grilled medium rare on the hot coals.
Otherwise you have to kill (not cover) the bad flavor of it.

Marinate in balsamic vinegar with plenty of chopped garlic.
Throw in whatever you want.. rosemary,lemon,oregano,black pepper,etc...
Lamb is greasy enough,leave the oil out! Maybe just baste the outside with olive oil,salt and pepper so the hot coals will sear the oiled lamb chops enough on the outside.

Another fukin lamb thread? What the fek?!!
Have fun with your dead lamb.

Originally Posted by jandajoy

Sorry I bothered.

Really jeebus

I love eating lamb. BG doesn't know what he's missing.

Originally Posted by BUCKEYE

Otherwise you have to kill (not cover) the bad flavor of it.

I'm not trying to change your taste buds but may I ask- are you Amerkin? A lot of you guys seem to consider it some sort of exotic meat, indeed object to it. Conversely I know several expat Amerkins who have come to love the stuff.

I grew up in Oz, and in the old days lamb was a bigger part of our diet than beef. Most Aussies love their lamb- I suppose that is just an example of how your upbringing influences your taste.

It's better grilled, forget about the BBQ.

Originally Posted by Mr Earl

I love eating lamb. BG doesn't know what he's missing.

He sure the fuck does, he came from some sheep ranching people and had to eat that shit til he was 15 years old and more or less ran away from home and went to work for his own money to buy burgers and ham and eggs and beef steaks and good things to eat.

Obviously you're not a lamb/mutton guy, BG. That's OK, everyone has their own taste. But if you're making such an issue about it and really would care not to portake of the lamb....give it to your neighbors or family members. Problem solved.