Food

what are lamb flaps ? that looks ace.

It's Aussie for lamb breast, but different cuz you get a bit of rib on there as well... I was presented with a huge container of them an hour before people were arriving, they need two or three hours to be at their best really... They turned out OK, made people wait for lunch...

Looks great TS!

Yep lamb flaps are basically the breast i.e. belly cut.
Most of them end up in doner kebab or making Tongan people obese

Were they greasy?

pic shows beef and pork?

Super greasy! The dog was having a great time licking the overflow that was pooling on the floor by the BBQ...

Yeah, that's the ribs in the smoker...

http://www.bbc.co.uk/news/magazine-35346493

EDIT - too slow.

Have just butterflied a leg of lamb, it was £5 /kg at Tesco. Covered it in Ras el hanout, salt and wrapped it up with thin slices of lemon. The joint was then studded with slivers of garlic and covered with olive oil. Tomorrow it will go on the smoker for 3-5 hours (am having to go to hospital for minor day surgery) so hope to come back to find succulent lamb waiting.

Just made and ate a ton of gyoza, chili, soya and vinegar dipping sauce.
So stuffed right now, but have more casings and filling sitting frozen in the fridge. So going to make more when I get a free weekend.
No pics as they are all in my stomach...

I'd get it in the freezer if you want it in 3 weeks time ;)

What recipe btw?

@dj, similar thing I did last week:

• Get a nice leg of lamb
  
• Whizz Ras-el-hanut, pepper, salt, garlic, olive oil and lemon peel and some thyme in a blender
  
• Rub it over said leg of lamb, leave for 2 hrs or over night
  
• Cut some carrots into chunks, peeling not needed rly
  
• Peel some onions and cut into halves
  
• Place into bottom of big cast iron pot or dutch oven
  
• Place lamb on top
  
• On high heat for an hour, place lif on before it gets too brown, then 4 more on about 100
  
  

Serve with cous cous prepared with dried fruit, finely chopped onions and cucumber, mint and coriander, sprinkle nuts on top that have just been roasted in a pan, top with yoghurt

Printed off a load of different ones. The filling in this one was pork mince, spring onions, minced garlic, minced ginger, chopped chili's, salt and pepper.

Ta. Need to get into this gyoza lark.

https://www.youtube.com/watch?v=nfxpwbWBNuU

Lamb and grilled asparagus

3 Attachments

^ is that lamb and grilled asparagus?

the lack of square plate probably makes it hard for you to focus

you shut your mouth! you shut your mouth and be quiet, see!

^^needs gravy

The lamb was smoked for 5 hours over oak. Am now suffering meat sweats and dehydration, my mouth will not allow any more food right now.

Beef short ribs are the best bang for the buck in the animal kingdom. Except pig cheeks.

Did a decent marmalade and chilli glazed smoked gammon joint yesterday. Cold cuts tonight with boiled new potatoes with butter and fresh mint and asparagus. Dee-lish.

How did he manage that? Properly skilled chef to manage to mix 3 different grated cheeses in a bowl.

I'll give up cooking now.

you shut your mouth! you shut your mouth and be quiet, see!

Internet bully.

So that's very different from the casserole pot leg of lamb then, which was more the consistency of pulled pork. How hot does a smoker run?

Was running the smoker at 115 degrees. So a low temp but it had a dry rub and wasn't kept in a sealed pot.

Skin was crispy, meat succulent.

hmm, I wonder if I could emulate that process in a gas WeberQ thing ...