On Tue, 27 Dec 2005 19:29:00 -0500, Boron Elgar
> wrote:

> On Tue, 27 Dec 2005 18:19:53 -0600, Damsel in dis Dress
> > wrote:
>
> >On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
> > wrote:
> >
> >> I think we might do a boneless leg of lamb.
> >
> >Out of curiosity, what does that cut generally cost you? I've never
> >bought lamb.
>
> Costco has them all nicely trussed and tied for about $5-$6 a pound. I
> cannot recall exactly because we have not had one in long time.
>
> We regularly spit roast these things in the summer on the grill, so I
> will be able to gauge success easily.

We do have two stores in town with actual butcher shops in back. I
think I'll make some phone calls. For our first lamb experience, we'd
like to start with kabobs. But then the rest of the leg on the
rotisserie sounds good, too.

Carol

On Tue, 27 Dec 2005 18:34:06 -0600, Damsel in dis Dress
> wrote:

>On Tue, 27 Dec 2005 19:29:00 -0500, Boron Elgar
> wrote:
>
>> On Tue, 27 Dec 2005 18:19:53 -0600, Damsel in dis Dress
>> > wrote:
>>
>> >On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
>> > wrote:
>> >
>> >> I think we might do a boneless leg of lamb.
>> >
>> >Out of curiosity, what does that cut generally cost you? I've never
>> >bought lamb.
>>
>> Costco has them all nicely trussed and tied for about $5-$6 a pound. I
>> cannot recall exactly because we have not had one in long time.
>>
>> We regularly spit roast these things in the summer on the grill, so I
>> will be able to gauge success easily.
>
>We do have two stores in town with actual butcher shops in back. I
>think I'll make some phone calls. For our first lamb experience, we'd
>like to start with kabobs. But then the rest of the leg on the
>rotisserie sounds good, too.
>
>Carol

For the summer, I marinate the leg in garlic, tarragon, rosemary,
olive oil & balsamic vinegar, and then stuff the herbs inside the leg.

Nummy.

Boron

On Tue, 27 Dec 2005 19:26:25 -0500, Dave Smith
> wrote:

> Damsel in dis Dress wrote:
>
> > On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
> > > wrote:
> >
> > > I think we might do a boneless leg of lamb.
> >
> > Out of curiosity, what does that cut generally cost you? I've never
> > bought lamb.
>
> I can pick up small boneless legs for $10-12 that could easily feed
> four. I like them. I am not very good at carving, and I find lamb legs
> extremely challenging.

That's Canadian? I can't wait to try this stuff.

Carol

One time on Usenet, said:
> On Tue, 27 Dec 2005 22:51:16 GMT,
> (S'mee) wrote:
>
> > Well, that's why I posted the link, silly, to show you a picture
> > of the _roast_. ;-) Here, I'll put it back:
> >
> > http://www.nimanranch.com/p/56-9/c/Beef-Roasts
>
> Sorry, I'm getting pretty sleepy. I can't believe a 7 pound roast for
> $100! I could fill my freezer with lots and lots of meat for that.

I know! I've only bought from Niman Ranch once, and that was all pork.
Very very good, but just too spendy.

> We're considering doing a small beef roast and a small pork roast,
> just because the combination gravy is so good!

What a brilliant idea -- I'd have never thought to make combination
gravy, sounds wonderful...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

Damsel in dis Dress wrote:
> On Tue, 27 Dec 2005 16:48:58 -0500, Boron Elgar
> > wrote:
>
>> On Tue, 27 Dec 2005 21:37:19 GMT,
>> (S'mee) wrote:
>>
>>> One time on Usenet, Melba's Jammin'
>>> > said:
>>>> In article >,
>>>> (S'mee) wrote:
>>>>
>>>>> Well, I didn't get the stick blender I was angling for, but I
>>>>> did get some nice foodie stuff for Christmas. I received:
>>>>>
>>>>> A stick thermometer:
>>>> Stick blender, stick thermometer. Close enough. "-)
>>> Sure, say that when I need to get the lumps out of the
>>> gravy, Barb... ;-)
>> ...out of the HOT gravy.
>
> I love mine for getting lumps out of things. S'mee, do you make a
> roux to start your gravy? I don't. I put a bunch of water and a
> bunch of flour into a jar. Shake, and add to the drippings until the
> thickness is to your liking. Too thick? Add canned broth. Too thin?
> A little more flour-water. I never get lumps unless I don't shake the
> flour-water well enough.
>
> Carol
I make a roux...I add equal amounts of flour and butter to a hot pan;
stir it about untill it is a thick paste and the flour cooks a bit, to
remove that raw flour taste...then add liquid and bring to a boil.
Reduce the heat and serve. Check out a mother sauce recipe ...1 tbsp of
each flour and butter to 1 cup liquid works well for gravies.

Damsel in dis Dress wrote:
> On Tue, 27 Dec 2005 19:29:00 -0500, Boron Elgar
> > wrote:
>
>> On Tue, 27 Dec 2005 18:19:53 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
>>> > wrote:
>>>
>>>> I think we might do a boneless leg of lamb.
>>> Out of curiosity, what does that cut generally cost you? I've never
>>> bought lamb.
>> Costco has them all nicely trussed and tied for about $5-$6 a pound. I
>> cannot recall exactly because we have not had one in long time.
>>
>> We regularly spit roast these things in the summer on the grill, so I
>> will be able to gauge success easily.
>
> We do have two stores in town with actual butcher shops in back. I
> think I'll make some phone calls. For our first lamb experience, we'd
> like to start with kabobs. But then the rest of the leg on the
> rotisserie sounds good, too.
>
> Carol
Lamb shoulder roasts works well for kabobs, stir fries and is ok as a
roast. Way, way cheaper than a leg or a rack of lamb...It's what I spin
and roast.

On Wed, 28 Dec 2005 02:52:09 GMT,
(S'mee) wrote:

> One time on Usenet, said:
>
> > We're considering doing a small beef roast and a small pork roast,
> > just because the combination gravy is so good!
>
> What a brilliant idea -- I'd have never thought to make combination
> gravy, sounds wonderful...

I promise, you will LOVE the gravy. Mom used to make roasts together,
and the gravy is unbelievable. There's a name for it, but I'm not
sure what it is. Something about Lions??

Carol

On Tue, 27 Dec 2005 21:00:15 -0600, Mr Libido Incognito
> wrote:

> Check out a mother sauce recipe ...1 tbsp of
> each flour and butter to 1 cup liquid works well for gravies.

Thanks! I'll make a note of that. It'll help Crash to make more of
the food around here.

Carol

In article >,
Boron Elgar > wrote:
(snippage)
> >>
> >> > Well, I didn't get the stick blender I was angling for, but I
> >> > did get some nice foodie stuff for Christmas. I received:
> >> >
> >> > A stick thermometer:
> >>
> >> Stick blender, stick thermometer. Close enough. "-)
> >
> >Sure, say that when I need to get the lumps out of the
> >gravy, Barb... ;-)
>
>
> ...out of the HOT gravy.
>
> Boron

LOL!! Excellent!
--
http://www.jamlady.eboard.com, updated 12-22-05