Traditional Sardinian lamb.

Discussion in 'Lamb' started by moikel, Mar 28, 2012.

  1. moikel

    moikel Master of the Pit OTBS Member

    I found this recipe while I  was looking for a baby goat thing. I have friends coming over that have been up in our remote mining towns in the far north for several years.Lamb very hard to come by up there not sheep country.

    Its boned stuffed rolled the pot roasted,I will tweak it for MES.Stuffing is sweet Italian sausage ,minced lamb,breadcrumbs etc.

    I will post it if people are interested. Its extravagant by" cucina povera" poor kitchen standards,special meal hang the expense feel to it.Wedding,birthday,christening maybe?

    Can the lamb eaters let me know if its of interest.I anticipate a lot of drinking so photography may not be a priority.
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    sounds good to me...........
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mick, morning....   Do I hear you correctly......  You remove all the bones, stuff and roll like a roulade ????   A four legged turkucken so to speak....   WOW !!   Take pictures of the boning, stuffing and all the rest..... Dave
     
  4. moikel

    moikel Master of the Pit OTBS Member

    Dave.Its sort of a dutch oven recipe if Sardinians had dutch ovens[​IMG].You got the roulade part spot on. The reason I called it a special day dish is that in a poor kitchen you would never take a prime cut,leg,then add sausage,$$ then add minced lamb$$,eggs,breadcrumbs before you even got the thing in a pan. To much, over the top what are you thinking[​IMG].Leg is a meal or 2,mince is a meal,sausages are a meal,eggs are for pasta",what we won the lottery"?[​IMG]

    Its a good looking recipe Coscia Prena must be dialect.To me its agnello ripiene alla forno.

    I will bone out leg,make stock from bones,add red wine & bits,stuff & roll,brown all sides then put it in MES over stock same as I  did goat.[​IMG]

    Does that make sense?
     
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey Mick, Hell Yeah I would like to see a recipe and details on this, sounds like a winner!...JJ
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Absolutely no sense at all..... [​IMG]..... I need Q-views.... lots and lots of Q-views.... Once or twice in ones lifetime you have to make Philly Cheese Steak out of prime rib....   Nothing wrong with using a prime cut to celebrate friends stopping in.... 

    After your friends have dined on that meal and said their farewells, they will be thinking about stopping in again just to see what sort of  fare is placed on the table....  You are setting the bar pretty high....  

    That sounds so good and imaginative.....  I'm in for this one too....  [​IMG]
     
  7. larrym

    larrym Meat Mopper

    I spent about 6 years in Sardegna when in Navy, stationed on a sub tender at La Maddelena.  Would love to see a recepie for this :)  Toss some wine my way,, still the best I have ever tasted.
     
  8. I'm with everyone else...sometimes you just have to use a prime cut for a great meal with friends! I've used Prime Rib for Philly Cheese steaks and they were awesome. Anyway, would love to see the process and recipe!!!!
     
  9. moikel

    moikel Master of the Pit OTBS Member

    I meant in a Sardinian poor kitchen,it was a poor part of Italy back in the day & bandit country!! I live pretty well particularly in the kitchen.It just seemed like it must be one of those things that got made in the old country back in the day only for special meals. 

    I will be rolling it out Sunday my time. My friends are coming to Sydney to catch up with people & go to see Lucinda Williams in concert. Now thats my kind of music.

    I might even do a Sardinian starter for you LarryM .Pasta con bottarga ,I make my own bottarga. Theres an old post of it on here somewhere. Season starting again soon.
     
  10. venture

    venture Smoking Guru OTBS Member

    Sure, send it along.

    I am not usually a guy to stuff tender cuts because I like to cook them to lower temps.  When stuffed they need higher temps as they are no longer considered intact muscle meat. 

    Having said that, a new lamb or goat recipe wouldn't hurt my feelings a bit!

    Good luck and good smoking.
     
  11. moikel

    moikel Master of the Pit OTBS Member

    Lot of real good wine in this country,havent been to Sardinia but one of my friends has a Southern Italian restaurant where its regional wine& food only . So I  have had the wine. Let me dig around in the cellar & I will see what I  can find perhaps an Aussie version of an Italian or Rhone classic.Lot of our wine is evolving as we try out new grape varieties that suit our climate,Spanish,Southern Italian etc.
     
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Im not going to post photos of all ingredients,just thought I  would get recipe down now while I  have time.It calls for sweet sausage which to me means these guys made by my friends at AC butchers .Called romane here.The wine is sicilian,that will go in sauce it may be available in USA for all I  know. $13 here,mix of 75% nero d,avola 25% shiraz. Pretty good.Full list next post.You guys are all asleep anyway.[​IMG]
     
  13. larrym

    larrym Meat Mopper

    Been up for almost 2 hours :)  Sausage n wine for breakfast :)
     
  14. moikel

    moikel Master of the Pit OTBS Member

    Leg of lamb ,mine 2.5 kg,225g minced lamb,110g sweet sausage, 3 eggs,50g breadcrumbs  2 cloves garlic,1 bunch parsley 1 onion 100ml olive oil .

    So its bone out leg,fry onion garlic parsley,gbp salt, mix that with sausage ,minced lamb,eggs breadcrumbs get it to a paste sort of then spread it over lamb.Roll tie up with string. Brown in pan juices from onions then place in pot with 750gm of plum tomatoes. Add water ,simmer gently until done & so on.

    I am going to leave the recipe alone & make as per until tomato stage. I think from there when I  brown it add a bit of prosciutto fat to pan juices,then remove lamb,hefty slug of red wine,.Cook it off hard,then lamb stock,rosemary canned tomato's. That will then go in pan under leg in MES.

    I will Qview just thought I  would get it down in principle so people could see what I am doing.

    Old school southern Italians would never cook like this to extravagant. I suspect that the sauce might be touched up a bit then put on pasta /gnochi as a first course with pecorino ,then serve lamb with potato,greens, then maybe pecorino again with fruit,honey as a desert.

    You can do all my shopping in my suburb without speaking english,just mixed southern Italian dialects & english. I may ask the nonna's when I am shopping tomorrow. I butcher Italian they butcher English should be a laugh.
     
  15. moikel

    moikel Master of the Pit OTBS Member

    Thats a really early start! I am drinking that red wine watching friday night football. Do you want me to stick my version of Sardinian clams,pasta bottarga in this thread? Just to remind you of Sardinia.Fine with me if its alright with the rest of the viewers.I have some bottarga I  made with kingfish on hand.Next new season batch will be cold smoked. My neighbours mom was sardinian .Passed away now. Great old girl with a wicked sense of humour.Lived to 92.
     
     
  16. larrym

    larrym Meat Mopper

    Sounds delicious so far,, cant wait to see some Qviews.  And yes please on the bottarga recipe.  And I know next comment doesnt fit thread.  My first duty station was Sardegna,, remember the first time I ordered spagetti and the sauce had a whole mullet in it,, heads and all :)  What a shocker...
     
    Last edited: Mar 30, 2012
  17. moikel

    moikel Master of the Pit OTBS Member

    Boned the leg out but its a bit rough.Cut it out further to get it to lay flat.Leg not something I  normally bone out ,Shoulders yes. Anyway  I will trim it up & get it stuffed & rolled today,cuts down my prep time tomorrow &  I have bacon to go in smoker for morning shift.Great timing there big guy!

    I made stuffing as per except I had an end bit of proscuito that I  beat the nonna's to in mark down section,Diced it fine,left everything else as per recipe..Sausages are seasoned no need to get to clever.

    Making stock from shank,& leg bone parsley stalks.

    Its the rolling & tying part that is a bit daunting[​IMG]
     
  18. moikel

    moikel Master of the Pit OTBS Member

    This it before I  roll it,all looks & smells good.I figure I get the raggedy side inwards & just roll it up like a be swag,bed roll to you guys.[​IMG]
     
  19. moikel

    moikel Master of the Pit OTBS Member

    I remembered I  had elastic from butchers.Used plenty it came together pretty well. The shank end is a bit rough I might string it or even stitch it. I will put this in fridge now let all the flavours come together.Kick off again about 4pm to serve at 7ish depending how much wine gets drunk. Roast potato's a green called broccoletti  here,sort of a collard green almost will go with it. [​IMG]
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Mick, morning.....  The stuffed lamb looks delish... one of the few meats that can handle and improves with aromatics...  Hidden flavors seem to escape from the muscle when added.... 

    I'm thinking I have to find a leg at the store now....
     

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