Sorry man,
No can do. I will share anything from the Easter table except the brains and tongue.
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Easter 2017 - be warned: explicit images
- Thread starter atomicsmoke
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Sorry man,
No can do. I will share anything from the Easter table except the brains and tongue.
Juniper berries and vinegar.
Last edited:
This is the stuffing for the rib/shoulder cut: chicken livers, hearts, gizzards, hard boiled eggs, herbs, green onion, lard, raw eggs, little bread.
Lamb organs are normally used but that would be too much. More about those later.
After stuffing
In the oven, basted with its own juices and red wine. A few good hours. You get this.
Lamb organs are normally used but that would be too much. More about those later.
After stuffing
In the oven, basted with its own juices and red wine. A few good hours. You get this.
Last edited:
Easter ham going into the pot
Last edited:
Lamb organs: heart, lungs, spleen, liver. Cooked and cubed for a haggis like dish.
Stuffing after mixing.
Caul fat ia normally used for casing, but it seems old school butchery is dead around here. I used a beef bung.
Stuffing after mixing.
Caul fat ia normally used for casing, but it seems old school butchery is dead around here. I used a beef bung.
Last edited:
gr0uch0
Master of the Pit
You damn near lost me at "haggis", but I'm holding on by a thread...
Water:Vinegar ratio?
He damn near lost me at 'Beef Bung', but... I'm known to eat almost anything.
You were warned....
No worries. The worst is over.
Couldn't tell you....a lot of water, little vinegar. A few tbs in that tub.
A family would normally cook one or the other (the stuffed lamb or organs stuffed in casing). They are both apetizers, served cold. But since the sofisticated side of the family can't be near lamb organs we do both.
Ham done cooking.
Last edited:
I am for sure in on all of this.
Lookin great.
Lookin great.
gr0uch0
Master of the Pit
OK, the ham brought me back in and off the haggis/bung ledge...looks bueno.
BTW, I kept looking at this photo, atomic, and couldn't remember what it reminded me of:
Until now: hello, Harvey Dent.
BTW, I kept looking at this photo, atomic, and couldn't remember what it reminded me of:
Until now: hello, Harvey Dent.
The lamb organ dish
The lamb organ dish
Is that horseradish?
Yes, DS. My sinuses are clear like a whistle now.
Last edited:
actech
Meat Mopper
The organ thing actually looks good, I would try it if it was around but doubt I'd make it.
Gorgeous piece of food... POINT!The lamb organ dish
Shame so many people would find it revolting.
It actually tastes very mild. Was a small lamb, the "gamey" taste comes with age. The herbs also blend nicely with the hint of lamb taste.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
