Comments on: Pork-Stuffed Leg of Lamb and Lamby Cranberry Beans

By: mr.ed

mr.ed — Wed, 24 Oct 2007 18:59:46 +0000

Garlic lesson #1:
The more gentle you are with it, the more delicate and sweet the results.
And the eye freaked out auntie Liz big time. This from somebody who grew up on home-made head cheese.

By: Annemarie

Annemarie — Mon, 22 Oct 2007 22:31:45 +0000

I admire your eat-all-bits efforts. I love bone-in-lamb leg (I don’t think they sell it any other way near me) and the cranberry beans are just my sort of thing.

By: Danielle

Danielle — Mon, 22 Oct 2007 17:12:41 +0000

Graeme – All heads look pretty similar on the inside, it seems.

brilynn, Nabeela, chefjp – Thank you!

Lisa – Never had lamb? Is it available near you? It’s one of my favorite foods, I really recommend giving it a try!

Andy – What an interesting idea! What do you use your apple stock for?

Yvo – You order a whole small pig, and cut off its head. Though a good butcher should be able to just sell you a head, I’d think.

Lyra – That’s basically my attitude, thinking that if we eat meat, we should be able to handle it, kill it, butcher it, and handle the price of being omnivores. Plus, honestly, I find butchering to be a whole lot of fun.

clumsy – Fair enough, and thank you!

By: clumsy

clumsy — Fri, 19 Oct 2007 20:37:19 +0000

Oh my god! I can’t decide whether that is the worst or coolest thing I’ve ever seen! It’s great that you have an attitude of waste-not and saving, I wish I could use everything too.

The dish sounds delicious, though I may have to wait until the pig image gets out of my head before trying it!

By: lyra

lyra — Fri, 19 Oct 2007 15:17:01 +0000

Personally I believe that if one can’t handle seeing where meat comes from one should be a vegetarian, but I do agree that with the eye in the head is definitely grisley.

I think back in the day when a lot more of us were in close contact with our meat (and butchered it or watched others do so) that we were probably used to such sights.

By: chefjp

chefjp — Thu, 18 Oct 2007 15:19:12 +0000

Very creative & wonderful dish—I don’t see enough lamb recipes these days that would turn folks on to eating this type of cut of meat—this one captures the intense flavors–great job!

By: Yvo

Yvo — Thu, 18 Oct 2007 14:35:10 +0000

I am really sorry to say this but that pig’s head is making me queasy. I think it’s the eye. No, I know it’s the eye. I’d like to think I have a fairly decently strong whatever it is needed to look at stuff like that, but the eye is just… creeping me out. BUT, I have a question. Where did you get the pig’s head? I am currently on a culinary quest (#2 for the month) for pork cheek (uncooked) and have no leads to where to find it…
Aside from that, I’m right up there with you on not wasting, I keep a bag of scraps in the freezer for stock making and I just lovelovelove when that day rolls around where I make the stock… the wonderful smell it gives off while I do other things =)

By: Andy

Andy — Thu, 18 Oct 2007 01:58:10 +0000

ahh very nice pigs head! I am totally with you on saving bones and scraps for stocks. I have been making apple stock from peelings and cores, you may be able to do something similar with your cherry pits.

By: Nabeela

Nabeela — Wed, 17 Oct 2007 01:08:46 +0000

lamby bulghur…..yummmmmmmmmmmmmmmmmmmmm

By: Lisa

Lisa — Tue, 16 Oct 2007 20:45:36 +0000

The lamb sounds wonderful.. okay well I take that back.. I’ve never had lamb, so I have no idea if it’s wonderful or not – BUT – the idea of using the stock instead of water sounds wonderful and I’ll use that idea next time I make a beef roast with all the fixin’s. =)

Uhhmm.. the pig head? Not so much. :P

xoxo