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cbg
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Thu, Mar 12 2020, 5:47 pm
Anyone have a good PESACH recipe
1. Natural as possible- I do use canned tomato sauce though
2. No Sugar
3. Freezable
4. Moist and tender
I think it’s a shoulder roast
It’s in a net
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mamma llama
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Thu, Mar 12 2020, 5:50 pm
cbg wrote: | Anyone have a good PESACH recipe
1. Natural as possible- I do use canned tomato sauce though
2. No Sugar
3. Freezable
4. Moist and tender
I think it’s a shoulder roast
It’s in a net |
Following!
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Amarante
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Thu, Mar 12 2020, 5:51 pm
I think lamb is best with just simple treatment. I push garlic into the meat.
Also lamb cooked rare is tastier as it gets unpleasant when well done.
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cbg
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Thu, Mar 12 2020, 8:06 pm
Amarante wrote: | I think lamb is best with just simple treatment. I push garlic into the meat.
Also lamb cooked rare is tastier as it gets unpleasant when well done. |
Oh no
I was told long and slow like a brisket
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Amarante
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Thu, Mar 12 2020, 8:11 pm
cbg wrote: | Oh no
I was told long and slow like a brisket |
I would suggest determining exact cut of meat and then consulting a reliable source.
In my opinion, there are a lot of terrible recipes which have overcooked meat and soggy vegetables. That isn’t my taste and I don’t cook in that style.
Brisket is a tough cut of meat which needs long cooking at a slow temperature to break down the collagen and tenderize they meat. It is essentially braising or stewing it.
I don’t have experience with a cut of lamb that would be cooked like that except for lamb stew which I don’t like.
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cbg
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Thu, Mar 12 2020, 8:27 pm
It’s a shoulder lamb roast
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turca
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Thu, Mar 12 2020, 8:54 pm
http://tastingspoons.com/archives/12263
This recipe is for lamb shank. The original recipe comes from the joy of cooking. I’ve cooked it and it’s very very good. Very Mediterranean. I did cut some ingredients out.
I think it would work for lamb shoulder roast.
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ra_mom
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Fri, Mar 13 2020, 10:39 am
The shoulder does need to be slow cooked. Use fresh garlic, olive oil, rosemary and coarse salt. No more than 3 hours. Then uncover and broil the outside. Serve right away.
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cbg
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Fri, Mar 13 2020, 2:37 pm
ra_mom wrote: | The shoulder does need to be slow cooked. Use fresh garlic, olive oil, rosemary and coarse salt. No more than 3 hours. Then uncover and broil the outside. Serve right away. |
Thanks
Can I pre- cook slice and freeze
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Blessing1
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Fri, Mar 13 2020, 2:42 pm
You have to know how to cook lamb right, otherwise it's disgusting.
Maybe ask the butcher where you bought it at.
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allthingsblue
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Fri, Mar 13 2020, 2:50 pm
Delicious, from My Kitchen My studio
2lb lamb roast
1 tsp soy sauce
2 tsp chicken consome
2 tsp balsamic vinegar
Salt and pepper to taste
1 tsp paprika
2 tsp crushed garlic
3 tsp olive oil ➡️In a bowl mix everything together and rub it over the meat ➡️Bake 200 overnight or 6-8 hours ❄️This meat freezes amazing.
Enjoy! 😊
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cbg
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Fri, Mar 13 2020, 3:05 pm
So I can slice and freeze
I’m thinking of slicing it extra rare
And then finishing it off when reheated
How long and what temperature
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cbg
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Fri, Mar 13 2020, 3:07 pm
The thing is it’s hard to get Bet Yosef meat
So when I saw the lamb I went ahead and bought
It was expensive so I don’t want it to come out yuck
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cbg
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Tue, Mar 17 2020, 5:15 pm
cbg wrote: | So I can slice and freeze
I’m thinking of slicing it extra rare
And then finishing it off when reheated
How long and what temperature |
thinking of slicing it extra rare
And then finishing it off when reheated
How long and what temperature
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ra_mom
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Tue, Mar 17 2020, 8:36 pm
I would marinate and freeze. Bake before serving and not reheat.
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