FOOD LOL (Leg of Lamb)

Samcanadian

Said Amazon
Jul 30, 2005
49,350
Winnipeg
Had a birthday party over at my Mom and Dad's the other day, so I prepared a bunch of my favourite middle eastern dishes.

First off, the leg o lamb. Raised locally here in Manitoba, and is still the best lamb I've ever had.

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Long smoked and then foiled until pullable. Didn't really want to slice it with the meal we were having.

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Turned out real well. It's not the same as a lamb shoulder, but it came out just as nice. There's nothing like smoked lamb, imo.

Made a mess of laffa too.

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And the rest.

fresh toum


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fresh schug

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homemade labneh

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Fennel salad

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Sumac onions


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Rice. (stuck to the bottom of the pan a little and effed up on the flip. not as pretty as I had hoped)


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All done!


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deaddweeb

Gundy, Gunder, Gunthy, Goonter, Günder... GUNTER!
OT Supporter
Aug 15, 2004
52,963
Everett, WA
Never was a huge fan of lamb. Definitely will give it a try some day on the smoker so I can kick myself for missing out for so long.
 
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Samcanadian

Samcanadian

Said Amazon
Jul 30, 2005
49,350
Winnipeg
Never was a huge fan of lamb. Definitely will give it a try some day on the smoker so I can kick myself for missing out for so long.
I wasn't really either, until I had some of this local stuff that they finish on grain rather than grass fed stuff that's more common. It's less gamey for sure.
 
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Samcanadian

Samcanadian

Said Amazon
Jul 30, 2005
49,350
Winnipeg
Recipe for toum ?
I use Serious Eats method. It works well.

You can skip the degerming method. I've done both, but there's definitely a difference (Sharper garlic taste with the germ still in).

 
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digital jello

i'll be jeans soon
OT Supporter
Mar 14, 2006
303,667
I use Serious Eats method. It works well.

You can skip the degerming method. I've done both, but there's definitely a difference (Sharper garlic taste with the germ still in).

I just buy it for like 4 bucks :o
 

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