What's Cooking this Weekend (2/24-2/26)?

[OldUsedParts]

thanks for the update and tip on the Mayo - - -

[Tejano0369]

You boys don't know the woes of living up north. The freezing temps and the snow drove me into the garage.

[bondobill]

I like that Tejano

So how cold was it

Bill

[Tejano0369]

So how cold was it

It got down to low 30's. Cold enough to suck the heat out of the pit.

[Russ]

lamb has a delicate flavor
mutton has a heavy/gamey flavor
Russ knows more about it than anyone on this board, since he lives in NZ
where the sheep out number the people

Ok, I missed the lamb discussion, mutton is rarely available unless you know a farmer, I can ge t it if I want but as someone has said it's a bit stronger for most. I don't mind it as a friend worked on a farm for about 15 years and I would help him butcher sheep and pigs. I love hogget but again we mainly have access to lamb. Lamb here has never been so cheap, it's not unusual to pay $25 kg but we have been stocking up as its being special end for as low as $7 to $8 kg. we love lamb cutlets especially done in a tandoori spice and grilled, or even just French rack of lamb. I put a leg of lamb on the end of the spit I did in the weekend. The lamb was gone before I got inside, people raved about the lamb and also the pig. If anybody wants tips on cooking lamb I'm all yours.

Russ