Thread: what do you do with overcooked lamb?

In article <kersg5$oj3$[email protected]>, Todd <[email protected]>
wrote:

> Hi All,
>
> First off, no jokes, unless they are funny.
>
> Second, what can you do to make an overcooked leg of
> lamb palatable?

I would pull it off the bone and shred it, then simmer in some kind of
sauce, treating it like, say, pulled pork. What kind of sauce would
depend on how you seasoned it in the first place.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

On 02/05/2013 01:18 PM, Alice Faber wrote:
> In article <kersg5$oj3$[email protected]>, Todd <[email protected]>
> wrote:
>
>> Hi All,
>>
>> First off, no jokes, unless they are funny.
>>
>> Second, what can you do to make an overcooked leg of
>> lamb palatable?
>
> I would pull it off the bone and shred it, then simmer in some kind of
> sauce, treating it like, say, pulled pork. What kind of sauce would
> depend on how you seasoned it in the first place.


Hi Alice,

It was a boneless leg of lamb. The parts in the middle seem
okay still.

The seasoning was garlic, rosemary, and oregano.

What kind of sauce would you recommend?

Many thanks,
-T

x-no-archive: yes

On 2/5/2013 4:10 PM, Todd wrote:
> Hi All,
>
> First off, no jokes, unless they are funny.
>
> Second, what can you do to make an overcooked leg of
> lamb palatable?

Is it dried out?

Susan

x-no-archive: yes

On 2/5/2013 4:18 PM, Alice Faber wrote:

> I would pull it off the bone and shred it, then simmer in some kind of
> sauce, treating it like, say, pulled pork. What kind of sauce would
> depend on how you seasoned it in the first place.
>

Yeah, or shepherd's pie with a fauxtato top.

SUsan

In article <kerujf$5tc$[email protected]>, Todd <[email protected]>
wrote:

> On 02/05/2013 01:18 PM, Alice Faber wrote:
> > In article <kersg5$oj3$[email protected]>, Todd <[email protected]>
> > wrote:
> >
> >> Hi All,
> >>
> >> First off, no jokes, unless they are funny.
> >>
> >> Second, what can you do to make an overcooked leg of
> >> lamb palatable?
> >
> > I would pull it off the bone and shred it, then simmer in some kind of
> > sauce, treating it like, say, pulled pork. What kind of sauce would
> > depend on how you seasoned it in the first place.
>
>
> Hi Alice,
>
> It was a boneless leg of lamb. The parts in the middle seem
> okay still.
>
> The seasoning was garlic, rosemary, and oregano.
>
> What kind of sauce would you recommend?
>

That leaves out the Mexican seasonings I'd use for pulled pork, as well
as barbecue sauce.

If it were my lamb I were rescuing, I'd probably chop an onion and saute
it until it's translucent, and add some vegetable broth, then mix in the
shredded meat and cook over low heat, adding more liquid if needed.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

On 02/05/2013 02:29 PM, Alice Faber wrote:
> In article <kerujf$5tc$[email protected]>, Todd <[email protected]>
> wrote:
>
>> On 02/05/2013 01:18 PM, Alice Faber wrote:
>>> In article <kersg5$oj3$[email protected]>, Todd <[email protected]>
>>> wrote:
>>>
>>>> Hi All,
>>>>
>>>> First off, no jokes, unless they are funny.
>>>>
>>>> Second, what can you do to make an overcooked leg of
>>>> lamb palatable?
>>>
>>> I would pull it off the bone and shred it, then simmer in some kind of
>>> sauce, treating it like, say, pulled pork. What kind of sauce would
>>> depend on how you seasoned it in the first place.
>>
>>
>> Hi Alice,
>>
>> It was a boneless leg of lamb. The parts in the middle seem
>> okay still.
>>
>> The seasoning was garlic, rosemary, and oregano.
>>
>> What kind of sauce would you recommend?
>>
>
> That leaves out the Mexican seasonings I'd use for pulled pork, as well
> as barbecue sauce.
>
> If it were my lamb I were rescuing, I'd probably chop an onion and saute
> it until it's translucent, and add some vegetable broth, then mix in the
> shredded meat and cook over low heat, adding more liquid if needed.
>

Thank you!

On 02/05/2013 01:57 PM, Susan wrote:
> x-no-archive: yes
>
> On 2/5/2013 4:10 PM, Todd wrote:
>> Hi All,
>>
>> First off, no jokes, unless they are funny.
>>
>> Second, what can you do to make an overcooked leg of
>> lamb palatable?
>
> Is it dried out?
>
> Susan

Hi Susan,

Even when I soak it in the drippings, it is so
dry it is hard to swallow. :'(

-T

On 02/05/2013 01:57 PM, Susan wrote:
> x-no-archive: yes
>
> On 2/5/2013 4:10 PM, Todd wrote:
>> Hi All,
>>
>> First off, no jokes, unless they are funny.
>>
>> Second, what can you do to make an overcooked leg of
>> lamb palatable?
>
> Is it dried out?
>
> Susan

Hi Susan,

I answered the dry question in another post.

Here is the rub, after all that wonderful instruction
(a good lecture) about how to use garlic with leg
of lamb, I stuck the cloves in whole without crushing them.
When I removed the lamb from the pan and when to cut
it, the garlic cloves just squirted out. Whole and
completely in tact. AHHHHHHHH!!!

I am going to master this is it kills me!

Thank you for all the help!

-T

x-no-archive: yes

On 2/5/2013 5:32 PM, Todd wrote:

> Even when I soak it in the drippings, it is so
> dry it is hard to swallow. :'(

Do you have any dogs?

Susan

On 02/05/2013 04:12 PM, Susan wrote:
> x-no-archive: yes
>
> On 2/5/2013 5:32 PM, Todd wrote:
>
>> Even when I soak it in the drippings, it is so
>> dry it is hard to swallow. :'(
>
> Do you have any dogs?
>
> Susan


Made me laugh out loud!

-T

No dogs.

Todd <[email protected]> wrote:
: On 02/05/2013 01:57 PM, Susan wrote:
: > x-no-archive: yes
: >
: > On 2/5/2013 4:10 PM, Todd wrote:
: >> Hi All,
: >>
: >> First off, no jokes, unless they are funny.
: >>
: >> Second, what can you do to make an overcooked leg of
: >> lamb palatable?
: >
: > Is it dried out?
: >
: > Susan

: Hi Susan,

: I answered the dry question in another post.

: Here is the rub, after all that wonderful instruction
: (a good lecture) about how to use garlic with leg
: of lamb, I stuck the cloves in whole without crushing them.
: When I removed the lamb from the pan and when to cut
: it, the garlic cloves just squirted out. Whole and
: completely in tact. AHHHHHHHH!!!

: I am going to master this is it kills me!

: Thank you for all the help!

: -T
When I use garlic in a roast I make slivers and stick them in slits I sut
in the meat so the garlic flavor can permeate the meat. did you pee those
garlic cloves you use with the lamb? You must do that at least!

One of you problems is that you are cooking with extremely limited coking
facilities. roasts like leg of lamb do best inside ovens, nither in a
pressure cooker or in a saute pan on a gas ring or hot plate. I think it
might be a good idea to use foods that work well with the cooking things
you have if you are not in a possition to get the usua kitchen equipment
like a stove with an oven an dburners. There are counter top ovens tht
you can get(better than just the little toaster ovens) if you can't get a
full sized stove. then you can begin to try making some of the ambitious
things you seem to want to try.

Wendy

On 02/05/2013 06:46 PM, W. Baker wrote:
> When I use garlic in a roast I make slivers and stick them in slits I sut
> in the meat so the garlic flavor can permeate the meat. did you pee those
> garlic cloves you use with the lamb? You must do that at least!

Hi Wendy,

Oh I knew better. I just forgot.

Will look for stuff more designed for my facilities.
You learn more from your mistakes than your successes.
Or so I am told. :'(

Thank you for the tips. Slivers would be easier
than crushing it. I did peal it.

-T

Alice Faber wrote:

> In article <kerujf$5tc$[email protected]>, Todd <[email protected]>
> wrote:
>
>> On 02/05/2013 01:18 PM, Alice Faber wrote:
>> > In article <kersg5$oj3$[email protected]>, Todd <[email protected]>
>> > wrote:
>> >
>> >> Hi All,
>> >>
>> >> First off, no jokes, unless they are funny.
>> >>
>> >> Second, what can you do to make an overcooked leg of
>> >> lamb palatable?
>> >
>> > I would pull it off the bone and shred it, then simmer in some kind of
>> > sauce, treating it like, say, pulled pork. What kind of sauce would
>> > depend on how you seasoned it in the first place.
>>
>>
>> Hi Alice,
>>
>> It was a boneless leg of lamb. The parts in the middle seem
>> okay still.
>>
>> The seasoning was garlic, rosemary, and oregano.
>>
>> What kind of sauce would you recommend?
>>
>
> That leaves out the Mexican seasonings I'd use for pulled pork, as well
> as barbecue sauce.
>
> If it were my lamb I were rescuing, I'd probably chop an onion and saute
> it until it's translucent, and add some vegetable broth, then mix in the
> shredded meat and cook over low heat, adding more liquid if needed.
>

Some cubed celery root. Traditionally we use carrots, but cooked carrots
have too much sugary carbs. This is turning into a lamb fricassee, which is
yummy! :-)