Come in here and tell me why you don’t eat lamb

[tuckgod]

nikkas really eat lamb?

Can’t believe there’s still nikkas that don’t.

 

[Antwon Mitchell]

Idiot.

I was trolling when I said that but I've eaten lamb whenever I happen to come across a NY Gyro (which is thinly sliced) but I've never had lamb in terms of chops, ribs, etc...ya know the hearty cuts of it.

 

[WaveWhisperer]

Ok well treat it like you would treat a steak.

• Take the meat out the fridge at least half an hour before cooking it so it comes up to room temperature.

• If the steak is not even flatten it with a mallet, or wine bottle or something heavy to get it to even out; but not too much. Season with onion powder, garlic powder, rosemary (dried), salt, chilli powder and paprika.

• Panfry it in a screaming hot pan with a little bit of oil for 3 minutes on each side. Once you have turned it over, crush a garlic clove (in the skin if you choose) with the palm of your hand, use a couple springs of some fresh rosemary and thyme and fling into the pan with some butter.

• Tilt the pan so all the butter, oil and thyme and fresh aromatics are cooking in the oil, then spoon the butter over the steak till the meat is cooked to your desire of doneness.

• I would served with sweet potato mash, and steamed/fried broccoli with chilli.
• If you're feeling adventurous some kind of orange maramalade jelly goes really well with lamb, red currant jelly, carmelised onions or anything sweet really accompanies lamb well.
• Don't forget your wine.

Take pics please

got damn i can taste it now. Im getting more tomorrow breh ill post pics

 

[Womb Raider]

I tried to make some lamb and rice like the falafel man but it was nasty af

that’s why I don’t eat lamb nikka

 

[King]

Idiot.

You might, Umoja

 

[A.V.]

Had smoked lamb tonight

 

[Caca-faat]

I tried to make some lamb and rice like the falafel man but it was nasty af

that’s why I don’t eat lamb nikka

That sounds like your fault.

 

[Caca-faat]

Had smoked lamb tonight

Did u make it? Save the bones to make lamb stock. Trust me.

 

[Womb Raider]

That sounds like your fault.

It was my fault. I didn’t season it or anything, I literally just tried to pan fry it.

 

[Caca-faat]

It was my fault. I didn’t season it or anything, I literally just tried to pan fry it.

Yeah, u gotta season it.

Lamb is pretty robust and can be made with many flavours. And is used by many cultures. Good seasonings to go with lamb are:

Cumin
Paprika
Rosemary
Thyme
Garlic
Allspice
Star Anise
Chilli peppers
Mint goes really well with lamb
Strong citric flavours like orange
Coriander/cilantro
Onions
Ginger
Use fresh at all times where possible as well as the dried versions.

Onion powder
Garlic powder
Rosemary powder
Ground Ginger Powder
Cloves

There are options. Don't let me ever hear u putting raw meat into a pan and not seasoning it ever again.

 

[Womb Raider]

Yeah, u gotta season it.

Lamb is pretty robust and can be made with many flavours. And is used by many cultures. Good seasonings to go with lamb are:

Cumin
Paprika
Rosemary
Thyme
Garlic
Allspice
Star Anise
Chilli peppers
Mint goes really well with lamb
Strong citric flavours like orange
Coriander/cilantro
Onions
Ginger
Use fresh at all times where possible as well as the dried versions.

Onion powder
Garlic powder
Rosemary powder
Ground Ginger Powder
Cloves

There are options. Don't let me ever hear u putting raw meat into a pan and not seasoning it ever again.

Yeah i was like 19-20. Dumb shyt. How can I replicate the flavor of the halal guys?

 

[Artificial Intelligence]

.......................

 

[newworldafro]

Tell Rick Ross to make Big Lamby for Checker's menu...

I'll have to start trying it more.

Deer sausage would give it a run for its 's money

 

[Caca-faat]

Yeah i was like 19-20. Dumb shyt. How can I replicate the flavor of the halal guys?

Dunno, I've never had it. Google a recipe. But I would imagine, things like cumin and cilantro and other greek, turkish flavours.

 

[karim]

Ok well treat it like you would treat a steak.

• Take the meat out the fridge at least half an hour before cooking it so it comes up to room temperature.

• If the steak is not even flatten it with a mallet, or wine bottle or something heavy to get it to even out; but not too much. Season with onion powder, garlic powder, rosemary (dried), salt, chilli powder and paprika.

• Panfry it in a screaming hot pan with a little bit of oil for 3 minutes on each side. Once you have turned it over, crush a garlic clove (in the skin if you choose) with the palm of your hand, use a couple springs of some fresh rosemary and thyme and fling into the pan with some butter.

• Tilt the pan so all the butter, oil and thyme and fresh aromatics are cooking in the oil, then spoon the butter over the steak till the meat is cooked to your desire of doneness.

• I would served with sweet potato mash, and steamed/fried broccoli with chilli.
• If you're feeling adventurous some kind of orange maramalade jelly goes really well with lamb, red currant jelly, carmelised onions or anything sweet really accompanies lamb well.
• Don't forget your wine.

Take pics please

Once meat is done, take it out the pan. Add red wine, a teaspoon of sugar and cinnamon to the pan and cook for a couple of minutes until sauce gets thick (you can add some cornstarch if you want to be quick).

As a side dish, prepare couscous with chicken stock instead of water. Once couscous is done, mix with fresh mint, chopped garlic, scallions and chopped red and yellow bell peppers.

Place lamb on a bed of couscous on a plate, sprincle with sauce.

Thank me later.