How to Turn a Whole Rack of Lamb Ribs Into a Crown Roast Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Damian
4: 24 50 years ago, I had a Chinese braised lamb belly dish in a Sichuan style, which is influenced by the aromatic spice trade via Silk Road of the bygone era. It was gentle yet assured, just AMAZING. It is not found in professional kitchens nowadays, even in Sichuan, because people nowadays want extreme tastes, such as extreme hot and spicy, not a hint of subtlety even old-timer professional chefs over the age of 75 lament about it.
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4: 24 50 years ago, I had a Chinese braised lamb belly dish in a Sichuan style, which is influenced by the aromatic spice trade via Silk Road of the bygone era. It was gentle yet assured, just AMAZING. It is not found in professional kitchens nowadays, even in Sichuan, because people nowadays want extreme tastes, such as extreme hot and spicy, not a hint of subtlety even old-timer professional chefs over the age of 75 lament about it.
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strekke1986
Lamb belly (with ribs still attached) is a frickin' awesome cut of meat for low and slow. Season it up with a spice mix of your choice, freshly mashed garlic, white pepper, en lemon zest. Wrap it in tinfoil in a low oven or throw it on a smoker for a few hours until it falls apart in its own juice/rendered fat. You won't be disappointed.
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Lamb belly (with ribs still attached) is a frickin' awesome cut of meat for low and slow. Season it up with a spice mix of your choice, freshly mashed garlic, white pepper, en lemon zest. Wrap it in tinfoil in a low oven or throw it on a smoker for a few hours until it falls apart in its own juice/rendered fat. You won't be disappointed.
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Chris
I gotta say the first time I ate the neck and head of a lamb was in Morocco and it was fing delicious! There are bits of the face and neck that are amazing once theyre barbecued properly. Combined with the delicious bread its an awesome meal. Not so keen on the brain or eyes however. Not quite the taste I imagined lol
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I gotta say the first time I ate the neck and head of a lamb was in Morocco and it was fing delicious! There are bits of the face and neck that are amazing once theyre barbecued properly. Combined with the delicious bread its an awesome meal. Not so keen on the brain or eyes however. Not quite the taste I imagined lol
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thisduderockz
You guys love to do lots of different experiments in the kitchen/butcher shop. you guys should do a subscription based service for your shop where any customers that are actively purchasing meats from your shop can be invited to just have a free tasting of whatever concoction you guys decide to do.
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You guys love to do lots of different experiments in the kitchen/butcher shop. you guys should do a subscription based service for your shop where any customers that are actively purchasing meats from your shop can be invited to just have a free tasting of whatever concoction you guys decide to do.
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jeikudesu
Wow you guys really did not render that fat out at all. does not look appetizing. Would send it back to the kitchen if it was served to me. I understand wanting it to be rare but you can still at least render that fat
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Wow you guys really did not render that fat out at all. does not look appetizing. Would send it back to the kitchen if it was served to me. I understand wanting it to be rare but you can still at least render that fat
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Ivo
What breed of sheep is this? I work at a very famous lamb butchershop on the island of Texel in the netherlands. Here we have lamb with a lot more and higher quality meat on them because the breed has been perfected so much.
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What breed of sheep is this? I work at a very famous lamb butchershop on the island of Texel in the netherlands. Here we have lamb with a lot more and higher quality meat on them because the breed has been perfected so much.
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Ziming
I love the lamb meat. But the head in the butchering process is quite disturbing to me. I will really appreciate if Ben and Brent could just skip that part and show the body part from the start.
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I love the lamb meat. But the head in the butchering process is quite disturbing to me. I will really appreciate if Ben and Brent could just skip that part and show the body part from the start.
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Ursa
Wait! Kick the lamb head to the curb! Have you lost your mind! Lamb tongue? Lamb cheek? Lamb head cheese? Lamb brains and eggs? Just to name a few amazing options you would be missing out on.
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Wait! Kick the lamb head to the curb! Have you lost your mind! Lamb tongue? Lamb cheek? Lamb head cheese? Lamb brains and eggs? Just to name a few amazing options you would be missing out on.
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Raging
I can't be the only one who finds this rather disturbing and unnecessary to do with lamb flesh and bone. And I eat meat. This is a whole new level of playing with food.
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I can't be the only one who finds this rather disturbing and unnecessary to do with lamb flesh and bone. And I eat meat. This is a whole new level of playing with food.
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Brad
I feel like Ben was having a rough day during this shoot. I live in New Zealand and don't know him so this is the only way I can comfort him. Get well soon
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I feel like Ben was having a rough day during this shoot. I live in New Zealand and don't know him so this is the only way I can comfort him. Get well soon
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