miltonbentley Posted February 13, 2009 Share Posted February 13, 2009 Does anyone like lamb? We do and miss it terribly due to the price. However I have managed to source a whole lamb and intend to stuff it with herbs and slowly BBQ it a week on Sunday for a feast. If anyone would like to join us advance booking is essential. We shall also be serving BBQ potatoes, bread and a variety of salads all for 300 baht a head. Sign up here if interested or PM me if you have any questions. Thanks Chas Link to comment Share on other sites More sharing options...
ThaiPauly Posted February 13, 2009 Share Posted February 13, 2009 (edited) B#gger That sounds so so good to me We'll be on Koh Chang then.....darn shame to miss it, Hope you all have a good day Edited February 13, 2009 by ThaiPauly Link to comment Share on other sites More sharing options...
chiangmaibruce Posted February 13, 2009 Share Posted February 13, 2009 will there be plenty of mint sauce? Link to comment Share on other sites More sharing options...
Blinky Bill Posted February 13, 2009 Share Posted February 13, 2009 Are you going to kill it before you stuff it full of herbs MB? Link to comment Share on other sites More sharing options...
miltonbentley Posted February 13, 2009 Author Share Posted February 13, 2009 I'm not sure Blinky what's your advice on this? I understand you have a lot of experience with stuffing? Link to comment Share on other sites More sharing options...
Rasseru Posted February 13, 2009 Share Posted February 13, 2009 I'm not sure Blinky . . . I understand you have a lot of experience with stuffing? Herb? Link to comment Share on other sites More sharing options...
gpdjohn Posted February 13, 2009 Share Posted February 13, 2009 Does anyone like lamb? We do and miss it terribly Chas Only if they are properly dressed for the evening. Link to comment Share on other sites More sharing options...
Kan Win Posted February 13, 2009 Share Posted February 13, 2009 Stuffed Baby Lamb QOUZI 1 16-20 lbs. spring lamb (7-10 kgs) 4 cups ground lamb (minced kamb) 5 cups rice, washed and drained 2 cups mixed pistachio, pine nuts and almonds 1 1/4 tsp. black pepper 2 Tbsp. salt (or to taste) 3 cups Clarified Butter (or other shortening) Flour The question of which is better, the meat or the stuffing, has yet to be decided in this case, for both are delicious. Blanch almonds and pistachios. Slip off their skins. Fry ground meat in smoking hot samneh until no longer pink. Add all the nuts and fry with meat until toasted. Add rice, salt, pepper and water. Stir gently. Cover and cook over low fire until rice is tender and water is absorbed. Meanwhile, prepare lamb by rubbing it inside and out with salt and pepper. Correct seasoning of stuffing and when it is cool, stuff the lamb with it. Sew the opening with heavy thread. Tie feet together in pairs. Boil the stuffed lamb in a large kettle with enough water to cover well. Skim. When done, the meat will feel soft and tender when pressed between the fingers. This will take several hours. Remove lamb from water and place in a large roasting pan. Coat with samneh or butter and laban for a nice glaze. Roast in moderate oven until nicely browned, basting frequently with its own broth. Serve on a large platter garnishing with parsley. Pass laban and gravy made with the pan drippings, thickened with flour and water. Fresh salad and vegetables cooked in oil are usually served with qouzi. Yours truly, Kan Win Link to comment Share on other sites More sharing options...
Chuckler Posted February 13, 2009 Share Posted February 13, 2009 That's my birthday! May have to drag the Mrs and bub for this ... Link to comment Share on other sites More sharing options...
Chuckler Posted February 13, 2009 Share Posted February 13, 2009 oh, when are the RSVP dates to determine whether you'll go ahead or not? Link to comment Share on other sites More sharing options...
rrose070 Posted February 13, 2009 Share Posted February 13, 2009 I agree. Nice, neighborly flame. Sounds scrumptious to me - let me check with the Mister and get back to you. Link to comment Share on other sites More sharing options...
Tywais Posted February 13, 2009 Share Posted February 13, 2009 Posts and their responses have been removed under the following forum rules. "Do not post inflammatory messages on the forum, or any attempt to disrupt discussions to upset its participants" "Our contracts with our advertisers prohibit comments with regard to advertisements which appear on our forums. Such comments should not be posted and will be removed." Let's keep on topic. Link to comment Share on other sites More sharing options...
Blinky Bill Posted February 13, 2009 Share Posted February 13, 2009 I'm not sure Blinky what's your advice on this? I understand you have a lot of experience with stuffing? For more advice on how to take care of your lamb please refer to this site. Link to comment Share on other sites More sharing options...
miltonbentley Posted February 14, 2009 Author Share Posted February 14, 2009 oh, when are the RSVP dates to determine whether you'll go ahead or not? Definitely going ahead, Last bookings by Tuesday please to make sure we get the right size lamb or two. Thanks for the recipe Colonel may well give that a try. Blinky - surf with care Link to comment Share on other sites More sharing options...
Rasseru Posted February 14, 2009 Share Posted February 14, 2009 Delighted to accept your kind invitation, Mr Bentley. I shall be bringing my own little lamb. Link to comment Share on other sites More sharing options...
Greenside Posted February 14, 2009 Share Posted February 14, 2009 I'll be there, MB but the rest of the family aren't keen on lamb so I'll be on my own. Is there a Six Nations game that evening too? Link to comment Share on other sites More sharing options...
miltonbentley Posted February 14, 2009 Author Share Posted February 14, 2009 Thanks Rass and GS - much appreciated. No Six Nations games that weekend so there will be no distractions from the feasting! Link to comment Share on other sites More sharing options...
Blinky Bill Posted February 14, 2009 Share Posted February 14, 2009 How could you eat me? Link to comment Share on other sites More sharing options...
miltonbentley Posted February 14, 2009 Author Share Posted February 14, 2009 With gusto Link to comment Share on other sites More sharing options...
mickmac Posted February 14, 2009 Share Posted February 14, 2009 How could you eat me? MINT SAUCE MINT SAUCE MINT SAUCE.................................. Link to comment Share on other sites More sharing options...
Blinky Bill Posted February 15, 2009 Share Posted February 15, 2009 (edited) And here's another cute lamb and friend. The young human grew up to be a very handsome man. Guess who? The cute lamb didn't get a chance to grow up. Edited February 15, 2009 by Blinky Bill Link to comment Share on other sites More sharing options...
miltonbentley Posted February 15, 2009 Author Share Posted February 15, 2009 Good Lord Blinky you haven't changed much - got a bit bigger I suppose Link to comment Share on other sites More sharing options...
Buckwheat Posted February 15, 2009 Share Posted February 15, 2009 Good Lord Blinky you haven't changed much Except now the bottle in his hand is usually brown and has Thai writing on it Can't make this one, but looking forward to the next one! Link to comment Share on other sites More sharing options...
bazmlb Posted February 19, 2009 Share Posted February 19, 2009 Sounds good, is it a starter for Sunday? Link to comment Share on other sites More sharing options...
miltonbentley Posted February 19, 2009 Author Share Posted February 19, 2009 ััััTYes full steam ahead. Link to comment Share on other sites More sharing options...
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