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Whole Bbq Lamb Feast


miltonbentley

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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

BBQ%20LAMB233.jpg

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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 :o

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Let's keep on topic.

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