Best Cut for Lamb Kabobs?

On Sun 29 May 2005 07:48:26p, Damsel wrote in rec.food.cooking:

Quoted message said:

Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in awhile
back. Crash and I both loved them. Neither of us had ever tried lamb
before, and we haven't had any since.

What would be a good cut for use in kabobs? I know absolutely nothing
about lamb, so be kind. 🙂

Thanks,
Carol

Carol, the best cut to use for lamb kabobs is the leg; the next best choice
is the shoulder cuts with the fat removed. The cubes should be cut into 1 to
1½ inch cubes. Marinate the meat overnight to as long as 48 hours for best
results.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

Carol, the best cut to use for lamb kabobs is the leg; the next best choice
is the shoulder cuts with the fat removed. The cubes should be cut into 1 to
1½ inch cubes. Marinate the meat overnight to as long as 48 hours for best
results.

Bless your pea-pickin' heart, Wayne. 🙂

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
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Wayne's right - leg. All I use on lamb is olive oil, smashed garlic,
grated onion, lemon juice and (a little) salt.

Lynn from Fargo
Experimenting on Wednesday with filet of pork and Melba's Cherry Jam
(and lime juice & chipotle.
=======================================

Quoted message said:

Carol, the best cut to use for lamb kabobs is the leg; the next best cho ice
is the shoulder cuts with the fat removed. The cubes should be cut into 1to
1? inch cubes. Marinate the meat overnight to as long as 48 hours for best
results.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sun 29 May 2005 11:54:08p, Damsel wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Carol, the best cut to use for lamb kabobs is the leg; the next best
choice is the shoulder cuts with the fat removed. The cubes should be
cut into 1 to 1½ inch cubes. Marinate the meat overnight to as long as
48 hours for best results.

Bless your pea-pickin' heart, Wayne. 🙂

You're welcome, dear.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Lynn from Fargo" <[email hidden]> wrote in message
news:[email hidden]...
Wayne's right - leg. All I use on lamb is olive oil, smashed garlic,
grated onion, lemon juice and (a little) salt.

Lynn from Fargo
Experimenting on Wednesday with filet of pork and Melba's Cherry Jam
(and lime juice & chipotle.
=======================================

Quoted message said:

Carol, the best cut to use for lamb kabobs is the leg; the next best cho ice
is the shoulder cuts with the fat removed. The cubes should be cut into 1 to
1? inch cubes. Marinate the meat overnight to as long as 48 hours for best
results.

Quoted message said:

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Carol, I was watching Tamsin Day Lewis on TV yesterday making lamb kebabs,
(Kabobs) they looked delicious! Here's the link to the recipe (there's also a
picture of them)
http://www.uktvfood.co.uk/index.cfm/UKTVFoodpreview/recipes.newrecipe/ID/512135.shtml
I've always made lamb kebabs with diced leg of lamb, but boned lamb chops work
great, as the high fat content keeps the meat juicy.

Sarah

Lynn from Fargo said:

Wayne's right - leg. All I use on lamb is olive oil, smashed garlic,
grated onion, lemon juice and (a little) salt.

From the woman herself! Thanks!

Quoted message said:

Lynn from Fargo
Experimenting on Wednesday with filet of pork and Melba's Cherry Jam
(and lime juice & chipotle.

I've gotta try a jar of that jam. Problem is, I'd probably eat the whole
jar with a spoon. Saves on carbs, ya know. Skipping the bread. 🙂

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Sarah said:

Carol, I was watching Tamsin Day Lewis on TV yesterday making lamb kebabs,
(Kabobs) they looked delicious! Here's the link to the recipe (there's also a
picture of them)
http://www.uktvfood.co.uk/index.cfm/UKTVFoodpreview/recipes.newrecipe/ID/512135.shtml
I've always made lamb kebabs with diced leg of lamb, but boned lamb chops work
great, as the high fat content keeps the meat juicy.

Thanks, Sarah!

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

"Lynn from Fargo" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Wayne's right - leg. All I use on lamb is olive oil, smashed garlic,
grated onion, lemon juice and (a little) salt.

Lynn from Fargo
Experimenting on Wednesday with filet of pork and Melba's Cherry Jam
(and lime juice & chipotle.

Wayne's right leg???

"Andy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Lynn from Fargo" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Wayne's right - leg. All I use on lamb is olive oil, smashed garlic,
grated onion, lemon juice and (a little) salt.

Lynn from Fargo
Experimenting on Wednesday with filet of pork and Melba's Cherry Jam
(and lime juice & chipotle.

Wayne's right leg???

You are so bad! :-D

kili

Damsel wrote on 29 May 2005 in rec.food.cooking

Quoted message said:

Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in
awhile back. Crash and I both loved them. Neither of us had ever
tried lamb before, and we haven't had any since.

What would be a good cut for use in kabobs? I know absolutely
nothing about lamb, so be kind. 🙂

Thanks,
Carol

The shoulder would work. Shoulder roasts are way cheaper and take to a
marinade well. I use shoulder roasts for stir frys as well as roasts.
Just remove the excess fat. I could rarely have lamb, the ex hated the
smell of it cooking. So cook your first one outside...just in case.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Damsel said:

Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in awhile
back. Crash and I both loved them. Neither of us had ever tried lamb
before, and we haven't had any since.

What would be a good cut for use in kabobs? I know absolutely nothing
about lamb, so be kind. 🙂

I made them last week with boneless leg. They were delicious. It is one
place on a lamb where you can get a decent sized chunck of lean meat without
a lot of fat and connective tissue. Those critters aren't very big, so
shoulder roast meat tends to be on the thin side. .

Damsel said:

Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in awhile
back. Crash and I both loved them. Neither of us had ever tried lamb
before, and we haven't had any since.
What would be a good cut for use in kabobs? I know absolutely nothing
about lamb, so be kind. 🙂

Thanks,
Carol

Leg, marinated with olive oil, lemon juice, garlic and rosemary.
Garlic and rosemary were made to go with lamb ;-).
IMO, grass-fed lamb has far better flavour than grain-fed lamb so, if
you can find it, use locally raised grass-fed lamb. Australian
grass-fed lamb is also a good choice (my local Costco sells boneless
leg of Australian grass-fed lamb that is excellent).
Sprinkle a bit of rosemary on the coals while grilling.

Enjoy.

Ross.
To email, remove the "obvious" from my address.

RR said:

Damsel said:

Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in
awhile back. Crash and I both loved them. Neither of us had ever
tried lamb before, and we haven't had any since.
What would be a good cut for use in kabobs? I know absolutely
nothing about lamb, so be kind. 🙂

Thanks,
Carol

Leg, marinated with olive oil, lemon juice, garlic and rosemary.
Garlic and rosemary were made to go with lamb ;-).

Damsel *hates* rosemary! I can't emphasize it more strongly. Okay, maybe I
can... she despises rosemary. She'd probably rather roast in Hell than eat
rosemary. Okay, maybe not that bad, but seriously, she wouldn't put
rosemary on it, trust me.

Jill

Quoted message said:

IMO, grass-fed lamb has far better flavour than grain-fed lamb so, if
you can find it, use locally raised grass-fed lamb. Australian
grass-fed lamb is also a good choice (my local Costco sells boneless
leg of Australian grass-fed lamb that is excellent).
Sprinkle a bit of rosemary on the coals while grilling.

Enjoy.

Ross.
To email, remove the "obvious" from my address.

Damsel said:

Wayne Boatwright said:

Carol, the best cut to use for lamb kabobs is the leg; the next best choice
is the shoulder cuts with the fat removed. The cubes should be cut into 1 to
1½ inch cubes. Marinate the meat overnight to as long as 48 hours for best
results.

Bless your pea-pickin' heart, Wayne. 🙂

I used this marinade for mine and it was GREAT:

Penzey's Greek Seasoning Mix
Lemon Juice
Olive Oil
Garlic

Whip that all up then toss it with the lamb to marinade. We loved it. 🙂

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in awhile
back. Crash and I both loved them. Neither of us had ever tried lamb
before, and we haven't had any since.

What would be a good cut for use in kabobs? I know absolutely nothing
about lamb, so be kind. 🙂

Thanks,

If you can get access to a Gourmet Butcher they may have "Lamb Heart of
Rump" or the "Lamb Eye Fillets". These are the very best and no
fat/gristle/membrane.

And make sure it is New Zealand lamb, not that [censored] Aussie stuff <smile>

Frenchy

Monsur Fromage du Pollet said:

I could rarely have lamb, the ex hated the
smell of it cooking. So cook your first one outside...just in case.

LOL! When we do, it'll definitely be outdoors, on the grill. Does it
really smell nasty when you cook it?

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Damsel said:

Quoted message said:

I could rarely have lamb, the ex hated the
smell of it cooking. So cook your first one outside...just in case.

LOL! When we do, it'll definitely be outdoors, on the grill. Does it
really smell nasty when you cook it?

It's a funny thing about lamb. A lot of people hate it and a lot of us
love it. Some of those who hate it say they can't stand the smell of it
cooking. I love the smell of lamb cooking, but I especially like the smell
of it cooking on the grill.

RR said:

Leg, marinated with olive oil, lemon juice, garlic and rosemary.
Garlic and rosemary were made to go with lamb ;-).

I hear that about mint, too. I think I'll skip the rosemary. To me, it
tastes like I imagine pine needles would. Don't wanna eat a Christmas
tree! LOL!

Quoted message said:

IMO, grass-fed lamb has far better flavour than grain-fed lamb so, if
you can find it, use locally raised grass-fed lamb.

Since I'll probably have to special order the meat (I've never seen lamb in
any of the stores here), I'll make that request. Thanks!

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

jmcquown said:

Damsel *hates* rosemary! I can't emphasize it more strongly. Okay, maybe I
can... she despises rosemary. She'd probably rather roast in Hell than eat
rosemary. Okay, maybe not that bad, but seriously, she wouldn't put
rosemary on it, trust me.

You know me so well ....

Carol, chuckling

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/