Collard greens /lamb
Hi, Elaine(?)
As a old sheepherder/grower I have to admit, that we always remove the fat from
lamb or mutton. It can get pretty “sheepy”tasting, if you know what I mean. The
flavor is usually the reason so many poeple will not even try sheep. But if
they remove the fatty parts and use oliveoil or ghee for frying it, the flavor
is much more to their liking and they get hooked on this kind of meat. We have
converted many poeple to eating lamb by cooking it without the lamb fat. It
kinda sticks to the roof of your mouth when it cooles off. Keep it hot and
enjoy !
In the summer we have many “mutton-fry” affairs and get raves every time.
I have never had collard greens, tried to raise them in my garden one year and
they failed. So I stick with chard.
Have a nice day
Emmi,
(3+ years on ER)
May 30th, 2005 at 7:43 am
It’s “E Long”… really. Just go with it. <smile
Actually, the collards were very tasty. I think the fat got hot and
crispy on the collards and garlic. Just a very full and rich taste. I
had to eat a small amount. Next time, I’ll use beef drippings,
perhaps, and see if that’s any different.
When I cooked the leg of lamb on the weekend, the ends and crispy fat
was some of the best parts! There was some fat inside the leg that we
didn’t eat. Maybe it just needs that hot, crispy thing going on.
Thanks, E Long
the fat from lamb or mutton. It can get pretty “sheepy”tasting, if
you know what I mean. The flavor is usually the reason so many
poeple will not even try sheep. But if they remove the fatty parts
and use oliveoil or ghee for frying it, the flavor is much more to
their liking and they get hooked on this kind of meat. We have
converted many poeple to eating lamb by cooking it without the lamb
fat. It kinda sticks to the roof of your mouth when it cooles off.
Keep it hot and enjoy !