In Mexico and parts of Texas they serve a delicacy called Cabrito. It is
young suckling goat roasted on stakes over a very hot charcoal fire. It
melts in your mouth. I've never had lamb that tastes even nearly as good!
Especially after about 12 bottles of Lone Star longnecks. ;-)
Cheers!!
Jim
On Wed, Nov 23, 2011 at 3:58 PM, Peter Caldwell <peter@nosimport.com> wrote:
> Actually, butterfly the leg, and grill it like a thick sirloin... some
> garlic helps. No mutton taste at all. Tastes better than beef. Honest.
> Family's favorite for decades. I'm gonna try a Shatner boil instead, this
> year.
> Peter C
> ==
>
> At 03:51 PM 11/23/2011, Allen Hefner wrote:
>
>> No, no, Kate. Proper grilling techique is burn it, then turn it. When in
>> doubt, add more wine. Then serve beer on the side.
>>
>>
>> On Wed, Nov 23, 2011 at 2:41 PM, <kgb@frontiernet.net> wrote:
>>
>> > Somebody needs cooking lessons. Proper preparation of the meat prior to
>> > cooking is the secret to a good lamb roast.
>> >
>> > Kate
>>
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--
Cheers!!
Jim Johnson
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