Juggy D Beerman
Full Fledged Farker
- Joined
- Sep 18, 2006
- Location
- Warrensburg, MO
Yo to All, During a discussion on the Woodpile page, I mentioned to Gore about a couple of lamb marinade recipes that I have used over the years. I told him I would post them on the main page as this page gets the most traffic. Both of these recipes have been copied and pasted from my files so the font may appear different. The first recipe is one I use for lamb as well as venison. It works really well as an injection recipe that I use on whole deer hindquarters back in days when I had plenty of venison on hand to cook. It works good on smaller cuts as well.
The second recipe listed was actually the first recipe I used at contests and it works good too. Both of these recipes have done well for us in contests that featured lamb as a category. Since lamb is seldomly seen as a competition category, I will share these "secret" recipes.
[FONT=Calibri, Arial, Helvetica, sans-serif]Notes and Instructions: [/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]Here an injection recipe I use for venison. I will also mention that this works good as lamb marinade. We won several lamb awards at the Mo State Fair. If I am using this as an injection, I omit the 1-1/2 cups of oil and prepare the items the day before using. This allows the flavors to meld. Make sure to strain the liquid to remove the solids that might clog the injector needle.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]From a thin paperback booklet, called, "The Barbecue & Smoker Cookbook, from the Kitchens of Southern Living"
[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
Magnificent Marinade:[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]1 1/2 cups vegetable oil
3/4 cup soy sauce[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]1/2 cup red wine vinegar[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]4 cloves garlic, chopped
2 T. dry mustard
1 T. coarsely ground pepper
2 1/2 teaspoons salt
2 teaspoons chopped fresh parsley[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]_______________________________________________________________________
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif][/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]Dad's Lamb Marinade[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Comments: This is the marinade recipe that won us first place in lamb at the American Royal BBQ contest back in 1989. We won a few more ribbons in the category after that fateful ribbon. We won many plaques at the State Fair with this recipe too. I am not sure who to credit the recipe to as Dad said he got it from a cookbook that was written during the 1950s.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
4 Tbsp Minced onion
2 Tbsp Ground caraway seed
4 Tbsp Turmeric
4 Tbsp Lemon juice
4 Slices Fresh ginger, minced
1 Cup Brown sugar
1/2 Cup Soy sauce
4 Cloves of Garlic Crushed
1 Cup Coconut Milk --- See recipe below:
Coconut Milk: One part finely grated coconut with two parts boiling water. Let stand for 30 minutes. Stir well. Squeeze through a cloth to extract milk.
[FONT=Calibri, Arial, Helvetica, sans-serif]Notes: [/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]Look at the written line above. This recipe is so old, coffee filters were not used in our family's household as Mr Coffee had not yet been born. Maybe Dad was referring to cheese cloth when he wrote "cloth". At that time, good coconut milk was not readily available and that is why we went through the hassle of making the fresh coconut milk. Marinate the lamb for two to six hours before grilling, using an indirect fire. You can grill the roast at the end directly over the coals at the end of the cooking time to give it a good crust. Medium rare temperature is 135F. This marinade is very pungent and it works! [/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]I will also add that this marinade recipe was used to win our very first award back in 1987 at the Missouri State Fair contest in the chevon category. For the uniformed, chevon is defined as a yearling goat. The teams that cooked this category we given ten loin medallions about the diameter of a silver dollar to cook and submit to the judges. I am really showing my age now, when was the last time you saw a silver dollar?[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]There you go, Gore. Thanks for giving me the gumption to post this information. Been meaning to post this for quite sometime.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Beers,[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Juggy[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]BTW, I have tried editing the above to make the font size consistent but I did not have much success.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]____________________________________________________________[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
The second recipe listed was actually the first recipe I used at contests and it works good too. Both of these recipes have done well for us in contests that featured lamb as a category. Since lamb is seldomly seen as a competition category, I will share these "secret" recipes.
[FONT=Calibri, Arial, Helvetica, sans-serif]Notes and Instructions: [/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]Here an injection recipe I use for venison. I will also mention that this works good as lamb marinade. We won several lamb awards at the Mo State Fair. If I am using this as an injection, I omit the 1-1/2 cups of oil and prepare the items the day before using. This allows the flavors to meld. Make sure to strain the liquid to remove the solids that might clog the injector needle.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]From a thin paperback booklet, called, "The Barbecue & Smoker Cookbook, from the Kitchens of Southern Living"
[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
Magnificent Marinade:[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]1 1/2 cups vegetable oil
3/4 cup soy sauce[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]1/2 cup red wine vinegar[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]4 cloves garlic, chopped
2 T. dry mustard
1 T. coarsely ground pepper
2 1/2 teaspoons salt
2 teaspoons chopped fresh parsley[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]_______________________________________________________________________
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif][/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]Dad's Lamb Marinade[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Comments: This is the marinade recipe that won us first place in lamb at the American Royal BBQ contest back in 1989. We won a few more ribbons in the category after that fateful ribbon. We won many plaques at the State Fair with this recipe too. I am not sure who to credit the recipe to as Dad said he got it from a cookbook that was written during the 1950s.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
4 Tbsp Minced onion
2 Tbsp Ground caraway seed
4 Tbsp Turmeric
4 Tbsp Lemon juice
4 Slices Fresh ginger, minced
1 Cup Brown sugar
1/2 Cup Soy sauce
4 Cloves of Garlic Crushed
1 Cup Coconut Milk --- See recipe below:
Coconut Milk: One part finely grated coconut with two parts boiling water. Let stand for 30 minutes. Stir well. Squeeze through a cloth to extract milk.
[FONT=Calibri, Arial, Helvetica, sans-serif]Notes: [/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]Look at the written line above. This recipe is so old, coffee filters were not used in our family's household as Mr Coffee had not yet been born. Maybe Dad was referring to cheese cloth when he wrote "cloth". At that time, good coconut milk was not readily available and that is why we went through the hassle of making the fresh coconut milk. Marinate the lamb for two to six hours before grilling, using an indirect fire. You can grill the roast at the end directly over the coals at the end of the cooking time to give it a good crust. Medium rare temperature is 135F. This marinade is very pungent and it works! [/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]I will also add that this marinade recipe was used to win our very first award back in 1987 at the Missouri State Fair contest in the chevon category. For the uniformed, chevon is defined as a yearling goat. The teams that cooked this category we given ten loin medallions about the diameter of a silver dollar to cook and submit to the judges. I am really showing my age now, when was the last time you saw a silver dollar?[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]There you go, Gore. Thanks for giving me the gumption to post this information. Been meaning to post this for quite sometime.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Beers,[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]Juggy[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]BTW, I have tried editing the above to make the font size consistent but I did not have much success.[/FONT][FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]____________________________________________________________[/FONT]
[FONT=Calibri, Arial, Helvetica, sans-serif]
[/FONT]
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