Hi Everyone,Hi Everyone,
Tomorrow is our Easter. Today we prepped the lamb, it's a 36 lb female that is now sitting at a friends walk in cooler.
Thanks for looking,
GregView attachment 222184View attachment 222185
We use a whole hog spit, using natural lump charcoal. The seasoning were salt pepper om the inside and basting it in vegetable oil salt and pepper and finished in olive oil.That’s going to be some good eats for sure. How are you cooking it? Pit, spit, roasting? Smoke?
I can understand that.Ah, I'm just not really into the dinosaur looking head on my dinner.
Ed
Also keeps the timid at bay. I got dibs on Ed's portion.I can understand that.
But bone adds so much flavor to meat, and the skull is all bone. So the meat off of the head is some of the most flavorful on the animal, it really is delicious.
The Lamb cheek and Eye are really good, not kidding.I can understand that.
But bone adds so much flavor to meat, and the skull is all bone. So the meat off of the head is some of the most flavorful on the animal, it really is delicious.
Yup, actually it’s all good.The Lamb cheek and Eye are really good, not kidding.
ANIMAL!!!The Lamb cheek and Eye are really good, not kidding.