Our friends from Brenalan Farm dropped off our lamb order yesterday. We have 25 pounds of chops, stew meat, ground, and various awful things. Ooops, you know I meant “offal.” Wish we had a dog.
I have not been much of a lamb eater in this lifetime, unless it came in a giro, gyro, gee-row, heeer-ro, one of them there things. While I always have liked those, I grew especially fond of them while living in the 10th arrondisement in Paris, because it was one of the few street food things I could order without missing a beat. (My French is…how you say?…..zeee terrible!).
And of course, that’s pressed chopped and formed lamb stuff, not right off the hoof like these packages. I didn’t notice if there was one with fur in it. I’ll have to look.
So anyway, we’re going to give a bunch of ours away to friend that really love the stuff, and they are all excited and wet thinking about that.
I will keep a mess o the ground, and make some burgers, and stuff some sausages. I am gonna try and make the sausages taste like gyro meat, think I would like that. And rooting around in some old papers the other day, I found a recipe I used to seduce a woman from Spain – for a lamb stew with a lot of herbs, and I seem to recall that was pretty tasty. But my memory may be clouded by the rest of that evening.
Our Green Acres buddies also brought some “polish” sausage and a salami (more like a summer sausage), or, if you like, just a ‘soft’ salami.
Haven’t broken into the polish yet, but have had a bite or twelve of the salami, very tasty. And here’s the rub (not that kind): it’s made from a llama. The four legged kind, not the Keanu Reeves kind. Like most ho-made game sausages, these are mixed with some ratio of pork, though that ratio is unknown to all parties concerned.
And why do I have to know it’s anything except delicious? I don’t!
