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Clearing out the freezer
Jan. 19th, 2011 07:41 amIn December 2009, I bought a sheep. It was butchered and shared with a group of friends. Most of it was delicious, but a bit tough.
I need to do something with the flap that I have left in my freezer. So I started to research it this morning.
Lamb flap is described as " a food so fatty that most of Papua New Guinea subsists almost solely upon it and then hilariously die of heart disease". It's so unhealthy that PNG has banned the sale of it. (Note: internet research).
I found a forum called Destitute Gourmet. I don't think they're as destitute as they like to think they are - they recommended feeding it to the dog.
The concensus seems to be that I should roll it with salt and herbs, tie it with string and slow roast it on a rack to drain as much fat as possible. If I leave out any onion I might be able to find a dog to eat it when we sit down and decide it's too fatty.
OTOH, the flap is from a free range lamb. This might be the best bit.
I need to do something with the flap that I have left in my freezer. So I started to research it this morning.
Lamb flap is described as " a food so fatty that most of Papua New Guinea subsists almost solely upon it and then hilariously die of heart disease". It's so unhealthy that PNG has banned the sale of it. (Note: internet research).
I found a forum called Destitute Gourmet. I don't think they're as destitute as they like to think they are - they recommended feeding it to the dog.
The concensus seems to be that I should roll it with salt and herbs, tie it with string and slow roast it on a rack to drain as much fat as possible. If I leave out any onion I might be able to find a dog to eat it when we sit down and decide it's too fatty.
OTOH, the flap is from a free range lamb. This might be the best bit.
