Lamb of Leg
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calldoctoday Let us know how it comes out, I am interested in doing some stuff with Lamb in the future!
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calldoctoday Let us know how it comes out, I am interested in doing some stuff with Lamb in the future!
Jonathon Jonathan, No problem. I will definitely let you know how it goes, but it will be a few weeks. Keep your fingers crossed for me. Have a nice Christmas Holiday & don’t smoke too much. Dave
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calldoctoday You too! I am going to make a post asking a bunch of people take pics of themselves and food they made so we can make a nice social media post
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calldoctoday Let us know how it comes out, I am interested in doing some stuff with Lamb in the future!
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Joe Hell In general how do you feel about lamb sausage, better or worse than beef?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I’m glad you ask! These sausages could be described as a north African ‘chorizo’ using a Harissa seasoning, fresh cilantro, green onion, oregano and pickled jalapeno. Due to the significant cost of lamb we opted for a 50/50 blend of pork and lamb to keep retail prices low. They were bold and spicy with a hint of the lamb character. The sausages were great but people kept requesting a more traditional 100% lamb sausage. Oddly enough the 100% lamb didn’t seem as ‘lamb-y’ as the blended ones. We have had unanimous praise for the lamb over the previous version. I haven’t made beef brats in a while but I definitely love these sausages. Next time around I think I will make up some patties would would make a for a great burger. I’m team lamb for sure!
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calldoctoday Let us know how it comes out, I am interested in doing some stuff with Lamb in the future!
Jonathon Jonathon,
No problem & we hope that you & your family & your staff have a wonderful holiday season. I will let you know how that leg goes & keep your fingers crossed for me. I ordered a few bags of the Greek the other day & quite a few other things too. I wanted to order a scale, but they said it was on back order after I ordered it & I was unable to get an answer as to when it would be in. Dave -
Jonathon I’m glad you ask! These sausages could be described as a north African ‘chorizo’ using a Harissa seasoning, fresh cilantro, green onion, oregano and pickled jalapeno. Due to the significant cost of lamb we opted for a 50/50 blend of pork and lamb to keep retail prices low. They were bold and spicy with a hint of the lamb character. The sausages were great but people kept requesting a more traditional 100% lamb sausage. Oddly enough the 100% lamb didn’t seem as ‘lamb-y’ as the blended ones. We have had unanimous praise for the lamb over the previous version. I haven’t made beef brats in a while but I definitely love these sausages. Next time around I think I will make up some patties would would make a for a great burger. I’m team lamb for sure!
Joe Hell Joe, That sounds GOOD!
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calldoctoday Let us know how it comes out, I am interested in doing some stuff with Lamb in the future!
Jonathon,
The legs of lamb, vegetables, stuffing, & all was Fantastic. The lamb using the Cyclops marinate was perfectly spiced, & just right for smokey (Apple & Fig Wood) & fork cutting tender. It was delicious.I know you wanted me to send you some pictures & Andrew took some for you. If you can provide me with an e-mail I will send you the photos.
My only regret is only buying two bags of the marinate in addition to a whole lot of other stuff. I ended up using both bags between the lambs & the vegetables, etc. I am going to have to buy some more as it will be a favorite.
Dave
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Joe Hell Joe, That sounds GOOD!
calldoctoday They are delicious! This is the book I got it from and a photo of the recipe. The book has an ingredient list to make your own Harissa seasoning but the quantity called for is out of line in my opinion…far to salty. I was able to quadruple the recommended meat base and it came out perfect. I try to keep my salt at 1.5-2% of the total meat block.
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Joe,
Thank you & Happy New Year to You & Your Family.
Dave -
calldoctoday They are delicious! This is the book I got it from and a photo of the recipe. The book has an ingredient list to make your own Harissa seasoning but the quantity called for is out of line in my opinion…far to salty. I was able to quadruple the recommended meat base and it came out perfect. I try to keep my salt at 1.5-2% of the total meat block.
Joe Hell
Joe,
Thank you & Happy New Year to You & Your Family.
Dave -
  
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calldoctoday Email me anything that didnt load to jonathon@waltonsinc.com and I will get them fixed for you. Probably just a little too large to post successfully.
How did they taste? I love Cyclops Greek marinade.
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