Lamb of Leg
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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!
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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Jonathon, I will send anything to you tomorrow that did not load. I do not know what is going on as I have loaded larger. Then I re-sized everything I had to 65%, but some still did not load. I will send it to you tomorrow when I get back to my office & have a chance. Thanks, Dave
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PS, It was DEEEEEELicious & everyone loved it. I am going to get some more!
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