Meat Picks | 3.28.13

Easter Feast

The “sacrificial” lamb dinner is traditional to Jewish Passover and Christian Easter. Ham also became popular in North America when pigs were slaughtered in the fall when there was no refrigeration. Leftover pork was cured (a long process at the time) throughout the winter months until it was ready in Spring – just in time for Easter dinner.

There are many fine varieties of Lamb you can choose to make this Easter from domestic American Lamb, to New Zealand and Australian imports. Buedel Managing Partner & Corporate Chef, Russ Kramer, suggests cooking Lamb Racks, Leg of Lamb or Lamb Shoulder and Shanks.

“French cut lamb racks make a beautiful plate presentation and are easy to roast,” Chef Russ recommends. “If you opt for Leg of Lamb, you can select a boneless lamb leg B-R-T, which stands for boned, rolled and tied, or, a French Carving Leg of Lamb, where the leg is boneless except for a small partial part of the bone that is exposed. Boneless Lamb Shoulder or Bone-In Lamb shanks, slowly braised, also make for a tender and delicious meal.”

Chef Russ’ favorite Easter recipe calls for a roasted Leg of Lamb studded with either, a fresh garlic and parsley, or shallot and herb smear. “Simply chop up shallots and herbs, blend with white wine and ‘smear’ it on the lamb before cooking. For something truly unique, try smoking the lamb instead of roasting it.”

Egg-cetera

Bon Appétit says the “grown-up solution” to dyed eggs is deviled eggs, but did you know that decorating eggs dates back all the way to the 1300’s? Or, that the largest Easter egg ever made was 25 feet high and weighed 8,000 pounds? It was built out of chocolate and marshmallow and supported by an internal steel frame. Find more fun facts at History.com.

Happy Easter!

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From the desk of John Cecala Twitter @ Buedel Fine Meats  Facebook  Buedel Fan Page

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One thought on “Meat Picks | 3.28.13

  1. I was tought to help mellow out the flavor of a leg have your local butcher remove the gland
    When left intact it tends to foul the flavor as it cooks into the surrounding meat.

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