The shoulder blade lamb chop. After forty one years of cutting meat I can honestly say I have found that this cut of lamb is probably the least favored, but the most flavored. Seems everyone prefers loin and rib chops...big mistake. The blade chop has the necessary internal fat to make for the incredible taste and tenderness.
My favorite way of cooking shoulder chops is grilled. Seasoning is simple, salt and pepper. Sometimes I'll use rubbed garlic and a touch of fresh lemon juice. I prefer my lamb cooked well.
Cabbage lasagna...I use ground turkey, rice and seasonings. Instead of using lasagna noodles I use green cabbage. For cheeses I like a nice Romano and some finely shredded Asiago. Layered with tomato sauce and baked it always hit's the spot.
True lasagna made with venison. The sauce is made with ground venison and tomatoes. The lasagna is partially cooked and then it's layered with the venison, ricotta and mozzarella. Topped with grated Romano and baked. Leftovers are great.
Venison jerky. This stuff is made quite often. I make small batches which I prefer. Most folks have their personal marinade for jerky and I'm sure mine is similar. I'll add cayenne pepper to my marinade for the heat which I like.
Alan - You make me hungry :)!
ReplyDeleteHow do you make the Jerkey? I keep pondering trying it, but never find a recipe that jives with time available :)
Hibernation
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Will...2 lbs. venison sliced thin. The marinade...4 tbls of soy sauce low sodium...2 tbls. worcestershire sauce...1/4 tsp pepper...1/4 tsp garlic powder... 1 tsp salt. I also add a 1/4 tsp cayenne pepper. I use a food dehydrator and place it on the racks not touching each other. I dry it 10hrs.
Once again, I'm glad I ate breakfast before I stopped here.
ReplyDeleteMark Kautz
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Mark you have learned....next up Virginia sausage.
We raise scotch highland cattle and everybody wants filet mignon. Why? I have no idea; it may be tender but it has far less flavor than other, cheaper, cuts. Your lamb looks fantastic. The cabbage lasagna is a new one to me but it sounds great.
ReplyDeletemike
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Mike the filet is more status than anything else. We would get beef fore quarters, break them down. I would take the chuck and slice the 2 first cut chuck steaks. To me they were the finest cuts of beef that ever hit a charcoal grill. Those were the days.
Hi Alan
ReplyDeleteLamb is one of the best meats & shoulder is one of the tastiest cuts!
We like ours rubbed with olive oil, crushed garlic, fresh rosemary & cumin seeds. We also like the cut across the saddle ('Barnsley'Chop over here in Yorkshire, what do you call it over there?).
Hopefully this weekend it will be haggis from a local producer (sorry hunter!) when I get back from Scotland!
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Alistair Corbishley
Anonymous
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Alistair here it's called the loin chop. Your rub sounds real flavorful. "Haggis"??
Haggis is a traditional Scottish savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach.
DeleteThere is also an urban myth that it as a wild animal, endemic to the Scottish highlands!
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Alistair
Alan
ReplyDeleteDelicious looking meals!!! Thanks for sharing
Bill Trussell
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Bill except for the venison lasagna they're all pretty easy to fix.
I grew up on the blade cut. But it's a no go with the wife. I am happy she loves rack and all other cuts. But my wallet cries.
ReplyDeletekevinkin
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Kevin lamb racks are top shelf and so is the price. I have to sway the wife.
Now this is my kind of post :) love the tartan plate too.
ReplyDeleteGeorge
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George I had a dinner plate and cup with the same pattern, but they were not unbreakable.
Got my mouth watering now, Alan. That shoulder cut chop looks delicious.
ReplyDeleteBill Shuck
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Bill the lamb chuck is the best chop, in my opinion. Lots of flavor and so tender.