- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Picked up a 1lb of ground lamb and ground goat from Rouses today...UPDATE pg 2
Posted on 11/18/14 at 5:21 am to TigerTatorTots
Posted on 11/18/14 at 5:21 am to TigerTatorTots
You can add fresh thyme, finely chopped rosemary, pinch of cinnamon and some lemon zest to your above recipe. All of those in addition to what you used work very well with lamb.
And you can par-bake them, then freeze on a cookie sheet, transfer to ziplocs and store for future use when lamb isn't on sale.
And you can par-bake them, then freeze on a cookie sheet, transfer to ziplocs and store for future use when lamb isn't on sale.
1
Posted on 11/18/14 at 8:37 am to Martini
When I make lamb burgers, I add a little bison (yes, bison) to the lamb. It sort of evens out the fat in a good way. I also throw in an egg, though, so go figure.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News