re: Cooking Croatian: Lamb "stew" from No Reservations

Appreciate the recs. They won't make it into the dish since I'm making it this weekend but the wine blog guy reccommended "Jura (white) from France or any white with a briny, oxidized style." I tried to find something at WF tonight but their selection at this store is really shitty (beer is well stocked though). Off to Specs tomorrow. In the meantime, I came home with this giant leg of lamb (they didn't have any shoulder, I'm getting one tomorrow frick it though):



for scale (yes its roughly the size of a bottle of bookers and a macallan 12):



Won't even fit in a fricking gallon bag to marinate. Poked a bunch of holes in it with a paring knife, rubbed it with frantoio-chile olive oil and seasoned with salt, pepper, garlic salt, paprika, oregano, thyme, and rosemary with a splash of balsamic. So against my native tendency nothing spicy as everything I read said not to do that and over season it (the olive oil is not "spicy"). Not pictured is some cheap spare ribs that got the same treatment and will get thrown in with it. Tomorrow I'll get some lemons and the wine, add that and let it sit till Sat morning when the action really starts. This is going to get unwieldy quickly, probably going to need multiple pots and people to get rid of it all.

It is a shame I won't be around for this CF to unfold

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Dude I don't watch that shite

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That shite is free advertising.

Advertise to him that I would like a buy-side job in nola asap, thx.

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I came home with this giant leg of lamb (they didn't have any shoulder, I'm getting one tomorrow frick it though

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Damn, that is some serious meat for a single guy. I don't know jack about Croation stew, but did buy a 5.3 lb boneless lamb shoulder from Costco ~ 5 weeks ago, let it sit in the bag in the fridge until it went 2-days past use by date, seasoned it Greek "style" and let it sit overnight and cooked in on the Primo between 300-335 to 140 degrees internal. It was excellent, and the two 4-leggers also gave woofs of approval.

Are you going to be eating this stew for 2-months or are you having a partay???

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Damn, that is some serious meat for a single guy.

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TWSS. Too easy to pass up, sorry.