Had some of @BostonDelendEst 's #HUNV lamb for lunch yesterday.
Spicy...also a little sandy (!!). Wife fried it & served on pita, and we dolloped on some sour cream / sumac / etc. sauce.
Meat alone had strong musky mutton flavor, but sauce moderated. End result: really good!
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I did not pay too much attention to the process, but he anointed Unicorn with a bottle of red wine, and slathered her in a mix. Wrapped in burlap, which had soaked up the runoff wine. Since she sat underground for more hours than anticipated in warmth, the wine etc. penetrated.
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Yes, we used wine to wet the burlap rather than water. Red wine is almost always a good technique to balance out gamy flavors. Cf. Coq au vin for old birds. Agree that soil composition/moving of unicorn created a few gaps. A bit more foil and burlap next time but we were close.
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