Lamb BBQ

[EZM]

Originally Posted by neznam

What part of Croatia? I used to live in Ivanic Grad...
susjed...

I was born in Zagreb.

Dad and Grandparents from near Bihac.

Mom from Otok Vis (Dalmatia).

My daughter was there this last summer, she loved the food, and enjoyed the lamb ........... she won't eat lamb here because it's "too gamey".

[EZM]

Originally Posted by sns2

Neznam, I met a Croatian fellow in the early 90s who had fled to Canada. He fed me the most delicious spicy sausages I have ever tasted. Do you have a recipe for them?

There are a dozen or more types of sausage in that area ..... if you describe it I'm sure one of us will put you on it ....

Most popular ..... and likely one of what most people enjoy ....

https://en.wikipedia.org/wiki/%C4%86evapi

There are other types like a dried chirozo type, a grilled hot type (fine mince) and hot red (coarse grind) ....

Some of these are available at the Italian store.

[neznam]

Originally Posted by sns2

Neznam, I met a Croatian fellow in the early 90s who had fled to Canada. He fed me the most delicious spicy sausages I have ever tasted. Do you have a recipe for them?

Are you talking about sudjuk? It is cold smoked

[neznam]

Originally Posted by EZM

I was born in Zagreb.

Dad and Grandparents from near Bihac.

Mom from Otok Vis (Dalmatia).

My daughter was there this last summer, she loved the food, and enjoyed the lamb ........... she won't eat lamb here because it's "too gamey".

Bihac is a nice place. I was there last year and spent quite a bit of time in Rijeka and Dubrovnik.

[CDN offroader]

Originally Posted by HalfBreed

I remember buying lamb from a roadside dude between Sarajevo and Bihac. Actually I would go on to get a dozen chicken and pig from him as well.

Enough fresh meat for a platoon. He had a multi spit set up and had a different meat each day. Maybe it was ration fatigue, but flame cooked meat always tasted good.

I'm no cook so have no idea of the process but have played one in Skyrim.

I'm jealous, we weren't allowed to stop at those restaurants… they smelled so good driving by. …. it was pretty quite in the early 2000s

[omega50]

Originally Posted by neznam

Are you talking about sudjuk? It is cold smoked

Or maybe a variation of a Slavonian Kulen

[kens]

"My daughter was there this last summer, she loved the food, and enjoyed the lamb ........... she won't eat lamb here because it's "too gamey"."

I too have eaten excellent lamb in other countries but eat little or none of it here.

Most people that don't like it object to the gamey taste. Why doesn't it taste gamey in Cairo or Croatia?

[walleyechaser]

Originally Posted by kens

"My daughter was there this last summer, she loved the food, and enjoyed the lamb ........... she won't eat lamb here because it's "too gamey"."

I too have eaten excellent lamb in other countries but eat little or none of it here.

Most people that don't like it object to the gamey taste. Why doesn't it taste gamey in Cairo or Croatia?

It is true. Lamb from the kazoo region in south Africa has the sweetest taste. Here it's still good, but alot more gamey. Sometimes the New Zealand or Australian lamb can be quite good.

[HalfBreed]

Originally Posted by CDN offroader

I'm jealous, we weren't allowed to stop at those restaurants… they smelled so good driving by. …. it was pretty quite in the early 2000s

I wasn't well known for following the rules. It wasn't my war.

[EZM]

Originally Posted by walleyechaser

It is true. Lamb from the kazoo region in south Africa has the sweetest taste. Here it's still good, but alot more gamey. Sometimes the New Zealand or Australian lamb can be quite good.

I'm sure the breed is different (they do look different), but it's also about the hormones, antibiotics, etc.. we use here in North America, and I'm sure the free range lambs eat different grasses and forage.

It's almost like the taste is as different as one might compare beef to pork when comparing North American lamb to Mediterranean Lamb.

They also almost never serve it rare. Yet it remains moist and tender.

[tractor1971]

Worcester sauce, melted butter, salt, inject into thick parts. Baste frequently.

[fishtank]

Originally Posted by EZM

I'm sure the breed is different (they do look different), but it's also about the hormones, antibiotics, etc.. we use here in North America, and I'm sure the free range lambs eat different grasses and forage.

It's almost like the taste is as different as one might compare beef to pork when comparing North American lamb to Mediterranean Lamb.

They also almost never serve it rare. Yet it remains moist and tender.

The animals taste has a lot to do with Diet and castrations and method of slaughter and age .

[EZM]

Originally Posted by tractor1971

Worcester sauce, melted butter, salt, inject into thick parts. Baste frequently.

I loved the before and after pictures - picked clean like hungry vultures !!!!

[walleyechaser]

Originally Posted by EZM

I'm sure the breed is different (they do look different), but it's also about the hormones, antibiotics, etc.. we use here in North America, and I'm sure the free range lambs eat different grasses and forage.

It's almost like the taste is as different as one might compare beef to pork when comparing North American lamb to Mediterranean Lamb.

They also almost never serve it rare. Yet it remains moist and tender.

Correct. Never served rare there and its melt in your mouth tender. Here it has to be rare. Still enjoy a good lamb roast though

[BEL]

Looks great. I just might try to make a spit. I like how yours splays out the animal. BEL