Post by rivergirl on Feb 12, 2012 18:57:45 GMT
Wood & Pizza Oven UK Forum
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Half a Pugliese Lamb
Wood & Pizza Oven UK Forum Forum Index -> # 4
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_chomp_chomp_
Joined: 11 Oct 2011
Posts: 2
Posted: Tue Oct 11, 2011 8:14 pm Post subject: Half a Pugliese Lamb
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Okay - not quite a whole animal but thought you'd like to see a few photos of a half lamb I cooked in our wood oven at our family home in Puglia recently and also the recipe content from my blog. The tray I used was one of the huge ones - about 50-60cm long.
Quote:
The Pugliese are not huge lovers of lamb. Walk into any local village macelleria (butchers) and the counter will be well stocked with beef, pork, poulty and horse. Oh, they’ll have lamb, but for some reason it’s one of those things you have to ask for with a nod and a wink and then wait whilst they disappear into a back room.
On this occasion the butcher walked back in carrying half a lamb (cut lengthways). I got him to chop it into pieces for me. His knife was much bigger than mine.
Back home, I took out a very large disposable baking tray and added the lamb pieces along with olive oil, salt, pepper, oregano, rosemary, black pepper and a large handful of garlic cloves.
The pizza oven burns olive wood and was running a little hot so I covered the lamb initially with thick foil and then removed it for the last 20 mins. Totaly cooking time for the half lamb was about an hour.
The lamb chopped and ready for the oven
Roasting with some accompanying veg
The lamb served after an hour
Welcome to the Pizza/Bread interactive Forum. You need to be registered to view links and start posting
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Profile You have no new messages Log out [ rivergirl ]
Half a Pugliese Lamb
Wood & Pizza Oven UK Forum Forum Index -> # 4
View previous topic :: View next topic
Author Message
_chomp_chomp_
Joined: 11 Oct 2011
Posts: 2
Posted: Tue Oct 11, 2011 8:14 pm Post subject: Half a Pugliese Lamb
--------------------------------------------------------------------------------
Okay - not quite a whole animal but thought you'd like to see a few photos of a half lamb I cooked in our wood oven at our family home in Puglia recently and also the recipe content from my blog. The tray I used was one of the huge ones - about 50-60cm long.
Quote:
The Pugliese are not huge lovers of lamb. Walk into any local village macelleria (butchers) and the counter will be well stocked with beef, pork, poulty and horse. Oh, they’ll have lamb, but for some reason it’s one of those things you have to ask for with a nod and a wink and then wait whilst they disappear into a back room.
On this occasion the butcher walked back in carrying half a lamb (cut lengthways). I got him to chop it into pieces for me. His knife was much bigger than mine.
Back home, I took out a very large disposable baking tray and added the lamb pieces along with olive oil, salt, pepper, oregano, rosemary, black pepper and a large handful of garlic cloves.
The pizza oven burns olive wood and was running a little hot so I covered the lamb initially with thick foil and then removed it for the last 20 mins. Totaly cooking time for the half lamb was about an hour.
The lamb chopped and ready for the oven
Roasting with some accompanying veg
The lamb served after an hour
