SC - Butchering the lamb

[LYN M PARKINSON]

Phlip,

I discussed the lamb class with my clan chief, who has done a lot of
butchering.  A lamb's carotid arteries are set much farther back than the
ones in a humen, or in a deer, which I know you have done--the deer, not
the dear.  He said that the very deep cut, almost to the backbone, is the
way to do it.

The shish kebabs I did were marinated in pomegranite juice concentrate,
olive oil, ground dried thyme, a bay leaf, and some chopped garlic in a
jar as I didn't have the fresh cloves.  The marinade ingredients went
into a zip lock bag which could be draped over the bag of ice in the
cooler.  We cut the cubes quite small so there would be enough for many
to taste, and cooked them over a propane grill.  I'd have preferred a
charcoal grill, but it got left at home.  In the cutting, I removed as
much fat and gristle as I possibly could.  The fellow who loaned me the
grill is a professional cook, and was very happy with the marinade
results.  Bridgit said she had used the fresh pomegranite juice from a
local store near her home, but it tasted the way she remembered it
should.  Her recipe came from an ethnic Russian cook-book, but it is the
same type as a number of meat and marinade combinations--acid liquid,
frequently with a fruit flavor, and herbs and seasonings.  I want to try
it here at home with some other meats, a variety of seasonings, and the
charcoal.

The dish that Tirza cooked to go with it was based on some of Nanna's
comments last year on grain porridges, and on a friendly Viking's
research that cranberries were grown in Iceland.  We simply added the
barley to the boiling, salted water, and when it returned to the boil,
reduced it to a simmer and added the cranberries to simmer with the
barley.  They had been fresh, stored in my freezer, and Tirza sliced them
in half before adding.  Made a nice deep pink color, and had a tang to
it.  I thought it was a good grain dish for the rich lamb.  So many good
dishes!!!  Wish everyone could have tasted them!  If anyone picked up my
salt shaker, bring it along for next year's dinner.

Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

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