Could one substitute Vegemite?

[MicHughV]

I got invited to a "pig roast" in Puerto Rico.....some place way up in the mountains.

Folks were making their own "moonshine" there, and raising fighting chickens.....cock fighting....now banned I believe.....they had a whole pig roasting there under some kind of outdoor pit..covered by corrugated roof siding...quite a lot of people, I don't know how long this party had been going on, but the folks were all clearly hammered to the teeth, as they were all staggering around. That moonshine jug must have passed by me several times, and it was only one of many.

I don't know what was in those jugs, it looked like herbs, corn, and who knows what else. It was liquid fire, one mouthful was about the limit I could take, but they were pounding it down like coolaid. The pig would get turned sporadically by whomever walked past....you could peel off some meat to you liking.
And they were singing. No idea what....but they were singing...and dancing....never seen anything quite like it...you gotta love the Puerto Ricans....when they throw down....they throw down in a big way..

[MicHughV]

Afrinus,

Yes, off course....a " braai"....how could I forget........" 'n lekker braai"

for the US and others...a "good barbecue

[Lodesman]

Originally Posted by dannc

We don't eat sheep in the US because they really are not raised here,

You eat lamb in the US - you import a few hundred million pounds of it each year; over 10X what you import in goat-meat. I think the US, like Canada has seen lamb drop off from the 1980's, but it is now seeing a resurgence in popularity.

[JPA Cate]

Ovine meat has been mis-marketed in the US. One time, in a CO-OP market in Chicago, there was a "leg of lamb" for sale. It was about four feet long! Now, if they're selling mutton as lamb, people aren't going to know how lamb really tastes, nor hogget. Duh.

Ann

[jmh2002]

Just had a fantastic grass fed NZ roast lamb leg for Easter Sunday

[Wotname]

Originally Posted by jmh2002

Just had a fantastic grass fed NZ roast lamb leg for Easter Sunday

Heaven...

[Wotname]

Originally Posted by Lodesman

Your pemmican looks rather colourless - did you add berries?

No berries - for various reasons which a significant one being no suitable local berries available at the time.

Would have berries improved the taste - possibly, they could have hardly made it worse.

[MicHughV]

It's rare to see lamp/mutton in area grocery stores here in Florida.....and even rarer to see it in restaurant.

I've had occasion to see "lamb chops" in grocery stores, but it takes robbing a bank to afford them and the " chops" are nothing to write home about, being little more than an embarrassing matchbox size chunk of meat.

I don't think I've ever seen a sheep on any Florida farm. They may exist, but I've not seen them.

Like marmite, lamb is a mystery to most here....sad...but true

[Lodesman]

Originally Posted by Wotname

No berries - for various reasons which a significant one being no suitable local berries available at the time.

Would have berries improved the taste - possibly, they could have hardly made it worse.

The pemmican I've tried has been almost blue - the berry flavour wasn't very pronounced at all - just added a subtle sweetness. If anything I'd describe it as bland, but inoffensive, and dry.

[Lodesman]

Originally Posted by MicHughV

It's rare to see lamp/mutton in area grocery stores here in Florida.....

Publix lists a good selection: https://www.publix.com/search/products?searchTerm=lamb
Probably not cheap - it comes from Oz.

[MicHughV]

they may list it online, but it's very uncommon to see in stores...I havn't met anyone here that either buys it or knows how to cook it...you'd likely have to ask the onsite butcher at Publix to find most of it...

[El Pinguino]

An interesting situation in Chile.... from Montt north the cordero comes 'gift wrapped'
https://www.jumbo.cl/lomito-de-corde...unovic-500-g/p
$43,000 chilean pesos is about $80 Australian a kilo so its rarely never on my shopping list when I can buy lomo vetado ( scotch fillet) for a fraction of that
https://www.jumbo.cl/lomo-vetado-cat-v-40/p

However, down south in Magallanes province and across the way in Ushuaia it is everywhere and I would typically buy a hindquarter and cost has never been a issue.
Even in the restaurants cordero along with centolla is something of a staple item.

Don't get suckered into the non sense of hanging your cordero in the rigging when down south....
In Antarctica maybe but not in TdF in the summer.....

[Afrinus]

Mic, if you're on this side of Florida (NSB or Daytona area) look me up.
Our local butcher do keep it - in fact, I had a whole rack on the braai this afternoon.

Our publix also keeps it and it's actually not that dear compared to the better cuts of beef.

Pieter

Originally Posted by MicHughV

they may list it online, but it's very uncommon to see in stores...I havn't met anyone here that either buys it or knows how to cook it...you'd likely have to ask the onsite butcher at Publix to find most of it...

[boatman61]

Here in Portugal the big things are Leitao (roast suckling pig) and Cabrito (goat) neither of which I am crazy about.
Got served goat marinaded in white wine and whole garlic heads then roasted in the oven for Easter Sunday dinner.
Same at Christmas.. man I hate festival days.

[jmh2002]

Originally Posted by jmh2002

Just had a fantastic grass fed NZ roast lamb leg for Easter Sunday

Originally Posted by Wotname

Heaven...

I stuffed it with a garlic, rosemary, and olive oil pesto, and seasoned it with salt and gourmet pepper mix, and served it with mint sauce. And accompanied it with various roast vegetables too of course.

Yes, heaven The haters don't know what they are missing.