Lambfest at the Slackhaus

This year, after the Maryland Sheep & Wool festival, Gubeen and Olironstomach invited us over for a Lambfest dinner. Our friend, Jake, also lent a hand in cooking as well as supplying us with amazing drinks.
It was a fantastic and ambitious dinner using 6 different cuts of lamb.
We started with Gubeen's tasty quinoa dish served with Jake's dish of lamb tongue, fennel and oranges. The tongue was so tender- more so than beef.

Our second lamb dish was loin chops roasted on the infrared grill. They came out a perfect medium rare and were just amazing with really no other prep beforehand.

It was served with homemade persillade, a side made of chopped parsley, garlic, oil, & vinegar, that went perfect with the lamb.

Redneckhunter was thrilled to have the next course- white beans cooked with lamb necks.



It was so good- the meat from the lamb neck actually had a really nice sweetness to it. Fougoo and I both cleaned the bones clean. I'm pretty sure I ate all the cartilage, too.

Inspired by what they had at the festival, they also made a pit lamb for us. Just to kick it up a little, the meat had a glaze of sriracha sauce. It was so much better than any pit beef I've had because of the lamb's incredible flavor.

Our last courses were grilled lamb leg and shoulder pieces. The best part was the shoulder because Jake had marinated them in Dolin vermouth. I think the shoulder was my favorite piece, or pieces rather, of lamb I had that evening.

Jake brought some bottles of Dolin vermouth- the rouge, blanc, & dry. I tried all three and really loved the flavor of each of them.



My favorite drink of the evening was an aperitif, the Cocchi Americano. I finished the evening with this fine digestif.
I should also note that after crashing in the living room that night, we had more Cocchi the next morning to kickstart the day.