Having heard a million jokes (most of which are hilarious "recipes" that involve throwing away the meat and eating the burlap, coals, wood planks, etc), I've decided to do a little write up on just one example of how delicious any ram you shoot (Corsican, Merino, Dall, Hawaiian, Aoudad, etc) can be.
First and foremost, age the meat on ice for 5-6 days, to drain excess blood from the muscle tissue.
The dish I will be teaching y'all to make is a Greek dish named "giouvetsi" (that's the closest transliteration from Greek characters). It's pronounced "you-vetsy". In many countries (Greece, Ireland, Mexico and many more) mutton is a staple, and this dish can make a believer out of just about anyone.
Since I'm typing this on my phone, and my phone won't upload more than one pic per post, I will break this up into a few posts in this thread.
Let's get started!
First and foremost, age the meat on ice for 5-6 days, to drain excess blood from the muscle tissue.
The dish I will be teaching y'all to make is a Greek dish named "giouvetsi" (that's the closest transliteration from Greek characters). It's pronounced "you-vetsy". In many countries (Greece, Ireland, Mexico and many more) mutton is a staple, and this dish can make a believer out of just about anyone.
Since I'm typing this on my phone, and my phone won't upload more than one pic per post, I will break this up into a few posts in this thread.
Let's get started!
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