Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners’ thoughtful inquiries.
Easter Sunday is April 17th. Chef Andrew has some helpful tips to add to your festive Easter table. Should it be ham or lamb? If it’s lamb Chef Andrew suggests Colorado lamb which is raised as a meat source versus used primarily for producing wool.
Our resident “Meatheads” from West Coast Prime Meats (the protein experts) are back with answers to your “meaty” inquiries.
The very knowledgeable Terry Hanks and Jay Henderson provide insight into your Easter dinner cooking questions submitted to us in advance via our Twitter (@SoCalRestaurant.)
Keep those questions coming…
We’ll initially offer inspired ideas for cooking the Easter lamb and ham. The Meatheads also give us insight into “Colorado Lamb” and “Australia/New Zealand Lamb.” What’s the flavor profile of each ?
From the West Coast Prime Meats cookbook, West Coast Prime Meats Cooks, The Meatheads share the recipe for Grilled Marinated Leg of Lamb and the technique, “How to Debone a Leg of Lamb.”
Passover and Easter are on the immediate horizon. For serious home cooks that means a family table of ham and/or lamb for Easter, and lamb for Passover. Our resident meats experts (The heralded “Meatheads” from West Coast Prime Meats, Terry & Jay) have some practical advice and cooking tips for us.
What’s all the fuss about lamb from Colorado and New Zealand? We’ll find out. The Meatheads give us the 411 on American lamb, Colorado lamb, and lamb from New Zealand from two different points-of-view. Do note there are grades of lamb.
Lamb Crown Roast is a great variation for Easter or Passover and don’t forget the Country Ham option for the Easter table. Grilled marinated Leg of Lamb is a good option, too.