I think it's really good. Normally it's pretty pricey (>$8LBS) but for $4.99 I was all over it. I don't recommend freezing Lamb.How does lamb taste?
I bought it because it tastes very similar to another wine that I very much like: Estancia Reserve meritage (a blend) The Grifone Primitivo is only 1/3 of the Estancia, so I pretend I'm having the Meritage. I got the bottle from Trader Joe'sI'm interested in the wine paring. Grifone Primitivo is from the boot area in Southern Italy and from old growth vines. I like trying wines from old growth vines. It's a zinfandel style of wine which is my favorite. My daughter works for Trader Joes and they carry it. She recommend it highly as a good weekday wine. Your thoughts?
The Marinade is a found here, and it is a most worthy marinadeThat looks incredible - wish I could have that for lunch........... right now!
Which cookbook is that out of - the marinade & potatoes.......... I want.
I don't recommend freezing Lamb.
The reason for not freezing is not scientific, it's only my opinion, also my comment is only for uncooked, I've never froze cooked Lamb. IMHO, Lamb loses something in the freeze, both texture and taste, that's my take, your mileage may vary. The cook took just under 90 minutes at medium heat (325, dome thermometer of the Genny) I pulled it at an IT of 130, I was aiming for 125 and it went from 118 to 130 in less than five minutes (and I checked it at 10 minutes of course) Still it was very good, and at $4.99 a LBS, I do it again and again and not change a thing other than try to hit the IT of 125Great looking cook Chuck. Just curious as to your reasons for not recommending freezing Lamb? (other than there obviously would, or should, be no leftovers.....)
Approx. time on the Roti?