Lamb
I think I’m becoming a bit of an ‘expert’ in making Greek-style “kokoretsi” — or lamb innards on a spit. Kokoretsi is not only a classic dish, it’s origins are ancient. Making it is an involved process, and it takes some practice. Assuming you can find the ingredients on the fresh market, you also have to know how to clean and prepare everything, and that’s time consuming. I blogged a bit about my previous attempt earlier…including the ordeal of thoroughly cleaning the intestines.
Continue reading about Kokoretsi: Paleo Lamb Innards on a Spit
This post should be titled “What to do with the REST of the animal”!
I won’t pretend they’re my first choice when it comes to meat. A roast leg of lamb sounds more appetizing to me than lamb heart and lungs. Nevertheless, organ meats were a staple throughout history, and they’re still very much in vogue in traditional ethnic cuisines from all over. In Greece, one only has to look to “kokoretsi” – a dish often seen at Easter that would be cooked alongside an entire lamb (both roasted on the spit). And if you like liver and onions, you can like kokoretsi.
I’m a lover of liver – calf’s liver to be exact, done with bacon and onions. So it should follow that I’d enjoy other organ meats as well, and since they’re prized in ancient cultures and part of the Paleo diet, I figured it was time I learned how to cook other types of these delicacies.
Continue reading about Lamb Hearts and Kidneys: Paleo Organs
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