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Friday, June 10, 2016

MERINO, -A, WITH 13TH CENTURY FOR ROAST LAMB

merino
Photo from: Yngvild
Lat. maiorīnus  Ar. merino,1. adj. breed of sheep having a thick, wide snout, transverse wrinkles on the nose. The head and extremities as well as the entire body are covered with short, fine, curly wool. This variety was developed by the Phoenicians, Greeks, Italians and Spanish but the Hispano-Arabs introduced an improved the breed between the 8th-13th C to produce the best wool of all varieties.

2. a shepherd of this breed of sheep.

3. pastures and divisions of the pastures in which this variety of sheep grazes.

4. material having fine yarn in which the weft and the warp consist of select carted wool.

5. Ar. judge having jurisdiction in a specific territory to settle shepherds disputes their flocks. Spanish Christians copied the Hispano-Arabic system. They had merinos by the 10th C. There is a theory that the breed of sheep was named after the judges.

[ES: History Wool. May 31, 05; Gitlitz. 1999:187-188; Anón/Huici: 26:28:27:28:28:29 etc; and Sánchez-Albornoz. 2000:115 ftn 14]

ROAST LAMB ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS, #26 CORDERO ASADO, p 28[1]

Ingredients
Merino lamb with a Small Bird
Photo by: Lord-Williams

1 lamb
lamb grease
small birds and starlings
1 c cilantro juice
¼ c oil

Garnish

mint and thyme leaves.

Sauce
1 c pan juices
1 tbsp flour

Preparation

Skin a lamb. Clean inside and out. Clean innards. Grease them with lamb fat. Wrap them up in the gut. Stuff them inside the lamb with small fried birds and starlings. Sew it up, put in a tajine and pour on it the sauce made with cilantro juice and oil; put it in the oven and leave it until done. Carve the lamb and small bird and put on a platter. Garnish with mint and thyme leaves.

For the sauce: Heat pan juices. Little by little blend with flour until sauce thickens and serve with lamb and sauce bird.


[1] This recipe calls for an entire lamb. As this was impossible and it was impossible to obtain innards, a boneless leg was used with one small bird cooked in a pot with cilantro juice and oil as described above.


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