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Georgie 06/24/13 |
Hello, I'm afraid I can't find a topic similar. I intend to serve hot shredded lamb on 10 platters for guests to help themselves. Can you please advise whether it's best to cook it, freeze then defrost on the day, or cook it and keep it hot in the warmer on the day itself perhaps? There will be about 750oz/21kg of lamb (wow that sounds a lot for 90 people)! I've been told it's easy to dry out, not sure how best to contend with that. Thanks very much in advance |
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ellen 06/24/13 |
Hi, again, Georgie, Is this in addition to the lamb kabob? If so, too much. Shredded meats with sauce or gravy freeze and hold well; defrost in the fridge, reheat covered. |
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ellen 06/24/13 |
It is very worthwhile to make lamb broth from neck and shoulder bones for the moisture, rather than just using chicken broth. |
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Georgie 07/05/13 |
Hello Ellen, thank you for responding. The lamb here is what we intend to use for going in the kebab pitas, and I intend to put a bowl of meat on each table, with a plate of pitas, a bowl of salad and a bowl of tzatziki. Adhering to your suggestion of 6-8oz lamb a person, I roast it, then shred it, then freeze it, to reheat on the day. As we'd like to keep it as 'kebab meat-like' (like on a reformed meat rotisserie), I can always make a broth as you suggested, and pour it off after reheating it on the day it's not wet when served. In this instance, please can you advise how much weight lamb will lose once roasted and shredded? I expect that 8oz meat raw isnt 8oz meat cooked! Thank you again! |
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ellen 07/05/13 |
yes, shrinkage from boned weight is about 25%, so you end up with 4-6 ounces per person. Sounds very tasty. You might want to look at the Greek village salad under salads that hold- link on Big Pots. |
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Georgie 07/12/13 |
That's so helpful thank you! I couldnt find the salad last time, and have now, so thank you again. |