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Nov 27, 2013 09:09 PM

Thanksgiving 2013 Pictures

Starting a photo thread of Thanksgiving goodies before and after. Not to mention that menu thread is just so massive now!

6-lb lamb shoulder and lamb neck on the side with a rub of sea salt, black pepper, garlic, thyme, and olive oil. Letting this sit overnight then roast 325-350 for 5-6 hours with red wine and aromatics. Toss in some boudin blanc at the end for overkill.

Looking forward to seeing what people are preparing and cooking!

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  1. So many people are making lamb it's making me want lamb!

    Here's my Orange Praline Sweet Potatoes waiting for the pecan topping and then into the oven.

    2 Replies
    1. re: sandiasingh

      Show the after photo! Looks great!

      1. re: Porthos

        Thank you--it was great. Forgot to take the after and it's all gone :-((

    2. Cutting up some lasagne sheets for pasta

      1. I posted this under thanksgiving live but here are my sufganiyot

        2 Replies
                1. re: nothingswrong

                  Thanks, I just indulged and he was mighty tasty.

                2. re: fldhkybnva

                  Gravy looks good enough to drink with a straw.

                  1. re: fldhkybnva

                    Gorgeous! Curious -- did you turn the temp up at the end to brown? Or does the 225/250 get it that color on its own?

                    1. re: TorontoJo

                      Thanks. I started at 450F for 30 minutes then 225F the rest of the way. You can heat it again at 450F at the end which I pondered doing but we were hungry, not big skin fans and it was plenty brown already so just rested it after it hit temperature and carved.

                      1. re: fldhkybnva

                        Thank you, that's super helpful to know. I'm trying low and slow for the first time and was trying to figure out whether I need to plan for a return to the oven to brown the skin.

                        Hope you're feeling better after your feast!

                        1. re: TorontoJo

                          Thanks, enjoyed a plate and full but tons to nibble on. Also another poster in another thread also commented that their bird was pretty brown after the first high heat roast. Final high heat will crisp it up though since the skin can get a little flabby like at low temp.