{"id":174619,"date":"2025-04-07T01:06:20","date_gmt":"2025-04-07T01:06:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/lamb-mince-and-pecorino-others\/"},"modified":"2025-04-07T01:06:20","modified_gmt":"2025-04-07T01:06:20","slug":"lamb-mince-and-pecorino-others","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=174619","title":{"rendered":"Lamb Mince and Pecorino (+Others!)"},"content":{"rendered":"


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Lamb Mince and Pecorino (+Others!)<\/span><\/h2>\n

Still working my way through the Franco Manca Pizza book and next up was Lamb Mince and Pecorino. The last lamb mince pizza was awesome so I was looking forward to this!<\/span><\/p>\n

This recipe is from the Franco Manca Cookbook:<\/span><\/p>\n

The dough recipe is from The Pizza Bible:<\/span><\/p>\n

As usual I made the Master dough with Tiga starter from Pizza Bible. Tiga starter on the Wednesday, dough on the Thursday and Pizza cooked on the Friday.<\/span><\/p>\n

The Ooni Pro was fired up with Oak splits from Smokey Oak Barbecues.<\/span><\/p>\n

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Whilst the Ooni Pro was heating up I put the lamb mince mixture into the oven to part cook.<\/span><\/p>\n

\"lamb<\/span><\/p>\n

First pizza out \u2013 pretty good!<\/span><\/p>\n

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Second pizza out \u2013 good shape\u00a0<\/span><\/p>\n

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3rd and last pizza out, good again<\/span><\/p>\n

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SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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Loving these lamb mince pizzas from the Franco Manca book, kicking myself I didn\u2019t discover them sooner!<\/span><\/p>\n

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Cook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nOoni Pro<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nWood Fired!<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nSmall charcoal base<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nSmokey Oak Barbecue Oak Staves<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\n550\u00b0C<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\n1 minute!<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n

This recipe is from the Franco Manca Cookbook:<\/span><\/p>\n

The dough recipe is from The Pizza Bible:<\/span><\/p>\n

What else was cooking in the shack this week?<\/span><\/p>\n

Rib of Beef:<\/strong><\/span><\/p>\n

Cracking rib of beef from our local butcher.<\/span><\/p>\n

\"Rib<\/span><\/p>\n

Cooked on the Kamado Joe Big Joe at 250f with some whisky oak staves.<\/span><\/p>\n

\"Rib<\/span><\/p>\n

I took it off at 52c internal and left it to rest<\/span><\/p>\n

\"Rib<\/span><\/p>\n

Whilst it was resting I had ramped up the temperature to 250c and cooked some Yorkshire puddings.<\/span><\/p>\n

\"Rib<\/span><\/p>\n

A full spread!<\/span><\/p>\n

\"Rib <\/span><\/p>\n

There has been a fair time gap since cooking this and writing it up so I can\u2019t remember how long it took to cook, over two hours \u2013 maybe three? Must keep up to date with blog posts in future! Cracking bit of meat though, really enjoyed it.<\/span><\/p>\n

Chuck Eye steaks with chips<\/strong><\/span><\/p>\n

This is a new one on me as I haven\u2019t seen chuck eye steaks before. When Butchery at Bowhouse posted them on Instagram I had to try them!<\/span><\/p>\n

\"Chuck<\/span><\/p>\n

Cooked on the Thuros T1 over direct heat<\/span><\/p>\n

\"Chuck<\/span><\/p>\n

Flipped<\/span><\/p>\n

\"Chuck<\/span><\/p>\n

What a colour!<\/span><\/p>\n

\"Chuck<\/span><\/p>\n

Glorious<\/span><\/p>\n

\"Chuck<\/span><\/p>\n

With chips and peas<\/span><\/p>\n

\"Chuck<\/span><\/p>\n

What a cracking steak, full of flavour and a bargain too. Slightly more chew than a rib eye but worth it for the flavour.<\/span><\/p>\n

Grouse:<\/strong><\/span><\/p>\n

It was the glorious 12th, only one thing for it! Grouse!<\/span><\/p>\n

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Spatchcocked<\/span><\/p>\n

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Rub applied (Ras al Hanout)<\/span><\/p>\n

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Grilled direct, bone side down to start<\/span><\/p>\n

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Flipped<\/span><\/p>\n

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Moved to indirect<\/span><\/p>\n

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And served<\/span><\/p>\n

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Nice meal, something a bit different. Good value too.<\/span><\/p>\n

Venison tagine:<\/strong><\/span><\/p>\n

Still working my way through the half venison I got from Butchery at Bowhose, next up was a Venison Tagine<\/span><\/p>\n

\"venison<\/span><\/p>\n

Not sure why but this is the only photo I have from this cook! I do remember it was incredibly tasty yet very simple to prepare and cook, would definitely cook it again.<\/span><\/p>\n

This recipe is from the Venison Cookbook:<\/span><\/p>\n

That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n

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The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n

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CONNECT WITH ME ON SOCIAL MEDIA:<\/span><\/h3>\n

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