004/18 – Uuni flank of Goat and Lamb:
I have really been enjoying cooking with cast iron in the Uuni, the results have been fantastic! I am trying to empty the freezer before I buy any more meat and I spotted a goat flank and a lamb flank. Time for Uuni flank of Goat and Lamb!
Because the flank is quite thin I thought a quick marinade to soften the meat with a short blast of high heat would be the best way to cook these.
The Meat:
The Goat flank is from Cabrito Goat and is part of the half goat I ordered:
The lamb is from Richard Briggs (PDO Lamb) and it part of the whole lamb I ordered.
The Prep:
I trimmed the flanks and tried to square them up a bit then mixed rapeseed oil, garlic, salt, pepper, Greek Oregano, rosemary, lime zest and juice. The flanks were put into vac pack bags and the marinade was rubbed in on both sides. This was left for 3 hours in the fridge.
The Cook:
Uuni were kind enough to send me an Uuni 3 so I can update the Uuni Hints and Tips page to cover both the 2S and the 3 so this was the first run out with the 3.
I had put the Uuni 3 together easily enough the night before and fired it up. Seemed easier to light than the 2S and simpler to keep hot, will be interesting to do some pizzas on it.
Part way through getting up to temp I put a cast iron dish in to warm up. Once the Uuni was over 500c I put the lamb flank in the dish. I had patted a lot of the oil off the meat with kitchen towel to try and stop it flaring up! As soon as the meat hit the pan it started sizzling.
Every minute I flipped it over and rotated the dish so both ends got an equal cook. After 4/5 minutes the internal temperature was above 65c so I took it off to rest then sliced it.
Next up was the Goat flank, This one was a fair bit bigger than the lamb so I chopped it in half to cook in smaller pieces.
As before, 4/5 minutes then a quick rest and slice.
The plan was to eat it as lamb flank gyros so I made a salad of chopped lettuce, mint, tzatziki, tomatoes, cucumber, red onion, salt, pepper and Greek oregano.
Time to Eat:
Everything was put into a pitta bread.
Summary:
There was a bit of prep with this one so it took longer than the previous cast iron cooks which were so quick and easy. Good way to use up the flanks and the mix of flavours worked really well. 1 flank was cooked lower and it didn’t really work as the fat hadn’t rendered too well. The other flanks which were cooked beyond 65c were spot on so it’s better to take them higher to render the fat and crisp them up.
| Cook Difficulty: | 2/5 (if bones out) maybe 3/5 if not. |
| Cook Duration: | Short: 1/5 |
| Cook Equipment: | Uuni |
| Cook Method: | Cast Iron |
| Charcoal: | Uuni Beech Pellets |
| Smoking Wood: | N/A |
| Cook temperature: | 500c+ |
| Cook time: | 5 minutes and 2 minute rest |
| Internal temperature: | 65C |
| Notes: | Always cook flank well done, it needs the extra to render the fat. |