Lamb powder?

[Carlovski]

I'm sat here munching on a bag of crisps (Lamb and mint flavour) and I notice a very strange ingredient, 'Lamb Powder'.

How exactly would one go about powdering lamb, if you wished to recreate this savoury treat in ones own kitchen?

[Suzanne F]

Lamb and mint flavored potato chips? You're joking, right?

[fimbul]

How exactly would one go about powdering lamb, if you wished to recreate this savoury treat in ones own kitchen?

Well, you dry the lamb till there's no moisture left.

Then, you get a REALLY BIG sprice grinder....

[Jinmyo]

Wow.

Well, it must be just like chicken powder and beef powder.

They put the lamb in an airtight room and suck all the moisture out of it, go in, sweep it into a jar, put in the next lamb.

[Jinmyo]

Heh, fimbul. Jinx.

[Bux]

I suppose given the lack of an industrial dryer of sufficient capacity, one could just make concentrated lamb stock and freeze dry the result.

[Dave the Cook]

Or dip the lamb in liquid nitrogen until frozen through. Then hit it with a hammer.

[Suzanne F]

Sorry, Bux, I think Jinmyo and Fimbul have got it right. Sort of. but probably they just use all the nasty bits.

Anyway, this company makes powdered meats; no lamb, though. Scroll down to the bottom for their meats.

[fimbul]

Anyway, this company makes powdered meats; no lamb, though. Scroll down to the bottom for their meats.

I still can't get over the idea of powdering meat. Good grief, think of the possibilities! Squab pixy stix! Alligator tea! Elk puffs! Shredded wheat "frosted" with pork!

...

If any one needs me, I'll be at the patent office.

[slkinsey]

Anyway, this company makes powdered meats; no lamb, though. Scroll down to the bottom for their meats.

I still can't get over the idea of powdering meat. Good grief, think of the possibilities! Squab pixy stix! Alligator tea! Elk puffs! Shredded wheat "frosted" with pork!

Porterhouse Pocky!

[fifi]

Bacon dust!

[Suzanne F]

fifi wins.

[Carlovski]

mmm, Powdered chicken fat

The Lamb and mint crisps are real - I have heard that we tend to have a wider range in the UK than elsewhere.

They are in a fairly new range by Walkers, called sensations - slightly more upmarket than normal crisps, but not as good as things like kettle chips.

There used to be a range called Brannigans whose gimmick was they were cut thicker, and left the skin on. They did Lamb and mint too, and also roast beef and mustard, which were the best crisps ever - every so often one of them would be so mustardy your nose ran and would bring tears to your eyes. And also very tasty. A sort of crunchy version of Pimentos de padron!

[Jinmyo]

roast beef and mustard

I think I would actually like those and I don't like crisps much, especially flavoured ones.

[Carlovski]

They are good - But I don't think you can get them any more. They also did Ham and pickle which were a bit too sweet.

Still can't find any Kimchi flavour ones though

[Jon Tseng]

Have had the lamb crisps in the canteen at work

remarkably nice!

J

[Bux]

Sorry, Bux, I think Jinmyo and Fimbul have got it right.  Sort of.  but probably they just use all the nasty bits.

Anyway, this company makes powdered meats; no lamb, though. Scroll down to the bottom for their meats.

I see they make both powdered broth and powdered cooked meat as well as fat, but who knew rosemary was an antioxidant?

[Dave the Cook]

Here ya go: meat powders.

Not just lamb, but, liver, oxtail and kidney powders, among others.

[Suzanne F]

Dave, when I first glanced at that list, I thought they did powdered mice.

[Carlovski]

I will award a prize of a bag of Lamb and mint crisps to the most imaginative use of powdered meat products.

Gentleman, start your engines!

[dscott]

I will award a prize of a bag of Lamb and mint crisps to the most imaginative use of powdered meat products.

Gentleman, start your engines!

Mmm, I'll bite.

Based on the powders available at dehymeats.ie (by the way, is that a hilarious name or what?):

Kidney & salt encrusted beef tenderloin with turkey-laced pommes anna.

[fifi]

Suzanne... I did the "mice" double take, too! Maybe that mouse thread has gone subliminal.

But I did notice... no bacon.

I would dust my pork butt with turkey powder prior to smoking so that the turkey gets entirely obliterated. I am mad at turkey.

[Suzanne F]

I'd sprinkle some beef/oxtail powder on my lightbulbs when showing my apartment to prospective buyers, instead of cinnamon or vanilla. Ah, that cozy roast-beef smell.

[Dave the Cook]

I'd craft narrow, two-inch-long lines of chicken, lamb and liver powders on a dinner-plate sized mirror and serve it with a straw made out of lemon grass.

[essvee]

Ever seen them big jars of pork fu at the Asian market, or ordered a Viet combo plate that had some on it? That's some pretty dusty stuff, man.