<BODY><P>RTKatz wrote on areivim: </P>
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<P>..... I wonder if we will be allowed to doctor the lamb recipes when the Third BHM'K is built? I'm not looking forward to eating roast lamb on a spit -- maybe if it's thoroughly burnt and heavily salted it'll be OK -- would it be permissible, do you think, to make ground lamb meatballs in marinara sauce? (i.e., can you grind it after you've roasted it, and can you add other ingredients?)</P>
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<P>This is discussed in the Rambam Hilchot Korban Pesach 8:8. </P>
<P>It is forbidden to cook the KP in any liquid (not only water) even if the KP is also roasted before or after the cooking. So the KP cannot simmer in any sauce which cooks it.</P>
<P>OTOH , you can add condiments and other ingredients to the KP after it is thoroughly roasted. Ketchup and mustard, garlic powder, soy sauce etc. all should be fine.Also, the KP can be smeared with oil, or another ingredients, before roasting. Thus, barbeque sauce, applied before the roasting, should be ok</P>
<P>I don't see any reason the KP cannot be be ground (chopped) after roasting, although it must be roasted whole. The roasting must be thorough; eating the meat too rare is forbidden.</P>
<P>Some poskim apply some of these principles, somewhat in reverse, to our present practice of not eating roast meat at the seder. This minhag is the subject of OCh 476. The MB there indicates that one should not use meat which was cooked and then roasted (even pan roasted) at the seder, but one may use meat which was roasted and then cooked.</P>
<P>Saul Mashbaum</P></BODY>