Do You Like Lamb?

RadishRose said:
I guess I don't know what "gamey" taste means. The only game I've ever eaten was venison and moose. They taste nothing like lamb.

(In fact, if you didn't know you were eating moose, you'd swear it was beef. At least I was fooled.)
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well it doesn't exactly taste of Pheasant , or partridge or rabbit, but it's closer to that taste than to beef or pork...

I've had kangaroo..Ostrich, Crocodile.... they all have no fat.. the first 2 are very strong tasting .. and not juicy because there's no fat... crocodile is white meat all protein.. tastes a little bit like chicken..
 

RadishRose said:
I remember you eat Roo 🦘 and Ostrich , but not Croc. It probably tastes like chicken cuz it's a reptile.
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lol.. chickens are not reptiles ...I think they've been proven to be direct descendants of Dinosaurs...

It doesn't really taste like chicken.. actually more like turkey but it's the closet I can think of .. and it's a very white meat..as white as fish..( as one might expect)..:D
 

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast.
Ingredients;
2 onions, roughly chopped. 1 large garlic clove, chopped. 1 thumb sized piece ginger, peeled and chopped, 2 tbsp oil. 4 tbsp medium curry paste.
1lb can chopped tomatoes. 1 red chilli, halved and seeds removed. 1 cinnamon stick. half-a-pint of lamb stock. 2lb leftover roast lamb, chopped into large chunks. 1 small bunch of coriander, roughly chopped. cooked basmati rice, naan bread and natural yogurt, to serve.

Method: STEP 1 Whizz the onion, garlic, ginger and half-a-pint pf water in a food processor until you have a smooth paste. STEP 2
Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr. STEP 3 Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
 
I don't care for lamb.

Tried lamb chops many years ago......didn't care for the smell while it was cooking nor did I care for the taste.

Had lamb couscous in Libya served in a large communal platter while sitting on the ground in a large olive orchard and again didn't care for it but was able to get some down so I wouldn't offend my Libyan military counterparts.
 
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Love lamb and goat. Unfortunately the trend in CA is to breed them to have such mild-tasting meat, it's more like beef than lamb. These days most lamb in CA is either Australian or Argentinian. But one of the best is local; the few lamb ranchers in Sonoma County trademarked "Sonoma Lamb" and mostly sell to restaurants and few specialty retailers. It's excellent, tasting the way lamb used to taste.

Fortunately, we both love ethnic foods, so Indian, Ethiopian, Afghani, and Greek/Turkish restaurants all offer lots of lamb!
 
Lethe200 said:
Love lamb and goat. Unfortunately the trend in CA is to breed them to have such mild-tasting meat, it's more like beef than lamb. These days most lamb in CA is either Australian or Argentinian. But one of the best is local; the few lamb ranchers in Sonoma County trademarked "Sonoma Lamb" and mostly sell to restaurants and few specialty retailers. It's excellent, tasting the way lamb used to taste.

Fortunately, we both love ethnic foods, so Indian, Ethiopian, Afghani, and Greek/Turkish restaurants all offer lots of lamb!
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It's true, lamb no longer tastes the way it was meant to. It's disappointing. I'm happy to be able to buy it from a local farm. It's delicious.

I'm especially fond of goat.🐐 I've enjoyed it many times in the Caribbean. There's only one farm that I know of that raises goats around here, but I have to drive for an hour to get there. So it's seldom on the menu.
 
The local Greek church makes an excellent lamb shank dinner. Another restaurant we like made a lamb shank dinner a few times that was also good. I love Gyros & found a great recipe for a Gyro-style meatloaf that uses a ground lamb/beef combo. I'll buy Aldi's ground lamb & put a few in the freezer when they have it on sale.

I've tried making a rack of lamb from New Zealand & we thought it was gamey. Later I made a boneless roast with the same seasonings & it was very good. I've been told that domestic lamb is less strong than New Zealand too, but I haven't found any of it locally to try. Please correct me if I'm wrong, but I think the bone made it gamey. Whenever we get our deer processed we have the bone removed so it's not gamey.
 
Avon said:
Great roast warm with mint sauce, but shame leftover is thrown as I do not like it cold.
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We always had Roast Lamb and baked potatoes for Sunday lunch. Any bits left over were sliced up and put on our sandwiches the next day for school lunch, I always liked Tomato Sauce added to it.
 
hollydolly said:
It's a gamey flavour... richer than beef.. not bland like pork.... I have lamb all the time..Lamb chops , lamb roast shank, rack of lamb, Lamb curry .. not minced lamb cuz that's waaaayyy too fatty.. but Lamb is my favourite red meat..over all red meats.. by a long way...

Never overcook Lamb..like steak it should be served pink...

lamb-reverse-sear-2.jpg
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I love lamb but I prefer hogget or mutton. Pre-Covid, I used to help friends raise rare breed sheep and I learned how to butcher a whole sheep carcass. That one's just a tad too rare for me - A good vet could have it back on it's feet :)
 
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