Who likes lamb?

Ronni

Ronni

Well-known Member
Location
Nashville TN
In Australia, lamb was plentiful and was as popular as chicken. Here in the US it’s an expensive cut of meat. But I discovered that ground lamb isn’t as expensive and I’ve developed a rub that really brings out its flavor. That, and my Mum’s mint sauce, make it one of Ron’s favorite meals!!

I’ve discovered that a lot of folks think lamb has too pungent a taste and don’t care for it. How about you?
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Lamb has become rather expensive in OZ of late. What's more, I'm pretty sure that most of it is hoggart, which is somewhere between true lamb and mutton in age. The older the beast, the stronger the flavour.

There is nothing nicer than a baked leg of lamb with gravy, baked vegetables and mint sauce. It should be slightly pink when carved, not overdone.

Hubby and I used to have a spit in the back yard and occasionally cooked a whole lamb for parties. Great conversation piece but very hard to cook all the meat evenly. For our daughter's 21st we did the spit thing but also baked a further four legs of lamb in ovens so that there was plenty of well done meat for people to choose if they didn't like their meat too rare.
 

LOL..I have a memory of my mom not liking it because it tasted "Wooly". She made it some times for my dad. Never had it again until I married Rick..as he liked it. He loved when I went to a local market and found Ground Lamb, so I could make lamb burgers,,a sepeciality of his mom
 
Only had lamb chops a couple of times and they were okay but not something I would want to have regularly. One does not find lamb in the grocery stores typically in my area and, if it is available, it is quite pricey.
 
Recently Sam's club had center cut lamb chops on sale for $5.95 a lb. they came 12 to a pack. Since they don't weigh much it wasn't to much in the way of cost. Broiled & herb seasoned they taste great. Leg of lamb going for $8.95 a lb. bought one & vacuum sealed it for freezing. Probably going to cook it in our smoker. No smoke just herb incrust it & cook at 175 for about 12 hours.
 
I love lamb, but prefer the taste of hogget or mutton. These are harder to find, but occasionally we get a whole carcass from our farming friends and butcher it ourselves. Even this is becoming rare as there are few abattoirs that cater for private work.

A shoulder of mutton slow cooked is hard to beat.
 
Never had it but I don't think I would like it. I don't eat a lot of meat anyway and I have never seen it in stores here or advertised.
 
Love lamb...lamb chops, shoulder of lamb, chump chops....rarely have leg of lamb too much waste with a big bone in it.. ... It's as Ronni says it was in Australia for her.. it's as available here as readily as Chicken, always has been. I rarely have it now, because it's fatty and I'm trying to cut the fat in my diet a little bit.. but it's my favourite red meat !
 
I agree that some cuts of lamb can be fatty, but depending on how you cook it, you can remove a fair amount of the fat. I've got a nice top leg joint of hogget in the freezer, and I'll probably cook that for Sunday dinner.

If you like a meat with low fat, venison is great, or if you can get it, water buffalo. There are several farms here in Scotland that raise water buffalo for meat.
 
Capt Lightning said:
I agree that some cuts of lamb can be fatty, but depending on how you cook it, you can remove a fair amount of the fat. I've got a nice top leg joint of hogget in the freezer, and I'll probably cook that for Sunday dinner.

If you like a meat with low fat, venison is great, or if you can get it, water buffalo. There are several farms here in Scotland that raise water buffalo for meat.
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I don't particularly like lean meat.. ( I had kangaroo yesterday)... I do like the fat on Lamb chops and also on Rump steak but I'm trying to cut down my intake of fat
 
You'd think that considering some of the off the wall things that I've eaten in my life that there wouldn't be too much that I wouldn't eat but I've probably been given lamb 1/2 dozen times in my life and I don't care much for the taste or even the smell of it while cooking.
 
I remember dreading Easter dinner when I was a kid. Mom always had lamb and I didn't much care for it. Ate a lot of sides!
 
Capt Lightning said:
I love lamb, but prefer the taste of hogget or mutton. These are harder to find, but occasionally we get a whole carcass from our farming friends and butcher it ourselves. Even this is becoming rare as there are few abattoirs that cater for private work.

A shoulder of mutton slow cooked is hard to beat.
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Never heard the term ’hogget’. You truly can learn something new everyday .

I like ground lamb but rarely eat due to the expense.
 
Ronni said:
In Australia, lamb was plentiful and was as popular as chicken. Here in the US it’s an expensive cut of meat. But I discovered that ground lamb isn’t as expensive and I’ve developed a rub that really brings out its flavor. That, and my Mum’s mint sauce, make it one of Ron’s favorite meals!!

I’ve discovered that a lot of folks think lamb has too pungent a taste and don’t care for it. How about you?
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I love lamb, especially fatty portions that are very crispy. BUT, the last two packages of lamb that I bought from two different places were BAD (as in rotten or tainted). So, I'm afraid to invest in it again.
 
I do like lamb chops when we are at a restaurant that serves them. We also like preparing and cooking a leg of lamb, although we usually have to order one from our butcher. If it is prepared properly, leg of lamb is really a fine roast! We only have it for special occasions. New Years, Easter, etc.
 
I love lamb.
Whenever I go to a small farm nearby to buy fruit, I always spend time at a pen on the property & pet lambs, goats & sheep.
I love the way they run up to me.
I know that's not exactly what you're asking. :ROFLMAO:
 

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