Home Forums Hunting & Shooting Food, Cooking, and Game Preparation who enjoys Lamb meat?

Besides, Cheesy likes well done steaks so his taste is suspect anyway.

You weren't getting Lamb, you were getting Hogget or Mutton, possibly sold as "lamb".

First year "Sheep" are Lamb, older is Hogget, then OLD ASS is Mutton.

We only eat Lamb.......

First year "Sheep" are Lamb, older is Hogget, then OLD ASS is Mutton.

Eating "sheep" isn't quite the same as eating Lamb......

It was to that old cattle rancher.

L.W.

our local Kroger (and Ingles on occasion), and maybe others sometimes offers lamb cuts.

sometimes they are roasts, maybe sliced pieces. also some lamb shanks (lower legs, i guess?).

we never ate lamb growing up, and have only had it a few times. it looks pricey, from my view, but what do i know?

how are some ways to fix it? and how does one decide on whether to go with beef or lamb? is it an acquired taste. lot's of cooking shows address recipes from time to time. i'd like to know more, but don't want to spend money on something that is not so good? looking for general cooking ideas, if anyone would care to share.

so, everything we procure at the Publix, etc, is probably young sheep, if it is labeled as lamb? i'm thinking it is.

Besides, Cheesy likes well done steaks so his taste is suspect anyway.

I love lamb. Grew up on it. I made a rack of lamb just last week that I marinaded/coated in a mixture of dijon mustard, fresh rosemary, oregano, and sage (all from my herb garden), lemon juice and olive oil, then oven roasted. Not long before that, I made a fantastic braised lamb shank.

I often broil chops too, marinated in lemon juice, garlic, rosemary, salt and pepper. Rib chops are always good, but a cheaper chop that's nearly as good is called the round bone shoulder chop. I also love a lamb stew. I love chops and racks rare. Naturally, stews and braises are slow cooked till the meat practically falls apart.

Here's the braised lamb shank I made last week.



Here's a leg I roasted:


Here's a stew:



And a chop:

TRH, care to share that stew recipe?

Sure. My grandmother made it strictly with lamb neck bones, but I also buy lamb meat and cube it to add to the necks. First you flour coat the meat and neck pieces (salt and pepper the flour first), then you brown them good in hot oil. Remove and set aside. Now pour out all but about a tablespoon of fat (leave any burned on solids in the pot for flavor), and saut� one medium sized sliced onion in it till it starts to soften. Add back the meat and bones, along with some wine (a cup), garlic (two lightly crushed cloves), rosemary (fresh is best, about a teaspoon full, coarsely chopped) , a couple of length-wise halved and "deveined" (i.e., remove the tough white stuff in the center from near the stem) plumb tomatoes (remove the skin when it loosens), and enough stock (beef or chicken will do) to just cover everything. Simmer this for an hour and a half. Remove the lamb and toss out the bones after removing all the meat. Now put the gravy through a wire strainer and squeeze all the liquid out. Put the liquid back in the pot and throw away the residue (if the gravy is oily, remove the oil by putting it through a degreaser, which is a container with a spout from the bottom) and adjust the salt to taste. Put the meat back in with the gravy, and add some cut carrots and potatoes and simmer till those are nearly done (half hour to 45 minutes), then add some frozen peas and simmer till carrots and potatoes are to your liking. Serve with some nice fresh Italian bread to soak up the gravy.

Grazie Paisan!

When we raised sheep we had lamb frequently. Never prepared it in a way we didn't like. I usually roasted it in the oven or had chops. Miss them little critters sometimes. Nothing like walking into the barnyard and having 60 lambs calling you by name Maaaaaaaa maaaaaaaaaaaa.