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

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.

We had lamb stew last night, as it happens.

I love lamb. The only thing better is kid goat, IMO. You can do either one over a slow fire (mesquite is best) with slivers of garlic pushed into the meat. Fabulous.

Mutton is a lot stronger, which is perhaps why you can't buy mutton anywhere.

All day.

I eat leftovers for breakfast if there are any....

I'm the odd man out I guess. Have ordered it a few times at various Greek restaurants and can't stand it. Reminded me of a poorly prepared deer.

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



sounds good. i've eaten a bit of West Texas Young Goat, but it's bit strong, in my perspective. the Lamb my wife and i have dealt with has been good, but in our local stores, a bit pricy compared to beef. i don't know. i'd like to learn more about it. we've eaten Venison nearly forever, fresh-harvested, and the sphagetti is wonderful as well as healthy.

if one has a taste for Lamb, in our local stores, it appears it'll sell for a premium over poultry, pork, and even beef. Not to say it isn't good, but the "right" way to cook it might be the most important part? thanks for all the comments. maybe i can learn something from this thread?

I used to know an old rancher in the foothills of the Sierra in California who told me once, "The only reason to ever eat sheep meat is to eat 'em all up off the face of the earth so there's more room for cattle!"

He didn't much care for sheep.

L.W.

My lamb comes fresh from my buddy's farm just up the road....by the cut/wrapped/frozen box full.

Just stowed a box of it last week in the freezer.

Chops, burger, roasts....it's ALL good eatin'.

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

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.......

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

We have a Basque friend who throws an "invitation only" lamb roast every Spring. He jokes that "if it has suckled twice, it's too old to be lamb!"

But I'll tell you what - if you died the moment you finished your plate, you'd go happy. God, that man can cook lamb ...

look up a recipe for ossa bucco and do it with lamb shanks....I don't think you will mistake it for tough venison.....

ME ME ME!!!!!!

We had it all the time as kids. DELICIOUS!!!

Mama'd get a rack of lamb ribs and grill em with some salt, pepper and some crushed mint. Serve medium rare with mint jelly. Oh I'm drooling. Its been about 15 yrs since I've had any...

We eat it fairly regularly. It's actually fairly popular as one of our catering menu items. When it's prepared correctly it's divine. Otherwise, not so much.

Braised lamb shank is to die for.

Ate alot of Aussie Mutton over in Vietnam, our cooks would make goulash and stews out of it, I got to looking forward to it. Still enjoy lamb alot.

erich

Not!

Crying Leg of Lamb
5-6 lb leg of lamb
6 cloves garlic
rosemary and thyme, minced
olive oil
salt and pepper
3 lb potatoes peeled & thinly sliced
butter

Rub meat with oil. Make small, deep slashes in lamb and poke 2 cloves of garlic cut into slivers in the pockets. Dust with herbs and sprinkle with salt and pepper. Place potatoes in layers in a buttered baking pan larger than the length of the lamb with salt, pepper, minced garlic and a bit of butter. Set dish on bottom rack in the oven. Place lamb above the potatoes directly on the oven rack so drippings will fall on the potatoes. This is how the recipe received its name. Roast in a 425 oven for 90 min. Stir up potatoes once or twice during cooking. Slice meat and arrange on top of potatoes. Nice red wine and a green veggie and you're good to go. Ask me how I know...

California had quite a few basque sheepherders tending flock. Never fully appreciated lamb until I moved to Texas. Barbadoe sheep are low maintenance and good eating. I started using the meat in my green curry recently in place of pork.

Me. Leg of Lamb, roasted in tomato base, with onions, potatoes, and carrots. It was always family favorite at Easter dinner.