The Jews have been holding out on me...
- Thread starter JWG223
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jimdana1942
oldtimer
How do you cook it? Does it look like beef when cooked?
i'd grill it with salt and pepper... throw some humus, unleavened bread, and salad with olive mix dressing on the plate, and you've got a great Medeterrainian meal!
Mojo Rider
Well-Known Member
Leg of lamb covered with garlic, S & P and chopped fresh rosemary then roast till medium rare. Nothing better.
Lamb is delicious. Rule of thumb is the cuter it looks, the better it tastes.
Except for puppies. They're just too grimy.
Except for puppies. They're just too grimy.
I pan-cooked it as a steak in a small smear of low-fat butter using Montreal steak seasoning. It tasted VERY similar to Ribeye to me, except for a mild aftertaste. It did not bother me. It also didn't leave me feeling fat and sluggish like a Ribeye does an hour after eating it.
Fresh Market carries lamb tenderloin. Classic Irish stew ingredients, a bottle of Harp and you are on your way. I cook stew minimum once a week during the winter and lamb is the best.
I like Med. food, but I prefer my lamb with the UK/Ireland flavors. I really want to try mutton but that's not something you find too often. Silly but I refuse to try veal.
I like Med. food, but I prefer my lamb with the UK/Ireland flavors. I really want to try mutton but that's not something you find too often. Silly but I refuse to try veal.
Last edited:
moe24
Well-Known Member
That's all we eat at our house..my dad cooks and eat every part on the lamb and I mean EVERY part.i took a picture of what he made lastnight to send to my freind.i would post it up here but I think most of y'all will get disgusted.
TomTerrific
Well-Known Member
Whole Foods in BR has a good selection of lamb.
I would get a rack of eight or so ribs, marinate it in some soy-vey and Tamari 2:1 wrapped in Al foil.
Roast wrapped for 30min in a hot over. Remove the wrap and continue roasting until done. I prefer it pink.
Be aware that lamb fat has a higher melting point than beef or pork.
Roast lamb shank is a platonic meal.
Our Sunday meals growing up were roasts: ham, pork, lamb, and as a real treat, prime rib.
I would get a rack of eight or so ribs, marinate it in some soy-vey and Tamari 2:1 wrapped in Al foil.
Roast wrapped for 30min in a hot over. Remove the wrap and continue roasting until done. I prefer it pink.
Be aware that lamb fat has a higher melting point than beef or pork.
Roast lamb shank is a platonic meal.
Our Sunday meals growing up were roasts: ham, pork, lamb, and as a real treat, prime rib.
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