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Old 01-26-2005, 11:13 PM   #11
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thanks yakuta, minority opinions given equal attention here. i ended up frenching the lamb, all the while thinking, "ok, so what do those cheese eatin' surrender monkeys (the french) know about lamb as to remove the extra fat on a prime cut of the animal to make it better".
i think you've just answered that. the meat was beautifully moist and tender, since it was only onder the broiler a total of 12 minutes. the pieces that i completely cut the fat off for dw were nice; so were the bigger ones i frenched for myself, but i left more fat on mine. there was a distinct difference in the fatty flavor of the meat, but i wouldn't call i more juicy. just a bit fattier. not that there's anything wrong with that,m imho
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Old 01-26-2005, 11:16 PM   #12
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Yakuta; You may well be the minority voice on this one, but you speak with wisdom. With both goat and venison (members of the same family as lamb and sheep), much of the gamey or wild flavor comes from the fat. as a rule, most fat is cut from venison and goat to remove as much of that flavor as possible. Here's where I'm the exception. I like that flavor, but within reason of course (My B.I.L. gave me a venison neck roast one time that was so strongly flavored that it was inedible).

The flavor is also somewhat dependant on the animal feed. Grains such as alphaha, and plants in the pine family will give the lamb meat a strong flavor. I'll be happy to follow your lead. My suggestons were educated guesses based on my eperiences with venison, and again, I like some wild flavor in meat.

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Old 01-27-2005, 01:37 PM   #13
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You guys are making me so hungry!

Greek Easter is so long from now... Yes.. we roast the whole lamb in a pit in the front yard! lol., just like the movie. Boy is it good. Goat is better but, it's hard to convince even the "American Greeks" to eat it .


I need to find some good lamb much sooner than May!! :D
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Old 01-31-2005, 06:40 PM   #14
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I LOVE the flavor of lamb - the more gamey the better! Heck if I wanted it to taste like beef I would eat cow, if I wanted it to taste like chicken I would eat a chicken, etc.

Yep - the flavor is in the fat .... no matter what beast it comes from.

Whenever I cook lamb I do two things .... save the trimmed fat and save the pan drippings - and freeze them. Then, when I can't afford lamb, I can brown some ground cow, drain the fat, add the lamb fat or drippings, and it tastes like lamb! I even fooled a couple of "off the boat" Greeks this way - they swore it was lamb, it was cow.
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Old 01-31-2005, 06:49 PM   #15
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Quote:
Originally Posted by Michael in FtW
I LOVE the flavor of lamb - the more gamey the better! Heck if I wanted it to taste like beef I would eat cow, if I wanted it to taste like chicken I would eat a chicken, etc.

Yep - the flavor is in the fat .... no matter what beast it comes from.

Whenever I cook lamb I do two things .... save the trimmed fat and save the pan drippings - and freeze them. Then, when I can't afford lamb, I can brown some ground cow, drain the fat, add the lamb fat or drippings, and it tastes like lamb! I even fooled a couple of "off the boat" Greeks this way - they swore it was lamb, it was cow.
You can also use it while roasting potatoes.. just baste it on with some lemon juice, salt, pepper and oregano! SUPER DELISH
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Old 02-01-2005, 08:09 AM   #16
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Here is a picture of a crown roast of lamb we did in the smoker.

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Old 02-01-2005, 06:49 PM   #17
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Rainee: I wish I knew how to post a picture. That colorful avatar I use is a miniature of a crown roast of pork. It sits on a bed of flowering kale and grilled bell peppers accent the platter. I'm envious of your ability to post your pictures, but envious in a good way. But this thread is about lamb so I'll shut up now.

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Old 02-02-2005, 07:44 AM   #18
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Goodweed, the picture has to be on a website somewhere. There are a few free online photo albums you can use.

Then just use the IMG buttons at the top of your reply page.
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Old 02-02-2005, 07:48 AM   #19
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that looks fantastic rainee! what was in the stuffing? i never thought of it before, but can you cook stuffing in a smoker? was it added to the crown roast later?
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Old 02-02-2005, 07:51 AM   #20
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It was a wild rice stuffing. We cooked it with the stuffing in. If I can remember, I'll dig up the recipe and post it.
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