What is it about Lamb?

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chewingthefat
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2011/05/28 17:37:01 (permalink)

What is it about Lamb?

If this hasn't already been a topic it should have been, if it has, I apologize, If I started it, it's a sign of old age! In any case folks seem to either LOVE it or dislike it, personally I LOVE it, any way any day, Racks, Kebobs, Burgers, Stew, Chops, Riblets, any ole way. It marinates so well, grills to perfection, is unique in flavor but not overpowering, that said, if I serve it at a dinner party, I have a second entree usually, a fish, Salmon usually, as quite a few folks are not the fan I am and I know the Mayor is. What's your take and favorite recipe, or cut?
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    the ancient mariner
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    Re:What is it about Lamb? 2011/05/28 19:15:23 (permalink)
    Braised Lamb Shanks, Chewy. 
    When they were cheap because no one bought them I would ask the butcher if he had any. 
    Sure. 
    How much?
    Ah, gimme a buck. 
    A buck for 6 shanks---now they are $5 or more each. 
    Braised -- dee-lish-ous. 
    #2
    the ancient mariner
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    Re:What is it about Lamb? 2011/05/28 19:17:22 (permalink)
    Also those little baby lamb chops you pick up with your fingers
    and eat 'em right off the bone, just like candy.  Fan-tas-tick !!!
    #3
    the ancient mariner
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    Re:What is it about Lamb? 2011/05/28 19:19:14 (permalink)
    And Shish-ka-Bob---marinated over night and cooked over hot coals
    with vegetables on a skewer..  Mama Mia,  dem dare is great
    #4
    Michael Hoffman
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    Re:What is it about Lamb? 2011/05/28 19:26:27 (permalink)
    I love lamb, and unfortunately I don't make it as often as I'd like. Naturally a roast leg of lamb is always a favorite, but it's the rack I love most. Please say you're not serving lamb at Chubby's. I'm already working hard to keep myself from driving forever to get there.
    #5
    6star
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    Re:What is it about Lamb? 2011/05/28 20:13:09 (permalink)
    Michael, it is not that far from your home to Chubby's, only about 400 miles, all but about 50 miles of it on Interstate.  That should be an easy 6 1/2 hour drive (or less) for you.
    #6
    Wabbit
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    Re:What is it about Lamb? 2011/05/28 21:03:35 (permalink)
    Rack of Lamb, Oh my! My friend from Jordan make's a Lamb dish that is out of this world. She will not share her cooking secret..dang!
    #7
    mar52
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    Re:What is it about Lamb? 2011/05/28 22:43:28 (permalink)
    Lamb chops, leg of lamb or a French Dip Lamb sandwich at Phillipe's... all great.
     
     
    #8
    Michael Hoffman
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    Re:What is it about Lamb? 2011/05/28 22:50:29 (permalink)
    6star

    Michael, it is not that far from your home to Chubby's, only about 400 miles, all but about 50 miles of it on Interstate.  That should be an easy 6 1/2 hour drive (or less) for you.

    The trouble with that is, after a long drive, and the need to drve back, I'd have to put up with Tom. Now, if I could time it so it's his day off ...
     
    I mean, who'd want to actually have to deal with the guy? He likes bacon, you know.

    #9
    mayor al
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    Re:What is it about Lamb? 2011/05/29 01:57:10 (permalink)
    Yeah, I really like Rack of Lamb, Medium seasoning rub on the surface, then Pan-seared to a crispy brown outside, then oven roasted for just a few minutes to get the inside warm and more pink than raw-red. Those little ribs make a great dinner entree.


     
     I will order shanks now and then. The last time I had them was at 3 Brothers Restaurant in Milwaukee, and frankly, they weren't anything special at all.I would not order this dish again.
     
      I don't order Leg of Lamb Roast when dining out as it is usually "Well-Done" and the place seems to think that Mint Jelly will cover the over-cooked texture and flavor.
    So the ribs, or chops done Medium at the most will be my Lamb choice, most of the time.
      Now here in our area many summer BBQ fests use Mutton for the meat in the 'Que. That is M U T T O N, not lamb. I really like it ...a bunch of large ribs with a lot of 'char' or outside crispy edges with the inner meat. The usual condiment for this meat is a vinegar based thin "Dippin' sauce'.
    Here's  how the Western Kentucky folks do their Sheep !


     
    #10
    ann peeples
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    Re:What is it about Lamb? 2011/05/29 04:22:56 (permalink)
    Bobs grandmother raised lambs, especially "lamby", one day he wondered where she was. Grandma, in no uncertain terms, explained thet we were enjoying her.
    #11
    joerogo
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    Re:What is it about Lamb? 2011/05/29 07:17:28 (permalink)
    the ancient mariner

    Braised Lamb Shanks, Chewy. 
    When they were cheap because no one bought them I would ask the butcher if he had any. 
    Sure. 
    How much?
    Ah, gimme a buck. 
    A buck for 6 shanks---now they are $5 or more each. 
    Braised -- dee-lish-ous. 

     
    Braised lamb shanks at Grandpa's in Fort Lauderdale $11.99.

     
    I decided to try them at home....lamb shanks $5.99 per pound.  Two shanks set me back 17 bucks  
     
    Remember when peasant food was cheap?
     
    I hear those little baby lamb chops go good with a Manhattan!
    #12
    agnesrob
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    Re:What is it about Lamb? 2011/05/29 07:42:42 (permalink)
    I love lamb just about anyway! Rack of lamb, Roasted Leg of Lamb and Braised Lamb Shanks are my favorites. Here is the leg of lamb I did on my grill last Easter.

    #13
    seafarer john
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    Re:What is it about Lamb? 2011/05/29 10:25:43 (permalink)
    We recently enjoyed some  lamb sausages from Hawthorn Valley Farms in Ghent NY. We grilled them and they were very tasty - nicely seasoned by the makers. 
     
    BTW:Hawthorn Valley is primarily a cheese maker - very nice cheddar, raclette, brie, plus yogurt and quark.
     
    Cheers, John  
    #14
    BelleReve
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    Re:What is it about Lamb? 2011/05/29 11:03:17 (permalink)
    I love lamb, and grew up eating leg of lamb for Sunday dinner.  My mom would cut slits in it, stuff it with garlic and then roast it, and make gravy from the drippings to serve with rice and green peas, and always mint jelly served on the side.
    I eat dinner with my Dad couple times a week, and we eat lamb loin chops, just cooked in a skillet, which he likes a little garlic salt, and cracked black pepper on it. 
    #15
    Root-Beer Man
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    Re:What is it about Lamb? 2011/05/29 11:50:28 (permalink)
    Definitely a fan of the lamb. My favourite is Sosaties. A South African kabob style. Takes a few days to prep but it's certainly worthwhile!
     
    #16
    chewingthefat
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    Re:What is it about Lamb? 2011/05/29 12:03:13 (permalink)
    Michael Hoffman

    I love lamb, and unfortunately I don't make it as often as I'd like. Naturally a roast leg of lamb is always a favorite, but it's the rack I love most. Please say you're not serving lamb at Chubby's. I'm already working hard to keep myself from driving forever to get there.

    I wish I could, IMHO, it has to go from either broiler or grill to plate, Kebobs would be the only possibility but I 86'd my charbroiler a few years ago, and it would back up the flow when busy!

    #17
    chewingthefat
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    Re:What is it about Lamb? 2011/05/29 12:10:43 (permalink)
    Michael Hoffman

    6star

    Michael, it is not that far from your home to Chubby's, only about 400 miles, all but about 50 miles of it on Interstate.  That should be an easy 6 1/2 hour drive (or less) for you.

    The trouble with that is, after a long drive, and the need to drve back, I'd have to put up with Tom. Now, if I could time it so it's his day off ...

    I mean, who'd want to actually have to deal with the guy? He likes bacon, you know.

    Indeed, I think I'll change my name here to Dr Bacon! If you decide to show Michael, I'll become a mute dishwasher, till your food is served!

    #18
    chewingthefat
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    Re:What is it about Lamb? 2011/05/29 12:19:04 (permalink)
    mayor al

    Yeah, I really like Rack of Lamb, Medium seasoning rub on the surface, then Pan-seared to a crispy brown outside, then oven roasted for just a few minutes to get the inside warm and more pink than raw-red. Those little ribs make a great dinner entree.



    I will order shanks now and then. The last time I had them was at 3 Brothers Restaurant in Milwaukee, and frankly, they weren't anything special at all.I would not order this dish again.
     
    I don't order Leg of Lamb Roast when dining out as it is usually "Well-Done" and the place seems to think that Mint Jelly will cover the over-cooked texture and flavor.
    So the ribs, or chops done Medium at the most will be my Lamb choice, most of the time.
    Now here in our area many summer BBQ fests use Mutton for the meat in the 'Que. That is M U T T O N, not lamb. I really like it ...a bunch of large ribs with a lot of 'char' or outside crispy edges with the inner meat. The usual condiment for this meat is a vinegar based thin "Dippin' sauce'.
    Here's  how the Western Kentucky folks do their Sheep !




    Al, that Rack looks oh, about perfect, the Asparagus likewise...I'd love to try those Mutton ribs, I'll bet the smell near that pit is amazing!!

    #19
    the grillman
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    Re:What is it about Lamb? 2011/05/29 13:09:30 (permalink)
    love lamb in all forms....chops, shanks, legs.   My favorite is probably a marinated boneless butterflied leg, done on the grill.  Just like a steak, only better.  Actually thinking about lamb for grilling tomorrow, unless I do St Louis style ribs...
    #20
    mayor al
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    Re:What is it about Lamb? 2011/05/29 14:29:56 (permalink)
    Tom
    Yeah thats a big community BBQ day in Wavery,KY The famous Peak Brothers BBQ is right across Hiway 60 from this pit. These volunteers work the pit for 24 hours before the feeding starts!

     
     
     
    #21
    chewingthefat
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    Re:What is it about Lamb? 2011/05/29 17:06:33 (permalink)
    mayor al

    Tom
    Yeah thats a big community BBQ day in Wavery,KY The famous Peak Brothers BBQ is right across Hiway 60 from this pit. These volunteers work the pit for 24 hours before the feeding starts!


     



    Al, coming from someone in the business, that is a most amazing sight to see, Lord that looks fabulous, a once in a lifetime experience for a carninvore that adores grilled meat, lamb/mutton, whatever, I keep staring at the pics, in awe!
    #22
    mayor al
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    Re:What is it about Lamb? 2011/05/29 17:40:28 (permalink)
    This year's St Peters Wavery Picnic is Saturday June 25th. They serve starting at 4 pm, but the fun will be to watch the prep-squad while they work, plus parking at 4 pm is like a big-city ball game parking lot !!!  GET THERE EARLY AND ENJOY THE FUN.
    #23
    chewingthefat
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    Re:What is it about Lamb? 2011/05/29 17:50:42 (permalink)
    mayor al

    This year's St Peters Wavery Picnic is Saturday June 25th. They serve starting at 4 pm, but the fun will be to watch the prep-squad while they work, plus parking at 4 pm is like a big-city ball game parking lot !!!  GET THERE EARLY AND ENJOY THE FUN.

    Being there early on Saturday would count for Sunday Mass, as it would be a religious experience!

    #24
    the ancient mariner
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    Re:What is it about Lamb? 2011/05/29 18:57:34 (permalink)
    Chewy had a little lamb 
    He cooked it to a turn
     
    Mayor Al had a bunch of them and they was lookin g-o-o-d
     
    Joe got WASP Osso Bucco--- but Joe that price is crazy, you could
    go broke eating peasant food.   I haven't had lamb shanks since they became a gourmet item.  Even sliced balogna is expensive,
    and that's no baloney !!
     
    #25
    mayor al
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    Re:What is it about Lamb? 2011/05/29 20:13:26 (permalink)
    Thanks Old Timer !
    and
    Tom , the place makes the Miracle of Fishes and Loaves seem like an Elementary School lunch room. Waverly has about 900 residents and feeding the '5000' is a major understatment ! Lots of locals call in an order to take home rather than fight the crowd for sitting space at the outdoor tables or eating off the hood of your car!
    #26
    charlottesailor
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    Re:What is it about Lamb? 2011/05/31 07:23:53 (permalink)
    I love lamb or at least I used to.  All the lamb I've bought recently doesn't taste like lamb, very hard to tell I'm eating lamb at all.  Paid a bunch for chops last night and was very disappointed.   What happened have they bred sheep to have no taste? Anyone else notice this?
    One more question, does anyone know which has the most flavor American Lamb; Australian Lamb or New Zealand?
    #27
    doggydaddy
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    Re:What is it about Lamb? 2011/05/31 09:26:13 (permalink)
     
     
    My main reason to drive to Elgin and go to Southside Market is due to their mutton ribs. I consider them to be one of the answers to "Where should I eat?" in Texas.  While many places in the region shine with their brisket and ribs, City Market is unique with them.
    I have seen upscale lamb packaged in in the meat aisle. This is a quality product with choices of ribs, ground and stew, along with racks. They are trying to make lamb appear to be attractive, but not at those prices.
    When I cook lamb at home, I find it to be a great reason to take a walk around the neighborhood. Rosemary grows everywhere and down the street is a nice patch of mint.
     
    mark
    post edited by doggydaddy - 2011/06/03 06:37:58
    #28
    Trask
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    Re:What is it about Lamb? 2011/06/02 16:14:54 (permalink)
    All kinds of lamb are a real treat for me. One favorite is a shoulder lamb chop lightly salt & peppered and then sprinkled with sugar on each side and quickly seared on a hot pan with a bit of butter!!
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    seafarer john
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    Re:What is it about Lamb? 2011/06/02 18:13:27 (permalink)
    Here's a tasty recipe for leftover lamb:
    Cut up lamb into bite-sized pieces.
    Chop green pepper, onion, mushrooms, zucchini, and tomato.
    ( any proportion of the above that looks good to you)
    Saute the vegetables in olive oil, add a Tblsp of tomato paste, leftover lamb gravy, (salt, pepper, rosemary, thyme, oregano...).
    Add the meat and serve over white rice along with a crusty loaf of bread. 
     
    Cheers, John 
     
    #30
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