"Darkginger" <darkging
[email protected]> wrote in message news:<
[email protected]>...
> <
[email protected]> wrote in message
>
news:[email protected]...
> > Anthony <
[email protected]> wrote:
> > > Well I've tried diligently to introduce sheep meat to
> > > our diet - I've
> made
> > > leg of lamb, lamb chops, rack of lamb, lamb curry, you
> > > name it. But my conclusion is that meat from the pig
> > > and the cow are easier to prepare
> and
> > > to cook and generally give better results.
> > > Soooooo................Good
> bye
> >
> > To each his own. I don't see how lamb is any more
> > difficult or easier to cook than any other meat. Lamb
> > chops are one of my favorites and they are incredibly
> > easy to prepare in a variety of different ways. I
> > like to
> sprinkle
> > Penzy's lamb seasoning blend on lamb chops and pop them
> > under a broiler.
> What's
> > difficult about that?
>
> Nothing at all in my book (apart from getting hold of
> Penzey's spices in Ireland - I sometimes use Schwarz Lamb
> Seasoning mix on a joint or chops). Lamb is one of my
> favourite foods, and living in the west of Ireland, I'm
> surrounded by it - on the hoof and in the shops. Right now
> we're getting the very early spring lambs - so tender they
> melt in the mouth - and nothing strong about the taste at
> all. I've got four lamb shanks sitting in the fridge
> waiting to be braised in some Guinness tomorrow night -
> but my favourite, Greek inspired, way of eating lamb is as
> follows:
>
> Get a leg joint, and rub half a garlic clove all over it.
> Sprinkle on some powdered cinnamon, and sit it on top of
> some sprigs of fresh mint in a roasting dish, over which
> you've laid a large piece of foil (big enough to bring up
> and over the lamb, with a seal at the top). Squish a
> couple more garlic cloves, and press on to the outside of
> the lamb. Squeeze the juice of a lemon over, then drizzle
> on some EVOO. Put sprigs of fresh oregano on each side of
> the joint, and pop some on top. Bring the sides of the
> foil up, and turn over a few times to seal (so the meat is
> totally enclosed). Put into a medium oven, and cook until
> the meat is falling off the bone. Then open the foil up,
> fold it back, and return the dish to the oven for a
> further 20 - 30 minutes, until the lamb browns nicely.
> Best eaten with freshly made bread, using fingers.
>
> I like lamb cutlets pink, but there's a lot to be said for
> really well done lamb, too (much more than can be said for
> well done beef, which is an abomination
). If I could
> choose only one meat to eat, it'd be lamb - but from what
> I can tell, lamb in the US is a bit different from what
> I'm used to. I like mutton, too, but it's hard to get hold
> of. I think of it as a 'gamey' meat - probably a bit of an
> acquired taste - it stands up to robust sauces very well -
> especially Cumberland sauce, I find.
>
> Are there any areas of the US where lamb is common? I've
> got the impression from this NG that it's a bit of a
> rarity there, and expensive when you can find it - is
> this right?
>
> Jo
>
> I'm with you Jo!
I live in Australia and love lamb as well as other red
meats. I do agree that lamb in the US of A is different
because alot of it is imported whereas in Ireland and Oz we
have it on our doorstep. I'm going to try your recipe of
lamb in the foil just as soon as I can procure a leg of baa
lamb. It sounds great. Like a pork roast with the meat
falling off the bone, sweet and tender. Greek lamb dishes
are wonderful - now there's a nation that lives off the
sheep's back! I think your recipe is interesting because it
uses mint and oregano rather than rosemary which I tend to
use all the time. I'm visiting the States next month but
I'll stick to beef and pork! Cheers Bronwyn (not Welsh!!)
