Does anyone here eat lamb?

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Lamb Neopolitan

leg of lamb
a can or two of stewed or diced tomatoes
one or two onions dices
one or two green peppers
granulated garlic
Roast at 350*till done, baste several times with the veggie mix and juices
Serve w/veggies on top of meat.
 
My Mother was Greek so I have eaten some Lamb. The Trick is to trim as much Fat as possible, as the Fat can Taste Rank. Roast until Rare to Medium Rare and Tent the Meat after removing from the Oven for 15-20 Minutes. Serve with Roasted Leeks, Potatoes and Mint Jelly.
 
Awesome, @camo2460
There's a Mediterranean restaurant we go to once in awhile and they serve thin pieces of lamb and I actually tolerate it.
@Amish Heart good luck!
It's an expensive meat, isn't it? I think I'd have to go in to the city to buy it at market.
Well, if anybody eats some lamb, take a photo for us. I don't think it's lamb season right now, is it?
 
Last time I ate lamb was in the spring of '89, while working in England. Well, it was said to be lamb. One of the Brits I worked with told me some pubs called it lamb instead of mutton if the crittur was too young to vote.

What's a few months age difference to a restaurant...:D
 
I absolutely love lamb, yummy to the extreme! The Greeks as a rule are great at cooking lamb. Hit up the nearest Greek restaurants for recipes. The best lamb I ever had was a crown roast in Naples Italy. To be fair, the best calzone I ever had was in Antwerp Belgium.

I love lamb any way it can be cooked. Long ago in Buffalo NY there was a Chinese restaurant I got take out from often, they had Mongolian Lamb instead of Mongolian Beef, off the charts! There was also a fantastic Greek restaurant downtown, a little pricey though. A lamb chop dinner for one was $50, without wine. I could only afford to go once every couple of months.

Just last week I went to an authentic Lebanese restaurant in Birmingham after I had cataract surgery. I had lamb shish kabobs… Best lamb I’ve had in years, of course I haven’t lamb in years… :rolleyes:

Last time I ate lamb was in the spring of '89, while working in England. Well, it was said to be lamb. One of the Brits I worked with told me some pubs called it lamb instead of mutton if the crittur was too young to vote.

The Brits have the worst food in the world. There was a reason that for centuries the “Sun didn’t set on the British Empire”. Anyone who could build a boat or make a sail left in search of good food! ;)


I had forgotten, a few months ago I could buy ground lamb at Publix... I would buy a pound $$ and form it into little logs which I wrapped individually. I'd thaw one out... Fry it in my air fryer and make Greek Gryo's... standard recipe... The publix I go to stopped selling ground lamb. :(
 
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I ate a lot of it in the Netherlands in Gyros when I was stationed there in the 80's. We buy a lot of lamb chops here and the wife cooks it pretty well, just roasts it, we've never thot of looking up Greek recipes. Good idea since they invented sheep I suppose. I like it kind of rare.
 
Since lamb is not so popular in a small, uncultured city where we used to live, a Mediterranean carry-out there sold chicken schawarma and other yummy stuff. Lasted about 3 years, but we were regulars and I learned how to prepare most of what we enjoyed.
The seasoning is so good.
Even if I don't end up enjoying lamb, I can at least eat all the other stuff from the Med/Greece.
 
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Love it. Our traditional Easter dish is leg of lamb. Make sure you have the butcher remove the fell if you dont know what that is or how to remove it.

Debone and remove fell. Lay out flat. Rub of olive oil, salt, pepper, oregano and throw that sucker on the grill. Highish heat. You want well done on outside and at least medium in. I'm a big rare guy but lamb is chewy undercooked so medium is my preference. Let rest and slice. Good stuff.

Lamb stew. Mmmmm and simple. Shoulder or neck chops. Brown in olive oil and salt. Remove meat add carrot, onion, celery and some cubed potato (I like the small red potato for this), a little tomato, and water or stock with a touch of red wine and some garlic. Season to taste put meat back in and throw it in the oven covered. You really need good iron pot for this. I dont trim off fat from meat. Winter comfort food of note.
 
A friend made it for our dinner one time. I did not care for it. That was a long time ago.
More recently I've had it at the Mediterranean restaurant, once.
Do you tenderize it by pounding it?
Is there a certain way you slice or cut it?
 
We use lamb for passover, no I am not a Jew.
My DW went to a woman's college, the ladies made a passover dinner for the class on the old testament.
We have eat the food of the Holy/Holiday, year around now, on st.patty we have cornbeef.
But we do not tenderize the lamb.
It cost more than silver, so we buy it late Sat. when it is on sale.
We bake it with Rosemary, I get it in restaurants sometime.
 
I have had lamb chops with mint jelly twice that I know of.
Both times it was pretty good.
I occasionally have a gyros and there is lamb it those.
I really can't tell the difference between the lamb and the beef in them.
Growing up neither side of my family ate lamb or goat.
Mostly chicken, pork, and beef in that order.
I doubt either of my Grandmothers would have cooked it if they had it.
My wife has no idea how to cook lamb and really doesn't want to know.
 
I've had it once, didn't care for it but I'm willing to try again.
Favorite recipes?
I raised lamb and we butchered 2 or 3/ year. When cooking lamb in the oven, trim as much fat as you can, season to your taste and add a 1/4 cup of apple cider to your pan. I like to grill lamb chops and shoulder steaks. Sprinkle garlic powder on them and use a vinegar based barbeque sauce.
 
@CluelessKai I appreciate your recipe. You actually are a shepherd then, eh?
Grilling chops sounds interesting. You don't eat lamb rare, do you? Is that a thing? Or do you cook them until just done?
 
Ground lamb and Vinson make meat balls wrap with bacon put on a cookie sheet back until bacon is done drain grease put in crock pot with a can of cream of mushroom soup cream of celery cut up onions mushrooms and celery add some chicken bouillon powder come sour cream a soup can of water put on high for 6 hours serve over white rice or Amish noodles.
 
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