What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[Stewie]

Originally Posted by Fried Meat Ball!

You can also trim as much fat as you can and soak it in milk overnight. Rinse and dry when you're ready to cook. That will take care of almost all the gaminess.

There's very little fat in lamb. If you buy quality lamb it's really lean. The gaminess is in the meat. It's just a very distinct flavor that people don't like because it's not beef, pork or chicken.... and expensive for what it is.

I like it.

[Fire Me Boy!]

I've never tried it, but one of these days I want to make sous vide burgers.

[In58men]

Originally Posted by Stewie

There's very little fat in lamb. If you buy quality lamb it's really lean. The gaminess is in the meat. It's just a very distinct flavor that people don't like because it's not beef, pork or chicken.... and expensive for what it is.

I like it.

I like ground lamb burgers and tacos

[Fire Me Boy!]

Originally Posted by Stewie

There's very little fat in lamb. If you buy quality lamb it's really lean. The gaminess is in the meat. It's just a very distinct flavor that people don't like because it's not beef, pork or chicken.... and expensive for what it is.

I like it.

Everything I've read says the fat is where the gaminess is, so if you remove whatever fat is there, you'll remove much of the gaminess.

I'm not a lamb expert, though. I've only prepared it a couple of times.

[Stewie]

Originally Posted by Inmem58

I like ground lamb burgers and tacos

I'm sure you do, but the gaminess of lamb is covered by spices in burgers and tacos. It's a completely different meat/animal. It's the one meat that "doesn't taste like chicken."

[Fire Me Boy!]

Originally Posted by Stewie

I'm sure you do, but the gaminess of lamb is covered by spices in burgers and tacos. It's a completely different meat/animal. It's the one meat that "doesn't taste like chicken."

Have you ever tried crusting your lamb with crushed goldfish?

[Stewie]

Originally Posted by Fried Meat Ball!

Everything I've read says the fat is where the gaminess is, so if you remove whatever fat is there, you'll remove much of the gaminess.

I'm not a lamb expert, though. I've only prepared it a couple of times.

Lamb is like veal. The purpose is that there's little to no fat.

[R8RFAN]

Originally Posted by Fried Meat Ball!

Have you ever tried crusting your lamb with crushed goldfish?

I am doing that now

[Stewie]

Originally Posted by Fried Meat Ball!

Have you ever tried crusting your lamb with crushed goldfish?

A new restaurant! Golden Lamb!

[Fire Me Boy!]

Originally Posted by Stewie

Lamb is like veal. The purpose is that there's little to no fat.

There's little intermuscular fat, but chops often have a layer of fat on them.

https://www.google.com/search?q=raw+...ih=725&dpr=0.9

[In58men]

Originally Posted by Fried Meat Ball!

Have you ever tried crusting your lamb with crushed goldfish?

Hmmmm interesting

[R8RFAN]

Changed my mind, I am either gonna grill them or put them in my cast iron grill pan on the hibachi to prevent smelling up the house

[GloucesterChief]

Lamb is easy. Salt, pepper, rosemary and lots of garlic. You either cut slivers in the lamb to insert the garlic into the flesh or cut some cloves in half and rub them across the lamb then throw them in the roasting pan while the lamb cooks.

[In58men]

Originally Posted by 3rd&48ers

Changed my mind, I am either gonna grill them or put them in my cast iron grill pan on the hibachi to prevent smelling up the house

Pam sear them and slap them in the oven with butter and rosemary.

Rosemary is a must with lamb

[In58men]

Originally Posted by GloucesterChief

Lamb is easy. Salt, pepper, rosemary and lots of garlic. You either cut slivers in the lamb to insert the garlic into the flesh or cut some cloves in half and rub them across the lamb then throw them in the roasting pan while the lamb cooks.

Spot on