How much lamb do you eat?

How often do you eat lamb?

I think it tends to be the forgotten red meat for Americans.

It’s really great stuff, though. A meaty texture, but more “melt in your mouth” than beef. The slightest gamey flavor, but not like goat.

Most of the lamb I buy tends to come from Australia and New Zealand. I suspect our G’Dopers eat their fair share of the creature with the wooly hair.

Things I’ve done with lamb (no, not those kinds of “Mississippi things”. . .):

Ground lamb can be made into “lamburgers” with some spices and grilled. Afghani’s might call that “Kofta”. I serve it with yogurt sauce on a pita and eat it with french fries.

I use a big leg of lamb to make chili or lamb stew with.

A think lamb loin chop makes a delicious meal served with rice/potatoes and a green vegetable (that’s what I had for supper last night and lunch today).

Lamb shanks can make you a version of “osso buco” if you don’t want to use veal.

I’ve used a type of chop (shoulder or blade or something, a fattier, thinner chop than the loin) for types of Indian stew.

Not to mention the classic roasted rack of lamb. Ah. so crisp on the outside, so red on the inside. But, pricey for the amount of meat you get.

Any favorite lamb dishes from the dope?

I bet we eat Lamb about twice a month, probably almost as much as we eat beef.

Lamb lamb wonderful lamb.
Better than jamb!
Better than yambs!
Even better than hamb!

I love lamb, too, although it’s been kind of scarce around here lately, for some reason. I’m hoping it will reappear with Easter coming up.

I like to use it for curries or stews. There’s also a cut they call lamb steak, which is really tender and nice to just broil with lots of garlic. It must just be a portion of the leg.

One of my favorite things to do is make a lentil salad with bits of onion, roasted pepper and olives, and a mustard/balsamic vinaigrette and serve it warm with leftover roast leg of lamb. The combination is wonderful and for some reason doesn’t work nearly as well with beef.

How much lamb? Nearly none. Last year I made roast lamb for Easter. That was only the second time in my 43 years that I’d had it. It’s good, and all, but just doesn’t seem to be real popular here. The grocery stores seldom have it other than at Easter.

I’ve never had lamb. Trying to work up the courage to try it this September at Greek Fest …

When I’m at home, my parents usually make lamb kababs (basically just meatballs made with lamb and spices) once or twice a month. Of course my aunt lives on a farm and raises, you guessed it, sheep and goats. So we generaly have no problem finding lamb.

Cowboy bought a 4-H lamb last summer, and we’ve almost finished it. So one lamb serves the two of us for not quite a year. He gets tired of it before I do, but if that’s what we’ve got in the freezer, that’s what I’m cooking. I love lamb.

I never cook lamb. In my opinion it’s one of the meats that is most difficult to prepare in a way that brings out the full flavor potential. There are, however, a few restaurants in my area that make delicious lamb dishes, so I probably eat it about once a month on average.

My favorite is a Greek restaurant that serves roasted baby lamb. Mmmmmm. Melty.

Also, a Cuban restaurant that serves it as big hunks of meat in a savory sauce with rice, black beans and plantains. Yum.

Finally, a couple of Indian restaurants in my neighborhood make a fantastic and o-so-spicy lamb vindaloo. Yow!

For the record, I’ve never been a big fan of rack of lamb, leg of lamb, or lamb chops.

Make me drool on my keyboard, why don’t you? Lamb chops have been my favorite food since childhood, and I discovered lamb riblets not too long ago…based on the price, they seem to be the “garbage” cut of the animal, but put a cherry-based glaze on them and they are the most delicious finger food (albeit messy on the fingers) imaginable. I’ve never seen a menu that offers “rack of lamb,” but it sounds yummy. I also drooled over the lamb dish served by Matthew McConaughy (sp?) to Kate Hudson in How to Lose a Guy in 10 Days and if anyone has any idea what that dish is called and a recipe by which I can make it, I’d be in their debt.

How much do I eat? Not nearly enough…the stuff is expensive (at least kosher lamb is…I have no idea how non-kosher lamb ranks in price as compared to other non-kosher meats). Maybe once every other month. More often if it’s on sale at my local kosher supermarket, I’ll stock up.

once or twice a year maybe. No special events, just when I think about. I’ll do them at family cook outs with other meats available. They cause flame ups easily, so an constant watch is needed. A little salt and fresh cracked pepper is all I put on them, rubbed in and let sit for a while before grilling.

[specify!!!]

Lamb chops

Lamb is nummy. I would say we have it four or five times a year. Two of those times are when I prepare Irish Stew.

Oh, I don’t know about that.

Loin chops just need a little S&P and you can cook them in a pan with olive oil, just like a NY Strip. You can eat them medium-rare to well done.

For dishes like Lamb Vindaloo (one of my favorite things to eat in the world) or that cuban dish you mentioned, it’s probably just a leg cut into cubes.

A 3.5 or 4 pound leg might be $15. . .make a stew with potatoes, and carrots or a chili with tomatoes and beans and you probably have about 6 delicious servings for $20.

I think there’s a “lamb hump” for some people, because it’s not something that Mom made a lot. People are more comfortable with chicken, beef and pork.

I’m Australian, but I went the first fifteen years of my life without ever tasting lamb. My country-born father was force-fed lamb for much of his life, so he refused to eat it in adulthood. ( Our dog, OTOH, was fed with lamb so the smell of lamb chops frying makes me think of pet food.)

Having said that, lamb (particularly roast lamb and lamp chops) is a common meat in Australia – not to the extent of beef or chicken, but I wouldn’t be too surprised if it rivalled pork in popularity.

(Thankfully, I’ve overcome my lamb = pet food association and now enjoy the occasional lamb roast. Hold the mint sauce though.)

Whenever I go to the Mongolian BBQ near my home, I always load my bowl up with lamb meat and all sorts of tasty vegetables. My lunch companions tend to look at me a bit weird when they find that I am eating lamb, but I don’t care! Lamb is great. So tender, so tasty…

Had lamb chops at the last Nashvegas Dopefest.

MMmm-MM! Tasty!

Mmmm…loves me some kofta. Spiced ground lamb made with plenty of cilantro and other spices on a pita with a cucumber yogurt sauce. Heaven.

How much lamb do I eat? Not nearly enough.

I eat lamb all the time. I love lamb. Every couple of weeks, at least. Lamb chops, rack of lamb, leg of lamb, whatever. Baby lamb chops are especially good. Tiny little lamb chops with very tender meat.

Mutton isn’t bad, either. One of my favorite steakhouses, Keen’s, in New York, is well-known for its mutton chops. Very tasty.

None.

Raised 'em for three or four years. Brought many lambs in my house trying to warm 'em up because their mom’s would drop them in the coldest weather nowhere close to the barn. Tried to raise several with a bottle (what a labor of love that is!) only to have most of them die anyway.

THEN, you take them to the sale. And watch them bum out because they are so scared.

Sorry - just can’t do it. I eat other meat though!!

I never eat lamb. I just don’t like the taste. Too fatty.