One time on Usenet, Wayne Boatwright > said:
> On Thu 29 Sep 2005 09:55:54p, S'mee wrote in rec.food.cooking:
>
> > One time on Usenet, Goomba38 > said:
> >
> >> Just sharing my stepmama's wonderful lamb stew recipe. What is nice
> >> about it is that it can be prepared the day before, and you know how
> >> things like this only improve when eaten the next day.
> >> Lovely lovely stuff
> >>
> >> * Exported from MasterCook *
> >>
> >> Spring Lamb Ragout
> >
> > <snip>
> >
> > Oh, that does sound lovely! I've only had lamb once -- a gamey
> > tasting leg of lamb at a friend's house -- but I've been reassurred
> > that it's usually pretty good. I've seen lamb stew meat at my local
> > stupidmarket and wondered what one could do with it. This would make
> > a nice dinner, and lots of leftovers for Miguel's lunch (he won't
> > eat sammiches). Thanks for sharing... :-)
>
> You might find lamb stew meat stronger flavored and perhaps more gamey than
> some other cuts. Lamb chops or rack of lamb usually have a much more
> delicate flavor. One of my favorites is lamb shanks. They work
> beautifully in braised dishes.

Thanks for the tip, Wayne -- I'll keep this in mind. I grew up on
wild meat (venison, moose, game birds), so a little gaminess (sp?)
isn't bad, if not my favorite. But that leg of lamb was just nasty...


--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~