> wrote in message ...
> Anthony > 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


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