A friend, who's first and last experience with it was rack of lamb
at a nice restaurant in San Francisco, says the texture is like eating
a blood clot. (I didn't ask him how he knew what *that* was like.) I've
only had lamb once -- a rather gamey tasting leg of lamb at a friend's
house when I was a kid. I don't recall anything more than not liking
it. So what would you say the texture of lamb like? Is it more similar
to beef or to chicken or is it a texture unto itself? I'd like to try
some lamb chops, but the concept of eating a blood clot is a bit much
for me... ;^)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!