jiff34
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« on: February 19, 2010, 02:38:18 PM » |
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Ok, I have been offered some free lamb chops from a friend who has sheep, cows, etc. How do you cook a lamb chop? Nothing fancy--family won't eat it if it can be considered "weird". I had lamb chops a very long time ago and LOVED them, but I don't even remember the side dishes it was served with. I want to introduce "new" meats to my family because I get tired of chicken, pork and beef. We had duck for Christmas, and they loved it-much to my surprise.
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ACS
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« Reply #1 on: February 19, 2010, 09:38:00 PM » |
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ann
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Brenda
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« Reply #2 on: February 21, 2010, 09:31:27 PM » |
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Right now I have about 8 big legs of lamb in our food pantry. No one wants them because they don't know what to do with them.
I wouldn't have the first clue, so I'm no help to them.
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Brenda
Bloomfield, IN
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Nina
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« Reply #3 on: February 22, 2010, 01:09:21 PM » |
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I couldn't tell you, Brenda cause we don't like lamb so I never buy it. I remember when I was a kid, we would go to my uncle and Aunt's house in the country for 4th of July. They would dig a pit in the ground and make a fire in it and roast a whole goat. I could not eat it then and I cannot eat it now. Sorry, I can't help.
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Nina
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churchimm
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« Reply #4 on: February 22, 2010, 02:11:37 PM » |
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Karen V Baltimore, Maryland "This is the day the Lord has made. We will rejoice and be glad in it."  |
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Brenda
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« Reply #5 on: February 22, 2010, 02:14:43 PM » |
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Oh! I don't think I could voluntarily eat goat either! The only way my grandfather ever got me to eat venison was by tricking me into it. You'd have to really trick me into eating goat!
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Brenda
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Nina
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« Reply #6 on: February 22, 2010, 04:28:41 PM » |
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What is the difference in goat meat and lamb meat?
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Nina
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jiff34
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« Reply #7 on: February 23, 2010, 08:40:27 AM » |
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Probably the diet of the animal. Goats eat everything, right? I hear that goat tastes like venison though. Would not know for sure. Probably tastes like chicken! LOL. just kidding.
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annalou
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« Reply #8 on: February 23, 2010, 04:28:27 PM » |
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I love goat sausage!
As to the question of leg of lamb: I use a spice rub (exact details depending on how my herb garden is, but rosemary is always there) and roast the lamb in a roasting pan. I start at 425 or 400 degrees for 30 minutes and then turn down to 325 degrees for the remainder. I think the average is 10 minutes per pound, but I'd have to check. I know folks who also marinade the leg of lamb, and I've also had great results BBQing one.
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churchimm
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« Reply #9 on: February 26, 2010, 03:26:59 PM » |
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The farmer who lives next door to our church just came to the door and said "grab your coat - I have something to show you". I went outside and he had six baby goats in his truck. He has been keeping a bunch of them in his basement because they were just born a few days ago and it's so cold he's afraid they'll freeze. He has 22 altogether. He's even bottle feeding them. They are so cute - I've never tried lamb (or goat) and now I know I'll never be able to!! They were only the size of a very small dog -maybe something like a pomeranian. And they were making the cutest sounds. I wanted to take them all home. Sorry - I hope I didn't spoil anyone's Easter dinner.  |
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Karen V Baltimore, Maryland "This is the day the Lord has made. We will rejoice and be glad in it." |
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jiff34
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« Reply #10 on: February 26, 2010, 06:58:19 PM » |
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Karen, doesn't bother me a bit. Anyway I just cooked them up. They were so good. I took a little bit of olive oil, some thyme and rosemary and onions and I sauteed the chops in that until they got good and brown, then I put a little balsamic vinegar and beer on them till they were done. Mmmmm! I did salt and pepper them too. Lamb apparently is greasy like a good ribeye, so they are very very tender. I cooked them medium rare. Took about 1/2 hour--they were still partially frozen when I started and I cooked them on high- medium high heat to get a nice crust on them.
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