Lamb Texture

j.j. said:

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...

I would compare it to pork. I cook lamb from time to time when I can get it fresh and reasonably
priced. It's not something you want to overcook, so it takes to grilling rather well in the summer.
I'd say a nice piece of lamb is a lot like a nice pork tenderloin. (Which also means that if you
overcook it and dry it out you're looking at shoe leather with the added bonus of that infamous
gamey taste)

Dawn

j.j. said:

I've only had lamb once -- a rather gamey tasting leg of lamb at a friend's house when I
was a kid.

I prefer NZ and AU lamb over US lamb specifically because it has a stronger taste. To each his own.
I even like goat, which is like lamb but stronger still. Goat, the *other* red meat.

Quoted message said:

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?

Lamb is a red meat, so it is not greatly different in appearance from beef of venison. Compared to
beef the muscle fibers are smaller, so when you cut it the grain is finer. Unfortunately this
doesn't say anything either way about tough vs tender. So to the touch it will be mcuh like beef.

The fat is less marbled most of the time, but there is enough variation that's not guaranteed to be
noticable in any one cut. But in larger cuts the lamb fat tends to bead along lines more than in
beef. So you can expect parts of a cut to be leaner than similar small sized parts of beef.

j.j. said:

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... ;^)

Blood clot? I properly cooked lamb loin chop (rare to medium rare) should have the same texture as a
nice piece of beef steak. Rack of lamb is even better than chops. Leg of lamb is the same texture as
beef. Shoulder chops tend to be a little tougher.

"j.j." <[email hidden]> wrote in message
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Quoted message said:

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... ;^)

Ridiculous answers precede this.

Lamb is a softer meat than beef and if cooked rare will have a bloody softness that fits your
friend's description perfectly. At a good medium rare (130 F when removed from the heat) lamb seizes
a bit, picks up some texture and becomes the wonderful food that most of the world loves.

Some like very rare lamb, as some love very rare rib of beef, both of which show that same texture
that could be problematic. If you cook the rack or leg to a decent medium rare you should have no
problem and will rather enjoy this wonderful meat. The "gaminess" goes away with the longer cooking,
by the way.

pavane

On Wed, 21 Jan 2004 17:45:40 GMT, [email hidden] (j.j.)

Quoted message said:

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... ;^)

I can't imagine any treatment that would make a rack of lamb resemble a blood clot. The rack is a
rib roast.

The rib-eye is tender red meat, best very rare IMHO.

A leg of lamb is also tender meat best roasted rare. Boned and butterflied, it can be grilled on an
outdoor grill, which results in widely different degrees of doneness, because of the uneven
thickness. Great when you have people who all want different doneness.

The shank is marvelous braised slowly in its own juice, surrounded by many cloves of garlic.

There is also a big difference between baby lamb, spring lamb, and winter lamb. The darkness of the
meat and strength of flavor (gaminess) increases through the year.

Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

Quoted message said:

I would compare it to pork. I cook lamb from time to time when I can get it fresh and
reasonably priced.

Well, no, it's not at all like The Other White Meat, and particularly not like pork tenderloin.

It's more flavorful than beef, which it resembles in color and texture; it is really closer to
venison than beef is (although not gamey, like mutton) and generally more tender and fine-grained
than what the equivalent cuts of beef would be.

The description "blood clot" doesn't resonate much, with respect to lamb.

I had it five nights ago, at the restaurant in the Little Rock Holiday Inn that bills itself "Camp
David" (looking for the politico/Clinton crony trade). They do a very good job on it for $19. Five
or six miniature lamb chops, grilled and served with a cherry sauce, asparagus, and a baked potato
(for which they allowed our preferred substitution of garlic mashed). I haven't had many better
meals anywhere, although the quality of roll in the bread basket could use some work.

When I make it (my son loves lamb), I generally grill it, with a drizzle of lemon juice, garlic,
rosemary, and black pepper. The cheaper chops can be had for under $3/pound at Safeway.

Neil

j.j. said:

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... ;^)

Perhaps it depends on the cut of meat and how its prepared. I like lamb chops, the shoulder blade
kind. I broil the lamb chops. They come out with a very similiar texture to prime rib, except the
meat near the bone which is kind of chewy.