WHATS FOR DINNER?
#4901
#4909
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Join Date: December 14, 2007
Location: State of Jefferson Mountains USA
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The combination of flavors from the lamb, pinch of rosemary while grilling, and the charbroil is terrific.
They're small so two is the ticket. I prefer 2" grilled med/rare to med, 4-5 mins/side over med coals. Similar to how I like beef. I cut my steaks 1 3/4" NY's out of the loin, 4 mins/side over med/hot coals for med/rare.
I've never done the leg and all that, just the loin chops.
Last edited by cdynaco; 9/18/14 at 11:58 AM.
#4910
Texture is like a steak with slightly different flavor. It is not gamey - unless you bought mutton. The combination of flavors from the lamb, pinch of rosemary while grilling, and the charbroil is terrific. They're small so two is the ticket. I prefer 2" grilled med/rare to med, 4-5 mins/side over med coals. Similar to how I like beef. I cut my steaks 1 3/4" NY's out of the loin, 4 mins/side over med/hot coals for med/rare. I've never done the leg and all that, just the loin chops.
Until Charlie ate it!
(I love lamb)
#4911
Like Father...
I ♥ Sausage
I ♥ Sausage
I don't think many people in the South eat lamb. I think they're all afraid someone they know might have ****ed it at some point in its life.
#4912
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#4913
A lot of Texans won't eat lamb due to long lasting hard feelings from the range wars between the cattlemen and sheep ranchers. That will probably die out with my generation
#4914