WHATS FOR DINNER?
9/17/14, 08:38 PM
#4901
9/18/14, 11:52 AM
#4909
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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.
9/18/14, 02:48 PM
#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.
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)
9/18/14, 02:54 PM
#4911
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. 
9/18/14, 02:55 PM
#4912
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9/18/14, 03:04 PM
#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
9/18/14, 03:14 PM
#4914
