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Old 12-13-2014, 10:29 PM
 
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There a gazillion recipes on lamb roasts. But what are your favorites? Especially to minimize the gamey taste? Can you soak it in milk like venison? I've made it twice and didn't like it. But others did. I did a coffee grounds dry brine, then once rinsed, I did a rosemary/garlic rub before roasting. It wasa hit with everyone except me, too gamey.

Any others?
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Old 12-14-2014, 04:40 AM
 
Location: Heart of Dixie
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To me, the taste of lamb is wonderful. Mint was added in the past because folks were cooking mutton, and they didn't like the strong flavor. I love the flavor of lamb and mutton, so mint never gets close to my recipes.

BTW - lamb kidneys are REALLY good eats.
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Old 12-14-2014, 08:03 AM
 
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To me, different parts of the lamb taste different. Leg of lamb is too gamey for me, but I LOVE lamb shoulder, rib chops, and loin chops. Yesterday I make rogan josh with a 3.5 lb lamb shoulder - yum!

So if you don't like the gamey flavor of the leg but still want lamb, maybe look beyond that. If you're looking for an impressive dish for the holidays, how about a crown rack of lamb chops?
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Old 12-14-2014, 08:57 AM
 
Location: Massachusetts
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Here is my go to recipe for lamb but I do like the taste of lamb. I add coarsely chopped potatoes to the pan.RecipeSource: Meshoui (Moroccan Lamb)

Now for rack of lamb my husband makes this recipe. He serves it with garlic mashed and roasted asparagus. Holy cow! It is divine.http://allrecipes.com/Recipe/Morocca...r_results_p1i7
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Old 12-14-2014, 12:42 PM
 
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Quote:
Originally Posted by DaylilyDee View Post
To me, different parts of the lamb taste different. Leg of lamb is too gamey for me, but I LOVE lamb shoulder, rib chops, and loin chops. Yesterday I make rogan josh with a 3.5 lb lamb shoulder - yum!

So if you don't like the gamey flavor of the leg but still want lamb, maybe look beyond that. If you're looking for an impressive dish for the holidays, how about a crown rack of lamb chops?
Ooh, I wonder if I'll like the shoulder then. I love pork and beef shoulders the best too. I'm going to ask the butcher for that cut and try it.

Thanks to all!
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Old 12-14-2014, 04:24 PM
 
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Soooo in doing more research now that different cuts may be less or more gamey tasting, I came across something else. Apparently US bred lamb is the mildest of all lamb. I usually buy New Zealand lamb. I am going to call around tomorrow and try to find US bred and go from there.

Still trying to decide on a rack of lamb or shoulder. I am leaning toward shoulder as it's more foolproof and I don't have to hassle with trying to not overcook it (based on reading online) and plus I have well done people plus rare people.
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Old 12-14-2014, 08:44 PM
 
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Yes, three things will affect the taste of lamb.

1. Where it was raised... to an extent. See #2

2. Age of the lamb. Whole legs should be under 7 lbs. I've noticed that most NZ whole legs are above 7 lbs.

3. And cryovac. I won't buy another piece of meat in cryovac. It does change the flavor and no matter how long your air out the meat, you can still taste the yuck.

I poke garlic cloves throughout the lamb and top with sprigs of rosemary.
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Old 12-14-2014, 09:54 PM
 
Location: Heart of Dixie
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Originally Posted by momtothree View Post
...I have well done people...
You gotta watch those who are "well-done" - you never know what's gonna come outta their mouths.
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Old 12-16-2014, 05:44 AM
 
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Trimming lamb fat helps tame strong lamb flavor.

Honestly I generally like my lamb roasts whole and simply braised with rosemary or mint.

If I was trying to bury the lamb flavor a bit I would opt for one of many Indian recipes like Biryani, Rogan Josh etc. You can chunk the lamb up for those and lets you remove the most fat.

Anjum Anand has a pretty good recipe for Rogan Josh. Its very similar to what my wife makes, being part Indian its usually her doing this type of cooking. Also it works much better if you make your own freshly ground Garam Masala, rather than store bought, unless of course you have access to a real Indian market that grinds spices in house.

Last edited by justanokie; 12-16-2014 at 05:52 AM..
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Old 12-16-2014, 06:33 AM
 
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Originally Posted by justanokie View Post
Trimming lamb fat helps tame strong lamb flavor.

Honestly I generally like my lamb roasts whole and simply braised with rosemary or mint.

If I was trying to bury the lamb flavor a bit I would opt for one of many Indian recipes like Biryani, Rogan Josh etc. You can chunk the lamb up for those and lets you remove the most fat.

Anjum Anand has a pretty good recipe for Rogan Josh. Its very similar to what my wife makes, being part Indian its usually her doing this type of cooking. Also it works much better if you make your own freshly ground Garam Masala, rather than store bought, unless of course you have access to a real Indian market that grinds spices in house.
Thanks for the tip on the fat trimming.

I'm planning on marinating the lamb in garlic, rosemary and red wine. Then braising it using a spoon lamb method/recipe.

I actually do have an excellent large Indian grocery store close by. I'll check them out if I end up liking the lamb. I'll use it next in the recipe you suggested. I also always wanted to make a gyro inspired burger. Hopefully I'll like the roast!
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