Most varieties of American lamb are a cross between the Suffolk and Columbia breed, one being known for its meat and the other for its wool. They are raised in large herds in high rangelands in Colorado or other states of the midwest and pasture fed the majority of their lives. Some breeders feed the lambs corn a few weeks before slaughter to fatten them up and make their meat more marbled.
This breed is the largest in size and has a high price even within the States. Lamb has long been an economic resource as important as gold in Australia , and for the last couple of years the country has been the main lamb exporter. Both American and Australian lamb graze on large fields, so they tend to exercise more and grow healthily. However, in Australia sheep are mostly raised for their wool with meat being only a by-product.
The lambs, raised in large enclosures, are slaughtered around the age of 12 months, when the meat is less tender. This means that the meat offers a richer taste with a more intense marbling.
This diet gives the meat a distinct leanness and a strong muttony flavour. New Zealand offers the meat market very young lambs, typically slaughtered at six months of age. Due to their petite frames, they yield tender rib chops and less fat percentage. Wales has lush green meadows for sheep and lamb grazing. For several years now, the Welsh have been producing a very high quality lamb, which now takes pride of place in a large number of starred restaurants in Europe.
French lamb is also famous, particularly the tender young lambs that graze on salt marshes. Of other European countries, Iceland boasts a good quality lamb. They have less of these branched-chain fatty acids, and therefore less of that super-distinctive lamb flavor. SS : Is there a way to control that flavor if you get rid of the fat?
There's not fat on a piece of lamb, for the most part. MB : It depends on the cut. But the best way to control the flavor, if you are eating lamb but don't want it too lamb-y, is to take off as much fat as you can. A lot of cuts have a fat cap that you can trim down. One of my favorite cuts is a leg of lamb, which I like to have butterflied. That cut also allows you to get in there and take out the little pockets of fat that are in there. Taking out the fat is what can control the lamb flavor.
MB : We have a recipe that is really nice. My family actually made it for Christmas this year. It's a leg of lamb, boneless, butterflied. It's opened up and easier to season all over, easier to take out this fat and make it evenly spaced. We cook it low and slow to start, which helps break down the collagen. MB : Yes. This is a roasted, butterflied leg of lamb.
We started at a degree oven, then cooked it nice and slow. It really helps to break down the tougher parts of the meat. The salt is in there, so it's super flavorful. We have an oil that's flavored with lots of spices, some lemon peel, ginger and shallots. When it reaches about degrees Fahrenheit, we broil it. It gets a nice, crispy top to it. MB : It does. We marinate or rub a lot of different lamb. It's such a distinctive flavor that it pairs well with nice, strong spices, as well as herbs.
Coriander, fennel, garlic, shallot, ginger, lemon peel --I think those work really nicely with lamb. There are other herbs that are traditionally paired with lamb, like mint. In England especially, lamb and mint is a huge thing.
MB : Exactly. There is a little bit of science behind that. There has been a lot of talk in recent years about flavor pairings and how different foods, even if they seem a little bit incongruous, will work together flavor-wise because they share some flavor compounds or some elements of some flavor compounds, such as chocolate and blue cheese, for example. If you are still unsure of what lamb is, let me clarify it for you. The word lamb refers to a younger version of a sheep.
Specifically, a lamb whose age has not even reached one year yet. You can call sheep meat in three different ways, all of them according to how old they are.
You refer to a lamb for the youngest; Hogget is for older sheep and Mutton for the even older ones. What makes a Lamb so unique is the fact that it is a lot tenderer when you compare it to both the hogget and mutton. There are many ways to eat lamb. The most common one that I think you have heard are lamb chops. You would think that eating lamb is only for a fancy restaurant and that it is not something you would be able to make at home. Unbelievably, lamb chops are quite simple to make.
If you do not want to go outside to eat lamb at a restaurant, you can try cooking it yourself within the comfort of your own home. A fun fact about lamb is that unlike pork and beef, it is healthier in comparison to the two. It has many benefits that can help you and might even surprise you. Since eating large portions of pork and beef often can cause health problems, the first thing I would recommend would be considering lamb as a healthy alternative. Read more: What do Lentils Taste Like?
What Should I Expect? Onto the main course, you frequently wonder about what does lamb taste like. Many times, you are unsure when trying out something new, but occasionally the experience brings benefits rather than harm.
When I tried out the lamb for the first time, I was quite hesitant, but you never know how it is until you try. Therefore, to pique my curiosity, I walked with my chest forcibly puffed up with bravery, and I entered a restaurant that my friend had recommended to me and got my first bite of lamb meat. A customer was nice enough to help me out upon ordering my first lamb. Maybe he saw my confusion and awkwardness then. It turned out that he was not wrong after all and you will find out why soon.
The lamb meat is a lot tenderer when you compare it to any meat.
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