Ellie,

> The stop I get with Coleman lamb or beef fat, is that it's  suddenly just
> too fatty tasting, ichy I call it. Do you get an unbreakable stop with
> the lean part of the meat, and if so could you describe it?

With most meat the stop is that it does no longer dissolve
easily in the mouth. And with wild meat there is an additional
sharpness, like Ananas or Kiwi, that is hard to break. On the
other hand, wild meat has a much deeper flavour, one piece of
wild dear once tasted like chocolate to me.


Karl