Richard Geller wrote:

>Katie, lamb seems to be tolerated by a lot of folks who are sensitive to
>beef or pork. Lamb fat doesn't taste real good esp. when heated to a
>high temperature. I guess it breaks down. I trim lamb pretty well to
>eliminate most of the visible fat. You're right -- as long as it doesn't
>heat up a lot it tastes fine, but when it heats up a lot, it tastes
>gamey.


I find that lamb fat tastes better when it has been crisped by
high-temperature frying (yes, I know this isn't healthy).  The fat on a cold
lamb chop isn't so tasty, and sometimes has a chalky texture.  Incidentally,
I eat New Zealand lamb shoulder shops, which are far better than the
Canadian stuff, because NZ lambs are grassfed (the fat has a faintly yellow
texture).

Cheers,
-- Aaron