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Sat, 20 Feb 1999 21:22:38 -0500 |
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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
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