Flashback Friday – Mary Had A Little Lamb

Flashback Friday

The following originally appeared on 8/26/08 at Exit 51.

Mary Had A Little Lamb

Lamb is one of those ingredients that I have no luck with.  I don’t know if it’s the taste or the texture or that I’m just not preparing it right but I have yet to fix lamb at home and rave about it.  Not that I’m a quitter or anything but I don’t think lamb is my thing.  I’ve tried twice. Twice I’ve been disappointed.

The first lamb experiment came just after SFC and I got married.  It was two weeks after the wedding.  He had Army training over the weekend so I thought I’d surprise him with lamb chops when he got home.  I was very excited.  But they just weren’t what I was expecting.  The taste was a little gamey compared to beef, and the texture was just all wrong.  It doesn’t help that SFC and I do not agree that medium rare is done.  It was too done and too dry.  That was also the night that I found out SFC would be heading overseas with the Army.  So really, my first experience with lamb did not hold any good memories.

I don’t know why, but I decided to give it another try.  Quick Lamb Stew is what the recipe promised.  What I got out of it was Quick and it was Stew-like.  But it’s the Lamb part is where it all went wrong.  Gamey and Chewy were back.  They had taken over the Stew.  I think SFC is on his own to finish off those leftovers.  I don’t want anything to do with them.

So I don’t know, maybe lamb is one of those things that I might steal a taste of off someone else’s plate at a restaurant.  But I think Mary can just keep her little lamb.

11 thoughts on “Flashback Friday – Mary Had A Little Lamb

  1. Wow – I always thought that lamb was one of those ingredients that could be served raw, rare, or cooked to death, and it would be delicious. I think the problem with the Quick Lamb Stew is the idea that a “stew” could be “quick.” Lamb is like beef – if you cooked stewing beef for a short period of time, you’d get tough and chewy. Same goes for lamb.

    My favorite cut is the leg. I usually buy half boned legs. They’re full of fat and connective tissue, so I open them up, remove all of the silver skin and fat, and pop the rest of the meat into a marinade of crushed garlic + a few tablespoons of soy. Grill it in one piece to medium or medium-rare if you prefer. Cut it into cubes and make kebabs. Stew the meat until tender. No matter how I’ve cooked it, it’s always been great.

    Ground lamb can be found in most supermarkets now and it makes a great burger.

    1. Maybe I need to taste lamb that someone has skillfully prepared in order to get over my aversion. Or maybe a diy burger approach is a good baby step to take. Thanks for suggesting some options Minx.

  2. I’m not a huge fan of lamb to begin with. In the rare occasions that I do have it, it’s gotta be sufficiently sauced/seasoned/charred to mask any underlying gaminess.

    I’m impressed (and sweet) that you gave it a second go, Wendi.

  3. I really like lamb racks and shank (OK, I LOVE lamb shank) but I don’t think I’ll ever try to make it at home. The butcher shop scares me.

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