Quote:
Originally Posted by Fire Me Boy!
What don't you like about lamb? If it's a little strongly flavored, try to find domestic lamb. It's generally milder. Additionally, almost all the strong flavor of lamb is in the fat - so if you trim off most of the fat caps, you'll tame it a bit.
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I've never cooked it.
Most of the lamb I've had has been terribly overcooked and dry. The one that was nicely done was incredibly bland (That one was on a cruise).
I'm predisposed to cow. I live in feedlot country, and have learned some about their nutrition programs and the way they do business, and I'm pro-cow. Moreover, pro-grain finished, professionally fed cow.
I think it comes down to I know what I'm doing with cow. I eat a lot of chicken and some pork, but if you ask me what I'd like for dinner, it's going to be a cow dish.