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#16 Sneakeater

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Posted 17 October 2018 - 04:48 AM

The French chide Americans for cutting off fat from grilled meats which they maintain carry flavor.    i.e cut a bite from a chop including a portion of meat and of fat.    It works.


JESUS FUCKING CHRIST WHAT'S WRONG WITH US???????????
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#17 Sneakeater

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Posted 17 October 2018 - 04:49 AM

The problem I have with goat fat is that, at least in my experience, it tends to be much more gristly than lamb fat.
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#18 Sneakeater

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Posted 17 October 2018 - 04:51 AM

(I'd be ready to dive back into goatiness if I didn't have this whole Salt Marsh lamb belly sitting in my freezer.)
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#19 mongo_jones

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Posted 17 October 2018 - 04:58 AM

here are the only goat recipes you need. there is no need to thank me--not that i'm expecting any thanks from you fucking ingrates.


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#20 Orik

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Posted 17 October 2018 - 01:05 PM

(I'd be ready to dive back into goatiness if I didn't have this whole Salt Marsh lamb belly sitting in my freezer.)


I had it recently. It's very good but with quite strong grain feed aftertaste.
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#21 Sneakeater

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Posted 17 October 2018 - 03:00 PM

I guess I'm happy when domestic lamb has any kind of succession of flavors (I didn't find that aftertaste unpleasant -- but in some moods I even think I sometimes prefer grain-fed beef).


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#22 Wilfrid

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Posted 17 October 2018 - 11:51 PM

While we're taking about lamb breast, I'd just like to say that the Poitrine d'Agneau Sainte-Menehould I made recently, and the faux Stroganoff I made with the leftover parts that didn't get Menehouldized, were among the best things I've ever made (however little that might be saying).


And I take credit (me and Elizabeth David and Simon Hopkinson, my co-authors).

#23 Wilfrid

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Posted 17 October 2018 - 11:52 PM

I guess I'm happy when domestic lamb has any kind of succession of flavors (I didn't find that aftertaste unpleasant -- but in some moods I even think I sometimes prefer grain-fed beef).


I had roast lamb at a conference buffet in Barcelona. Yep. With a little wild mushroom quiche.

#24 mitchells

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Posted 17 October 2018 - 11:57 PM

I guess I'm happy when domestic lamb has any kind of succession of flavors (I didn't find that aftertaste unpleasant -- but in some moods I even think I sometimes prefer grain-fed beef).


I think you mean beef that hasn’t been finished on corn as I believe The corn eaten by beef also considered grain.

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#25 Orik

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Posted 18 October 2018 - 12:20 PM

I guess I'm happy when domestic lamb has any kind of succession of flavors (I didn't find that aftertaste unpleasant -- but in some moods I even think I sometimes prefer grain-fed beef).


Beef, yes (also because of how feed is handled so cows can digest it and the benefits to marbling / texture), but harder for me to handle with lamb.
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#26 Wilfrid

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Posted 05 November 2018 - 12:33 AM

I nearly wrecked a goat leg from Luis. I put it in a huge pan to simmer gently in stock with aromatics prior to roasting.

Then I fell asleep.

By the time I woke up, it had somehow reached a rolling boil. When I pulled it out it felt like rubber to the knife’s touch.

But I baked it very slow in foil until it relaxed again. A few chewy bits, but mostly fine (and much more tender than the lamb at Frenchette, just saying).