My first lamb experience {eating}

[Bossroo]

My father in law says that he can taste the wool so he wouldn't eat lamb ... I bar b q lamb whole in a dug out pit all the time for large groups . I serve it HOT , freshly cut off the carcass and served on HOT metal plates on wood platers. Then my father in law tried this type of cooking... now he always has at least 3 helpings and just LOVES it. For those that have an issue with lamb taste is ... The best way to enjoy lamb is to serve it on a very HOT metal plate where the meat stays hot to the last bite. This is due to the fact that the ovine fat congeels as it cools and leaves a coating in the mouth that some people may object to. Now my father in law loves to eat lamb at our house every time he comes to visit no matter the type of cooking... the method of serving makes the real difference !!!

 

[manybirds]

could it have been the seasoning?

 

[goodhors]

I hear if you don't process it rite that the meat will get a 'wooly' taiste

This would probably not be from processing, but from butchering an older animal, over a year old. For some reason when
the lambs start getting in their adult teeth, taste changes to "mutton" flavor. People raised with mutton in their diet like the flavor,
enjoy the meat. They may even prefer it over the younger lamb meat. Our family loves lamb meat, but NOT mutton flavor
of older sheep. Guess mutton is an "aquired taste" like some other foods.

There is one of those "legal loopholes" in the law, that allows Western States sheep raisers to sell sheep as lamb on the package
labels. Packages are marked "Western lamb", but the animals are almost 18 to 24 months old, because they can't make market
weight of 130 pounds grazing their first year. Took us a couple packages of that stuff to learn we didn't like it, flavor was of
older sheep, not lambs at all. Then we learned WHY Western Lamb tasted so bad (to us) and warned our friends and family about it.

We raise our own lambs now or buy at the local Fair Auction of meat animals. Money goes the the kids, which makes you feel good.
You get a good product either way with excellent flavor.

 

[Bossroo]

The age and taste is true when lamb becomes mutton. I also Bar B Q OLD worn out ewes by brining them whole in a 55 gal drum for a couple days, then pit BBQ them whole in basting them every @15 min. with a can of beer and making a 1/4 turn for about 6 hrs untill the meat is completly done. I have served the meat for groups up to 30 people at a time and all come back for seconds with satisfied compliments afterwards. As I stated earlier, the best way to serve the meat is on HOT steel plates for those people that have not indulged in lamb or mutton before.

 

[Natisha]

Silly me, I thought this was about a first time newborn lamb.

 

[Beekissed]

 

[elevan]

Silly me, I thought this was about a first time newborn lamb.

No need to hide Sorry about that - I changed the title for ya.

 

[Javamama]

I don't like lamb either -and I know exactly what you mean about the flavor. I've tried it over and over and blech.