Well....not chickens..but butchered my first lamb.

[kooltex]

Grilled a couple of top round lamb steaks tonight. My husbands verdict: Taste like beef steak. Not lamby at all. Kinda dissapointed myself! I like the lamby flavor!!! Still very good. I wonder if being primarily grain fed makes a difference. I feed mine grain and alfalfa hay. I will be feeding primarly on pasture next year. My pasture is recovering from horses. 'Nuff said. lol.

 

[Bossroo]

Yup, Southdown is very well known as the most flavorful lamb. For decades it was the lamb/ xbred lamb meat of choice as the Kentucky hothouse lamb for annual Easter feasts.

My father in law wouldn't eat lamb because he said he could taste the wool. One year I bar-b -qued a corn + alfalfa fed top round Southdown lamb steaks ... he raved about the flavor.

Then when he found out it was lamb, he studdered and hawed then said... I still don't like lamb.

Kooltex, all lamb will be more flavorful with the benefit of being grain fed. The trick to keeping the top flavor throughout the meal is to keep the plate as hot as possible. This is due to the fact that as the hot meat cools the fat between the muscle fibers starts to solidify and starts to make the meat taste more "lamby". We heat our plates ( we have a set of metal plates) in the oven or heat dry in the dishwasher to hot then serve the lamb on them to keep the meat as hot and as long as possible. This trick tip is well known at the high end restaurants where they always serve their lamb, beef, etc. on hot plates or especially on hot metal plates over wooden protector bottoms.

( Jeff, please take note: make a label for your customers of this tip when you are ready to market lamb meat. They will love you for it.).

 

[Bossroo]

duplicate post !

 

[kooltex]

Thanks for the info Boss!

We had lamb-burgers tonight! OMG! YUM! If I never eat another beef burger I will not miss it! This was just devine! Highly recommend a lamburger with swiss and sauted 'shrooms on hawian bread......mmmmmmmm good!

 

[MacPoultry]

I watched a friend butcher a lamb for me a couple years ago. He hung the lamb and cut a small hole in the belly then used an air hose to loosen the skin. The durn thing blew up like a baloon and skinning was quick!