Ya lamb is definitely awesome, a whole lamb isn't generally all that expensive either.

For my Canadian brethren, today only Le Crueset are on sale in store and online.

http://www.thebay.com/webapp/wcs/sto...t/en/thebay#!/

I think this is close, but i dont think there's any part of lamb that can top steak. Rack is pretty close, but everything else is prob > every other cut of cow.

My buddy had grilled this boneless leg of lamb and a whole filet tenderloin which were about the same weight and the lamb was gone way before the tenderloin...

But yeah I guess it's all personal tastes and opinions but I guess I just forgot about lamb for a minute living here in the USA it's typically not at the forefront of eating options

I didnt realise how rare lamb was in the US until i moved here, and then i read this SE article that blew my mind, 100:1 ratio per pound of chicken to lamb purchases in the US

http://seriouseats.com/2014/12/food-...g-of-lamb.html

And when it is available it usually turns up in strange places, like the dining cars on Amtrak.

I wonder how much has to do with the way it is produced ... I've never really enjoyed the taste of CAFO lamb.

Daddy - growing up in Arizona I can confidently tell you my parents didn't serve me lamb one time in my entire life. Just not mainstream really here in USA but I am about to get all aboard the bandwagon. This particular lamb was not gamey and was grilled, crispy crust and just fantastic. It made that gyro meat strips (I think beef+lamb) taste like garbage

If I want an enameled Dutch oven am I really better off with a le creuset or are other options equally good. I always feel like you'd be paying for the label

If it's any consolation, we used to have roast lamb 2-3 times a week when I was a kid (and Ireland has awesome, plentiful grass fed lamb) but was consistently overcooked to ****!! It wasn't until I started cooking it myself that I found out how good it was!

DW,


What did you mean to write here?

Steak > rack > all other lamb cuts > all other beef cuts

Admittedly I haven't given this a huge amount of thought, but it still seems sound in my head!

so I'm in charge of cooking Christmas dinner...you think I should cook a few small rack of lambs instead of a 4 lb boneless leg of lamb cut up in small slices?

going to cook a smallish prime rib as well because I know there will be some trolls that will be like, "ehhhh I don't eat lamb" even though they've never even tried it

I think he's wondering what you consider steak since it's such a broad term and what you conside other cuts of beef

I'd actually slow cook a whole leg ahead of time

Thomas Keller Roasting Spring Leg of Lamb: http://youtu.be/5qvEdCmD8Pk

This is an awesome tutorial that I've managed to produce great results with many times

Steak thread pros know there's only a small number of cuts that REALLY qualify as "steak". Even the recent conversation about fillet was uncouth.

And I mean equivalent cuts, roasting meats, tough cuts, organ meats etc. I think I prefer the flavor on all except for maybe lamb ribs, which kinda suck.

DW, CR:

"Steak > rack > all other lamb cuts > all other beef cuts" cleared it up for me. I was just confused by the wording in the initial post.

I think it's because you had the > going the wrong way in the first post.

Gobbo,

That's what I thought at first too, but if you read his followup post you'll see it's actually correct, just sort of awkwardly written.

All this talk of lamb reminded me of the shepherd's pie I made a little while ago. My friend bought a full lamb from the farm in our town, and gave me a few cuts.

I'm not sure what the cut was that I used, but I figured I would roast it in a drip pan so I could collect the drippings and make a ****ing kick ass Guinness gravy with it. I had some extra lamb bones I simmered in the gravy too.

on the top mashed potato layer there was fried bread crumbs I made, as well as an Irish Gouda-style aged cheese. Inside the mashed potato enclosure was the lamb, celery, red onion, carrots, garlic, and most of the gravy (I saved some to plate around the shepherds pie on the plate).
As usual I forgot to take any pics until I was done.

[IMG][/IMG]

I meant to use green peas instead of corn, but I forgot them at home (I brought the dish over to a friends house to bake and they had corn).

My friends girlfriend even ate most of hers, and she was all about "I guess I'm not eating tonight if we're having lamb" I cook at their house a lot. she's so ****ing picky so I really got to dumb down stuff when I go there, but she actually liked this.

I'll take pics of my next lamb adventure. I got a bunch in the freezer yet. It will probably be a little while though.

i dont get it did you put the corn on top after baking the pie?
i think thats rather strange i just add, carrots cellery and peas to the meatsauce than cover it all with the mash

I know it's the angle but it really looks like its plated on a frisbee.

They didnt have peas, whats not to get?!!

feeling the seriouseats.com love since Kenji showed up in the steak thread. I was home all day unpacking boxes and setting up my desk yesterday, so I made this red sauce:

http://www.seriouseats.com/2014/09/t...er-recipe.html

long cooking time but relatively low effort. it has more of a kick than you think it will because of the onion it cooks with (doesn't taste like onion though). went for the $6/can DOP San Marzano tomatoes and it was worth it. added sugar not even close to necessary.

a couple hours before taking it out of the oven:


finished product:

nuggetz: Mmmmmmmmmm

All: Here's a super simple dish that turned out great.



This chicken recipe, except added a little thyme along w/ salt/pepper:
http://www.bonappetit.com/recipe/per...chicken-thighs

Carrot and onion w/ salt/pepper/thyme/olive oil.
Roasted them for 25-30 mins total @ 475.
Halfway through drizzled a little of the chicken fat over them.

This was dead simple and delicious.