yeah, but did you ever eat lamb?

We have lamb about once every two weeks. We would have it more often, if it were cheaper. But I've developed some good reasonably fast techniques for lamb shoulder chops that may increase our lamb-frequency...

This is a good thread to dig out this old pic again. I think some have seen it before.

I like fresh lamb.

My favorite lamb is at an Indian place in Houston called Nirvana, with apricot. Although a good kebab is a close second.

I have, at times, believed lamb to be the tastiest meat of all. But I've never cooked it, don't know how. Don't know where to buy it.

I totally forgot, we eat lamb all the time in gyros at our local Greek place. I didn't think about it because it's the only meat option available there, so you don't order "lamb," you just order a "gyro" or a "dinner plate" or whatever.

I'm not trying to be insulting... but what was her basis for disbelieving this? Are there other things they don't do where she lives, but they've read about or seen on TVs or movies, that she's skeptical of?

She didn't disbelive it, just found it hard to believe, I suspect because they're cute and fluffy. You really have to look to find it in the supermarkets here, so no in-your-face evidence.

Plenty of people don't really believe Brits eat kidneys, liver and the like on a regular basis. When I was a kid I assumed it was an old wives' tale that the French ate horses, frogs and snails......

It's as easy to assume things that seem unlikely are old wives tales as it it to believe things that used to be true still are, especially when they happen in a different part of the world/don't happen in your part of the world.

Greek shish-kabob. Mmmm. If anyone's interested, I'll post the recipe.

Huh, here I thought lamb chops could be found in any grocery store. I've only cooked lamb chops myself, but it seems like lamb is available everywhere around here, in all kinds of cuisines.

But I haven't had mutton since I was a kid, when my grandfather would butcher a sheep for special occasions.

We have these with a BBQ quite often. in ours we have really only three main ingredients. cubed lamb, haloumi cheese and sundried (or semi sundried) tomatoes. Squeaze a bit of lemon over the top, sprinkle with freshly chopped parsely and a bit of salt and pepper.

Yummo! Everyone loves them.

Glatt.....that pic is soooooooo gross

We prefer doner kebabs :D

Yep, mint jelly -- okay, apple based with a strong flavoring of mint. Bottled mint sauce is now common, don't think it was back in my youth.

The first time I had Mongolian the peanuts were there, and for me it always lacks a little something without a scattering of peanuts. I reckon I'd accept Thai-style peanut butter sauce if the nuts weren't to hand.

Ducks, you're making me nostalgic for Turkish food -- that's all very middle-Eastern. Turks got lamb, and lots of it. Turks would probably like Mongolian.

Good ol' do(umlaut dots)ner kebab, peppery and tender, tasting of red chile and charcoal smoke. I've found I can faintly evoke pastirma with rashers of beef-bacon seasoned up with some minced garlic and a generous sprinkle of red pepper -- though I think it lacked the paprika note and probably some salt. Pastirma is more dried, concentrated, than beef-bacon.

I love Turkish food and its quite common locally UG.

Yes, it is, I remember a little Turkish liman in Perth WA. Generic-middle-eastern is more typical fare in this county. One of our favorites is a little Lebanese place we sometimes get to, though we have to climb the hills at the Conejo Grade to get at it.

We're better fixed for taquerias -- taco and burrito joints. Large Mexican population.