"Peter Aitken" > wrote in message
. com...
> "Shaun aRe" > wrote in message
> eenews.net...
> >
> > "Day Dreamer" > wrote in message
> > ...
> >
> > From: (Shaun aRe)
> >
> >>You don't use oregano too?
> >
> > "No.............should I?"
> >
> > Well, it's 'usually' in there with the cumin in the recipes I've seen,
> > and,
> > it goes really well with the other flavours IMO.
> >
> >>One of my favourite chilli recipes involves
> >> substituting about 1/4 or even less, of the
> >> ground beef, with ground lamb - really adds
> >> some great depth to the flavour without it
> >> tasting like a lamb chilli.
> >
> > "Sounds interesting. I`ve never eaten lamb, so I have no idea of what
the
> > taste is."
> >
> > Really? Where are you from? - Just curious, as I really don't know
anyone
> > who's a meat eater that hasn't had lamb - it's delicious!
> >
>
> Yes - but it is also easily ruined. If you get lamb that's a bit too old
> (not stale, just too old an animal) or if it is overcooked then it can be
> really bad. A lot of people have been turned off lamb by a couple of bad
> experiences early on.
Shame!
Old lamb, mutton or on its way there should be cooked with liquid, slowly,
like any tough cut of meat. Perfect candidate for a slow cooker IMO. Mutton
isn't usually cooked, or certainly not best cooked, as a whole cut of meat -
better in small pieces or as ground meat, cooked into a stew or broth.
Young tender lamb - yup - not nice if it's overcooked, but then again,
neither is a nice tender cut of beef! Ever had overcooked topside/silverside
roast? Like eating cardboard, bloody looks like cardboard too, heheheh...
Cheers!
Shaun aRe
--
May all your wishes be both wise and fulfilled.