On Mon 30 May 2005 08:17:35p, Dog3 wrote in rec.food.cooking:

> "jmcquown" > wrote in
> :
>
>> RR wrote:
>>> Damsel > wrote:
>>>
>>>> Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in
>>>> awhile back. Crash and I both loved them. Neither of us had ever
>>>> tried lamb before, and we haven't had any since.
>>>> What would be a good cut for use in kabobs? I know absolutely
>>>> nothing about lamb, so be kind.
>>>>
>>>> Thanks,
>>>> Carol
>>>
>>> Leg, marinated with olive oil, lemon juice, garlic and rosemary.
>>> Garlic and rosemary were made to go with lamb ;-).
>>
>> Damsel *hates* rosemary! I can't emphasize it more strongly. Okay,
>> maybe I can... she despises rosemary. She'd probably rather roast in
>> Hell than eat rosemary. Okay, maybe not that bad, but seriously, she
>> wouldn't put rosemary on it, trust me.
>>
>> Jill
>>
>>> IMO, grass-fed lamb has far better flavour than grain-fed lamb so, if
>>> you can find it, use locally raised grass-fed lamb. Australian
>>> grass-fed lamb is also a good choice (my local Costco sells boneless
>>> leg of Australian grass-fed lamb that is excellent).
>>> Sprinkle a bit of rosemary on the coals while grilling.
>>>
>>> Enjoy.
>>>
>>> Ross.
>>> To email, remove the "obvious" from my address.
>>
>>
>>
>
> Dams hates rosemary? OMG I love it.
>
> Michael
>

Rosemary is one of my favorite herbs. I use it on lamb, pork, potatoes, in
spaghetti sauce. When I lived in NE Ohio I had several rosemary plants
that gave me an endless supply.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974