j.j. wrote:

> So what would you say the texture of lamb like? Is it more similar
> to beef or to chicken or is it a texture unto itself? I'd like to try
> some lamb chops...

I would compare it to pork. I cook lamb from time to time when I can get
it fresh and reasonably priced. It's not something you want to overcook,
so it takes to grilling rather well in the summer. I'd say a nice piece
of lamb is a lot like a nice pork tenderloin. (Which also means that if
you overcook it and dry it out you're looking at shoe leather with the
added bonus of that infamous gamey taste)


Dawn