"j.j." wrote:

> A friend, who's first and last experience with it was rack of lamb
> at a nice restaurant in San Francisco, says the texture is like eating
> a blood clot. (I didn't ask him how he knew what *that* was like.) I've
> only had lamb once -- a rather gamey tasting leg of lamb at a friend's
> house when I was a kid. I don't recall anything more than not liking
> it. 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, but the concept of eating a blood clot is a bit much
> for me... ;^)

Blood clot? I properly cooked lamb loin chop (rare to medium rare) should
have the same texture as a nice piece of beef steak. Rack of lamb is even
better than chops. Leg of lamb is the same texture as beef. Shoulder chops
tend to be a little tougher.