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... ;^)

Perhaps it depends on the cut of meat and how its prepared. I like
lamb chops, the shoulder blade kind. I broil the lamb chops. They
come out with a very similiar texture to prime rib, except the meat
near the bone which is kind of chewy.