"I ain't George either" wrote in message
...

"Landshark" wrote in message
om...


Couple of racks of lamb, soaking in some olive oil, thyme, rosemary,
garlic. Throw them on the BBQ , keg of Foster's this month.
Hot tubs being delivered on Thursday

Hey Shark! It's been like a hundred years (since before I was ten years
old), since I've had lamb. My Grandmother used to cook it before she
passed
away. You know the funny part? I can't even remember if I liked it. I
think
I did, because I can remember well the things I hated. (liver, etc)
Anyway,
I've been thinking of trying it again. What does it compare to,
taste-wise?

Take care,

Geo's Daddy


LOL!! Oh, I don't know, maybe a rare to med
rare steak? Lamb has a lot of fat, so you have to do
a lot of trimming. You'll find it on a lot of Mediterranean
restaurants menu, along with Greek, Armenian some
middle east.
Racks are the only way IMHO. If done right, they
are perfect, moist & still very easy to cut, so much that
you should be able to cut it with a fork. Shiskabob
(not sure of the spelling) was originally made with lamb.
My Mom used to make a killer lamb curry dinner, too die for.

Landshark


--
That does suck..sometimes you're the
windshield..sometimes you're the bug.