What does Lamb taste like?

[Thirteen]

My first inclination to your question was "it tastes like 'awesomeness'," but then I realized how incredibly vague that is.
I agree with what has been said, and would call it "gamey beef" -- if you've ever had any game meat that wasn't quite right, you know how it can be. However, that said, game meat prepared well is such a treat: the flavor outcome really depends on the seasons used to spice and prepare. Lamb, I believe, is the same way.

If you enjoy dark meat on poultry (chicken and turkey), then duck really is a good choice for your meal.
I actually am going with the other route, and making lamb for the first time.
Let us know how it turns out Brandi, and best of luck to you and your cooking endeavors

-Adrianne

[Momo]

If you have only had lamb chops/rack of lamb then I guess most would say it can taste somewhat gamey...however there are all sorts of ways to avoid this. I really enjoy doing lamb shanks, lamb in various stews/soups as well as using ground lamb for kebabs, and basically anything that calls for ground meat.

I am surprised that you are going duck over lamb...but if you have never had either then I guess it doesn't matter. I personally am Not a fan of the quacker.

If you change your mind and want to do roasted lamb shanks I would be glad to give you pointers! Feel free to PM me if you change your mind!

[Vanquisher]

Duck breast is really good. I like to pan sear it to render off the fat, making sure to score the fat well with a knife and seasoning it with salt and pepper.

Preheat the oven to 400 degrees F.
With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Then, I like to finish it with a sauce. Traditionally, duck is often served with a fruit sauce of some kind. I really like it with this fig gastrique.

Fig Gastrique
1/3 cup cider vinegar
1/4 cup sugar
1/6 cup port
1 small shallot, minced
1/2 sprig of rosemary
4 figs, small diced
Heat sugar in a heavy bottomed saucepan until it dissolves and turns golden brown. Carefully pour in vinegar and port. It will bubble and hiss and be a lil scary of take caution and keep your face away from the pot. Add shallot, fig, rosemary, and a pinch of salt and pepper. Reduce until syrupy and break up the fruit a lil bit with a spoon or spatula.

I don't think I used port, as I didn't have any available. I used something else, maybe brandy or wine?

[peggyfromwastate]

My first inclination to your question was "it tastes like 'awesomeness'
-Adrianne

Hahaha!!! I love this. I also love Lamb. It's pretty much my favorite meat. I don't like duck so much.

[peggyfromwastate]

Duck breast is really good. I like to pan sear it to render off the fat, making sure to score the fat well with a knife and seasoning it with salt and pepper.

Preheat the oven to 400 degrees F.
With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Then, I like to finish it with a sauce. Traditionally, duck is often served with a fruit sauce of some kind. I really like it with this fig gastrique.

Fig Gastrique
1/3 cup cider vinegar
1/4 cup sugar
1/6 cup port
1 small shallot, minced
1/2 sprig of rosemary
4 figs, small diced
Heat sugar in a heavy bottomed saucepan until it dissolves and turns golden brown. Carefully pour in vinegar and port. It will bubble and hiss and be a lil scary of take caution and keep your face away from the pot. Add shallot, fig, rosemary, and a pinch of salt and pepper. Reduce until syrupy and break up the fruit a lil bit with a spoon or spatula.

I don't think I used port, as I didn't have any available. I used something else, maybe brandy or wine?

Hmmm, I may not like duck much, but this recipe sounds delicious!!!! I would eat at Chef Heidi's restaurant, most certainly...

[GreyhoundsRUs]

That's nicer than my first thought, which was "murder. Tasty, tasty, murder." NOM!

DH always says "Mary had a little lamb - and boy, was it delicious!"

[DCJenn]

Some of the best tamales I've ever had were rabbit. On Easter.

Jenn

[Vishenka69]

I've used this recipe (I only did 1 duck at a time) several times and it always came out great. We're generally fans of non-typical food. Chicken and beef bore me to tears.

http://www.foodnetwork.com/recipes/i...ipe/index.html