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<blockquote data-quote="Ready_fire_aim" data-source="post: 3954061" data-attributes="member: 50626"><p>The fat is good added to venison as someone mentioned. Grain fed young lamb doesn’t taste “grassy” it’s very mild/sweet. Personally though I don’t mind full flavored lamb meat. </p><p></p><p>You just have to know the different cooking methods appropriate for the different cuts. Lots of stew/curry/slow cooker cuts. Our allies across the pond eat the hell out of lamb. I hope it will continue to rise in popularity here in the US. </p><p></p><p>To each their own on level of done-ness I suppose haha… in my opinion a well done steak is a mistake. I’m medium rare all the way. That is with the grocery store meat that I don’t fully trust. If it’s my own fresh meat or fresh venison backstrap, I go even more rare. </p><p></p><p>I picture that folks who order steak well done probably like salteen crackers and canned soup better than homemade lol</p></blockquote><p></p>
[QUOTE="Ready_fire_aim, post: 3954061, member: 50626"] The fat is good added to venison as someone mentioned. Grain fed young lamb doesn’t taste “grassy” it’s very mild/sweet. Personally though I don’t mind full flavored lamb meat. You just have to know the different cooking methods appropriate for the different cuts. Lots of stew/curry/slow cooker cuts. Our allies across the pond eat the hell out of lamb. I hope it will continue to rise in popularity here in the US. To each their own on level of done-ness I suppose haha… in my opinion a well done steak is a mistake. I’m medium rare all the way. That is with the grocery store meat that I don’t fully trust. If it’s my own fresh meat or fresh venison backstrap, I go even more rare. I picture that folks who order steak well done probably like salteen crackers and canned soup better than homemade lol [/QUOTE]
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