Comments on: Moose on Fire: Lamb Overlooked over the Coals http://www.jannorris.com/whats-cooking/moose-on-fire-lamb-overlooked-over-the-coals/ Food, Restaurants, Recipes and Pre-Disney Florida Sun, 05 Feb 2012 14:50:20 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ben http://www.jannorris.com/whats-cooking/moose-on-fire-lamb-overlooked-over-the-coals/comment-page-1/#comment-376 Ben Wed, 29 Apr 2009 23:56:52 +0000 http://www.jannorris.com/?p=1928#comment-376 I have not always been a big fan of lamb, but just recently at a flatbread with lamb and blue cheese. A most interesting combination. The lamb was very good and rather mild in flavor. The best lamb I have ever eaten was at Club Collette in Palm Beach. They were roasted and seasoned with something that made them burst with flavor. Wish I knew the seasoning. I have not always been a big fan of lamb, but just recently at a flatbread with lamb and blue cheese. A most interesting combination. The lamb was very good and rather mild in flavor.

The best lamb I have ever eaten was at Club Collette in Palm Beach. They were roasted and seasoned with something that made them burst with flavor. Wish I knew the seasoning.

]]> By: GPrimm http://www.jannorris.com/whats-cooking/moose-on-fire-lamb-overlooked-over-the-coals/comment-page-1/#comment-375 GPrimm Wed, 29 Apr 2009 14:17:30 +0000 http://www.jannorris.com/?p=1928#comment-375 THANKS for pushing lamb. I agree that folks don't know what they're missing. It's often cheaper than beef and has more flavor. I love to butterfly a leg of lamb and cut it into serving size portions, marinate them in rosemary, garlic and olive oil, then grill them like steaks. Very quick. Very tasty. On the "wild flavor," I read that there's a difference between the taste of U.S. lamb vs. New Zealand lamb because of what they're fed: our lamb is raised for food and theirs is raised mainly for wool. Comments? THANKS for pushing lamb. I agree that folks don’t know what they’re missing. It’s often cheaper than beef and has more flavor.

I love to butterfly a leg of lamb and cut it into serving size portions, marinate them in rosemary, garlic and olive oil, then grill them like steaks. Very quick. Very tasty.

On the “wild flavor,” I read that there’s a difference between the taste of U.S. lamb vs. New Zealand lamb because of what they’re fed: our lamb is raised for food and theirs is raised mainly for wool. Comments?

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