What do you prefer..........?!


Question: Chicken or lamb? And how do you like it?
I'm a lamb girl myself. My friend gave me a brilliante Greek recipe for roast lamb Mmmmmmmmmmmm
It goes down a treat.


Answers: Chicken or lamb? And how do you like it?
I'm a lamb girl myself. My friend gave me a brilliante Greek recipe for roast lamb Mmmmmmmmmmmm
It goes down a treat.

Please tell i love lamb?

chicken, its so versatile, i don't like the smell of lamb when its cooking (or after its done for that matter) but still eat it lol

chicken roasted with lemon and garlic- delish!!

I like them both and there are certain dishes that work well with either one or the other and sometimes both.

Both can be used in indian dishes, for example. but Lamb Shanks, slow cooked are a DELIGHT and beat any chicken dishes hands down !

Thai curry made with chicken, however, is amazing.

lamb is great for turkish stew, but chicken seems more versatile

Defintiely chicken firstly i rarely eat lamb and secondly it's not actually that good when cooked cause it stinks.Besides i'm more of a chicken person(reason why i prefer pork chops instead).Oh and i like my chicken fried crispy served with a crispy bread roll and roasted in an oven then served with a nice brown gravy.

We eat alot of chicken, and I get tired of it. It's not that easy to find good lamb here, but I love it, and made this old favorite of ours last week:

LAMB CHOPS in WINE
6 lamb chops
1/2 tsp, salt
1/4 tsp. pepper
flour
oil
Flour chops; season with salt & pepper and brown quickly in the hot oil.

Sauce:
1 tsp. worchestershire sauce
1/2 c. sliced mushroms
1/2 c. white wine
1/4 c. catsup (yes, just plain everyday catsup)
Combine all ingredients. Pour over chops and simmer, covered, about 1 hour.

The sauce tastes really good over mashed potatoes too:)

Chicken is more versatile, and will take more exotic flavourings, it is also healthier.
Nothing better than a good roasted chicken with all the trimmings

I liked Chicken, it had a better texture, and was easier to chew.
Lamb was really hard and chewy, and always got stuck in my teeth. x_x
I guess it all depends on the seasoning.

But now I eat neither; so my opinion counts for nothing. XD

chicken..cooked any way...i hate lamb- it's usually kinda fatty and chewy...

Chicken, I love it roasted

Chicken...

Fried, roasted, baked, steamed, boiled--there isn't a chicken I don't like..

I love chicken but I have recently developed a taste for lamb. Lamb chops I think is my fave at the mo. Not very experimental with my meat. I'm a bit of a wimp!

I prefer chicken i never ever eat red meat

It depends, I'm not all that keen on roast chicken, so prefer lamb. But I love chicken grilled, barbecued or cooked with a delicious sauce. Especially this recipe for chicken with a champagne sauce:

2 chicken breasts
salt and fresh ground black pepper
2 tbsp Olive oil
50ml Champagne
200ml double cream
a bunch of tarragon, leaves picked and chopped
50g chanterelle mushrooms
6-8 asparagus spears
200g Basmati rice, freshly cooked
25g Butter
25g flaked almonds, toasted
cherry tomatoes, to garnish

1. Season the chicken breasts with salt and freshly ground pepper. Heat 1 tablespoon of olive oil in a heavy-based frying pan. Fry the chicken breasts until browned on both sides, remove and set aside.

2. Add the champagne to the pan and cook, stirring to deglaze the pan, for 1-2 minutes. Add the cream and tarragon and cook, stirring often, until the cream has thickened and reduced. Season with salt and freshly ground pepper. Transfer the sauce into a jug and keep warm.

3. Wipe the pan clean and heat the remaining olive oil. Return the chicken to the frying pan and add the chanterelle mushrooms. Cook for a further 5-10 minutes until the chicken is cooked through.

4. Meanwhile, blanch the asparagus in a pan of boiling salted water; drain and keep warm.

5. Mix together the freshly cooked basmati rice, butter and flaked almonds. Pack the almond rice into a ramekin or dariole mould.

6. To serve, arrange the asparagus spears in a fan around a large serving plate. Unmould the almond rice in the centre. Top with the chicken breasts and drizzle over the champagne cream sauce. Garnish with cherry tomatoes and serve.





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