Lamb for Easter?!


Question: i want to do a lamb for the easter, but the last couple of times i have gotten it it has a gamey taste to it-how can i change that or is it just the Lamb they have in sunny L.A. Would New Zeland lamb be better?


Answers: i want to do a lamb for the easter, but the last couple of times i have gotten it it has a gamey taste to it-how can i change that or is it just the Lamb they have in sunny L.A. Would New Zeland lamb be better?

Actually, New Zealand or Austrailian lamb is more gamey then the domestic lamb. Heres the tradeoff.
Domestic lamb is twice the price as those imports.
If you get a good Free range Australian rack or leg( I dont know what cut you had before) it should be fine.Squeezing lemon on it helps alot, but I've noticed they havent been as gamey as when they were when they 1st came in.They've improved alot and the American lamb has priced itself out of the market( unless you have alot of money).
Try Austrailian ( or NZ) again.
You'll be pleased I'm sure.

Try using herbs for rub

Coscia di Agnello Arrosto e Patate Arrosto - Leg of Lamb with Roasted Potatoes

2 large lemons, zest of 1 removed in strips with a vegetable peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
a 7-9 pound leg of lamb
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives
Garnish: fresh rosemary sprigs and lemon wedges

Preheat oven to 350°F.
Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine.
With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140°F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500°F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
Serve lamb, sliced thin across grain, with potatoes, garnished with rosemary and lemon wedges.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources