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The easiest way to eat lamb and you will like it is spiedini:

grilled-spiedini-shisk-kabobs.jpg
 
UWHabs said:
I never seem to like the "exotic" meats. I tried crocodile in Cambodia, was kind of meh. I've had stuff like bison/elk/venison before, and never really liked them either. At least not any better than a regular lamb or steak. Even duck I find overrated, has so much fat that you barely get any meat from it. Although a piece with a nice crispy skin on it is quite tasty. Thankfully just about everyone has at least some of the basics on the menu.
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I thought I didn’t like duck either until pretty recently. But I’d only ever tried it out at fairly authentic Dim sum Chinese restaurants, and the way they prepared it left me thinking duck was just a gross, extremely greasy & slimy version of chicken.

Then one day whole ducks were on sale at my local store, so I figured “what the hell”, and I grabbed one and tried roasting it myself. And damn, is it ever delicious.

When done properly, I’d still say that it’s similar to chicken, except the meat is darker even than the dark meat on a chicken and much more flavourful.
 
CH1 said:
Would be no fun travelling with LOF in Southern Japan.

Won't even mention the meats I tried there.
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Mention away.

I think I've tried everything mentioned in this thread so far except the bats and pangolins.

Not sure if crickets and grubs have been mentioned but I've had those too.
 
LeafGm said:
I thought I didn’t like duck either until pretty recently. But I’d only ever tried it out at fairly authentic Dim sum Chinese restaurants, and the way they prepared it left me thinking duck was just a gross, extremely greasy & slimy version of chicken.

Then one day whole ducks were on sale at my local store, so I figured “what the hell”, and I grabbed one and tried roasting it myself. And damn, is it ever delicious.

When done properly, I’d still say that it’s similar to chicken, except the meat is darker even than the dark meat on a chicken and much more flavourful.
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Next time at your butcher, grab a duck breast and give it a slow cook on the stove top.

Bonus: you get a bunch of a duck fat that you can later use to saute potatoes (or other veggies). Heaven.
 
LeafOfFaith said:
This is why Teeds thinks you're a **** up, you know?

You literally just said in another post that you don't like lamb no matter what, but now "so much this" like I had some forest ranger cook me a squirrel over a campfire.
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I didn't say "I don't like lamb no matter what". I said I'm not a huge fan. I've had it prepared in nice restaurants and enjoyed it more.

Are you actually getting this worked up over a conversation over meat? I'm a fuck up because I have an opinion about lamb?
 
LeafGm said:
I thought I didn’t like duck either until pretty recently. But I’d only ever tried it out at fairly authentic Dim sum Chinese restaurants, and the way they prepared it left me thinking duck was just a gross, extremely greasy & slimy version of chicken.

Then one day whole ducks were on sale at my local store, so I figured “what the hell”, and I grabbed one and tried roasting it myself. And damn, is it ever delicious.

When done properly, I’d still say that it’s similar to chicken, except the meat is darker even than the dark meat on a chicken and much more flavourful.
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Doing a really simple pan seared/oven finished duck breast with a sweet fruit/balsamic reduction of your choice is a meal that is way easier than it sounds to cook and could impress almost anyone. Not greasy, not heavy, just fucking wonderful.

and of course there is Peking Duck with is obscenely good.
 
hockeylover said:
I didn't say "I don't like lamb no matter what". I said I'm not a huge fan. I've had it prepared in nice restaurants and enjoyed it more.

Are you actually getting this worked up over a conversation over meat? I'm a **** up because I have an opinion about lamb?
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Yeah, because in one post you clearly indicate that you don't like something, but then if I don't like something it's because I'm eating out of trash cans in a back alley.

Fucking obnoxious.
 
CH1 said:
Next time at your butcher, grab a duck breast and give it a slow cook on the stove top.

Bonus: you get a bunch of a duck fat that you can later use to saute potatoes (or other veggies). Heaven.
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Nice, I’ll have to give that a try. And actually, I will be cooking duck again soon enough. A whole frozen duck is part of my meat stockpile in the freezer.

The duck fat is a definite bonus too. Last time, I ended up saving it and using it in place of oil when cooking up a batch of coconut chicken curry.
 
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