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bokelley
12-13-2009, 06:44 PM
Dh has said he wants to try lamb? I am just not sure about this, what does it taste like?

He also wants either goose or duck for Christmas dinner... I am from a house where you have ham. So I am lost

L.Jane
12-13-2009, 06:49 PM
Lamb is yummy! I think taste wise, if I was going to compare it to something I would head towards steak. But thats just my opinion. As for duck, the only duck Ive had is peking duck at a chinese restaurant. I would compare it to dark meat of a chicken, but different... sorry this is probably not helpful at all. :) Again, this is my uneducated palate opinion. :) Good luck!

scrub-jay
12-13-2009, 06:50 PM
I'm not sure how to describe the taste. I am not a huge lamb-fan because frequently it tastes too "sheepy", sort-of gamey. But the 4H kids' lamb that I had once (my family won it during a county fair silent auction) was AMAZING. Good luck.

I rarely eat duck because I used to raise them, and I always think of their cute little webbed duckling feet... but DH loves duck. Goose, I have no idea!

Let me know what you end up going for.

alison
12-13-2009, 07:00 PM
I'm not sure how to describe the taste. I am not a huge lamb-fan because frequently it tastes too "sheepy", sort-of gamey. But the 4H kids' lamb that I had once (my family won it during a county fair silent auction) was AMAZING. Good luck.

Ditto. The texture is a lot like pork, but is gamey.

Shakti
12-13-2009, 07:03 PM
I've only had lamb in gyro form, and then it's quite yummy. :-) I've never been brave enough for a chop.

I've had roast duck, and don't like it. Too greasy.

alison
12-13-2009, 07:11 PM
I'm not a huge fan of lamb. FIL cooks it (and goose) quite often. The latter is very fatty.

The other night we had beef tongue -- and it was shaped like... the cross section of a tongue. It had papillae and you could see the taste buds. Holy smokes. I got a serious case of the giggles and told the waitress "I'm sorry - I can't do it." :-)

SoonerTexan
12-13-2009, 07:54 PM
Not a big lamb fan--I agree it tastes gamey

scarlett09
12-13-2009, 08:41 PM
I don't really eat lamb because I can't get past the smell. Ugh.

Duck is really fatty, but the taste of it is not too bad.

Honestly, I would make the ham and buy like a small duck breast or piece of lamb for your DH. Either that or just make duck or lamb and load up on the sides. ;)

SuzySunshine
12-13-2009, 08:45 PM
I also don't like lamb - DH says its because I used to raise them but really I just don't like the texture. I'm not sure that gamey is the right adjective because I like game like rabbits and venison but its just different, helpful, huh? :)

GreyhoundsRUs
12-13-2009, 08:56 PM
I love me some lamb in any form! I would also lean towards the steak-ish side, but more gamey. Friends of ours would invite us over for Greek Orthodox Easter - and they would do a whole lamb on a spit! I do ground lamb pita-pockets with a yogurt-sauce a couple times a year. I did a leg of lamb for Easter a while ago, too. Mom hates lamb, dad loves it, DH is indifferent!

I would say that if your DH wants to try it, order it from a restaurant...as far as duck and goose - I'm at a loss! We're having scallops for Christmas Day and prime rib for the Eve.

DCJenn
12-13-2009, 09:37 PM
Lamb is great- if you like lamb. I'm not sure there's much to compare it to, except maybe goat and it's way better than goat.

The "lamb" taste varies by which part of the lamb you're cooking. Some parts are far more 'gamey' than others. My husband would eat lamb chops every day for the rest of his life- lambsicles he calls them. (maybe three-four bites per chop)

I had lamb shank for Thanksgiving and it was great but a much stronger taste than the chop.

Now, goose- goose and duck are both dark meat birds- more comparible in taste and texture to the dark meat parts of the turkey. Even their breast meat is more like dark turkey meat.

The very best way to cook either of them is raised off the roasting pan, so that the grease has a place to go. When my husband is gorging himself on lamb, I'm lining up for duck and goose. Goose is great when it's cooked right- but if it's not, you're looking at a seriously greasy piece of bird.

Suzanne cooks a lot of lamb so hopefully she'll see this and chime in.

and mmmm, ground lamb burgers in a pita w/ a yogurt sauce and mint- YUM.

Jenn

Meenah
12-13-2009, 10:05 PM
I love lamb.. Hard to describe, but I love it.

bokelley
12-14-2009, 06:01 PM
Okay so we have decided on duck. Any good recipes or tips?

cupcake
12-15-2009, 09:56 AM
Check out Barbara Kafka's Roasting for tips on duck. I think you boil or simmer the duck for a while to get a lot of the fat off the duck before roasting -- less fatty and less messy. You could also do a duck breast instead of the whole duck.

Lynn
12-15-2009, 12:02 PM
It's hard to describe, but a stronger flavor than beef. I believe that it is difficult to prepare it well. Try it in a restaurant, first, I agree.

This summer at the state fair we went to the lamb producers' food stand. My son had roast lamb sandwich, and lamb jerky, my daughter and I had walking tacos made with gound lamb, so it was spicy, but very good. The kind of sick part was that the stand was just outside the sheep/lamb barns and you could hear them bleating in there. My son pointed that out, and how that was kind of unappetizing. Me, I grew up on a farm with cattle and pigs, so it didn't bother me. I'm definitely not a vegetarian. and I like to try lots of different kinds of meat.

Oops, I missed that you had already decided on duck. NEVER MIND!

Duck is tasty, too!

Thirteen
12-15-2009, 01:11 PM
My first inclination to your question was "it tastes like 'awesomeness'," but then I realized how incredibly vague that is. :D
I agree with what has been said, and would call it "gamey beef" -- if you've ever had any game meat that wasn't quite right, you know how it can be. However, that said, game meat prepared well is such a treat: the flavor outcome really depends on the seasons used to spice and prepare. Lamb, I believe, is the same way.

If you enjoy dark meat on poultry (chicken and turkey), then duck really is a good choice for your meal.
I actually am going with the other route, and making lamb for the first time.
Let us know how it turns out Brandi, and best of luck to you and your cooking endeavors :)

-Adrianne

Momo
12-15-2009, 06:19 PM
If you have only had lamb chops/rack of lamb then I guess most would say it can taste somewhat gamey...however there are all sorts of ways to avoid this. I really enjoy doing lamb shanks, lamb in various stews/soups as well as using ground lamb for kebabs, and basically anything that calls for ground meat.

I am surprised that you are going duck over lamb...but if you have never had either then I guess it doesn't matter. I personally am Not a fan of the quacker.

If you change your mind and want to do roasted lamb shanks I would be glad to give you pointers! Feel free to PM me if you change your mind!

Vanquisher
12-16-2009, 06:26 AM
Duck breast is really good. I like to pan sear it to render off the fat, making sure to score the fat well with a knife and seasoning it with salt and pepper.

Preheat the oven to 400 degrees F.
With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Then, I like to finish it with a sauce. Traditionally, duck is often served with a fruit sauce of some kind. I really like it with this fig gastrique.

Fig Gastrique
1/3 cup cider vinegar
1/4 cup sugar
1/6 cup port
1 small shallot, minced
1/2 sprig of rosemary
4 figs, small diced
Heat sugar in a heavy bottomed saucepan until it dissolves and turns golden brown. Carefully pour in vinegar and port. It will bubble and hiss and be a lil scary of take caution and keep your face away from the pot. Add shallot, fig, rosemary, and a pinch of salt and pepper. Reduce until syrupy and break up the fruit a lil bit with a spoon or spatula.

I don't think I used port, as I didn't have any available. I used something else, maybe brandy or wine?

peggyfromwastate
12-16-2009, 11:59 AM
My first inclination to your question was "it tastes like 'awesomeness'
-Adrianne

Hahaha!!! I love this. I also love Lamb. It's pretty much my favorite meat. I don't like duck so much.

peggyfromwastate
12-16-2009, 12:00 PM
Duck breast is really good. I like to pan sear it to render off the fat, making sure to score the fat well with a knife and seasoning it with salt and pepper.

Preheat the oven to 400 degrees F.
With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Then, I like to finish it with a sauce. Traditionally, duck is often served with a fruit sauce of some kind. I really like it with this fig gastrique.

Fig Gastrique
1/3 cup cider vinegar
1/4 cup sugar
1/6 cup port
1 small shallot, minced
1/2 sprig of rosemary
4 figs, small diced
Heat sugar in a heavy bottomed saucepan until it dissolves and turns golden brown. Carefully pour in vinegar and port. It will bubble and hiss and be a lil scary of take caution and keep your face away from the pot. Add shallot, fig, rosemary, and a pinch of salt and pepper. Reduce until syrupy and break up the fruit a lil bit with a spoon or spatula.

I don't think I used port, as I didn't have any available. I used something else, maybe brandy or wine?


Hmmm, I may not like duck much, but this recipe sounds delicious!!!! I would eat at Chef Heidi's restaurant, most certainly...

LilySayWhat
12-19-2009, 01:17 PM
Hahaha!!! I love this. I also love Lamb. It's pretty much my favorite meat. I don't like duck so much.

That's nicer than my first thought, which was "murder. Tasty, tasty, murder." NOM!

GreyhoundsRUs
12-19-2009, 03:36 PM
That's nicer than my first thought, which was "murder. Tasty, tasty, murder." NOM!

DH always says "Mary had a little lamb - and boy, was it delicious!"

DCJenn
12-19-2009, 09:59 PM
Some of the best tamales I've ever had were rabbit. On Easter.

Jenn

Vishenka69
12-19-2009, 10:38 PM
I've used this recipe (I only did 1 duck at a time) several times and it always came out great. We're generally fans of non-typical food. Chicken and beef bore me to tears.

http://www.foodnetwork.com/recipes/ina-garten/roast-duck-recipe/index.html