Had some of @BostonDelendEst 's #HUNV lamb for lunch yesterday.
Spicy...also a little sandy (!!). Wife fried it & served on pita, and we dolloped on some sour cream / sumac / etc. sauce.
Meat alone had strong musky mutton flavor, but sauce moderated. End result: really good!
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Replying to @MorlockP @BostonDelendEst
I was surprised how the soak ameliorated the lamb flavor I expected. It was delicious fresh. Where'd the sand get in?
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I had some delicious mutton at a good restaurant a few months back. The server let me in on a secret as I ordered. He said that the more you cook it, the more muttony the flavor. Going past rare actually changes the flavor profile, giving it that unpleasant bite.
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makes sense - this mutton we had the other day lasted like someone took a sheep, let it live to 3,000 years old, then picked off the testicles, marinated them in more mutton, and served them Good...but MUTTONY AF !
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Also depends on the particular muscle you are eating. Some have stronger tastes than others. Cf. Filet vs ribeye/skirt/shank in beef.
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