Quote:
Originally Posted by Canadianman
Lamb tastes like wool.
Turkey spatchcocked, dry brined and smoked at 225 and finished at 350 is glorious.
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One thing I always say to people who aren't big lamb fan's is to try it done the way the Greeks eat lamb, slow roasted, well done but still tender and juicy.
One thing I have found with people who haven't enjoyed lamb in the past is that they may have had a bad experience with a rare/med rare version of a lamb chop or a rack of lamb etc.
In my opinion, it doesn't taste good under cooked. It's not like beef. Just like how undercooked pork, salmon and chicken don't taste great.
Just an observation, and you may even surprise yourself!