Trickle down drugs... pff! More like trickel down medium rare!

[kill2grill]

This post might have some rabbit trails as far as staying on topic - so rare with me. Today I was prepping a rack of lamb for tomorrows Sicilian style lamb. Meathead has changed my way of prepping this after reading about slicing them two-up vs a single bone.

Sure lamb lollipops are good, but lamb lollipops on crack are way better.

Anyway, I cut open the cryrovac to start dry brining and the smell hit me. I was already salivating to the smell of raw lamb! To the point of questioning why this isn't a perfume and that right there clued me in that maybe I have a problem?

Anyone else notice the same thing? Seems like this shows up with wild duck too...

[Fire Art]

Not me lamb and duck not high on my list

[kill2grill]

Bummer - lamb is amazing. Even when broken down to mustard and bread crumbs crusted it's addicting. Beer can duck sliced over a salad with mandarins or going a few extra steps and doing duck breasts/legs in a skillet with a apple/honey/vinegar reduction over rice...so good.

[ItsAllGoneToTheDogs]

Duck has to be cooked perfectly, had a lot of bad experiences with over and undercooked wild fowl to be honest. Lamb on the other hand... It's so overpriced in the US and it makes me sad, I could get a large rump steak of lamb for cheaper than a rib-eye when we lived in the UK... Now back in the States, I'm lucky if I can find the less desired chops for less than triple the price of a rib-eye steak. It's a great meat, and we produce lots in the US... but I guess most goes to restaurants or gets exported because everything on the shelf is New Zealand import... When the price is right though, I love a good rack of lamb, or shank, or or or

[kill2grill]

The best I can find for rack of lamb is at Costco. The regular grocery store is not so good.

[aladdin4d]

I was shocked to find lamb loin for $7.99/lb yesterday! I ended up spending a lot more than I intended to at Aldi but that's the best I've ever seen.

[FireMan]

I don’t salivate with any raw meat. I’m in the meh category (finally found a good application for that dumb word). Raw meat is raw meat, not a turn off or a turn on.

[kill2grill]

LOL...congrats on using "meh".

Haven't noticed this when working with beef as much. Then again, maybe I didn't realize how the tasty, but meatless, vegetarian chili last night would hit me the next day? Tomorrow I'll try and throw some food porn pics up post cook.