Wed Oct 05, 2005 12:53 am
My belly proves I am an expert on food 
@ FD and Indy: the bright red colour is not a sign of quality for lamb (talking here first about the surface). It can even be a sign for chemicals used to give the customer this "freshy" impression (in combination with a blue-spectre daylight lighting inforcing red colors). Meat surface reacts chemically with air (oxidation) and the natural colour of lamb is a quite dark red with about 10 % of brown in (that's my personal estimation - nothing else
) . The colour is more Bordeaux than Burgundy - btw: both are excellent with lamb though I prefer the Bordeaux here.
On a sideline: bright red meat means more muscle and less 'storage' (butcher keeps meat and takes care=better taste) of the meat. That means: longer cooking and not suited for barbecue.
About fat: A lot of people may like lamb but hate mutton. So lamb is the better choice for a party. But if you want to put chops on your barbecue then choose the ones with the whitest fat (as little yellow/brown colour mixed in). That's a sign for a young (and tender ... yummi) mutton chop.
@ FD and Indy: the bright red colour is not a sign of quality for lamb (talking here first about the surface). It can even be a sign for chemicals used to give the customer this "freshy" impression (in combination with a blue-spectre daylight lighting inforcing red colors). Meat surface reacts chemically with air (oxidation) and the natural colour of lamb is a quite dark red with about 10 % of brown in (that's my personal estimation - nothing else
) . The colour is more Bordeaux than Burgundy - btw: both are excellent with lamb though I prefer the Bordeaux here.
On a sideline: bright red meat means more muscle and less 'storage' (butcher keeps meat and takes care=better taste) of the meat. That means: longer cooking and not suited for barbecue.
About fat: A lot of people may like lamb but hate mutton. So lamb is the better choice for a party. But if you want to put chops on your barbecue then choose the ones with the whitest fat (as little yellow/brown colour mixed in). That's a sign for a young (and tender ... yummi) mutton chop.