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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-25-2013, 02:17 AM   #1
AussieTitch
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Default You say a leg of Lamb tastes Gamey

I see this often on this site and I just got to wondering.
Are you Folks removing the Musk Gland when you get hold of a leg of lamb.
The gland roasted in, makes the lamb very strong.
Just wondering.



Some say it makes no difference, I remove it when I remember as I am often cooking for Dutchies that find lamb strong
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Unread 09-25-2013, 02:32 AM   #2
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Personally, I like the lamb flavor to be as strong as possible.
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Unread 09-25-2013, 02:46 AM   #3
westy
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I always forget. Don't seem to notice a strong flavor. I usually buy boned out legs from costco, i'm wondering if they remove it. Anyone know if they do?
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Unread 09-25-2013, 06:06 AM   #4
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westy, I believe they do remove the gland when they bone the leg.
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Unread 09-25-2013, 06:08 AM   #5
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Wow Titch, now you have me thinking. I love lamb, but usually grilled chops at restaurants because my wife HATES lamb due to an experience we had with a roasted whole leg of lamb that was way to strong and musky. She went away with a dishwater taste in her mouth and I've not been able to convince her to try again. I'm wondering if it might be this gland, but if nothing else I might be able to use it as an excuse to get here to try it again if I remove the gland and cook one on the smoker/grill.
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Unread 09-25-2013, 06:12 AM   #6
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I did not know about this. Thanks Titch! Although, I've never thought lamb leg tasted "Gamey" at all. Will need to check the difference on the next cook. If I remember.
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Unread 09-25-2013, 07:17 AM   #7
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Great info. Never have done whole leg but now I want to try!
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Unread 09-25-2013, 08:16 AM   #8
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Thanks for the tip!
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Unread 09-25-2013, 09:20 AM   #9
57borntorun
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Much of the flavor of lamb is based on diet more specifically the grasses they are feed.Lamb is well endowed with red myoglobin including a characteristic odor and flavor that becomes more pronounced with age.Pasture feeding, particularly on alfalfa and clover, increases the levels of a compound called skatole, which also contributes a barnyardy element to pork flavor, while lambs finished on grain for a month before slaughter are milder.
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Unread 09-25-2013, 10:20 AM   #10
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Goats & Deer have the same gland, If you kill yer own there is also a Musk gland on the inside of the hind legs just above the knee. I cut those out before I bleed 'em.
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Unread 09-25-2013, 10:24 AM   #11
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Thanks Tich May make it so I can convince my wife to try it
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Unread 09-25-2013, 12:03 PM   #12
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Quote:
Originally Posted by 57borntorun View Post
Much of the flavor of lamb is based on diet more specifically the grasses they are feed.Lamb is well endowed with red myoglobin including a characteristic odor and flavor that becomes more pronounced with age.Pasture feeding, particularly on alfalfa and clover, increases the levels of a compound called skatole, which also contributes a barnyardy element to pork flavor, while lambs finished on grain for a month before slaughter are milder.
I agree. I have tried purely grass fed beef against grain fed beef, and for my taste buds, the grass fed beef has a stronger, almost livery taste. I have found this true in deer as well. Their diet makes a huge difference in whether I can eat venison. I have never been a fan of lamb. I have had a few racks of lamb that I could get down, but I can't say I have ever really enjoyed the meat.
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Unread 09-25-2013, 12:55 PM   #13
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i've always thought lamb tastes the same way a sheep barn smells. I'll still eat lamb, but it seems to depend a lot of the quality of meat to me. Appreciate the tips, though.
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Unread 09-25-2013, 04:48 PM   #14
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I've roasted 2 legs in the oven (at different times) and threw them both out because they were so gamey!

I love venison although I've never roasted a whole leg.
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Unread 09-25-2013, 05:00 PM   #15
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Martha Stuart? I thought Crock Dundee would have done that one holding a cold Fosters!

But seriously. Good video and info. I've never had sheep (Cows and pigs keep getting in the way) but had a lot of deer meat and wild boar. We soak the meat in milk. It turns pink as the blood is drawn out. Makes it tender and no game taste at all.
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