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View Full Version : Mary had a little lamb.....


mchar69
07-11-2017, 11:14 PM
http://i.imgur.com/eomL2r0h.jpg (http://imgur.com/eomL2r0)

ncmoose
07-11-2017, 11:15 PM
I'd have a lot of lamb

mchar69
07-11-2017, 11:19 PM
This is the "T" bone or Porterhouse cut of lamb.
Tasty

CeramicChef
07-11-2017, 11:32 PM
That's a very nice looking cut of lamb and an even better cook. Kudos to you.

I was raised out here in OK and TX. This is cattle country and I never developed much of an appreciation for lamb. But maybe, just maybe, if I'd have had lamb like that cooked and served, things would have been much different.

Again, that's a nice hunk of lamb.

Smoke on Badger Mountain
07-11-2017, 11:49 PM
Looks awesome!

Titch
07-12-2017, 02:31 AM
We call that a Loin chop, they are awesome grilled.
Best part of the Lamb bar backstrap.
Looks great mate

EdF
07-12-2017, 02:13 PM
That's a very nice looking cut of lamb and an even better cook. Kudos to you.

I was raised out here in OK and TX. This is cattle country and I never developed much of an appreciation for lamb. But maybe, just maybe, if I'd have had lamb like that cooked and served, things would have been much different.

Again, that's a nice hunk of lamb.

Never too late to start!

Joe Black
07-12-2017, 04:04 PM
There are a couple of places here that serve good lamb, but I don't get to try much of it. Yours looks really good. Us good ol' boys in the south thinks lambs is purddy, so we keep'em for special cold nights.

BillN
07-12-2017, 04:26 PM
Oh yeah, looks amazing.

Mike Broughton
07-12-2017, 05:15 PM
Looks awesome

Stingerhook
07-12-2017, 06:15 PM
Mary did it right.

mchar69
07-12-2017, 09:09 PM
As a Judge of meat I see the Loin or Backstrap at the top of the chop, you barely see the "T" bone separating the lower Tenderloin muscle.
As large as both muscles are on this chop, this is one of the 3 or 4 prime chops from
this Lamb. It IS a Porterhouse chop!