Western food lovers can never get enough
of lamb chops. Its earthy and distinctive taste, usually very tender, different
from any other meat. They have an acquired taste, and a bit greasy. The flavour
of lamb is stronger and richer and somewhat more gamey than chicken or pork. The
best chops come from the loin, rib, and sirloin. These lamb chops are tender,
easy to cook, and evenly textured. Lesser cuts come from the shoulder or leg,
and usually involve extra work. Usually, high-quality lamb chops are light red,
with an even scattering of fat and excellently textured meat. While marbling in
lamb isn't the holy grail that it is in beef, unequally distributed fat normally
results in an inferior flavour.
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