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Out of the Blue

We recently found some ground Moroccan lamb at a local grocer, which put a bug in my ear to try this as part of a hamburger mix, as I usually use 100% ground beef. The result was mixed, but very interesting. The interesting part is the grilled spiced lamb created exactly the flavor I was expecting. The mixed part is how it was not mixed, as starting with ground beef and ground lamb made it hard to blend the two adequately without over handling the meat, and it seems clear that using different varieties in a ground meat situation would benefit from being ground together. In the end it turned out pretty much as I expected: I'll likely just stick to beef for the burgers, but I really want to find a use for that lamb... perhaps just as lamburgers.

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16. Re: Out of the Blue Apr 19, 2012, 14:29 Creston
 
I'd take the lamb part of the 'ground Moroccan lamb' with a generous pinch of salt. No, seriously. I mean enough salt to decontaminate it. Moroccan butchers in Holland have a long, long, LONG history of being fined for selling everything from rat and cockroach meat as beef / chicken / lamb etc.

Creston
 
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