[Sca-cooks] lamb at feast (was: fish at feast)

[Terry Decker]

> But, what's the problem with serving lamb at feast?  Here in Dragonsspine,
> Mistress Elaina served a lamb dish that was absolutely scrumptious.  It 
> was
> called Tharida of Lamb, IIRC.  I don't think there was much left over to 
> go back
> to the kitchens.  (There was at our table, but ONLY because there were 
> only 4
> of us sitting at a table meant for 8.  We wanted to have room for the last
> course.)  Several people really wanted the recipe, but she has not put it 
> in our
> newsletter that I know of.
>
> I've seen lamb come up in other feasts as well that seemed well received. 
> Is
> it just because of the greasiness factor?
>
> A sus ordenes,
> Constanza Marina de Huelva

Lamb can be very unpalatable if overcooked or held too long.  However, from 
an Ansteorran point of view, it is more likely that cost is an issue. 
Bone-in lamb, runs two to three times the price of boneless beef roast. 
I've noted that the feasts where lamb was served were in places where the 
lamb was price roughly equal to beef.

Bear