Chapter 11
Let’s Not Forget: Lamb
and Other Meats
In This Chapter
▶ Exploring tasty options for lamb
▶ Giving liver a grown-up try
▶ Bringing on the big game: Venison and bison
I
f life after weight loss surgery isn’t enough of a
new adventure in eating for you, this chapter
gives you the chance to further expand your taste
buds. The recipes in this chapter include some
protein foods that may be new to you or at least
not a part of your regular diet.Although some of these proteins may sound gourmet or exotic to you,
they’re common meats in other parts of the world and cultures. For example,
though Americans eat less than one pound of lamb per person a year, it’s a
diet staple in India, Greece, the Middle East, and Australia. You can find lamb
at most grocery stores in chops, in roasts, or ground.Liver tends to be a love-it-or-hate-it food. If you haven’t tried it since your
mom made you, give one of our recipes a try. No ketchup needed! We use
chicken liver rather than calf or beef liver because chicken liver remains
tender after cooking.Back in the Wild West days, many folks lived on bison and venison. These
days you don’t have to hunt it on the plains; you can do your hunting in the
meat case. You may be able to find bison at the fresh meat counter, but if not,
look for ground bison in one-pound chubs in the frozen meat section. (Note
that bison meat is sometimes called buffalo meat in the United States.)Recipes in
This ChapterLeg of Lamb with Thyme and Orange Lamb and Other Meat Entrées
and OrangeLamb Vindaloo
Roasted Rack of Lamb
▶ Greek Meatballs with
Tzatziki