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    You are in: Home / Community Forums / Greek Cooking / Lamb and lemon.....WHY!!!
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    Lamb and lemon.....WHY!!!

    Sat Apr 06, 2013 12:30 pm
    Newbie "Fry Cook" Poster
    Hi folks
    I love Greek savoury foods, the well cooked meats and the delicious herb combinations. I was looking for a traditional Greek recipe for roast lamb this Easter and I noticed that most of them incorporated generous amounts of lemon juice. What is the purpose of this? flavouring? or does it tenderise the meat. I've trawled the internet for an answer - but could find none. I'm hoping someone here can help me. icon_exclaim.gif
    Sat Apr 06, 2013 1:12 pm
    Forum Host
    It certainly adds flavor and since it is an acid, it would also provide some tenderizing, although lamb is tender to begin with. Plus it is widely available in the region, many households would have a tree in the yard - you use what you have!
    Sat Apr 06, 2013 1:40 pm
    Newbie "Fry Cook" Poster
    Hey duonyte
    Thanks for your reply. I didn't want to make assumptions about the flavouring as I find lamb to be one of the most flavoursome meats out there even without seasoning. Also, as you said, lamb is naturally tender. I sure would like to hear if anyone has additional input on this - I've noticed also (slightly off-topic) that schnitzels are commonly served with lemon wedges. Is there any link ?
    Sun Jun 23, 2013 7:33 pm Groupie
    The acidity cuts the fattiness of and adds a fresh clean counterpoint to many meats. The Greeks I used to work or served fresh lemon with all the meats they sold . It's especially good on a rib eye steak. Schnitzel, being fried, would come under the fatty umbrella.
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