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Did your family use beef or lamb in Greek dishes?

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paharo45

paharo45

Active member
My family cooked according to what was available. So, it was mostly beef - even though I preferred lamb for the most part. This used to bother me, because I wondered if I had missed out on something essential in Greek cooking. Then I realized, the constant in Greek cooking is to use the freshest ingredients. Lamb that had to come to the United States from New Zealand wasn't always the best choice!

So, in retrospect, I don't mind it. I feel blessed I learned that essential lesson early. That Greek cooking is all about preserving the freshness of the food and adapting when you needed to. How about you? Did your family use beef, lamb, something else?
 
I really relate to this. My experience growing up was similar. Greek cooking in practice often reflected what was affordable and available locally, not some fixed “ideal” ingredient list. Beef showed up a lot, even though lamb had the stronger cultural association, and for a long time I also wondered if that meant something was missing.

Over time, I came to the same realization you did: adaptability is the tradition. Greek cooking isn’t about rigid rules, it’s about respect for ingredients and making the best of what you have. If the lamb isn’t fresh or accessible, it doesn’t make sense to force it into the kitchen just for symbolism.

In my family, it was a mix, beef for everyday meals, lamb more for holidays or special occasions. What stayed consistent wasn’t the protein, but the simplicity, the olive oil, the herbs, and the care put into the food. That lesson feels very Greek to me.
 
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