Do Greek really like their lamb well done?

[paharo45]

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?

 

[Xpisto]

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?

My mother always cooked lamb well done, and it was dry and a tad tough. Then when I started cooking it was medium . Then I began grilling a leg. And my prep was marinate overnight after boning and cutting into what looked like a steak. The leg was grilled to a medium/medium rare. It was and still is delicious. My marinade is: 1/4 cup each olive oil and red wine, then spices oregano, thyme, rosemary

 

[ellinasgolfer0320]

Greek-Americans eat meat between rare and well done.. the way you're cooking meat is the American way.. Greeks in Greece prefer all meat well done, including lamb - it's a cultural thing.

 

[k_tsoukalas]

Greek-Americans eat meat between rare and well done.. the way you're cooking meat is the American way.. Greeks in Greece prefer all meat well done, including lamb - it's a cultural thing.

This is my understanding too. In the United States, Americans think that meat has to be slightly undercooked in order to not be dried out.

In my experience, this isn't true at all. When one takes the extra step to baste the meat throughout the cooking process if roasting, marinate the meats, etc then it creates a succulence that you don't get if you don't take these extra steps.

The last leg of lamb I grilled I actually marinated it in ladolemono overnight and cooked it well done. People who normally like their meat rare or medium rare couldn't get over how it was cooked all the way through and wasn't dried out.