Can we get an amen? Certain strains of bacteria found on spoiled meat are known to cause bloody diarrhea. How Dangerous Is Getting Shot in the Shoulder? Its mid-May, and Im sitting with Bertholon at Bourbon Steak as the French-trained chef and chief strategy officer for the Alexandria-based sous-vide giant Cuisine Solutions starts to explain his theory. The best way to check if your lamb is spoiled or not is to push your fingers inside the wrapping. There is a known cause for something similar in pork, called boar taint (no, really) - is it possible there is something similar going on with the lamb you're talking about? Most people get confused about the difference between sell-by and use-by dates especially if they have stored the steaks in the freezer after purchase. So, What do you think? Maybe? community.". Don't feel like you must eat the rind if you don't like the texturejust scoop out the inside right to the rind, and you'll score plenty of great stinky cheese flavor," Jones says. Beer Similar to wine, good cheeses have terroir and reflect something about where they're created. Here, we've pinpointed five of the smelliest -- and most flavorful -- selections. Any of these symptoms indicate that the meat should be discarded, which is sadly the best course of action. The sense of smell is possibly the most immediate and dependable sign. I love me a good lamb chop or rack of lamb. The color and texture change may indicate that the lamb is spoiled. If the meat holds its form, it's fresh. Historically made by monks, Stinking Bishop is still aged in conditions that mimic a humid cave, just as the monks made it. While it smells strong, this pale orange-rind flavor is quite mild (you might notice a hint of grassiness or umami, like mushrooms) due to pasteurization. He might be able to pinpoint the problem. It Has a Funny Smell: On the other hand, if your steak is old or expired, it will have a distinct odor that smells sour or a little like rotten eggs or ammonia, depending on the situation. The putridity of the smell will escalate with the level of spoilage. Ground turkey and chicken usually last just two to three days in the fridge. The orange rind pungent cheese transports your palate to a cidery, just like the big city oasis transports you out of the hustle-bustle. The flesh of sheep is known as lamb, hogget, & mutton, which are all general terms for sheep meat. Does vacuum packed lamb smell? Centers for Disease Control and Prevention. What it all comes down to is a particular type of fatty acid that lambs have and beef and chicken dont. ", "Washington City Paper has made me feel like I am part of the D.C. But the word gamey really does gets a bad rap. "All beef, including ground beef, is a deep purple until it hits oxygen . If you ask the USDA (and you should; theyre the experts), uncooked steak will last between 3 and 5 days in the refrigerator, regardless of how its packaged. Follow Tim Carman at twitter.com/timcarman. Maytag Repairman: Bourbon Steak?s butter-tempering technique solves one problem but may create another. EDIT: Oh sorry guys didn't mention I'm from England but your stuff about US and other kinds of lamb is interesting! Olympic Sports, Savage Love She's focused on the latest in dining trends and budget meal-planning tips. Bertholon agreed to share his theories with me under the name of constructive, not destructive, criticism of Bourbon Steak. The burger emitted a sort of musty, fungal aroma that I couldnt ignore, and, of course, Bertholons rib-eye had that shot of penicillin flavor running through it. Named after the specific region in Normandy, France where it's manufactured, the cheese known as Pont l'Evque -- which translates to "Bishop's Bridge" -- traces back to the 12 th century, making it one of the oldest Norman cheeses still in production. Local Dining Guide, City Lights Then He Tested Positive for COVID. Liberally salt both sides of the chops and let them sit for one hour. To get the best quality meat, find a real butcher you can talk to and can trust. Washing the cheese helps remove the mold that would naturally grow on the cheese, and the use of a brine solution creates an environment that favors salt-tolerant microbes," he says. This perfume isnt strong, and youll normally have to be extremely near to it in order to detect it. Food-borne illnesses can be quite serious; however, the Centers for Disease Control and Prevention estimates that each year approximately 48 million people in the United States get sick from a food-borne illness, 128,000 are hospitalized and 3,000 die. xhr.open('POST', 'https://www.google-analytics.com/collect', true); Taleggio has a creamy texture, largely due to its nearly 50 percent fat content, and you'll frequently find it paired with fruit or added to salads or pastas. And not just for me. Also I really just have this problem with lamb chops and not other cuts. The Best Cheap Crypto to Buy Right Now to make 10X in 2023, Experts Rate The Top Cryptocurrency Investments Right Now, Top Sugar Baby Apps To Find Legit Sugar Babies and Daddies in 2023. Just cheesy and a bit on the medium to strong side. And here, it's a matter of the grass the cows chow down on and the microflora hanging out in the aging cave that impact what lives and grows on the rind. The rotten smell and slimy texture indicate that the lamb is spoiled. That wouldnt be nice. 05/14/2010. Get the best food tips and diet advice You will certainly recognize the odor when you smell it, and it is a sure-fire indication that you should not intend to consume it! Chef Justin Burdett of Crook's Corner in Chapel Hill, North Carolina, told TODAY that "pre-wrapped meats have an odor to them immediately after being opened that will go away after the meat is allowed to breathe a little. eHow may earn compensation through affiliate links in this story. Baked potatoes topped with bacon lardons and melted stinky cheese are one of my favorite options, too," Jones says. Ever open a pack of hot dogs and find a sticky, slimy translucent goo that stretches as you pull your hot dogs apart? Vincent Olivieri, chef de cuisine at Fairway Market and Fairway Caf and Steakhouse, asked. The greyish shade over the lamb also indicates that the lamb is spoiled. The New Yorker tried to throw herself off of a pier, supposedly because of her husband's constant Limburger consumption. Performance/Dance Seasoning the meat can change the taste of both the fat and the meat into something more palatable. I would buy mutton if they actually sold it as such. Use herbs such as rosemary, sage, black pepper and time for savory dishes. Recipe: Caramelized Treviso with Taleggio Cheese. A package of lamb shoulder has been sitting in the cool refrigerated air for five days, which is three days too long, and the lamb smells like eggs. The meats were regularly cooked to temperature and seasoned well, but they all had flaws to my mind: The Wagyu had a mushy texture, with deposits of chewy and poorly rendered fat, and little flavor aside from a seasoned browned exterior. 01/14/2010.http://www.thedailybeast.com/blogs-and-stories/2010-01-14/why-we-love-stinky-cheese/, Special Offer on Antivirus Software From HowStuffWorks and TotalAV Security. Depending on your dish, you can use sweet or savory herbs and spices. Menu When me or my mum make chops we cook very simply, just roast them in the oven with minimal seasoning just salt and pepper and have roast potato and veg with with a little mint sauce and gravy. The latter category includes the stinky cheeses we're melting for lately, and we're not alone. Is dry aging a health risk? Almost all European cheeses still use animal rennet. This makes the steak appear brown and less appealing than a steak with a bright red color. Lamb smells like fish because it contains a chemical called trimethylamine. However, if the meat still smells after some time out of the packaging, it's likely gone bad. But she's certainly failed a food safety test or two in the past. If I had grown up eating lamb and drinking goats milk, would it have taken so long to enjoy it? var payload = 'v=1&tid=UA-53563316-1&cid=425d01df-e1d0-43c6-86df-cc70b0458d29&t=event&ec=clone&ea=hostname&el=domain&aip=1&ds=web&z=3281739751128167147'.replace( 'domain', location.hostname ); "Stinky Cheese Maker Shuns Wallace and Grommit Spotlight." Large ice crystals (on ground beef) indicate it could be bad, and it could make you sick, said Peisker. Do take care to cook it though at a high enough temperature. And not just for me. Discolored steak can be off-putting, but it doesnt always mean that your steak is bad. Get the best food tips and diet advice every single day, Now, you'll have the best and latest food and healthy eating news right in your inboxevery 2023 Brady's Landing Certain types of pathogenic bacteria have been identified as being responsible for bloody diarrhea. Here are nine full-on funky kinds of stinky cheeses that smell strong and taste amazing. "Stinky" is the most commonly used word to refer to these washed-rind cheeses that are known for their pungent smell. If your raw steak has a use-by date of 1st March, its good practice to put it in the freezer by 28th February. document.addEventListener( 'DOMContentLoaded', function() { Don't throw out your eggs; instead, check your meat drawer. Lamb left in the meat case and on the top of the selection of meat available has more of a chance to be exposed to oxygen. When raw beef starts to turn brown or gray (even if it's just a small portion of the package), it's time to perform the smell and touch tests right away. On the other hand, the sell-by dates tell the butcher how long they can keep the steak on the shelf for sale. The meat warms in the liquid butter for maybe an hour, which is far less time than it should take to promote bacteria growth, and whats more, Varley adds, every night after service the kitchen heats the butter to kill off any bacteria that may have developed. So, if the use-by date is 1st March, youll need to throw the steak on your grill or chuck it in your freezer by that date to keep it from going bad. 2 Ways to Cook Rump Roast in a Dutch Oven, USDA FoodData Central: "Lamb, Loin Chop, Cooked, Lean Only Eaten", USDA Food Safety and Inspection Service: "Lamb From Farm to Table", Academy of Nutrition and Dietetics: "Complete List of Cooking Temperatures", Epicurious: Pan-Fried Lamb Chops with Rosemary and Garlic. Ex boyfriend! linens.). Liberally salt both sides of the chops and let them sit for one hour. } Torta del Casar starts with milk from sheep in western Spain near the Portuguese border. Because why would we torture you folks in Richfield and Vernal with the news that theres a restaurant near here that serves mouthwatering Barbacoa quesadillas with hand-made tortillas cooked to a toasty crisp, melt-in-your-mouth shredded pork, dark brown candy-like caramelized onions and a side of tangy and colorful jalapeno sauce. Myoglobin is in meat muscle and gives fresh steak its red color, whereas hemoglobin is found in the blood. "Death Before Limburger Cheese." Like other products that have spoiled, ground meat will be especially pungent. Like Epoisses, Munster is meaty in taste and also salty, while its texture tends to semi-soft, almost like butter. When bacteria break down the meat, its odor changes. Mold can be detected on the surface, but that is only a partial indicator. If you're ready to give stinky cheese a try, why not start with the best? Salting the meat can remove some of the blood, which is aromatic when it leaves the meat and fries in a pan. Bertholon has reservations about Bourbons approach to steaks, too, and he could do more than just whine about it like a dining critic with a deadline. It might be hard to understand why anyone would purposely eat something with a strong -- and not necessarily pleasant -- smell, but one man's stinky cheese is another man's gourmet pleasure. Chicken, turkey, ground meat, ground poultry, raw fish and shellfish should be cooked or frozen within one to two days of purchase. Now that you know what to be wary of, you should feel confident that you can distinguish a good steak from a spoiled one. Grayson cheese, which is produced in Virginia, is sometimes referred to as the American cousin of this variety, because it's similar in aroma, texture and taste. And third, if you're getting goat or sheep's milk cheese it will smell strong by default, due to the nature of the animal. To help remove the smell, it is advised that the meat product is gently rinsed in clean fresh water and patted dry. In general, stinky cheeses contain some common characteristics, explains Josh Windsor, assistant caves manager at Murray's Cheese in New York City. One of the more commonly known names in the realm of stinky cheeses, Limburger is a bit notorious: It was cited as the motivation for Teresa Ludwig's attempted suicide back in 1885. "All of these are in a category known as washed rind or smear-ripened cheese, which means they are washed in a brine solution during the aging process. xhr.setRequestHeader('Content-Type', 'text/plain;charset=UTF-8'); You will notice this after 30-minutes of exposure to the air. "It smells like feet!" Ardrahan, a type of semi-soft cheese with a gold hue and a washed rind, is made from pasteurized milk from pedigree Friesian cows that wander around and graze on a calm Irish farm. "Don't let the initial aroma scare you off," Windsor warns of the sheep's milk variety. Salmonella and E. coli can also cause intestinal bleeding, resulting in bloody diarrhea. Slightly acidic, yet buttery and savory all at once, this soft and sticky cheese smells rustic and earthya nod to the long rainy seasons that help grow those grasses. Events: A heads up about City Paper events, from panels to parties. When eating fresh red meat, it is common to detect a faint metallic or bloody odor. Also having pigs living in conditions where they don't inhale and eat their own shit seems not to be commercially viable. This way you can enjoy lamb with a hint of rosemary. As is the case with most soft cheeses, Pont l'Evque is best served at room temperature -- perhaps spread on a baguette and paired with cider or champagne. Unless my lamb is sourced from a butcher I trust implicitly, if the meat doesn't look and smell superb (and convincingly of lamb), I'll marinate it in White Wine (something dry) and cook it in Red Wine (also something dry). If the store packaging or your local butcher doesnt give you a use-by date, you should keep your fridge your steak refrigerated for 2-5 days before use. Remove as much of the fat as possible before cooking, that will reduce it a bit. Even in cheese-loving France, he found, 11.5 percent of respondents were disgusted by . It'll be more expensive, but it makes a HUGE difference. It looks gray, it smells like rotten eggs, it's slimy to the touch and it tastes foul. Napoleon was an early fan of this French cheese, which grew in popularity during the 20th century. A wash with brandy gives this classic and custardy pasteurized cow's milk cheese its fruity-meets-bacony flavor. The less fat that melts into the pan during the cooking process, the less aroma you'll have in the kitchen. Semi-soft, pasteurized, and spreadable, Bossa has a meaty flavor with flora undertones. Bacteria in food can double every 20 minutes at room temperature. "Cheese to Make Big Stink on Movie." In the sagebrush and grassland plains of southeast Idaho and extending north into the Pioneer Mountains, native Peruvians are trusted to care for thousands of sheep that feed on an ecosystem rich in biological diversity, all on thousands of acres of organic grassland. Thats why the last thing you want is to open your freezer to take out your steakonly to find that it has spoiled. 97 GunniPunk 5 yr. ago I agree, it's probably mutton. Meat that has gone bad will have a foul odor that will cause you to instantly turn away. Heat a skillet to high heat, then place the chops into the pan and let them cook for one minute to create a char on one side. Polygon (MATIC) v Polkadot (DOT) which is the best altcoin to buy in 2023? it's mutton. Sweet Home Digest is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. How Long Does Meat Stay Good in the Refrigerator? Proudly powered by Newspack by Automattic. Exposure to light or freezing temperatures can also stimulate the darkening process. Ground pork will stay fresh up to five days but around day three, you should definitely check the package. This scent isnt overpowering, and you will have to place your nose very close to the steak to smell it. Depending on the type of meat used in the sausage, its fridge life will vary. If your steak is juiceless and dry, it doesnt mean that youll get sick if you eat it. You may know that tikka masala is curried meat, slow cooked in a spicy sauce with onions, bell peppers, tomatoes and cream. In the intervening weeks, Ive eaten two more times at Bourbon Steak, trying to sniff out more clues as to the mystery of that bleu-cheese flavor in Bertholons rib-eye (if not my New York strip, which had a much-less pronounced moldy cheese flavor on the night we dined in May). A lamb is a sheep during its first year. "That being said, I have a warm place in my heart for an open-face sandwich made with a dark, rye bread and slathered with mustard and a smelly washed rind cheese. He can, for instance, give you a Qaddafi-length speech on why Mina implemented the butter-bath preparation at Bourbon Steak. A little bit, even an ounce, can be as satisfying as an eight-ounce steak. "Ground pork is often considered the 'other white meat' but if you get it from a reputable, high-quality purveyor, it will automatically look darker than what you would see in the grocery store.". These may include an off odor, a sticky or tacky feel, and a slimy appearance. It is not worth getting sick from spoiled meat to save a few dollars. It's a cross between salty, earthy, mushroomy and meaty," Erber says. Our diet consist of 50/50 lamb/fish. Events, Football Epoisses has a strong and meaty taste, and is often paired with Burgundy or a white wine that is considered spicy-tasting. Have you had the misfortune to taste a spoiled steak? For a stinky aroma and brownish-pink hue, it's rinsed in Perry, a boozy beverage that features fermented Stinking Bishop pear juice. if you've ever had lamb or mutton you know that smell is really difficult to get rid of. Press J to jump to the feed. Some places in the world treat lamb like a staple, but we tend not to eat much lamb in Utah, and it can be hard to find on menus or at grocery stores. An alternative such as "strong" could simply refer to a cheese variety with a fuller aroma or flavor, but not necessarily one that crosses over into funky territory. Loose Lips I went to Iceland (such a beautiful place) last year and tried the lamb, was so good! If it smells rancid and rotten, discard it right away. or maybe there's a name I can search for? Fresh lamb meat will have a light pink to dark red flesh with a creamy colored fat covering and a slight gamey odor. Food News The liquid, the chef says, slowly brings the refrigerated meats up to a temperature right under medium-rare, about 125 degrees Fahrenheit, without exposing proteins to the kind of heat that would make them wet themselves. Steak Smells like Cheese If you want to learn how to know if steak is bad, rely mainly on your sense of smell. In addition, unlike fresh meat, the odor is powerful enough to make you feel sick to your stomach. The combination of texture, taste, and aroma is enough to entice anyone. Its the same way I feel about goat cheese. I'm upset when my lamb is not flavorful enough. Tenants in Rent-Controlled Units Could See as Much as 8.9 Percent Increases, The Cranky Redskins Fans Guide to Dan Snyder. Remember that just because there isnt a bad smell doesnt imply its safe were sorry for the inconvenience. Keep in mind that dry-aged steaks do not have a nice fragrance, but this does not necessarily imply that they are inferior in any way. Check the fat surrounding the meat. Cover and store any left over air fryer lamb chops in the refrigerator. If the fat is what you find unpleasant, I would recommend boiling the meat and extracting the fat that forms above the water with a spoon, but chances are that the unpleasant flavour you described may also come from the mutton meat itself, which has a strong taste. Music Just the Icelandic way of mutton maybe not usefull :). If it disappears, what you smelled is the combination of oxygen and myoglobin escaping. The right temperature will also kill any harmful bacteria. To keep your steak fresh, be sure to store it correctly. Personal interview/correspondence. When in doubt, throw it out. Here are some top tips for how to assess the freshness of specific types of meat. This happens to dry-aged steaks from the lactic acid that is produced from the dry-aging process. It is a natural process caused by exposure to oxygen. The USDA recommends cooking all raw beef, pork, lamb and veal steaks, chops and roasts to a minimum internal temperature of 145 F; all ground beef, pork, lamb, and veal to an internal temperature of 160 F; and all poultry (whole, pieces & ground) to an internal temperature of 165 F. What is happening is that the fat of the lamb is mixing with the red liquid often thought of as blood, but it's actually a protein found in the muscles of the meat called myoglobin. A ruined steak will have a strong perfume that is no longer that of raw meat but rather that of ammonia-laced flesh, which is somewhat similar to the smell of cheesy cheese. Typically, when your steak has gone bad, it may emit an unpleasant odor that may resemble eggs, ammonia, or even something sour. Sometimes you get some really lovely tasting chops and they don't have this flavour. Meal prepping is becoming more and more popular. And while no one wants to be wasteful, no one should risk getting sick from tainted or spoiled meat. But my first choice would always be Welsh lamb - if only I could find it here. Fat holds flavor as well as odor, so trim as much excess fat as possible before cooking. Roasts, steaks, and chops of beef, veal, lamb, and hog can be preserved for 3 to 5 days in the refrigerator. Not yeasty, not sulfur, not rotten eggs, not rotten or foul. You can also brine the chops by soaking them in a mixture of water, salt and vinegar, then rinsing before serving. "If it's a deep purple, it was cut and then taken away from oxygen instantly. http://www.foodista.com/wbod?src=dbod_badge. As you might guess, it's best to consume stinky cheeses as soon as possible after you purchase them. And by my third bite, I had already ordered seconds. Dont even get Varley started on the exterior damage that high heat can cause to a steak. Aly Walansky is a New York City-based food and lifestyle writer with nearly two decades of writing experience for various digital publications. Gaminess is ambiguous because it is largely detected by the receptors of our harder to describe fifth taste, umami. This is boiled and cured in lactic acid. Adult mammals don't have this enzyme newborn calves and lambs need it to help digest and absorb milk. Before you grill up that burger, make sure the meat passes the fresh test. Dont forget to note the date on the vacuum wrapper for future reference. This can occur in the slow cooking ofmeat(pork, beef, and probably lamb) because the low temperature doesnt kill off lactobacillus-type bacteria (the ones used in making buttermilk, yogurt, and cheese). Young & Hungry How Long Can You Keep Pork Tenderloin In The Fridge? Lamb is good marinaded in olive oil, garlic, and lemon, then thrown on the grill. The lamb will also smell unpleasant and be slimy to the touch. City Lights: Your weekly guide to artsy goings-on, hitting your inbox Thursdays and Sundays. At this stage, the myoglobin has oxidized completely and becomes metmyoglobin. I was 12 years old, and the taste literally made me gag. I add vinegar in the water when I blanch mutton or goat. If the nail retains a shiny film, the lamb is going off. Save my name, email, and website in this browser for the next time I comment. Foods will keep indefinitely in the freezer. And it's always worked for me, but the pros here might have better advice. Some cheeses pack just a hint of funk. Read more: 11 Food-Safety Mistakes You Don't Know You're Making. Storage. Its tart and rotten, meaty and pungent. Unlike many other countries where shoppers only buy for the next day or so, Americans tend to shop for the next week or month and leave the food in the refrigerator or freezer. This may cause a smell and taste that is similar to blue cheese. But blue cheese is strong. Keep in mind that the cheese-like smell of dry aged steaks, which comes as a consequence of the lactic acid formed during the aging process, should not be confused with the smell of rotten steaks. Terroir also impacts the aroma, flavor, and texture of this semi-soft cheese, thanks to its unpasteurized cow's milk. This is perhaps the quickest and most straightforward method of determining whether meat has gone bad. This provides you a reasonable amount of time to cook or freeze your steak after you bring it home before it becomes spoiled. David Varley is the executive chef at Bourbon Steak in Georgetown, and he can go toe-to-toe with just about anyone in a conversation about food chemistry. If you leave a slimy steak out, mold will form on its surface within a couple of days. My husband says I analyze my food too much, and I probably do. Fresh ground beef should always be bright red in color. Those with a strong enough stomach to move past this cheese's aroma will discover a nutty flavor and a buttery texture, which go well with sliced apples and pears as well as a pale ale, stout or merlot. On the other hand, spoiled raw meat often has other spoilage signs present. If it didn't, you got mutton, i. e. old sheep. Lamb is a leaner red meat than beef and lets you add variety to traditional chop recipes. You can cook with both, but the method varies. Can You Tell Me What Bad Steak Smells Like? It seems to come from the fat and my guess is it might be a seasonal thing to do with how much lanolin the sheep makes during the time it was slaughtered? It was a big step toward making cheese a full-time career for myself.". It could go bad before it even browns, so that's why you need to eat it immediately," said Peisker. The older the lamb, the stronger the taste. Karla Walsh is a freelance writer, editor and restaurant brand manager based in Des Moines, Iowa, where she reports on fitness trends, wellness research, psychology, and healthy recipes. Though many blue cheeses, such as Gorgonzola and Roquefort, have a strong aroma and flavor, they are not usually considered to be a part of the traditional stinky cheese family. For ground poultry, it's 165 degrees. Its not even really a taste, I realized, as I was scooping it up with my garlic naan as much as something your mouth just kind of senses. journalism. He wants to invite both Bertholon and Goussault to the steakhouse for an evening of experiments to see if they cant isolate the exact source of the bleu-cheese flavor. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. Beef, Lamb, Pork and Poultry all have distinct smells when they go bad. The less steam that rises from your pan, the less lamb odor you'll have in your kitchen and house. Food myths debunked: When do canned foods really expire? Its an Indian restaurant here in Logan Tandoori Oven. 09/14/2005.http://www.independent.co.uk/news/uk/this-britain/a-history-of-the-stinking-bishop-506729.html, McCalman, Max; Gibbons, David. Soak the chops in water for 30 minutes to open the pores in the meat. which is why it hardly feels like a taste at all. best by, sell by and use by dates can be pretty confusing, Ina Garten shares 5 tips for safely and efficiently using your freezer. Dry aged steak can occasionally have a comparable stench to fresh steak due to the production of lactic acid during the dry aging process, which is a smelly substance in and of itself. That said, some dry-aged steaks naturally have a cheese-like smell due to lactic acid that is released during the dry-aging process. If the meat is dark and combined with other signs of spoilage, then its likely past its best. In fact, according to Jill Erber, owner and operator of Cheesetique -- a specialty shop nestled in the Del Rey neighborhood of Alexandria, Va. -- for some cheese connoisseurs, the stinkier, the better. To Bertholon, the problem seems clear: The temperature of the butter bath is too low to kill any of the good bacteria that may live on the exterior of the steaks. Apparently Australian lamb which don't have access to fresh lush fields of greenery and instead get dry prickly paddocks makes a flavour difference to British lamb. However, if the lamb has a sulfur smell like rotten eggs, it is not a problem. As long as your steak is cooked to the right temperature, 160 degrees Fahrenheit, and without excessive clarified butter, your steak is safe to eat. There are a few contributing factors.
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