I went for a kebab recently. A friend and I were in Wan Chai, in Hong Kong, and decided to try one of the many Middle Eastern fast-food outlets in the area. I ordered a chicken shawarma, while my friend chose to try the lamb kebab.
She insisted the smell and musky taste was too much for her. In the end, we swapped lunches.
I know the world is more polarised than ever right now and I guess that includes the dining scene, too. Among the common animal proteins, lamb seems to elicit the most partisan views. There is little middle ground: either people love its earthy flavour or they detest even the faintest hint in the mildest chop.
People may avoid pork or beef for religious or ethical reasons, but others discriminate against ovine and caprine meats – that’s sheep and goat meats to you and me – because their constitution cannot stomach their odour and taste. When it comes to ewe, their response is always “ew”.
Luckily, I’m not one of those people. I was never a sophisticated eater growing up, but I am always open to trying anything and everything. Liver, innards, weird-looking sea whelks and snails were all welcome experiences. By comparison, lamb is nothing.
