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I suppose the answer would depend on what cut of lamb you are trying to substitute and in what dish you are going to create.

I recently made personal variation on a Greek-style roasted lamb that I had once had in a restaurant many years ago. I first broiled the lamb in very preheated cast iron pans to give it some colour and carmelization, then cooked it low and slow with garlic, lemon and oregano until it was fall-apart tender.

It was fantastic, if I do say so myself, and my guests seemed to love it. The point being.....in a recipe like that, chunks of beef would be absolutely fine. If you are the only one that knows what the dish was *supposed* to be, no one will think a thing of it, except how good it tastes.

If, however, you are trying to recreate lamb chops with mint sauce using another meat, I have no good suggestions. The only meat I can think of that might come close to the slight gaminess of lamb yet still be at least somewhat obtainable (if you know any hunters or have an eclectic butcher nearby) would be venison. MUCH leaner, of course, but it is easy to add fat to a dish.

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Q: What meat can you substitute for lamb?
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