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Beiruty wrote: ↑Wed Nov 21, 2018 12:32 pm

Maxwell wrote: ↑Wed Nov 21, 2018 9:07 am

Beiruty wrote: ↑Sun Nov 18, 2018 4:20 pm In Lebanon we have a special dish of raw meat (usually lamb ribeye). It is pounded in a carved rock. Then, seasoned with non-hot spices and some Mentha longifolia (horse mint), called Habak in Lebanon.
It is made immediately after the animal is slaughtered. Usually, the early morning of a Holiday.


More info: https://en.wikipedia.org/wiki/Kibbeh_nayyeh

I would not have expected that with lamb! As far as beef goes I like my steaks very rare and I've had Steak Tartare on several occasions.
Remember, when i was growing up we drank from a hose and occasionally ate mud and sand, among many, MANY other things (see DeltaBoy's post). My immune systems is probably much stronger than today's youths'.

Maxwell,
I am certain, you can use beef (less fat) as well as lamb. The standard is the most tender red meat available. For some breed of lambs, its meat has gamey smell other do not.

Lebanese Shepherd milking his sheep.

Beiruty wrote: ↑Sun Nov 18, 2018 4:20 pm In Lebanon we have a special dish of raw meat (usually lamb ribeye). It is pounded in a carved rock. Then, seasoned with non-hot spices and some Mentha longifolia (horse mint), called Habak in Lebanon.
It is made immediately after the animal is slaughtered. Usually, the early morning of a Holiday.


More info: https://en.wikipedia.org/wiki/Kibbeh_nayyeh