Frivilous question for yous all-I am sure there is an obvious answer.
Warning-to non meat eaters-this might be a bit graphic.
Why does bone marrow from larger bones (eg lamb shank) which is white
and fatty, taste sweet, whereas marrow from more honeycombed bones (eg
ribs) -red and not so separate from the bone-tastes slatier.
The cooking method doesn't seem to matter overly much-even quite salted
meat cuts still have very sweet marrow.
Ideas?
Thanks heaps
JAne