Farmageddon on 25 January 2011
Talk about a hard decision. It's kind of a tie to me between cow, pig and lamb, with chicken at a close second if I'm the one cooking it. I like my meat in general very rare (and the fact I won't eat pork that rare balances bacon) but to me chicken has to be really rare/just about raw to be any good, and not that many people will make it that way. Cow and Lamb are both really good and versatile, it's really hard to judge.
