On Saturday, April 11, 2015 at 12:38:37 AM UTC-7, sf wrote:
> On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags
> > wrote:
>
> > On Friday, April 10, 2015 at 5:53:02 PM UTC-7, Dave Smith wrote:
> > > On 2015-04-10 19:55, Janet B wrote:
> > > >
> > > > In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> > > > your store.
> > > >
> > > Some people seem to have an issue with Australian lamb. I had some last
> > > year and it was delicious.
> >
> > Australian lamb is slaughtered at a younger age than American lamb. American lamb is larger and more 'muttony' than Australian lamb. To me American lamb has more flavor and I like the larger size chops.
>
> That is absolutely not true for any lamb I've ever eaten labeled
> "American". However, a few years ago someone (I think it was Marty)
> posted the regulations and we had zero parameters for lamb. That was
> back when Australian lamb tasted awful, so I could only conclude it
> was so they could import mutton and sell it as "lamb".

The REALl butcher, at the real butcher store here in town sells local, pastured and organic where possible meat. He sells local American lamb. I asked him about why his legs and boneless legs and chops etc. seemed larger that what I could find elsewhere. He explained that in the US lambs are generally slaughtered later and Australian lamb is slaughtered earlier.
So, what is true for you is not necessarily true everywhere.