On Sat, 11 Apr 2015 10:57:00 -0700 (PDT), ImStillMags
> wrote:

> 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.
>
>
Neither is your experience.

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sf