On Saturday, April 11, 2015 at 7:05:44 AM UTC-6, wrote:
> On Sat, 11 Apr 2015 00:38:24 -0700, 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".
>
> You couldn't possibly palm off mutton as lamb!! Don't you even know
> the saying about old women dressed like teens ? Mutton dressed as
> lamb - because it's so obvious.

I doubt if ANYONE has ever tried to "pawn off" mutton as lamb.

If she found that Australian lamb was "awful" then it was old or not
handled properly.

As a meat cutter, I cut up lamb from Australia and New Zealand. My
customers knew what they were getting and what they wanted. Never had a
complaint.

Personally, I prefer Canadian grown lamb and I presume American grown lamb
is much the same. Our Canadian grown lamb is delicious and I love it
oven-broiled and cut about 1 inch thick or better.
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