On 2015-04-11 5:27 PM, Roy wrote:
>
>> 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.
>

Canadian lamb is pretty good. NZ lamb is not as good, but it is a heck
of a lot easier on the wallet.

I only had Australian lamb once and there was nothing wrong with it at
all. Maybe it depends to some degree on how much you like lamb compared
to other meats. I love lamb and I could use a very cruse scale to
rate various cuts of meats. Lamb tenderloin would be at the top of
the list, followed by rack of lamb or loin chops. Then we go to beef
tenderloin, rib eyes, Porterhouse. People who rank lamb lower in a
list like that might start quibbling about the source, but I usually
figure that even the worst examples of those prime cuts of lamb are
better than the best cuts of beef.