On Sat, 11 Apr 2015 18:17:31 -0400, Dave Smith
> wrote:

> 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.

Are you trying to tell me I don't like lamb?

--

sf