Je_us wrote in rec.food.cooking:

> 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're such an idiot.
> And you'll never, ever, realise just by how much.

She's not an idiot, just a case of never having lived outside the USA
so has the thought patterns of one who has not lived abroad. 'What she
sees is how it is' and this is not questioned.

American 'lamb' is normally hogget or mutton by definition elsewhere.
The few times they get actual baby lamb, they dont knw what to do with
t and in fact, most do not know what to do with hogget or mutton either.

Don't blame her or others like her. It was a meat prety much not
available for 50 years or more unless you raised sheep yourself. Before
then it was available in pockets here and there across the USA but not
a mainstay.

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