On Sun, 03 Apr 2016 07:28:55 -0700, sf > wrote:

>On Sun, 03 Apr 2016 16:12:58 +0800, JBurns >
>wrote:
>
>> On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote:
>>
>> >Jeßus wrote in rec.food.cooking:
>> >
>> >> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote:
>> >>
>> >> > Jeßus wrote in rec.food.cooking:
>> >> >
>> >> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B >
>> >> >> wrote:
>> >> >>
>> >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote:
>> >> >>
>> >> >> <snip>
>> >> >>
>> >> >> > > I'm looking forward to mutton sandwiches today.
>> >> >> >
>> >> >> > When cooked that long, I would expect the lamb/mutton to be very
>> >> >> > gamy. Or does the long cooking modify the stronger taste of
>> >> >> > mutton. I don't know, so am curious. Or perhaps you like the
>> >> >> > taste of mutton. My mother always went on and on about mutton
>> >> and >> > the strong taste so I am wondering.
>> >> >>
>> >> >> Yes, it is gamey. I do say that under protest, because I don't
>> >> find it >> gamey at all. But I know some ppl on RFC find even lamb
>> >> gamey, so... >>
>> >> >
>> >> > We've only only one name for all the other versions others use,
>> >> > from 2 to 3 tooth, hogget and mutton..
>> >>
>> >> Two-tooth is a common term here as well.
>> >
>> >That is what I thought. Peter used to mention it. I think 2 tooth was
>> >hogget and 3 tooth was mutton but I may have it wrong. All lamb
>> >critters regardless of age are labeled 'lamb' here in the USA. Hence
>> >you have the confusion. Some are not aware there is a difference. Some
>> >will even insist they have only 'lamb' meaning a baby lamb and complain
>> >that it is gamey.
>>
>> West Australian food labeling no longer allows for the hogget
>> category, not sure if this holds true in other states. Lamb has no
>> incisor teeth, being less than twelve months old. Anything older is by
>> default mutton, although when buying it you can tell by size, colour
>> and internal bone colour whether it is closer to mutton than hogget.
>>
>> JB
>>
>Thanks, the stores/chains I buy meat at must be buying lamb from
>Western Australia now because I have certainly noticed the difference
>and don't object to Australian lamb anymore. It had a horrible gamey
>flavor before that was so off putting I read the labels expressly so I
>could avoid it. In fact it was so bad for so long, that I still
>experience a certain amount of trepidation when I buy it.
>> >
>> >I have to guess but I suspect the lamb shoulder (bone in but cut to
>> >thin steaks) may be mutton (3 tooth?). I like it expressly for that
>> >flavor.

I believe US lamb is grain fed as opposed to grass grazing which
accounts for different flavour.