On Sun, 03 Apr 2016 12:12:31 -0300, wrote:

>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.

For dinner tonight I had US grass fed lamb chops, not gamey at all.
Very tender and lean. I get them from a local whole animal butchery.
https://flic.kr/p/FxfgU9

koko

--

Food is our common ground, a universal experience
James Beard