On Mon, 8 Mar 2021 22:50:41 -0500, Dave Smith
> wrote:

>On 2021-03-08 10:25 p.m., Boron Elgar wrote:
>> On Mon, 8 Mar 2021 19:10:47 -0500, Dave Smith
>oven.
>>
>>> Chops are for grilling or broiling. If I do a rack I brown all sides of
>>> it and then finish it in a very hot oven. I used to like the shoulder
>>> chops but they are a lot of work to eat with all that bone and fat. My
>>> preferred cut is a nice think loin chop.
>>
>> HA! That is about the only lamb cut I do not seek out! I am fond of
>> pretty much all else lamby.
>\
>
>Oops for the typo... thick loin chops. For me, they are second only to a
>a rack. They are best eaten medium rare.

I knew exactly what you meant. LOL. It wasn't as if you typed "think
lion chop."
>
>
>
>>>> The shoulder chops run $5.99 and up, depending on time of year. The
>>>> shanks are at least that price around here, but I will verify that
>>>> next time I am at the regular grocery.
>>>>
>>>> I do have a decent amount of freezer space and if any meats are on a
>>>> good sale, I will get enough to vac pack and freeze.
>>>>
>>>
>>> My wife does most of the meat shopping these days. When I used to do all
>>> the shopping I always checked out the frozen NZ lamb shanks and racks.
>>> When the price was right I would stock up.
>>
>> I have not seen already frozen racks here, nor lamb from NZ, that I
>> recall. Oz lamb is quite prevalent.
>
>New Zealand land is quite common here, both fresh and frozen, though I
>have to wonder about fresh lamb not being frozen when it is out of
>season. I have only had Australian lamb a couple times and it was quite
>good.

Internations trade deals...quien sabe?

>There is an Italian grocery / meat store in the area that has lots of
>good meat at good prices, but I have asked my wife not to buy lamb
>there. Every time we have had their lamb it was a major disappointment.

Lamb is the one cut of meat I never get at the specialty butcher.
Costco has carried, at times, lamb sirloins and they are wonderful
grilled rare, sliced up and served on naan to catch the juices.