I have just read an earlier (pre-Christmas) post discussing US and
other lamb imported into the US. I am in New Zealand, and I have
this sort of explanation to offer about New Zealand lamb (it is a
personal one admittedly, but is based on years of experience!) I
have eaten New Zealand lamb in California and it was perfectly fine.
It had been imported chilled, not frozen.
Thank you for taking the time out to explain this in more detail. It
makes a lot of sense.