On Wed, 17 Aug 2011 06:33:59 -0600, Janet Bostwick
> wrote:

> Around here, sheep roam and graze on government land overseen by
> Basque sheepherders. We see less of that than we did when we moved
> here years ago, but it still goes on.
> That still doesn't mean that lamb is available in the market.

Don't you think it's more available on restaurant menus than it was in
the distant past? I often wonder what happens to the rest of the lamb
because it's usually just chops and roasts that are on restaurant
menus. I haven't seen a lamb or veal breast in the meat department in
literally decades.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 17 Aug 2011 11:25:56 -0700, sf > wrote:

>On Wed, 17 Aug 2011 06:33:59 -0600, Janet Bostwick
> wrote:
>
>> Around here, sheep roam and graze on government land overseen by
>> Basque sheepherders. We see less of that than we did when we moved
>> here years ago, but it still goes on.
>> That still doesn't mean that lamb is available in the market.
>
>Don't you think it's more available on restaurant menus than it was in
>the distant past? I often wonder what happens to the rest of the lamb
>because it's usually just chops and roasts that are on restaurant
>menus. I haven't seen a lamb or veal breast in the meat department in
>literally decades.

Yes, I think there is more in restaurant menus. I also think many
specialty meats are delivered regionally to meet the demand of certain
local tastes.
Janet US

On Wed, 17 Aug 2011 13:55:56 -0600, Janet Bostwick
> wrote:

> I also think many
> specialty meats are delivered regionally to meet the demand of certain
> local tastes.

I can say for sure that veal and duck are on more menus back East
(Coast) than out here on the West Coast.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila