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Leg of Lamb at Costco
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Leg of Lamb at Costco
On Sun, 12 Apr 2015 20:32:48 -0500, "cshenk" > wrote:
> sf wrote in rec.food.cooking: > > > On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags > > > wrote: > > > > > On Friday, April 10, 2015 at 5:53:02 PM UTC-7, Dave Smith wrote: > > > > On 2015-04-10 19:55, Janet B wrote: > > > > > > > > > > In my store, all sizes, $4.49/pound. (Australian lamb) Check > > > > > out your store. > > > > > > > > > Some people seem to have an issue with Australian lamb. I had > > > > some last year and it was delicious. > > > > > > Australian lamb is slaughtered at a younger age than American lamb. > > > American lamb is larger and more 'muttony' than Australian lamb. > > > To me American lamb has more flavor and I like the larger size > > > chops. > > > > That is absolutely not true for any lamb I've ever eaten labeled > > "American". However, a few years ago someone (I think it was Marty) > > posted the regulations and we had zero parameters for lamb. That was > > back when Australian lamb tasted awful, so I could only conclude it > > was so they could import mutton and sell it as "lamb". > > USA has no age restrictions on age of the animal and calls it all Lamb. > Other countries have age restrictions on how you label it. In the USA, > mutton (3 tooth and past that) is sold as 'lamb'. > > USA folks dont eat our own lamb because: > > 1- historically priced very high and maintained that way due to the > cattle industry. > > 2- no control on age, you get what you get and the price can be 20$ a > lb for hogget (dropping now based on imports). > > 3- cost has been so high and quality low drove prices up for so long > that most current shoppers do not know how to cook lamb properly so > give up after a try or two. > > The main problem with the imports is: > > 1- USA folks are so used to aged (mutton) that they do not recognize > the difference. > > 2- USA folks have no clue that actually mutton can be superior in the > right cooking methods for some dishes. Schwarma (sp?) for example will > not be right with a younger meat. > > The current shoulder blade cuts i get are definately mutton level aged > animals and *perfect* for the curries I use them with. > I know what decent lamb should taste like and I know when it doesn't. My mother used to raise lamb and slaughtered them at the correct age. -- sf |
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Leg of Lamb at Costco
On Sun, 12 Apr 2015 20:51:15 -0500, "cshenk" > wrote:
> Je_us wrote in rec.food.cooking: > > > On Sat, 11 Apr 2015 00:38:24 -0700, sf > wrote: > > > > > On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags > > > wrote: > > > > > >> On Friday, April 10, 2015 at 5:53:02 PM UTC-7, Dave Smith wrote: > > >> > On 2015-04-10 19:55, Janet B wrote: > > >> > > > > >> > > In my store, all sizes, $4.49/pound. (Australian lamb) Check > > out >> > > your store. > > >> > > > > >> > Some people seem to have an issue with Australian lamb. I had > > some last >> > year and it was delicious. > > >> > > >> Australian lamb is slaughtered at a younger age than American > > lamb. American lamb is larger and more 'muttony' than Australian > > lamb. To me American lamb has more flavor and I like the larger size > > chops. > > > > > > That is absolutely not true for any lamb I've ever eaten labeled > > > "American". However, a few years ago someone (I think it was Marty) > > > posted the regulations and we had zero parameters for lamb. That > > > was back when Australian lamb tasted awful, so I could only > > > conclude it was so they could import mutton and sell it as "lamb". > > > > You're such an idiot. > > And you'll never, ever, realise just by how much. > > She's not an idiot, just a case of never having lived outside the USA > so has the thought patterns of one who has not lived abroad. 'What she > sees is how it is' and this is not questioned. > > American 'lamb' is normally hogget or mutton by definition elsewhere. > The few times they get actual baby lamb, they dont knw what to do with > t and in fact, most do not know what to do with hogget or mutton either. > > Don't blame her or others like her. It was a meat prety much not > available for 50 years or more unless you raised sheep yourself. Before > then it was available in pockets here and there across the USA but not > a mainstay. Jebus is blowing it out his ass again. Mom subscribed to a lamb journal that said most Australian lamb sold in the USA was what you call hogget - they used months as a descriptor. -- sf |
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Leg of Lamb at Costco
On Sun, 12 Apr 2015 23:54:59 -0700 (PDT),
wrote: >On Sunday, April 12, 2015 at 5:07:32 PM UTC-7, Je�us wrote: >> On Sun, 12 Apr 2015 16:11:08 -0400, Susan > wrote: >> >> >> >On 4/11/2015 5:27 PM, Roy wrote: >> >> I doubt if ANYONE has ever tried to "pawn off" mutton as lamb. >> >> >> >> If she found that Australian lamb was "awful" then it was old or not >> >> handled properly. >> > >> >Or she doesn't like the taste of lamb raised on that particular forage >> >in Oz. Costco Australian lamb is gamier/lambier than American lamb >> >from, say, Colorado. Must be what they're grazing on. >> >> This is the bit I don't get for some time with sf, or anyone else who >> thinks that way. There is no single 'lamb farm' in Australia, >> Australian lamb is raised on a wide range of climates and vegetation, >> so there is quite a wide variation in the finished product, depending >> on what region it originated from. And I can't see how all Aus lamb >> exported to the U.S can always be from the same place. So how can it >> all taste the same? That doesnt even account for the different breeds >> of sheep either... > >Ah, but we're talking about one retailer who has one supplier, the >Australian Lamb Company Pty Ltd. Do they impose standards on their >ranchers? Are they perceived to be supplying a consistent product? One supplier? I was talking about what is available in California, if not the U.S in general. Well, I was anyway, as this specific topic ('Australian lamb') has been a long running one with sf. But let's just stick to Costco for now anyway. I just did some very quick looking around and found this comment: "The Halal advocates have contacted Costco and verified that they use seven plants in Australia for the supply of their Kirkland Signature Australian Lamb" http://halaladvocates.net/site/our-resources/australia/ Seven plants used for one brand means that they source their lamb from a diverse range of farms, covering a wide range of environments, if not the sheep themselves. The lamb can't be all the same... Just sayin'. I also just discovered that some Aus lamb is unfortunately being grain fed: "It is estimated that approximately 10% of lambs in Australia are completely lot fed, while around 50% or more are now receiving grain finishing or supplementary feeding (According to the Sheep Meat Council of Australia)" Some friends and I conducted an informal taste test of grain finished Australian rack of lamb, purchased at Costco for $10.99/lb. and the grassfed American rack of lamb, which we retail for $21/lb. The grain finished lamb had a thicker layer of mostly inedible fat, there was more meat on the rack, yet the taste and consistency were quite different." http://www.honestmeat.com/honest_mea...t-on-lamb.html So again, there is variation with what Aus lamb Costco sells... If that's not good enough - then a quote from The Australian Lamb Company (costco supplier): "Australian Lamb Company’s network of buyers cover Victoria, South Australia, New South Wales and Tasmania this enables us to guarantee our customers a constant supply of superb quality lamb" http://www.austlambco.com.au/quality.html My original contention was that 'Australian lamb' is not all the same, and I'll stand by that. >Lamb used to be a lot more common and reasonably priced. I used to make >a special lamb curry that was half kidneys -- just try to find lamb kidneys >in a supermarket meat counter today. We still see lamb kidneys in some of our supermarkets here in Aus but they're not in high demand from what I can tell. |
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Leg of Lamb at Costco
Australia does not import mutton and sell it as lamb. American lamb has a very strong gamey taste, the flesh is much darker than Australian or NZ lamb. I think American lamb tastes like something between hogett and mutton.
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Leg of Lamb at Costco
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Leg of Lamb at Costco
Gary wrote:
> wrote: >> >> Australia does not import mutton and sell it as lamb. American lamb has a very strong gamey taste, the flesh is much darker than Australian or NZ lamb. I think American lamb tastes like something between hogett and mutton. > > Whatever American lamb is (that's all I've ever eaten), I've > always heard that it's mild tasting but I have no other to > compare to. Regardless, I love American lamb. Equal to a good > ribeye steak to me. i am ok with it when it is well trimmed of fat but otherwise don't much like it. when i make it, to me it tastes a bit stronger than beef and more gamey as the other poster says, but i am ok with that level of difference from beef. i've tried several times to make a decent gyros meat but never come close to what i like (pretty much close to Grecian Delight but without black pepper in it would be my preference). as we were just this morning talking of gyros this is a nice place to post this. songbird |
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