On Saturday, April 11, 2015 at 7:05:44 AM UTC-6, wrote:
> 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 couldn't possibly palm off mutton as lamb!! Don't you even know
> the saying about old women dressed like teens ? Mutton dressed as
> lamb - because it's so obvious.

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.

As a meat cutter, I cut up lamb from Australia and New Zealand. My
customers knew what they were getting and what they wanted. Never had a
complaint.

Personally, I prefer Canadian grown lamb and I presume American grown lamb
is much the same. Our Canadian grown lamb is delicious and I love it
oven-broiled and cut about 1 inch thick or better.
=======

On 2015-04-11 5:27 PM, Roy wrote:
>
>> You couldn't possibly palm off mutton as lamb!! Don't you even know
>> the saying about old women dressed like teens ? Mutton dressed as
>> lamb - because it's so obvious.
>
> 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.
>
> As a meat cutter, I cut up lamb from Australia and New Zealand. My
> customers knew what they were getting and what they wanted. Never had a
> complaint.
>
> Personally, I prefer Canadian grown lamb and I presume American grown lamb
> is much the same. Our Canadian grown lamb is delicious and I love it
> oven-broiled and cut about 1 inch thick or better.
>

Canadian lamb is pretty good. NZ lamb is not as good, but it is a heck
of a lot easier on the wallet.

I only had Australian lamb once and there was nothing wrong with it at
all. Maybe it depends to some degree on how much you like lamb compared
to other meats. I love lamb and I could use a very cruse scale to
rate various cuts of meats. Lamb tenderloin would be at the top of
the list, followed by rack of lamb or loin chops. Then we go to beef
tenderloin, rib eyes, Porterhouse. People who rank lamb lower in a
list like that might start quibbling about the source, but I usually
figure that even the worst examples of those prime cuts of lamb are
better than the best cuts of beef.

On Sat, 11 Apr 2015 18:17:31 -0400, Dave Smith
> wrote:

> On 2015-04-11 5:27 PM, Roy wrote:
> >
> >> You couldn't possibly palm off mutton as lamb!! Don't you even know
> >> the saying about old women dressed like teens ? Mutton dressed as
> >> lamb - because it's so obvious.
> >
> > 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.
> >
> > As a meat cutter, I cut up lamb from Australia and New Zealand. My
> > customers knew what they were getting and what they wanted. Never had a
> > complaint.
> >
> > Personally, I prefer Canadian grown lamb and I presume American grown lamb
> > is much the same. Our Canadian grown lamb is delicious and I love it
> > oven-broiled and cut about 1 inch thick or better.
> >
>
> Canadian lamb is pretty good. NZ lamb is not as good, but it is a heck
> of a lot easier on the wallet.
>
> I only had Australian lamb once and there was nothing wrong with it at
> all. Maybe it depends to some degree on how much you like lamb compared
> to other meats. I love lamb and I could use a very cruse scale to
> rate various cuts of meats. Lamb tenderloin would be at the top of
> the list, followed by rack of lamb or loin chops. Then we go to beef
> tenderloin, rib eyes, Porterhouse. People who rank lamb lower in a
> list like that might start quibbling about the source, but I usually
> figure that even the worst examples of those prime cuts of lamb are
> better than the best cuts of beef.

Are you trying to tell me I don't like lamb?

--

sf

On 2015-04-11 6:46 PM, sf wrote:

>>> Personally, I prefer Canadian grown lamb and I presume American grown lamb
>>> is much the same. Our Canadian grown lamb is delicious and I love it
>>> oven-broiled and cut about 1 inch thick or better.
>>>
>>
>> Canadian lamb is pretty good. NZ lamb is not as good, but it is a heck
>> of a lot easier on the wallet.
>>
>> I only had Australian lamb once and there was nothing wrong with it at
>> all. Maybe it depends to some degree on how much you like lamb compared
>> to other meats. I love lamb and I could use a very cruse scale to
>> rate various cuts of meats. Lamb tenderloin would be at the top of
>> the list, followed by rack of lamb or loin chops. Then we go to beef
>> tenderloin, rib eyes, Porterhouse. People who rank lamb lower in a
>> list like that might start quibbling about the source, but I usually
>> figure that even the worst examples of those prime cuts of lamb are
>> better than the best cuts of beef.
>
> Are you trying to tell me I don't like lamb?
>


Sorry Princess. I quoted what I posted and what I replied to, and your
name appears not even once.

On 11/04/2015 3:27 PM, Roy wrote:
> On Saturday, April 11, 2015 at 7:05:44 AM UTC-6, wrote:
>> 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 couldn't possibly palm off mutton as lamb!! Don't you even know
>> the saying about old women dressed like teens ? Mutton dressed as
>> lamb - because it's so obvious.
>
> 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.
>
> As a meat cutter, I cut up lamb from Australia and New Zealand. My
> customers knew what they were getting and what they wanted. Never had a
> complaint.
>
> Personally, I prefer Canadian grown lamb and I presume American grown lamb
> is much the same. Our Canadian grown lamb is delicious and I love it
> oven-broiled and cut about 1 inch thick or better.
> =======
>
>
I've eaten:
English (including salt-marsh)
French
Alberta
Australian
New Zealand
and it has all been good! Some might have had a stronger flavour than
others but since I like the taste, I can accept them all.
Graham

--

On Sat, 11 Apr 2015 16:27:32 -0600, graham > wrote:

> Some might have had a stronger flavour than
> others but since I like the taste, I can accept them all.

I can't the muttony tasting kind. Thankfully, the last Australian
lamb I bought had toned that flavor way down.

--

sf

On 11/04/2015 4:50 PM, sf wrote:
> On Sat, 11 Apr 2015 16:27:32 -0600, graham > wrote:
>
>> Some might have had a stronger flavour than
>> others but since I like the taste, I can accept them all.
>
> I can't the muttony tasting kind. Thankfully, the last Australian
> lamb I bought had toned that flavor way down.
>
Your original experience may have been a hogget rather than a lamb.
Graham

--

On Sat, 11 Apr 2015 19:28:41 -0600, graham > wrote:

> On 11/04/2015 4:50 PM, sf wrote:
> > On Sat, 11 Apr 2015 16:27:32 -0600, graham > wrote:
> >
> >> Some might have had a stronger flavour than
> >> others but since I like the taste, I can accept them all.
> >
> > I can't the muttony tasting kind. Thankfully, the last Australian
> > lamb I bought had toned that flavor way down.
> >
> Your original experience may have been a hogget rather than a lamb.
> Graham

The Australian "lamb"? Who knows. It was nasty for years, decades.
It was labeled "lamb", as it still is. I put it down to feed, but it
could have been age. That would explain why the taste changed for the
better. My theory was they had feed lots for lamb where they finished
sheep destined for sale here with feed that's more palatable to
American tastes. No idea what the reality is and no one else here
knows either, including you.

--

sf

On Saturday, April 11, 2015 at 4:11:36 PM UTC-6, wrote:
> On Sat, 11 Apr 2015 14:27:58 -0700 (PDT), Roy >
> wrote:
>
> >On Saturday, April 11, 2015 at 7:05:44 AM UTC-6, wrote:
> >> 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 couldn't possibly palm off mutton as lamb!! Don't you even know
> >> the saying about old women dressed like teens ? Mutton dressed as
> >> lamb - because it's so obvious.
> >
> >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.
> >
> >As a meat cutter, I cut up lamb from Australia and New Zealand. My
> >customers knew what they were getting and what they wanted. Never had a
> >complaint.
> >
> >Personally, I prefer Canadian grown lamb and I presume American grown lamb
> >is much the same. Our Canadian grown lamb is delicious and I love it
> >oven-broiled and cut about 1 inch thick or better.
> >=======
> >
> I didn't say anyone was trying to 'pawn' off anything -

I was referring to what a previous poster said and NOT you. I was just
restating.

On Saturday, April 11, 2015 at 5:48:22 PM UTC-6, wrote:
> On Sat, 11 Apr 2015 15:58:35 -0700 (PDT), Roy >
> wrote:
>
> >On Saturday, April 11, 2015 at 4:11:36 PM UTC-6, wrote:
> >> On Sat, 11 Apr 2015 14:27:58 -0700 (PDT), Roy >
> >> wrote:
> >>
> >> >On Saturday, April 11, 2015 at 7:05:44 AM UTC-6, wrote:
> >> >> 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 couldn't possibly palm off mutton as lamb!! Don't you even know
> >> >> the saying about old women dressed like teens ? Mutton dressed as
> >> >> lamb - because it's so obvious.
> >> >
> >> >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.
> >> >
> >> >As a meat cutter, I cut up lamb from Australia and New Zealand. My
> >> >customers knew what they were getting and what they wanted. Never had a
> >> >complaint.
> >> >
> >> >Personally, I prefer Canadian grown lamb and I presume American grown lamb
> >> >is much the same. Our Canadian grown lamb is delicious and I love it
> >> >oven-broiled and cut about 1 inch thick or better.
> >> >=======
> >> >
> >> I didn't say anyone was trying to 'pawn' off anything -
> >
> >I was referring to what a previous poster said and NOT you. I was just
> >restating.
>
> So you should have stated that and not left my post as if that was
> what you were answering.

OKAY...I'm sorry...my error.