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Leg of Lamb at Costco
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Janet B
Apr 10, 2015, 7:55:42 PM4/10/15
to
In my store, all sizes, $4.49/pound. (Australian lamb) Check out
your store.
Janet US
Message has been deleted
Janet B
Apr 10, 2015, 8:02:15 PM4/10/15
to
On Fri, 10 Apr 2015 18:58:22 -0500, Sqwertz <swe...@cluemail.compost>
wrote:
>They've been $3.99/lb here for years. Maybe they went up in the last
>month, though.
>
>-sw
Lucky you! They've been close to $6/lb for a year or so.
Janet US
wrote:
>month, though.
>
>-sw
Lucky you! They've been close to $6/lb for a year or so.
Janet US
jmcquown
Apr 10, 2015, 8:02:49 PM4/10/15
to
On 4/10/2015 7:58 PM, Sqwertz wrote:
> On Fri, 10 Apr 2015 17:55:34 -0600, Janet B wrote:
>
> On Fri, 10 Apr 2015 17:55:34 -0600, Janet B wrote:
>
> They've been $3.99/lb here for years. Maybe they went up in the last
> month, though.
>
> -sw
>
Must be like the price of corned beef after St. Patrick's Day. ;)
> month, though.
>
> -sw
>
Jill
Dave Smith
Apr 10, 2015, 8:53:02 PM4/10/15
to
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
>
> In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> your store.
>
year and it was delicious.
Message has been deleted
ImStillMags
Apr 10, 2015, 11:13:03 PM4/10/15
to
sf
Apr 11, 2015, 3:26:06 AM4/11/15
to
On Fri, 10 Apr 2015 17:55:34 -0600, Janet B <nos...@cableone.net>
wrote:
>
> In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> your store.
> Janet US
I need olive oil and plan to go tomorrow, so I'll check it out.
Thanks.
--
sf
wrote:
>
> In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> your store.
> Janet US
Thanks.
--
sf
sf
Apr 11, 2015, 3:31:54 AM4/11/15
to
lack of trying. I finally gave it up in favor or NZ, but I tried it
again a few months ago and discovered the flavor had drastically
improved. I don't know if the store changed suppliers or what
happened, but it was good enough to change my attitude and I'll try
the lamb at Costco with an open mind.
--
sf
Gary
Apr 11, 2015, 3:32:52 AM4/11/15
to
sf wrote:
heading to the grocery in about 2 hours.
>
> Janet B wrote:
>
> >
> > In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> > your store.
>
> Janet B wrote:
>
> >
> > In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> > your store.
>
> I need olive oil and plan to go tomorrow, so I'll check it out.
> Thanks.
Both online at the same time. You're up late and I'm up early. I'm
> Thanks.
heading to the grocery in about 2 hours.
sf
Apr 11, 2015, 3:38:37 AM4/11/15
to
"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".
--
sf
Jeßus
Apr 11, 2015, 3:46:07 AM4/11/15
to
On Sat, 11 Apr 2015 00:31:40 -0700, sf <s...@geemail.com> wrote:
>On Fri, 10 Apr 2015 20:53:06 -0400, Dave Smith
><adavid...@sympatico.ca> 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.
>>
>I had an issue with Australian lamb for many years and it wasn't for a
>lack of trying. I finally gave it up in favor or NZ, but I tried it
>again a few months ago and discovered the flavor had drastically
>improved. I don't know if the store changed suppliers
You didn't like 'Australian lamb' but now suspect "the store changed
>On Fri, 10 Apr 2015 20:53:06 -0400, Dave Smith
><adavid...@sympatico.ca> 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.
>>
>I had an issue with Australian lamb for many years and it wasn't for a
>lack of trying. I finally gave it up in favor or NZ, but I tried it
>again a few months ago and discovered the flavor had drastically
>improved. I don't know if the store changed suppliers
suppliers". Well, which is it then?
>or what
>happened, but it was good enough to change my attitude and I'll try
>the lamb at Costco with an open mind.
factory have brought out a new model? Jesus H...
Jeßus
Apr 11, 2015, 3:48:01 AM4/11/15
to
And you'll never, ever, realise just by how much.
Message has been deleted
ImStillMags
Apr 11, 2015, 1:57:04 PM4/11/15
to
So, what is true for you is not necessarily true everywhere.
sf
Apr 11, 2015, 5:08:54 PM4/11/15
to
On Sat, 11 Apr 2015 10:57:00 -0700 (PDT), ImStillMags
Neither is your experience.
--
sf
--
sf
Roy
Apr 11, 2015, 5:28:02 PM4/11/15
to
On Saturday, April 11, 2015 at 7:05:44 AM UTC-6, lucreti...@fl.it wrote:
> On Sat, 11 Apr 2015 00:38:24 -0700, sf <s...@geemail.com> wrote:
>
> On Sat, 11 Apr 2015 00:38:24 -0700, sf <s...@geemail.com> wrote:
>
> 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.
=======
Message has been deleted
Dave Smith
Apr 11, 2015, 6:17:31 PM4/11/15
to
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
>
>> 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.
>
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.
graham
Apr 11, 2015, 6:27:23 PM4/11/15
to
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
--
sf
Apr 11, 2015, 6:47:10 PM4/11/15
to
--
sf
sf
Apr 11, 2015, 6:50:46 PM4/11/15
to
On Sat, 11 Apr 2015 16:27:32 -0600, graham <gst...@shaw.ca> 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
> Some might have had a stronger flavour than
> others but since I like the taste, I can accept them all.
lamb I bought had toned that flavor way down.
--
sf
Dave Smith
Apr 11, 2015, 6:54:46 PM4/11/15
to
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
>>> 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?
>
name appears not even once.
Roy
Apr 11, 2015, 6:58:39 PM4/11/15
to
On Saturday, April 11, 2015 at 4:11:36 PM UTC-6, lucreti...@fl.it wrote:
> 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.
I was referring to what a previous poster said and NOT you. I was just
restating.
Message has been deleted
spamtr...@gmail.com
Apr 11, 2015, 8:19:07 PM4/11/15
to
On Friday, April 10, 2015 at 4:55:42 PM UTC-7, Janet B wrote:
> In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> your store.
Be aware: there is a thin plastic packet of some kind in the pack,
> In my store, all sizes, $4.49/pound. (Australian lamb) Check out
> your store.
underneath the meat. I missed it the first time I bought it and sliced
right into it, releasing some sort of blood-soaked gel.
I buy that Costco OZ lamb from time to time, mostly to cut up for
stew. It is neither wonderful nor terrible. I prefer NZ lamb, which is hard
to find these days, but not for any reason I can articulate. The
American-grown lamb we get in stores is top-notch, with prices to match.
Everyone in my wife's family liked lamb except her dad. I think I have
mentioned this before: he ate so much NZ mutton during the war that he
eschewed the ovines ever since.
Roy
Apr 11, 2015, 8:59:29 PM4/11/15
to
On Saturday, April 11, 2015 at 5:48:22 PM UTC-6, lucreti...@fl.it wrote:
> On Sat, 11 Apr 2015 15:58:35 -0700 (PDT), Roy <wil...@hotmail.com>
> 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.
> On Sat, 11 Apr 2015 15:58:35 -0700 (PDT), Roy <wil...@hotmail.com>
> what you were answering.
OKAY...I'm sorry...my error.
graham
Apr 11, 2015, 9:28:29 PM4/11/15
to
Graham
--
sf
Apr 11, 2015, 11:01:38 PM4/11/15
to
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
sf
Apr 11, 2015, 11:06:51 PM4/11/15
to
On Sat, 11 Apr 2015 17:19:03 -0700 (PDT), spamtr...@gmail.com
wrote:
> Everyone in my wife's family liked lamb except her dad. I think I have
> mentioned this before: he ate so much NZ mutton during the war that he
> eschewed the ovines ever since.
My mother told me that many lamb hating men from the WWII era had
eaten mutton back then and it's a flavor that will ruin most people on
"lamb" forever. She hated mutton, but knew the difference between
mutton and lamb - so she cooked leg of lamb for us once or twice a
year.
--
sf
wrote:
> Everyone in my wife's family liked lamb except her dad. I think I have
> mentioned this before: he ate so much NZ mutton during the war that he
> eschewed the ovines ever since.
eaten mutton back then and it's a flavor that will ruin most people on
"lamb" forever. She hated mutton, but knew the difference between
mutton and lamb - so she cooked leg of lamb for us once or twice a
year.
--
sf
Message has been deleted
Message has been deleted
Message has been deleted
Dave Smith
Apr 12, 2015, 9:36:13 AM4/12/15
to
On 2015-04-11 11:06 PM, sf wrote:
>> Everyone in my wife's family liked lamb except her dad. I think I have
>> mentioned this before: he ate so much NZ mutton during the war that he
>> eschewed the ovines ever since.
>
> My mother told me that many lamb hating men from the WWII era had
> eaten mutton back then and it's a flavor that will ruin most people on
> "lamb" forever. She hated mutton, but knew the difference between
> mutton and lamb - so she cooked leg of lamb for us once or twice a
> year.
My father was one of those whose hatred is a result of the war years.
>> Everyone in my wife's family liked lamb except her dad. I think I have
>> mentioned this before: he ate so much NZ mutton during the war that he
>> eschewed the ovines ever since.
>
> My mother told me that many lamb hating men from the WWII era had
> eaten mutton back then and it's a flavor that will ruin most people on
> "lamb" forever. She hated mutton, but knew the difference between
> mutton and lamb - so she cooked leg of lamb for us once or twice a
> year.
He spent about 3 years in England and Scotland during the war and was
fed a lot of mutton. He would not touch lamb.
One thing I find interesting is the polar attitudes that people have
about lamb. They seem to love it or hate it. Among our friends and
relatives there are not many couples where both like it. My wife and I
both like it. My oldest brother loves is, as did his late wife. My next
older brother loves it but his wife hates it. My younger brother hates
it and his wife loves it. My SiL loves it but her husband hates it. My
son is not all that crazy about lamb but he used to endure it because I
make a curry with the leftovers and he loves that.
Message has been deleted
Dave Smith
Apr 12, 2015, 9:55:34 AM4/12/15
to
On 2015-04-12 9:38 AM, lucreti...@fl.it wrote:
> I never encourage people to like it, think what happened to the price
> of oxtail when people decided they would try it :) I used to buy
> them for five and ten cents in the 70s, now it's five bucks. I also
> used to get those big marrow bones for stock/soup for free, now they
> are a couple of bucks.
You are so right. In the early 70s I used to get a big bag of ox tails
for about 25 cents and we would have enough for a good feed for supper
and enough left over for another supper. These days they sell them in
packs of 3 or 4 for at least $6 per pack and it takes 2 packs to get
enough to make it worth cooking them. Forget about leftovers. I can
pick up a couple steaks and save myself time and money.
> I never encourage people to like it, think what happened to the price
> of oxtail when people decided they would try it :) I used to buy
> them for five and ten cents in the 70s, now it's five bucks. I also
> used to get those big marrow bones for stock/soup for free, now they
> are a couple of bucks.
You are so right. In the early 70s I used to get a big bag of ox tails
for about 25 cents and we would have enough for a good feed for supper
and enough left over for another supper. These days they sell them in
packs of 3 or 4 for at least $6 per pack and it takes 2 packs to get
enough to make it worth cooking them. Forget about leftovers. I can
pick up a couple steaks and save myself time and money.
notbob
Apr 12, 2015, 10:07:08 AM4/12/15
to
On 2015-04-12, Dave Smith <adavid...@sympatico.ca> wrote:
> One thing I find interesting is the polar attitudes that people have
> about lamb. They seem to love it or hate it. Among our friends and
> relatives there are not many couples where both like it. My wife and I
> both like it. My oldest brother loves is, as did his late wife. My next
> older brother loves it but his wife hates it. My younger brother hates
> it and his wife loves it. My SiL loves it but her husband hates it. My
> son is not all that crazy about lamb but he used to endure it because I
> make a curry with the leftovers and he loves that.
I like goat. ;)
> One thing I find interesting is the polar attitudes that people have
> about lamb. They seem to love it or hate it. Among our friends and
> relatives there are not many couples where both like it. My wife and I
> both like it. My oldest brother loves is, as did his late wife. My next
> older brother loves it but his wife hates it. My younger brother hates
> it and his wife loves it. My SiL loves it but her husband hates it. My
> son is not all that crazy about lamb but he used to endure it because I
> make a curry with the leftovers and he loves that.
nb
graham
Apr 12, 2015, 10:11:05 AM4/12/15
to
--
jmcquown
Apr 12, 2015, 12:04:26 PM4/12/15
to
Jill
Dave Smith
Apr 12, 2015, 12:31:56 PM4/12/15
to
> nb
>
Message has been deleted
Jeßus
Apr 12, 2015, 8:07:32 PM4/12/15
to
On Sun, 12 Apr 2015 16:11:08 -0400, Susan <su...@nothanks.org> 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...
>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.
>
>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...
Jeßus
Apr 12, 2015, 8:08:08 PM4/12/15
to
Dave Smith
Apr 12, 2015, 8:51:37 PM4/12/15
to
On 2015-04-12 20:07, dka...@zoa.org wrote:
>> 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...
>
Damn it. How many times do you have to be told not to let facts
>> 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...
>
interfere with opinions?
cshenk
Apr 12, 2015, 9:32:53 PM4/12/15
to
sf wrote in rec.food.cooking:
> On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags
> <sitar...@gmail.com> 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.
http://en.wikipedia.org/wiki/Lamb_and_mutton
Carol
--
> On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags
> <sitar...@gmail.com> 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, $4.49/pound. (Australian lamb) Check
> > > > out your store.
> > > >
> > > Some people seem to have an issue with Australian lamb. I had
> > > some last year and it was delicious.
> >
> > Australian lamb is slaughtered at a younger age than American lamb.
> > American lamb is larger and more 'muttony' than Australian lamb.
> > To me American lamb has more flavor and I like the larger size
> > chops.
>
> That is absolutely not true for any lamb I've ever eaten labeled
> "American". However, a few years ago someone (I think it was Marty)
> posted the regulations and we had zero parameters for lamb. That was
> back when Australian lamb tasted awful, so I could only conclude it
> was so they could import mutton and sell it as "lamb".
Other countries have age restrictions on how you label it. In the USA,
mutton (3 tooth and past that) is sold as 'lamb'.
USA folks dont eat our own lamb because:
1- historically priced very high and maintained that way due to the
cattle industry.
2- no control on age, you get what you get and the price can be 20$ 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.
http://en.wikipedia.org/wiki/Lamb_and_mutton
Carol
--
Jeßus
Apr 12, 2015, 9:33:35 PM4/12/15
to
;)
cshenk
Apr 12, 2015, 9:51:18 PM4/12/15
to
Je_us wrote in rec.food.cooking:
> 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.
--
> > On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags
> ><sitar...@gmail.com> 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.
> ><sitar...@gmail.com> 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".
>
> 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.
--
Jeßus
Apr 12, 2015, 10:19:12 PM4/12/15
to
On Sun, 12 Apr 2015 20:51:15 -0500, "cshenk" <csh...@cox.net> wrote:
>Je_us wrote in rec.food.cooking:
>
>> On Sat, 11 Apr 2015 00:38:24 -0700, sf <s...@geemail.com> wrote:
>>
>> > On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags
>> ><sitar...@gmail.com> 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,
Okay... ;)
>Je_us wrote in rec.food.cooking:
>
>> On Sat, 11 Apr 2015 00:38:24 -0700, sf <s...@geemail.com> wrote:
>>
>> > On Fri, 10 Apr 2015 20:13:00 -0700 (PDT), ImStillMags
>> ><sitar...@gmail.com> 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.
account for assuming all lamb from one (very large and diverse
country) would all be the same? That would be like if I assumed all
lamb raise in the U.S (or anywhere else) is the same (I went into this
further elsewhere in the thread). There's no such thing as 'Australian
lamb' in the way she thinks there is.
>'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.
hogget or mutton :) I'm aware lamb isn't very common in the U.S but
I'll bet a wide variety is available if one looks for it, especially
since it is something of a specialty meat there.
I have three Dorper wethers destined to be eaten this year, they would
just fit the description of mutton at this stage. Incidentally,
Dorpers self-shed their fleece and taste a lot less 'gamey' (which is
really just the taste of lanolin that is evident in the wool). A lot
of people who think they don't like lamb might like Dorper lamb.
>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.
leading to blanket statements such as that one about 'Aus lamb'. All
one has to do is spend just a moment to think about it to realise it's
flawed logic.
jmcquown
Apr 12, 2015, 10:24:07 PM4/12/15
to
speak for all in the US. I first tasted it in 1977. I fell in love
with it. IOW, I've been buying at eating lamb for a long time. I never
really noticed where it came from until sf mentioned it and I checked
the label on chops and shanks in the last year. Mostly it's Australian
and it tasted just fine to me. Not gamey. It's much more expensive now
than it used to be. But I'd say since 1977 is a long time for me to
have been cooking and eating lamb. I wasn't raised it but I do enjoy
it. It's very versatile. Lends itself to many methods of cooking
(depending on the cut, of course).
Jill
spamtr...@gmail.com
Apr 13, 2015, 2:55:06 AM4/13/15
to
Australian Lamb Company Pty Ltd. Do they impose standards on their
ranchers? Are they perceived to be supplying a consistent product?
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.
jmcquown
Apr 13, 2015, 7:37:08 AM4/13/15
to
On 4/13/2015 2:54 AM, spamtr...@gmail.com wrote:
> 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.
You probably can't find lamb kidneys in a supermarket. I did, however,
> 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.
get an email from the meat market in town saying they now have lamb
kidneys available. Likely frozen.
Jill
sf
Apr 13, 2015, 8:01:49 AM4/13/15
to
suppliers? I really don't give a rats ass what some ignorant nobody
on the internet or you, for that matter, think because neither of you
quite obviously can tell the difference.
--
sf
sf
Apr 13, 2015, 8:04:09 AM4/13/15
to
My mother used to raise lamb and slaughtered them at the correct age.
--
sf
sf
Apr 13, 2015, 8:07:45 AM4/13/15
to
journal that said most Australian lamb sold in the USA was what you
call hogget - they used months as a descriptor.
--
sf
Jeßus
Apr 13, 2015, 5:34:25 PM4/13/15
to
On Sun, 12 Apr 2015 23:54:59 -0700 (PDT), spamtr...@gmail.com
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 <su...@nothanks.org> 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_meat/2008/11/the-real-dirt-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.
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 <su...@nothanks.org> 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?
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_meat/2008/11/the-real-dirt-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.
they're not in high demand from what I can tell.
angiec...@gmail.com
Jul 5, 2019, 4:56:26 PM7/5/19
to
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.
Gary
Jul 6, 2019, 8:50:23 AM7/6/19
to
angiec...@gmail.com 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
>
> 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.
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. :)
songbird
Jul 6, 2019, 1:40:55 PM7/6/19
to
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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