In article >, "Jean B."
> wrote:
>mom peagram wrote:
[snip]
>>
>> I like New Zealand lamb. The Australian is milder and the US is
milder
>> still. Not enough lamb taste

I'm surprised you can get NZ lamb -- the Kiwis are said to be *very*
fond of it themselves; I didn't think they would share. ;-)

>Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>want lamb, I want it to taste like lamb.

When I was a kid (!) here in the deep north of the deep south the lamb
we got was, err, potent (and that in spite of the purple stain
asserting its authenticity as Real Lamb). My father often remarked
"If this is two-tooth lamb it's only because it has lost the rest!"
(Or else: "It's been a long time since this lamb saw its mother.")

I had crumbed lamb loin chops for dinner this evening. Used some sort
of Moroccan seasoning in the flour to dredge it before dipping in egg
and then breadcrumbs then "marinating" in the fridge for about 3 hours
(not intended to be that long :-) before frying in a smidgeon of
peanut oil along with onion, garlic, chillies, and tomato. Ate with
boiled spuds and par-boiled French beans (the latter stirred through
with a bit of butter and a pinch of nutmeg). Finished with a couple
of home garden Imperial mandarins as a "palate cleanser".

Now it's friggin' 1 a.m. and I'm still wide awake! But at least I've
still got two of the chops to eat cold with salad tomorrow night! :-)



Cheers, Phred.

--
LID