"Phred" > wrote in message
...
> 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
>
That's the problem. New Zealand lamb is becoming scarcer. Can't find it
where we are in TX and our normal provider in Ontario has switched to
Australian.
--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com