mom peagram wrote:
>
> "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.
>
>
Um, do I dare look at the provenance of the lamb I got for
tomorrow? Damn! It's Australian. Someday I'll go down and look
at the other boneless leg I put in the freezer.
--
Jean B.