On Thu, 11 Mar 2010 07:42:18 -0800, Ranee at Arabian Knits
> wrote:

> Lamb used to be more popular than beef here, during colonial and
> revolutionary times, probably a little later than that.

Up to the 19th century, it wasn't economically feasible for
subsistence farmers to raise cattle. They took too long to get to the
table. That's why chicken and pigs were raised. Farmers ate mainly
chicken (not in the vast quantities of today) and pork/ham was a
treat.

> However, tastes changed, I'm not sure why.

My grandmother used to tell me stories about farm life and her family
was fairly well to do. Sheep must have been raised somewhere for
their wool, but she never mentioned them being on their farm. I have
no idea where they were raised in significant enough numbers to be
slaughtered as lambs for anything other than a special occasion in the
US in the 19th century or before.

I only know my mother hated "mutton", so I'm sure she must have eaten
some old sheep as a kid growing up during the Depression. However,
she was not against lamb and we ate it pretty often for white people.

> Since lamb is not as popular, it doesn't tend to be as available, I think
> that is part of the expense.

Of course.

> In areas with large populations of hispanic and middle eastern people,
> it tends to be more available and less expensive.

I'm glad the lamb dynamic is changing, but I'm not seeing American
lamb come down in price... although imports are more available and
they are tasting more and more like American lamb.

> Also, in farming areas. You can buy a 4-H lamb from a child for fairly little

You couldn't prove that at the Del Mar Fair back when my brother was
in FFA. Kids got way more than their lambs were worth because bidders
knew the money was going into a college fund.

> and have it slaughtered and butchered,

> or talk to a neighbor if you really live in a rural area.
>
There's your best bet.


--
I love cooking with wine.
Sometimes I even put it in the food.