On 9/9/2013 11:39 PM, JBurns wrote:
> On Mon, 09 Sep 2013 18:19:23 -0700, sf > wrote:
>
>> On Mon, 09 Sep 2013 18:51:47 -0600, casa contenta > wrote:
>>
>>> On 9/9/2013 6:42 PM, sf wrote:
>>>> On Mon, 09 Sep 2013 10:12:16 -0600, casa contenta > wrote:
>>>>
>>>>> On 9/7/2013 9:54 PM, sf wrote:
>>>>>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>>>>>
>>>>>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>>>>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>>>>>>
>>>>>>>>>
>>>>>>>>> Most marinades are for adding flavor, not tenderizing..
>>>>>>>>
>>>>>>>> Nonsense. Marinades with acid will break down some of the tough fibres
>>>>>>>> in meat and make them more tender. Yogurt is a great marinade
>>>>>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>>>>>>> is amazing how much it tenderizes the chicken. I have also used it with
>>>>>>>> lamb.
>>>>>>>>
>>>>>>>
>>>>>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>>>>>> gaminess.
>>>>>>
>>>>>> You're lamb sucks if it's gamey and it's probably from Australia. I
>>>>>> won't eat that crap.
>>>>>>
>>>>>
>>>>> You sussed that out straight away, yes we have an issue with getting
>>>>> Aussie lamb.
>>>>>
>>>>> What on earth do they feed them down under, tumbleweeds?
>>>>
>>>> I think it's an older animal.
>>>>
>>> Which we get in these parts under the name mutton?
>>
>> I don't think a sheep of any age is called mutton here (USDA rules -
>> discussed last year and I'm not finding it for anyone - they're on
>> their own) and that's why the Aussie can get away with selling us the
>> older stuff and still call it lamb.
>
> We have already been through this. Australian lamb cannot be labelled
> as such unless it is less than a year old and has no adult incisors,
> by law.
>
> If you are receiving older animals labelled as lamb it is because of
> your own labelling laws.
>
> JB
>


That leaves it to the "grass" they consume then, because I still find
it a tad musty compared t yours.