On Mon, 14 Jul 2014 09:11:58 -0400, Dave Smith
> wrote:

> On 2014-07-14 12:34 AM, sf wrote:
> > On Sun, 13 Jul 2014 20:33:52 -0400, Dave Smith
> > > wrote:
> >
> >> My wife picked up some Australian lamb shoulder chops the other day and
> >> we grilled them on the gas BBQ tonight. She had marinated them in lemon
> >> juice with olive oil and garlic. Served with boiled potatoes, green
> >> beans, Greek salad and pita.
> >
> > I like everything about that meal except it's "Australian" lamb.
> > There's something about that stuff I can't stand. NZ is okay,
> > American is better.
> >
> I think it is the first time I have ever had Australian lamb.... that I
> know of. It was fine. I don't think I have had American lamb but
> Canadian lamb is excellent. I had not had shoulder chops in years. We
> usually get loin chops. I opted for the tenderness and the easy eating
> of the loin chops. These were much more affordable and they turned out
> very nicely. I can see a repeat in the future.

Are you sure they were Australian? Maybe they're being fed
differently now. I'll try them again and see if they taste the same
or not. If they still taste the same, then I'll have a good idea what
Canadian lamb tastes like. Can't say I've ever seen it for sale
though. Frankly, as far as tenderness goes - the entire lamb is
tender and shoulder chops can be pan cooked without braising.

--
All you need is love. But a little chocolate now and then doesn't hurt.