On 2014-07-14 11:54 AM, sf wrote:
> 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?

I can't say that I am 110% sure, but the label on the packages did
indicate that it was Australian lamb.

> 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.

I didn't say that it tastes like Canadian lamb. It was more like NZ.
Canadian lamb IMO is better tasting and more tender than NZ... bear in
mind that it is fresher.

> 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.

I was disappointed with a lamb dinner in Paris that turned out to have
been braised, and served in a sort of scalloped potato thing. I don't
know what it is about scalloped potatoes that I don't like.