I haven't had lamb since I left Australia and lately I've been craving
it... so when we went to Penn-dutch meats and saw that their legs of
lamb were three dollars a pound I leapt at the chance to buy one.
I coudln't remember how to cook it, so I roasted it at 350 with garlic
and dried rosemary (we don't have any fresh...) DH thought it was a
bit 'gamey' but it was the mildest lamb I've tasted in my life! I just
enjoyed the leftovers in a sandwich for my lunch...
Anyway, now I know where to go when I want a fix of roast lamb... I
never order it when we go out to eat because it's inevitably $25 or
$30 for lamb chops!

Karen AKA Kajikit wrote:

> Anyway, now I know where to go when I want a fix of roast lamb... I
> never order it when we go out to eat because it's inevitably $25 or
> $30 for lamb chops!

Glad you enjoyed your lamb, it sounds like you cooked it perfectly.
When I am on a cruise ship, I always order the lamb. Nobody in my family
eats lamb, but me.

Becca

On Wed, 15 Aug 2007 13:11:50 -0400, Karen AKA Kajikit
> wrote:

>I haven't had lamb since I left Australia and lately I've been craving
>it... so when we went to Penn-dutch meats and saw that their legs of
>lamb were three dollars a pound I leapt at the chance to buy one.
>I coudln't remember how to cook it, so I roasted it at 350 with garlic
>and dried rosemary (we don't have any fresh...) DH thought it was a
>bit 'gamey' but it was the mildest lamb I've tasted in my life! I just
>enjoyed the leftovers in a sandwich for my lunch...

since you thought it was mild and your hubby thought it was gamey, I
no longer feel the need to visit Australia to eat lamb for comparative
purposes. Apparently Aussies like a more muttony flavor. Problem
solved, I'll make sure I buy American lamb from now on... thanks! It
really was a conundrum for me.

>Anyway, now I know where to go when I want a fix of roast lamb... I
>never order it when we go out to eat because it's inevitably $25 or
>$30 for lamb chops!

Although American lamb is not as "strong", I'm the one who likes it
the most at my house - so I order lamb often when I go out to dinner.


--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks

Karen AKA Kajikit wrote:
> I haven't had lamb since I left Australia and lately I've been craving
> it... so when we went to Penn-dutch meats and saw that their legs of
> lamb were three dollars a pound I leapt at the chance to buy one.
> I coudln't remember how to cook it, so I roasted it at 350 with garlic
> and dried rosemary (we don't have any fresh...) DH thought it was a
> bit 'gamey' but it was the mildest lamb I've tasted in my life! I just
> enjoyed the leftovers in a sandwich for my lunch...
> Anyway, now I know where to go when I want a fix of roast lamb... I
> never order it when we go out to eat because it's inevitably $25 or
> $30 for lamb chops!

Lamb chops are always way over-priced (for what little you get) in a
restaurant. I tend to buy lamb shanks more than anything. They're usually
a much better deal than even the good sized loin chops. Lots more meat on
them, that's for sure I haven't seen a price that decent per pound for a
leg of lamb; sounds like you got a good deal. I'm glad you enjoyed it!

Jill

<>
>>Anyway, now I know where to go when I want a fix of roast lamb... I
>>never order it when we go out to eat because it's inevitably $25 or
>>$30 for lamb chops!
>
> Although American lamb is not as "strong", I'm the one who likes it
> the most at my house - so I order lamb often when I go out to dinner.
>
>
Yesterday when our countertop job flunked out, and we have to start all over
again, we decided to go back to some of the local restaurants we had eaten
previously and didn't particulary care for -- IOW, give them a second
chance - ;-)

For lunch, we went to lunch at at Greek/Italian restaurant (not exactly
local, but close enough), DH had gyro -- yikes, it was pressed meat, he
thinks.

I had chicken parmesan, manicotti, alfredo (3 on a plate) homemade pasta. I
started immediately passing to a separate plate, the different foods for DH
to sample/eat. At the end of the meal, I asked the waitress if she would
ask chef what flour and/or percentage of protein in the flour did they use.
She came back and said, 'we buy it already made from ....' and it is shipped
in.

We laughed to ourselves later and said, that's a great way to find out if
the homemade pasta they tout as being such is really homemade. But I guess
if Italian Garden does it, they think people have no problem with it.

Anyway, $45 for a ****er lunch.
Dee Dee

On Wed, 15 Aug 2007 21:50:16 -0700, sf wrote:

>On Wed, 15 Aug 2007 13:11:50 -0400, Karen AKA Kajikit
> wrote:
>
>>I haven't had lamb since I left Australia and lately I've been craving
>>it... so when we went to Penn-dutch meats and saw that their legs of
>>lamb were three dollars a pound I leapt at the chance to buy one.
>>I coudln't remember how to cook it, so I roasted it at 350 with garlic
>>and dried rosemary (we don't have any fresh...) DH thought it was a
>>bit 'gamey' but it was the mildest lamb I've tasted in my life! I just
>>enjoyed the leftovers in a sandwich for my lunch...
>
>since you thought it was mild and your hubby thought it was gamey, I
>no longer feel the need to visit Australia to eat lamb for comparative
>purposes. Apparently Aussies like a more muttony flavor. Problem
>solved, I'll make sure I buy American lamb from now on... thanks! It
>really was a conundrum for me.
>
>>Anyway, now I know where to go when I want a fix of roast lamb... I
>>never order it when we go out to eat because it's inevitably $25 or
>>$30 for lamb chops!
>
>Although American lamb is not as "strong", I'm the one who likes it
>the most at my house - so I order lamb often when I go out to dinner.

Do they even produce lamb in the US? All the lamb I've seen has been
either from Australia, New Zealand or Argentina.

DH didn't like the lamb much because he just doesn't like lamb! I
don't really understand why but it's his preference (he loves beef and
I can't stand it!)

Australian lamb is very good, but like everything else, the best stuff
they produce gets exported to ther est of the world, leaving what you
get there to be the older, tougher, gamier meat that sometimes tastes
awful because it's turning into mutton (Ick!).

On Thu, 16 Aug 2007 13:40:58 -0400, Karen AKA Kajikit
> wrote:

>Do they even produce lamb in the US?

Yes. It usually goes to restaurants and high end grocerers with real
butcher counters.


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See return address to reply by email

In article >, Karen AKA Kajikit > wrote:
[snip]
>
>Australian lamb is very good, but like everything else, the best stuff
>they produce gets exported to ther est of the world, leaving what you
>get there to be the older, tougher, gamier meat that sometimes tastes
>awful because it's turning into mutton (Ick!).

As my father used to say 50-something years ago: "If this is two-tooth
lamb it's only because the rest have fallen out."


Cheers, Phred.

--
LID