koko > wrote:

> I've been reading here the different opinions lamb from Australia,
> New Zeland and USA.

The best lamb - and mutton - I have tasted has been from the Caucasus
and the Middle East, but that was some years ago. Very little of it is
exported, it seems. With so many Turks living in Germany, one can
occasionally get good lamb or mutton in Turkish groceries or
restaurants, with restaurants being a better bet. It used to be fairly
easy to get very good mutton kebab, labelled as lamb usually, but very
obviously mutton - and one that never tasted remotely gamey or musty, or
even fatty - but now it's getting increasingly harder to find.

Otherwise, the best lamb I know is pré-salé lamb from Normandy and
Brittany - and also from Kent. Its production is minuscule, though, and
90% of what is claimed to be pré-salé lamb is anything but. You can
still buy it in the area if you know your way around, and you can still
get it in good, expensive restaurants (which generally serve lamb from
around Coutances, as other lamb is not nearly as good) - otherwise it is
anything but easy to find. It is no different with Pauillac or Sisteron
lamb, which can be very good, too.

A lot depends on where you buy your lamb. If you buy it in the
immediate area where it was raised, chances of getting good quality are
much better. Otherwise, what you get are lambs who get shipped vast
distances, usually with neither food nor water provided. This causes
stress, which has a direct impact on the taste of the meat. In New
Zealand and Australia, they may produce very good lamb, but what we get
here in Europe - and probably what you get in America - is frozen, of
course, and it almost always lacks the specific lamb taste, the aromatic
spice of the best European lamb. Often, it seems to be almost a kind of
generic meat, as does a lot of European-produced lamb.

Victor

I've been reading here the different opinions lamb from Australia,
New Zeland and USA. If I remember right, the general census was that
the American lamb was milder. The only lamb I've ever eaten was either
New Zeland or Australian spring lamb, chops or shanks.
It took me a while to learn to like lamb so I was interested in how
American lamb would compare.

I found some lamb chops from a USA lamb so of course I had to give
them a try. I did what I normally do to lamb chops, they were
marinated in olive oil, garlic and rosemary.
While the lamb was marinating I roasted some veggies.

I coated the edges of the chops with the garlic and rosemary and
broiled them to med rare.
http://i43.tinypic.com/23wjw9w.jpg

To my taste the American lamb is milder but I don't think it's better,
just different. Next I'll try American lamb shanks,_love_them braised.
http://i44.tinypic.com/350nm7m.jpg


koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

Victor Sack > wrote:

>Otherwise, the best lamb I know is pré-salé lamb from Normandy and
>Brittany - and also from Kent. Its production is minuscule, though, and
>90% of what is claimed to be pré-salé lamb is anything but.

I have heard of the salt lamb from Romney Marsh, Kent but
despite a few dedicated efforts to obtain it while in England
I have not yet come across it.

Steve

On Fri, 10 Apr 2009 15:50:22 -0700, koko > wrote:

>
>I've been reading here the different opinions lamb from Australia,
>New Zeland and USA. If I remember right, the general census was that
>the American lamb was milder. The only lamb I've ever eaten was either
>New Zeland or Australian spring lamb, chops or shanks.
>It took me a while to learn to like lamb so I was interested in how
>American lamb would compare.
>
>I found some lamb chops from a USA lamb so of course I had to give
>them a try. I did what I normally do to lamb chops, they were
>marinated in olive oil, garlic and rosemary.
>While the lamb was marinating I roasted some veggies.
>
>I coated the edges of the chops with the garlic and rosemary and
>broiled them to med rare.
>http://i43.tinypic.com/23wjw9w.jpg
>
>To my taste the American lamb is milder but I don't think it's better,
>just different. Next I'll try American lamb shanks,_love_them braised.
>http://i44.tinypic.com/350nm7m.jpg

Did you get your lamb at the farmer's market?
>
My mother raised sheep, so I had a lot of free lamb yearly. It was
fabulous (they were a combination of field and alfalfa fed).


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

"koko" > wrote in message
...
>
> I've been reading here the different opinions lamb from Australia,
> New Zeland and USA. If I remember right, the general census was that
> the American lamb was milder. The only lamb I've ever eaten was either
> New Zeland or Australian spring lamb, chops or shanks.
> It took me a while to learn to like lamb so I was interested in how
> American lamb would compare.
>
> I found some lamb chops from a USA lamb so of course I had to give
> them a try. I did what I normally do to lamb chops, they were
> marinated in olive oil, garlic and rosemary.
> While the lamb was marinating I roasted some veggies.
>
> I coated the edges of the chops with the garlic and rosemary and
> broiled them to med rare.
> http://i43.tinypic.com/23wjw9w.jpg
>
> To my taste the American lamb is milder but I don't think it's better,
> just different. Next I'll try American lamb shanks,_love_them braised.
> http://i44.tinypic.com/350nm7m.jpg
>
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 04/01

I like New Zealand lamb. The Australian is milder and the US is milder
still. Not enough lamb taste

--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com

koko wrote:
> I've been reading here the different opinions lamb from Australia,
> New Zeland and USA. If I remember right, the general census was that
> the American lamb was milder. The only lamb I've ever eaten was either
> New Zeland or Australian spring lamb, chops or shanks.
> It took me a while to learn to like lamb so I was interested in how
> American lamb would compare.
>
> I found some lamb chops from a USA lamb so of course I had to give
> them a try. I did what I normally do to lamb chops, they were
> marinated in olive oil, garlic and rosemary.
> While the lamb was marinating I roasted some veggies.
>
> I coated the edges of the chops with the garlic and rosemary and
> broiled them to med rare.
> http://i43.tinypic.com/23wjw9w.jpg
>
> To my taste the American lamb is milder but I don't think it's better,
> just different. Next I'll try American lamb shanks,_love_them braised.
> http://i44.tinypic.com/350nm7m.jpg
>
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 04/01


But how would you rank the taste ?

2 Which to your taste buds was the better flavour ?

Steve Pope wrote:
> Victor Sack > wrote:
>
>> Otherwise, the best lamb I know is pré-salé lamb from Normandy and
>> Brittany - and also from Kent. Its production is minuscule, though, and
>> 90% of what is claimed to be pré-salé lamb is anything but.
>
> I have heard of the salt lamb from Romney Marsh, Kent but
> despite a few dedicated efforts to obtain it while in England
> I have not yet come across it.
>
> Steve
If you do , wipe it off an apologise to the critter

mom peagram wrote:
>
> "koko" > wrote in message
> ...
>>
>> I've been reading here the different opinions lamb from Australia,
>> New Zeland and USA. If I remember right, the general census was that
>> the American lamb was milder. The only lamb I've ever eaten was either
>> New Zeland or Australian spring lamb, chops or shanks.
>> It took me a while to learn to like lamb so I was interested in how
>> American lamb would compare.
>>
>> I found some lamb chops from a USA lamb so of course I had to give
>> them a try. I did what I normally do to lamb chops, they were
>> marinated in olive oil, garlic and rosemary.
>> While the lamb was marinating I roasted some veggies.
>>
>> I coated the edges of the chops with the garlic and rosemary and
>> broiled them to med rare.
>> http://i43.tinypic.com/23wjw9w.jpg
>>
>> To my taste the American lamb is milder but I don't think it's better,
>> just different. Next I'll try American lamb shanks,_love_them braised.
>> http://i44.tinypic.com/350nm7m.jpg
>>
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 04/01
>
> I like New Zealand lamb. The Australian is milder and the US is milder
> still. Not enough lamb taste
>
Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
want lamb, I want it to taste like lamb.

--
Jean B.

"phil..c" > wrote in message
...
> koko wrote:
>> I've been reading here the different opinions lamb from Australia,
>> New Zeland and USA. If I remember right, the general census was that
>> the American lamb was milder. The only lamb I've ever eaten was either
>> New Zeland or Australian spring lamb, chops or shanks.
>> It took me a while to learn to like lamb so I was interested in how
>> American lamb would compare.
>>
>> I found some lamb chops from a USA lamb so of course I had to give
>> them a try. I did what I normally do to lamb chops, they were
>> marinated in olive oil, garlic and rosemary.
>> While the lamb was marinating I roasted some veggies.
>>
>> I coated the edges of the chops with the garlic and rosemary and
>> broiled them to med rare.
>> http://i43.tinypic.com/23wjw9w.jpg
>>
>> To my taste the American lamb is milder but I don't think it's better,
>> just different. Next I'll try American lamb shanks,_love_them braised.
>> http://i44.tinypic.com/350nm7m.jpg
>>
>>
>> koko
>> --
>>
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 04/01
>
>
> But how would you rank the taste ?
>
> 2 Which to your taste buds was the better flavour ?

New Zealand


--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com

"Jean B." > wrote in message
...
> mom peagram wrote:
>>
>> "koko" > wrote in message
>> ...
>>>
>>> I've been reading here the different opinions lamb from Australia,
>>> New Zeland and USA. If I remember right, the general census was that
>>> the American lamb was milder. The only lamb I've ever eaten was either
>>> New Zeland or Australian spring lamb, chops or shanks.
>>> It took me a while to learn to like lamb so I was interested in how
>>> American lamb would compare.
>>>
>>> I found some lamb chops from a USA lamb so of course I had to give
>>> them a try. I did what I normally do to lamb chops, they were
>>> marinated in olive oil, garlic and rosemary.
>>> While the lamb was marinating I roasted some veggies.
>>>
>>> I coated the edges of the chops with the garlic and rosemary and
>>> broiled them to med rare.
>>> http://i43.tinypic.com/23wjw9w.jpg
>>>
>>> To my taste the American lamb is milder but I don't think it's better,
>>> just different. Next I'll try American lamb shanks,_love_them braised.
>>> http://i44.tinypic.com/350nm7m.jpg
>>>
>>>
>>> koko
>>> --
>>>
>>> There is no love more sincere than the love of food
>>> George Bernard Shaw
>>> www.kokoscorner.typepad.com
>>> updated 04/01
>>
>> I like New Zealand lamb. The Australian is milder and the US is milder
>> still. Not enough lamb taste
>>
> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I want
> lamb, I want it to taste like lamb.
>
> --
> Jean B.

Me too! I wanted to try mutton but just can't find it anywhere I am.


--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com

On Sat, 11 Apr 2009 09:46:35 -0400, "Jean B." > wrote:

>mom peagram wrote:
>>
>>
>> I like New Zealand lamb. The Australian is milder and the US is milder
>> still. Not enough lamb taste
>>
>Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>want lamb, I want it to taste like lamb.

Lamb should taste like lamb, not mutton. Some of us think Aus lamb
has more of a mutton flavor, not lamby at all.

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

mom peagram wrote:
>
> "Jean B." > wrote in message
> ...
>> mom peagram wrote:
>>>
>>> "koko" > wrote in message
>>> ...
>>>>
>>>> I've been reading here the different opinions lamb from Australia,
>>>> New Zeland and USA. If I remember right, the general census was that
>>>> the American lamb was milder. The only lamb I've ever eaten was either
>>>> New Zeland or Australian spring lamb, chops or shanks.
>>>> It took me a while to learn to like lamb so I was interested in how
>>>> American lamb would compare.
>>>>
>>>> I found some lamb chops from a USA lamb so of course I had to give
>>>> them a try. I did what I normally do to lamb chops, they were
>>>> marinated in olive oil, garlic and rosemary.
>>>> While the lamb was marinating I roasted some veggies.
>>>>
>>>> I coated the edges of the chops with the garlic and rosemary and
>>>> broiled them to med rare.
>>>> http://i43.tinypic.com/23wjw9w.jpg
>>>>
>>>> To my taste the American lamb is milder but I don't think it's better,
>>>> just different. Next I'll try American lamb shanks,_love_them braised.
>>>> http://i44.tinypic.com/350nm7m.jpg
>>>>
>>>>
>>>> koko
>>>> --
>>>>
>>>> There is no love more sincere than the love of food
>>>> George Bernard Shaw
>>>> www.kokoscorner.typepad.com
>>>> updated 04/01
>>>
>>> I like New Zealand lamb. The Australian is milder and the US is
>>> milder still. Not enough lamb taste
>>>
>> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>> want lamb, I want it to taste like lamb.
>>
>> --
>> Jean B.
>
> Me too! I wanted to try mutton but just can't find it anywhere I am.
>
>
I'd also like to try mutton, but I have never seen it. But I
figure folks who don't like lamb should just eat other things.
Don't make the lamb less flavorful to please them!

--
Jean B.

sf wrote:
> On Sat, 11 Apr 2009 09:46:35 -0400, "Jean B." > wrote:
>
>> mom peagram wrote:
>>>
>>> I like New Zealand lamb. The Australian is milder and the US is milder
>>> still. Not enough lamb taste
>>>
>> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>> want lamb, I want it to taste like lamb.
>
> Lamb should taste like lamb, not mutton. Some of us think Aus lamb
> has more of a mutton flavor, not lamby at all.
>
Egad! Now I am wondering whether the lamb I am serving tomorrow
is going to take like mild lamb or like mutton. I just want
flavorful lamb!!!

--
Jean B.

On Sat, 11 Apr 2009 14:54:29 -0400, "Jean B." > wrote:

>sf wrote:
>> On Sat, 11 Apr 2009 09:46:35 -0400, "Jean B." > wrote:
>>
>>> mom peagram wrote:
>>>>
>>>> I like New Zealand lamb. The Australian is milder and the US is milder
>>>> still. Not enough lamb taste
>>>>
>>> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>>> want lamb, I want it to taste like lamb.
>>
>> Lamb should taste like lamb, not mutton. Some of us think Aus lamb
>> has more of a mutton flavor, not lamby at all.
>>
>Egad! Now I am wondering whether the lamb I am serving tomorrow
>is going to take like mild lamb or like mutton. I just want
>flavorful lamb!!!

You'll be the judge of that.

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

sf wrote:
> On Sat, 11 Apr 2009 14:54:29 -0400, "Jean B." > wrote:
>
>> sf wrote:
>>> On Sat, 11 Apr 2009 09:46:35 -0400, "Jean B." > wrote:
>>>
>>>> mom peagram wrote:
>>>>> I like New Zealand lamb. The Australian is milder and the US is milder
>>>>> still. Not enough lamb taste
>>>>>
>>>> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>>>> want lamb, I want it to taste like lamb.
>>> Lamb should taste like lamb, not mutton. Some of us think Aus lamb
>>> has more of a mutton flavor, not lamby at all.
>>>
>> Egad! Now I am wondering whether the lamb I am serving tomorrow
>> is going to take like mild lamb or like mutton. I just want
>> flavorful lamb!!!
>
> You'll be the judge of that.
>
Yeah, we--or *I*--shall see. Fortunately, or unfortunately for
assessment purposes, it is marinated. Maybe I need to gather up
lamb from as many sources as possible and do a side-by-side
comparison.

--
Jean B.

Steve Pope > wrote:

> I have heard of the salt lamb from Romney Marsh, Kent but
> despite a few dedicated efforts to obtain it while in England
> I have not yet come across it.

Most of it is probably bought by upmarket restaurants. Maybe some might
end up at Borough Market in London, though?

Victor

On Sat, 11 Apr 2009 16:10:00 -0400, "Jean B." > wrote:

>Maybe I need to gather up
>lamb from as many sources as possible and do a side-by-side
>comparison.

A lamb tasting, sorta like a wine tasting you can chew. I LIKE! Call
the media. Really! The food editor might love your idea write up a
little story that you can post a link to here in rfc. See? I made
you famous! No Charge. Just doing my part to help mankind.

0
--
Avoid cutting yourself when slicing vegetables by getting someone else
to hold them.

sf wrote:
> On Sat, 11 Apr 2009 16:10:00 -0400, "Jean B." > wrote:
>
>> Maybe I need to gather up
>> lamb from as many sources as possible and do a side-by-side
>> comparison.
>
> A lamb tasting, sorta like a wine tasting you can chew. I LIKE! Call
> the media. Really! The food editor might love your idea write up a
> little story that you can post a link to here in rfc. See? I made
> you famous! No Charge. Just doing my part to help mankind.
>
> 0

I don't know about calling the media, but maybe I will see if my
thoughts make a good piece of writing. I actually did major in
journalism, and one of my projects was writing an article on cold
soups.

--
Jean B.

Victor Sack > wrote:

>Steve Pope > wrote:

>> I have heard of the salt lamb from Romney Marsh, Kent but
>> despite a few dedicated efforts to obtain it while in England
>> I have not yet come across it.

>Most of it is probably bought by upmarket restaurants. Maybe some might
>end up at Borough Market in London, though?

We specifically have not seen it at Borough Market where
we shop extensively. Either we have been there at the
wrong times of year, or it doesn't meet some vendor requirement
imposed by the market, or it is indeed in such short supply
it doesn't make it there.

Steve

On Fri, 10 Apr 2009 15:50:22 -0700, koko > wrote:

>
>I've been reading here the different opinions lamb from Australia,
>New Zeland and USA. If I remember right, the general census was that
>the American lamb was milder. The only lamb I've ever eaten was either
>New Zeland or Australian spring lamb, chops or shanks.
>It took me a while to learn to like lamb so I was interested in how
>American lamb would compare.
>
>I found some lamb chops from a USA lamb so of course I had to give
>them a try. I did what I normally do to lamb chops, they were
>marinated in olive oil, garlic and rosemary.
>While the lamb was marinating I roasted some veggies.
>
>I coated the edges of the chops with the garlic and rosemary and
>broiled them to med rare.
>http://i43.tinypic.com/23wjw9w.jpg
>
>To my taste the American lamb is milder but I don't think it's better,
>just different. Next I'll try American lamb shanks,_love_them braised.
>http://i44.tinypic.com/350nm7m.jpg
>
>
>koko

See if you can find some pastured (grass-fed) American lamb. I think
therein may lie the difference.
--
modom

ambitious when it comes to fiddling with meat

On Fri, 10 Apr 2009 22:12:04 -0700, sf > wrote:

>On Fri, 10 Apr 2009 15:50:22 -0700, koko > wrote:
>
snippage
>>
>>I found some lamb chops from a USA lamb so of course I had to give
>>them a try. I did what I normally do to lamb chops, they were
>>marinated in olive oil, garlic and rosemary.

and then some more snippage
>
>Did you get your lamb at the farmer's market?
>>
Nope, Albertson's

>My mother raised sheep, so I had a lot of free lamb yearly. It was
>fabulous (they were a combination of field and alfalfa fed).

You sure were lucky.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/10

On Sat, 11 Apr 2009 09:46:35 -0400, "Jean B." > wrote:

>mom peagram wrote:
>>
>> "koko" > wrote in message
>> ...
>>>
snippady doo
>>>
>>> I found some lamb chops from a USA lamb so of course I had to give
>>> them a try. I did what I normally do to lamb chops, they were
>>> marinated in olive oil, garlic and rosemary.
>>> While the lamb was marinating I roasted some veggies.

my darlin'

>>
>> I like New Zealand lamb. The Australian is milder and the US is milder
>> still. Not enough lamb taste
>>
>Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>want lamb, I want it to taste like lamb.

The US lamb that I had tasted like lamb, it was very good. I do find
the NZ and Australian lamb, lamb-ier. <yes that's a culinary term> ;-)
I didn't think to do a comparison between the NZ and Australian
though, I think I will.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/10

On Sat, 11 Apr 2009 10:58:37 -0500, "mom peagram" >
wrote:

>
>"Jean B." > wrote in message
...
>> mom peagram wrote:
>>>
>>> "koko" > wrote in message
>>> ...

one snippy, snippy,

>>>> I found some lamb chops from a USA lamb so of course I had to give
>>>> them a try. I did what I normally do to lamb chops, they were
>>>> marinated in olive oil, garlic and rosemary.
>>>> While the lamb was marinating I roasted some veggies.
two snippy, snippy

>>> I like New Zealand lamb. The Australian is milder and the US is milder
>>> still. Not enough lamb taste
>>>
>> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I want
>> lamb, I want it to taste like lamb.
>>
>> --
>> Jean B.
>
>Me too! I wanted to try mutton but just can't find it anywhere I am.

I hope the mutton you try will be better than the mutton I tired. That
was 30 something years ago and I still remember it {{{shudder}}}

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/10

On Sat, 11 Apr 2009 21:56:40 -0700, koko > wrote:

>You sure were lucky.

I certainly was! I appreciated it at the time but as time goes on I
appreciate it even more.

Does that make me an old fogie?

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

On Sat, 11 Apr 2009 20:59:20 -0400, "Jean B." > wrote:

>I don't know about calling the media, but maybe I will see if my
>thoughts make a good piece of writing. I actually did major in
>journalism, and one of my projects was writing an article on cold
>soups.

So, you're practically a professional? Find yourself pen and jot down
some notes when you do your lamb tasting. I'm telling you... it's as
potential a food article as it comes. S

Some food researcher/writer would steal this idea, but Easter is
*today*. ) FOILED.

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

koko wrote:
> On Sat, 11 Apr 2009 09:46:35 -0400, "Jean B." > wrote:
>
>> mom peagram wrote:
>>> "koko" > wrote in message
>>> ...
> snippady doo
>>>> I found some lamb chops from a USA lamb so of course I had to give
>>>> them a try. I did what I normally do to lamb chops, they were
>>>> marinated in olive oil, garlic and rosemary.
>>>> While the lamb was marinating I roasted some veggies.
>
> my darlin'
>
>>> I like New Zealand lamb. The Australian is milder and the US is milder
>>> still. Not enough lamb taste
>>>
>> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>> want lamb, I want it to taste like lamb.
>
> The US lamb that I had tasted like lamb, it was very good. I do find
> the NZ and Australian lamb, lamb-ier. <yes that's a culinary term> ;-)
> I didn't think to do a comparison between the NZ and Australian
> though, I think I will.
>
> koko

Any comparison I do will be a function of what I can find. Too
bad the little local farm with pork and chicken doesn't deal with
lamb too.

--
Jean B.

koko wrote:
> On Sat, 11 Apr 2009 10:58:37 -0500, "mom peagram" >
> wrote:
>
>> "Jean B." > wrote in message
>> ...
>>> mom peagram wrote:
>>>> "koko" > wrote in message
>>>> ...
>
> one snippy, snippy,
>
>>>>> I found some lamb chops from a USA lamb so of course I had to give
>>>>> them a try. I did what I normally do to lamb chops, they were
>>>>> marinated in olive oil, garlic and rosemary.
>>>>> While the lamb was marinating I roasted some veggies.
> two snippy, snippy
>
>>>> I like New Zealand lamb. The Australian is milder and the US is milder
>>>> still. Not enough lamb taste
>>>>
>>> Thanks for this. I gather Icelandic lamb is also mild. Gee, if I want
>>> lamb, I want it to taste like lamb.
>>>
>>> --
>>> Jean B.
>> Me too! I wanted to try mutton but just can't find it anywhere I am.
>
> I hope the mutton you try will be better than the mutton I tired. That
> was 30 something years ago and I still remember it {{{shudder}}}
>
> koko

Uh-oh.

--
Jean B.

sf wrote:
> On Sat, 11 Apr 2009 20:59:20 -0400, "Jean B." > wrote:
>
>> I don't know about calling the media, but maybe I will see if my
>> thoughts make a good piece of writing. I actually did major in
>> journalism, and one of my projects was writing an article on cold
>> soups.
>
> So, you're practically a professional? Find yourself pen and jot down
> some notes when you do your lamb tasting. I'm telling you... it's as
> potential a food article as it comes. S
>
> Some food researcher/writer would steal this idea, but Easter is
> *today*. ) FOILED.
>

Oh no, I never went into journalism. That involves interviews.
Also, the then food editor of the local paper was a plagiarist....

I ended up editing....

--
Jean B.

"sf" > wrote in message
news
> On Sat, 11 Apr 2009 09:46:35 -0400, "Jean B." > wrote:
>
>>mom peagram wrote:
>>>
>>>
>>> I like New Zealand lamb. The Australian is milder and the US is milder
>>> still. Not enough lamb taste
>>>
>>Thanks for this. I gather Icelandic lamb is also mild. Gee, if I
>>want lamb, I want it to taste like lamb.
>
> Lamb should taste like lamb, not mutton. Some of us think Aus lamb
> has more of a mutton flavor, not lamby at all.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
I've never had mutton but I'd like to try it.


--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/
http://mompeagram.homestead.com