k2w3 wrote: ↑
Wed Feb 14, 2018 10:19 pm
We export the good stuff to you bastards.
That's what Ms. Wilster says about Aussie lamb in Oz, but had some really nice at home BBQ'd lamb ribs last December. Ms. Wilster's dad, the BBQ'er, hates, and won't eat lamb. Why wouldn't this Qantas pilot eat lamb? Cuz he worked in a slaughterhouse before going into the airforce!
My folks, although professionals in career, were into animal husbandry where they had sheep on pasture. Neighbors would always purchase their butchered and packaged lamb. So although I didn't grow up on it per se, I was use to US lamb where it is characteristically a little more gamey. My mom loved that and would go to great lengths where if she bought lamb, it would have to be US produced. Ms. Wilster is quite use/fond of her more mild tasting lamb from Oz/NZ...she doesn't like the gameyness of US lamb. I'm not as particular, although if given the choice, I would choose US produced lamb. I think, for instance, that the lamb I had above in Montana was from Oz. Kinda funny, I will often ask where the lamb is from just out of curiosity/interest when ordering--that is not an easy answer; often the waitstaff will have to ask someone in the kitchen.
Can't beat though, the vacuum-packed leg of lamb (from Oz) sold at Costco to throw on the BBQ.