Most lamb you find at regular markets here is imported from Australia or from New Zealand. The meat is very different from the locally produced one. The OZ and NZ lamb is lean and has a bite. Its flavor is more intense. The locally produced lamb is not as lean but marbled and is lot more tender with a milder flavor. The OZ and NZ lamb is grass-fed, the local one is first grass-fed and later corn-fed. The price of local lamb is much higher than that of imported lamb. Which kind of lamb do you prefer?
Lamb
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Originally Posted by vavavroom
The price of local lamb is much higher than that of imported lamb.
Depending on how much more, I'd rather pay more for fresh lamb than vacuum packed lamb. Most people I know prefer milder flavored lamb. Anything more 'intense' taste suspiciously like mutton to me. lol
The price of local lamb is much higher than that of imported lamb.
Depending on how much more, I'd rather pay more for fresh lamb than vacuum packed lamb. Most people I know prefer milder flavored lamb. Anything more 'intense' taste suspiciously like mutton to me. lol
Grass fed...it's what I grew up on, and is a healthier fatty acid profile than grain (I couldn't imagine grain ed lamb).
What IS the cost over there ?
It's one of our dearer meats here, but we eat it fairly regularly.
edit...here's our prices https://www.woolworths.com.au/shop/search/products?searchTerm=lamb
$0.75US per Oz dollar, and 2.2lb per kilo
Anyone interested, and I'll share some of the ways we do it.
What IS the cost over there ?
It's one of our dearer meats here, but we eat it fairly regularly.
edit...here's our prices https://www.woolworths.com.au/shop/search/products?searchTerm=lamb
$0.75US per Oz dollar, and 2.2lb per kilo
Anyone interested, and I'll share some of the ways we do it.
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Ontario lamb is my first choice followed by Australian. I will not purchase New Zealand lamb due to the intense taste. Next time I'm in the U.S. I will look for domestic lamb and try it.
Lamb is also one of the more expensive meats here.
Based upon your link, it appears that your supermarket selection is a lot wider than ours is albeit at higher prices.
Why Australian/New Zealand lamb should be cheaper here than it is there I have no idea, but it is.
Sage or thyme and garlic go well with lamb and lamb should be cooked only rare.
Leg of lamb is good roasted with new potatoes with plenty of thyme, garlic and lemon.
We can buy a leg here for around five or six USD/lb but there is a lot of waste in the form of bone.
You could always boil the bones for stock.
Anyway, lamb from anywhere is very tasty and mutton is as well, but so is goat.
Based upon your link, it appears that your supermarket selection is a lot wider than ours is albeit at higher prices.
Why Australian/New Zealand lamb should be cheaper here than it is there I have no idea, but it is.
Sage or thyme and garlic go well with lamb and lamb should be cooked only rare.
Leg of lamb is good roasted with new potatoes with plenty of thyme, garlic and lemon.
We can buy a leg here for around five or six USD/lb but there is a lot of waste in the form of bone.
You could always boil the bones for stock.
Anyway, lamb from anywhere is very tasty and mutton is as well, but so is goat.
Originally Posted by fdcg27
We can buy a leg here for around five or six USD/lb but there is a lot of waste in the form of bone.
You could always boil the bones for stock.
.
https://bobistheoilguy.com/forums/ubbthreads.php/topics/4695273/"faking"_exp
heres one of the things i do...separate individual muscles.
We can buy a leg here for around five or six USD/lb but there is a lot of waste in the form of bone.
You could always boil the bones for stock.
.
https://bobistheoilguy.com/forums/ubbthreads.php/topics/4695273/"faking"_exp
heres one of the things i do...separate individual muscles.
I honestly care more about the flavor and texture than if one or the other lamb is more healthy. I can easily get domestic pastured lamb if I want it. I am also not exactly thrilled with the mistreatment of lambs and sheep in OZ, which has been widely reported over the years. As for your question, prices vary wildly. A 4.5 lbs OZ boneless leg of lamb is just under $75 at Costco. A pound of OZ lamb chops is around $5. Domestic lamb is between $9 and $15 per pound, depending on the source.
I know quite a few farmers, some hobby, some full time...they've got nothing to gain by mistreatment, as the condition of the animals at sale affects the sale price.
Grass fed (hay at this stage of the drought), not cramped feedlots, wading through faeces is the norm.
If the comments are regarding live animal exports to countries that wish to slaughter in their own traditional (barbaric) manner, that's not mistreatment by the farmers...it's a practice that crosses two of the RSP topics, and IMO should be stopped.
Grass fed (hay at this stage of the drought), not cramped feedlots, wading through faeces is the norm.
If the comments are regarding live animal exports to countries that wish to slaughter in their own traditional (barbaric) manner, that's not mistreatment by the farmers...it's a practice that crosses two of the RSP topics, and IMO should be stopped.
My wife loves lamb. Traditional roast with potatoes and carrots. I prefer the left overs curried
Originally Posted by andyd
My wife loves lamb. Traditional roast with potatoes and carrots. I prefer the left overs curried
Make a beer batter, dredge the slices in that, and pan fry with a little butter. Serve with Ketchup on the side.
Take a crusty french roll, make a thick meat gravy (good powdered is OK), and warm the lamb slices up in the gravy. Butter the roll, and drop in layrs of meat and gravy.
My wife loves lamb. Traditional roast with potatoes and carrots. I prefer the left overs curried
Make a beer batter, dredge the slices in that, and pan fry with a little butter. Serve with Ketchup on the side.
Take a crusty french roll, make a thick meat gravy (good powdered is OK), and warm the lamb slices up in the gravy. Butter the roll, and drop in layrs of meat and gravy.
http://www.abc.net.au/news/rural/20...-animal-cruelty-western-victoria/8314678
https://www.dailymail.co.uk/news/ar...st-disgusting-footage-emerges-board.html
https://www.selfsufficientme.com/opinion/news/limited-sympathy-for-live-sheep-export-farmers
http://www.thatsfarming.com/news/animal-welfare-worst-ever
https://www.youtube.com/watch?v=kd47A5eyEQs
https://www.animalsaustralia.org/issues/stop-sheep-cruelty.php
https://www.theguardian.com/world/2014/jul/11/sheep-cruelty-video-sparks-rspca-investigation
https://www.dailymail.co.uk/news/ar...st-disgusting-footage-emerges-board.html
https://www.selfsufficientme.com/opinion/news/limited-sympathy-for-live-sheep-export-farmers
http://www.thatsfarming.com/news/animal-welfare-worst-ever
https://www.youtube.com/watch?v=kd47A5eyEQs
https://www.animalsaustralia.org/issues/stop-sheep-cruelty.php
https://www.theguardian.com/world/2014/jul/11/sheep-cruelty-video-sparks-rspca-investigation
Originally Posted by vavavroom
http://www.abc.net.au/news/rural/20...-animal-cruelty-western-victoria/8314678
https://www.dailymail.co.uk/news/ar...st-disgusting-footage-emerges-board.html
https://www.selfsufficientme.com/opinion/news/limited-sympathy-for-live-sheep-export-farmers
http://www.thatsfarming.com/news/animal-welfare-worst-ever
https://www.youtube.com/watch?v=kd47A5eyEQs
https://www.animalsaustralia.org/issues/stop-sheep-cruelty.php
https://www.theguardian.com/world/2014/jul/11/sheep-cruelty-video-sparks-rspca-investigation
As I explained before, I find live export to countries carrying out "traditional" slaughter techniques to be abhorrent...I would like it banned, both the transport, and the throat slitting to let it bleed out banned also, as there are actual human means of doing it.
As to your liks, they include those abhorrent practices, and intentionally include the extreme end of things.
Animal husbandry in the US just has the meat grown in trays ????
https://www.agric.wa.gov.au/management-reproduction/best-practice-marking-lambs
US DA recommends the practices too...I don't know any farmer who just cuts tails and balls off, they use the rubber band emasculators...just like recommended above.
Gee, this looks like a good day out in the US for these animals...
https://www.youtube.com/watch?v=Ki57eFs7XFo
Clearly, in taking your position you have reviewed carefully how the meat in your supermarket trays gets there, haven't you ?
http://www.abc.net.au/news/rural/20...-animal-cruelty-western-victoria/8314678
https://www.dailymail.co.uk/news/ar...st-disgusting-footage-emerges-board.html
https://www.selfsufficientme.com/opinion/news/limited-sympathy-for-live-sheep-export-farmers
http://www.thatsfarming.com/news/animal-welfare-worst-ever
https://www.youtube.com/watch?v=kd47A5eyEQs
https://www.animalsaustralia.org/issues/stop-sheep-cruelty.php
https://www.theguardian.com/world/2014/jul/11/sheep-cruelty-video-sparks-rspca-investigation
As I explained before, I find live export to countries carrying out "traditional" slaughter techniques to be abhorrent...I would like it banned, both the transport, and the throat slitting to let it bleed out banned also, as there are actual human means of doing it.
As to your liks, they include those abhorrent practices, and intentionally include the extreme end of things.
Animal husbandry in the US just has the meat grown in trays ????
https://www.agric.wa.gov.au/management-reproduction/best-practice-marking-lambs
US DA recommends the practices too...I don't know any farmer who just cuts tails and balls off, they use the rubber band emasculators...just like recommended above.
Gee, this looks like a good day out in the US for these animals...
https://www.youtube.com/watch?v=Ki57eFs7XFo
Clearly, in taking your position you have reviewed carefully how the meat in your supermarket trays gets there, haven't you ?
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