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Unread 07-16-2013, 06:13 PM   #16
Gore
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All I know is what I've heard and that is that the red ones are definitely the fastest, ... or was that the green ones. Fark, what thread is this?
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Unread 07-16-2013, 06:23 PM   #17
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Do you not get Welsh lamb in the US? Beats Kiwi and Aus imo.
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Unread 07-16-2013, 07:34 PM   #18
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Quote:
Originally Posted by Gore View Post
All I know is what I've heard and that is that the red ones are definitely the fastest, ... or was that the green ones. Fark, what thread is this?

Exactly what I have been thinking!

Look, saying one is better than the other be it Wales, NZ Aus USA is a pretty stupid discussion.
If you took USA lamb at the same age(Under 1 year with no permanent teeth and grass fed) and matched it to any other eating breed from similar conditions in the other countries, you are going to flat out fail a blind taste test.
Then, there is the fact that its an agricultural product and changes from area to area and season to season, as does the food it eats.
Wales and NZ have premium conditions as a rule, but that fluctuates.
Australia benefits from breeding that compensates, but I couldn't pick between Welsh, NZ and say, Southern NSW highland lamb, it is impossible.
Here we get some great varients depending if they fed on saltbush, Tassie grass or high altitude grass and so on.
Even semi arid breeds with natural wilderness feed have some remarkable flavours.
And orange sheep are fastest.
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Unread 07-16-2013, 07:46 PM   #19
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I rotisserie cooked a Kiwi leg of lamb this past weekend. Here are my observations...

1. Fark! That chit is expensive.

2. Did I really just pay that much for five pounds of sheep?

3. For that price, I better not fark this up.

4. It did seem to have a more pronounced lamb flavor. That can be a good thing, or a bad thing, depending on how you feel about lamb flavor. I liked it.

5. i still can't believe I paid that much for five pounds of sheep.

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Unread 07-16-2013, 07:50 PM   #20
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Quote:
Originally Posted by Murray in N.Z. View Post
Dude....

This just begs for an honest non biased answer...

Kiwi lambs is best because its nice young and tender, transport distances to the works are low and its an industry that we are world leaders in.

Aussie lamb is a bit tougher due primarily to stress. The distance between farm and slaughterhouses are phenominal, its a blinking huge country..... but the real spoiler is all the "attention" the poor lambs get from every male that they come in contact with throughout their lives... Aussies are not called sheep shaggers for nothing and the poor old stressed out abused lambs show it!!!!

Muzza in Perth W.A. for a while.
Strange that a Kiwi is making suggestions about Aussies and sheep.
In Australia we have known for years about the Kiwis!!!
Question: How do you spell "sheep" in New Zealand?
!
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Answer: Put them in the top paddock and leave them alone for a few weeks!!!

Clearly the flavour/tenderness of lamb is a factor of breed, feeding & age.
For me one of the best cuts is a leg of mutton (old & tough). Brined as if making a ham or corned beef. Cold smoke for 6 hours. Then Sous Vide at 135F for 48 hours. Sear and serve. Wow. Tender and great flavour.
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Unread 07-16-2013, 08:02 PM   #21
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'bout 10 or 11 hours?
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Unread 07-16-2013, 08:02 PM   #22
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Quote:
Originally Posted by JohnHB View Post
Strange that a Kiwi is making suggestions about Aussies and sheep.
Muzza is homesick and pining for the ewes, John
For me one of the best cuts is a leg of mutton (old & tough). Brined as if making a ham or corned beef. Cold smoke for 6 hours. Then Sous Vide at 135F for 48 hours. Sear and serve. Wow. Tender and great flavour.
Wow, I would love to taste that.
I adore hogget and am annoyed it is so hard to get!
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Unread 07-16-2013, 08:32 PM   #23
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Man I want some lamb now!
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Unread 07-16-2013, 08:42 PM   #24
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I've had lamb in Oz, New Zealand and here. I loved them all. Probably the very best lamb I've had was in New Zealand when we were staying at the Lodge (or something like that) at the Franz Joseph Glacier. We had a spectacular rack of lamb with an awesome bottle of Australian wine and the bill was so small I was embarrassed. Granted, this was 1986....
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Unread 07-16-2013, 08:55 PM   #25
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The best lamb I have ever eaten was in the Northern UK outside of Carlisle. With that said, you can get some world class lamb if you do as Thirdeye does. However, the best lamb is fresh killed, and that is a treat few of us can afford sadly...
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Unread 07-16-2013, 10:05 PM   #26
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Well, it's all been said then. I have nothing to add except that I am the Aussie Lamb Farker.... Wait, that didn't come out right.

Where's Frank Sacco when you need him!????
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Unread 07-16-2013, 10:48 PM   #27
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My entry to the Julia Child Throwdown was an Australian Rack of Lamb. I don't care if it came from Mars. It was beautiful in color, fat to meat ratio perfect, sized so that blind man could judge it's age and it smelled like a young sch........ never mind, wrong forum. It was perfect.
I have to say however, I normally do not buy lamb here in the states. I think there has been a bit of a struggle dating back for centuries between land owners. Sheep were considered to be grazing land killers. They tear out the grass by the roots rather than clipping it off clean. Throughout my travels I have seen vast pastures of sheep in Europe and although they may be for shearing and wool, they always make me want to eat lamb. I don't see them here in Florida. We have a lot of cows, pigs, goats, alpaca's and horses, but not too many sheep. All things considered, if they are raised to the same age, fed the same feed, and finished using the same methods, grass or grain finished and they come from the same genetic lineage, they should be theoretically be the same. Just Sayin.......................................

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Unread 07-17-2013, 12:03 AM   #28
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Quote:
Originally Posted by nmayeux View Post
The best lamb I have ever eaten was in the Northern UK outside of Carlisle. With that said, you can get some world class lamb if you do as Thirdeye does. However, the best lamb is fresh killed, and that is a treat few of us can afford sadly...
Very interesting. I grew up eating lamb a LOT. Oddly, I'd have to say the best lamb I had also was in the UK at a pub in the Nottingham Victoria train station, oddly enough, some 15 years ago. It truly was fabulous.
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Unread 07-17-2013, 12:30 AM   #29
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The best lamb I ever had was in Ireland. I have had lamb in the US and Oz. I haven't been to NZ.

What I find most humorous is the OZ vs NZ claims of sheep farking. For Chrests sake, all ya'll are just two islands of criminals anyways. Of course you're farking sheep. Have you seen your women?!?!?

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Unread 07-17-2013, 03:35 AM   #30
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Quote:
Originally Posted by martyleach View Post
I've had lamb in Oz, New Zealand and here. I loved them all. Probably the very best lamb I've had was in New Zealand when we were staying at the Lodge (or something like that) at the Franz Joseph Glacier. We had a spectacular rack of lamb with an awesome bottle of Australian wine and the bill was so small I was embarrassed. Granted, this was 1986....

Tight ass tipper huh ?
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