Just in time for Easter, New York magazine offers a
breakdown of all the varieties of lamb, providing details on the difference between Colorado and Australian lamb,
for example. The article also offers up a recipe for Rack of Lamb with a Shallot Puree Chili
Crumbs Crust. If you want more lamb recipes, check out the comprehensive list at web site Recipe Hound.
Guide to Differences in Lamb
- Colorado: Fed a mixture of grass and grain; lambs are larger; richer, more fatty meat.
- Australia: Grass-fed; leaner flesh; sweet mild flavor.
- Appalachia (Jamison Farm): Grass-fed; sweet and succulent.
- Milk-fed: Raised on milk and grain; slaughtered very young; tender and sweet meat.
- New Zealand: Grass-fed; lean and pale-colored meat; stronger flavor than Australian lamb.
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Reader Comments (Page 1 of 1)
4-11-2006 @ 9:20AM
Miriam said...
Nice, but I'm happy if I can find lamb _at all_ at the markets, nevermind worrying about the various origins. That would be a nice problem to have, indeed.
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