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Guide to Buying Lamb

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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Filed Under: Magazines, Ingredients
Tags: america, Australia, Colorado, dinner, Easter, Easter dinner, lamb, Lamb Recipes, meat, New York magazine, Recipe Hound

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Reader comments (Page 1 of 1)

Miriam

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.
Reply

1 Comments / 1 Pages

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