Opinions on Lamb

[BreezyCooking]

Originally Posted by normatassler

Sorry to disagree. I wish I had the citation on hand; however, the information came from studies performed by a research organization. It seems that grain feeding encourages the growth of ecoli in the digestive system. It is not the only cause.

You're missing the point. The levels of E. Coli in an animal don't make one whit of difference. Any level of E. coli only becomes a hazard when the animal is improperly processed - i.e. fecal matter or something that has been in contact with fecal matter comes in contact with the meat product that ends up with the consumer.

For example, let's say "1" is lowest level of E. Coli possible, "10" is highest. Lamb "A" has Level 1; Lamb "B" Level 10. If during processing the intestinal contents of Lamb "A" come in contact with the meat, there's a good chance that someone could get very sick down the road. Lamb #B is processed hygienically, thus meat is not infected & no one becomes ill.

If the intestinal contents of the animal do not come in contact with the meat/end product, the "levels" of bacteria present have no bearing.

[buckytom]

breezy's point is exactly why chicken carries a higher risk of being contaminted over larger animals.

due to their anatomy, chicken guts are more easily pierced when processed and then can come in contact with their flesh more easily. hence, higher risks of contamination.

[ChefJune]

Originally Posted by jet

My lamb memory doesn't go back more than a couple of years, but until very recently I described lamb as "overpriced pork".

How odd. The two taste nothing alike.

[jet]

Originally Posted by ChefJune

How odd. The two taste nothing alike.

I would disagree.

This thread inspired me to get some more lamb. The only thing they had at the store were cuts that looked like bone-in steaks cut from the leg. I passed.

[BreezyCooking]

Have to agree with ChefJune here. Even the very mildest-tasting lamb is absolutely nothing like pork in flavor or texture.

[Caslon]

Why can't we buy center cut (?) type lamb chops anymore...you know, the lean chops with a sawed thru round bone towards one end of the chop. Anyways, no supermarket around here sells them anymore. Why I wonder? The lamb chops I see now are small, absolutely riddled with fat, and expensive (the current "chops" must be cut from another part of the lamb). Darn, I miss the other type.
I've no doubt that they'd be more expensive then the puny fat riddled chops I see now, maybe that's why I don't see the kind I used to buy years ago.

[BreezyCooking]

Unless it's a location thing, maybe ask your supermarket meat dept. guys if they can get them for you.

Around here all the lamb is super lean & we get all the cuts - legs, rib chops, loin chops, ground.

[Andy M.]

If the store doesn't display what you want, ask the meat manager. If there is no demand, they won't carry the cut.

[Caslon]

It goes beyond that guys. Lamb isn't regarded by supermarkets like a cow that you can request cuts from. Lamb in supermarkets in the US is now..."what you see is what your gonna get..period". And as I've stated before, I could go to one of the very few street butcher shops remaining and request this type of cut, while shooing away the flies.

[Andy M.]

Where in So California do you live. It's hard to imagine a diverse variety of foods is not generally available, especially around LA or San Diego.