I had a chuckle at that! In my neck of the woods (and that includes England, Spain and China) I haven’t seen any lamb for many years. It’s all mutton, fully grown sheep. It is called *lamb* euphemistically. No one sells a lamb any more. All what is mutton in reality is called and sold as *lamb.*
(Maybe they do sell genuine *lamb* in the US, that is, real baby sheep? But I doubt it!).
But don’t take me too literally, folks. When I say plain Lamburgers I mean without fancy spices such as cumin, or additions such as feta. I assumed the inclusion of onion (like a normal plain hamburger). But do I include, breadcrumbs, and egg?
It seems to me that to use simple plain ground lamb is hardly worthy of being called a Lamburger, any more than simple grilled ground beef can be called a Hamburger.
Maybe I’m being too naïve? I just couldn’t find a recipe for a Lamburger that was not from the India, or the Middle East, or one that did not include something spicy or esoteric. But thanks for the help (even from the baby cow eaters.)
But even the recipe from New Zealand included breadcrumbs, chopped herbs, and an egg, and was served on Ciabatta with onion slices tomato and avocado. It seems to me that this is hardly a plain Lamburger? I shall try it, anyway, without the herbs or the egg or the ciabatta and avocado.