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georgevan 10-30-2021 02:42 PM

Why isn't lamb a popular meat in the west
 
lamb is very popular in the orient and South Asia. It is very tender and juicy and good tasting. But I never see it for sale in grocery stores and don't know anyone who eats it other than at foreign restaurant. Could it be that the thought of butchering a young sheep turns us off. A lamb is newly born and hasn't developed its teeth yet.

Chief Longwind Of The North 10-30-2021 03:15 PM

It's more expensive, though available.

Seeeeeya; Chief Longwind of the North

taxlady 10-30-2021 04:17 PM

I like lamb. I can usually find New Zealand lamb in the freezer section of supermarkets. I'm in Canada, so I don't know if the same is true in the US.

Apparently, a lot of people find the taste of lamb too "gamey". I like the way it tastes of lamb and not just some generic red meat. But as the Chief wrote, it's kinda pricey. We often get lamb with Indian or Greek food.

karadekoolaid 10-30-2021 04:38 PM

Lamb is extremely popular in the UK. Roast lamb is inevitably accompanied with mint sauce.

PrincessFiona60 10-30-2021 05:07 PM

Love lamb! When available I get it.

GinnyPNW 10-30-2021 05:23 PM

Quote:

Originally Posted by Chief Longwind Of The North (Post 1665857)
It's more expensive, though available.

Seeeeeya; Chief Longwind of the North

+1 on Chief's words.

We can find it, but it is usually on an upper shelf and, as mentioned, it is usually pricey. I find the best choices for lamb at Costco. And, Costco has great meat.

I remember, once upon a time, in L.A. during a grocery clerk "strike"...there were certain markets that it was "okay" to cross the picket line. While shopping in meat department, DH noticed the lamb chops were some ridiculous price like $27/per pound, I think it was. DH commented to me that "No one will pay that price!" The butcher overheard and said, "Someone will!"

Nothing like lamb chops on the BBQ grill!

Chief Longwind Of The North 10-30-2021 05:57 PM

I also enjoy goat. But it's only found in ethnic stores. Goat, and venison are quite similar in both texture, and flavor.

Seeeeya; Chief Longwind of the North

Kaneohegirlinaz 10-30-2021 06:50 PM

I really like the Lamb raised in Colorado, much more flavorful, but then I don't find Lamb to be "gamey" at all, love it.
It is pricey, and yes the Costco/Kirkland meats are a better price.

pepperhead212 10-30-2021 07:06 PM

I wish lamb wasn't so expensive, as I really like it. I have always liked it, even when Mom cooked it to death, which was done with everything back then!

I never understood why people call this "gamey". Just because it has a flavor of its own, unlike the usual meats they are used to? I've actually eaten mutton a couple of times - even more highly flavored, and liked that, as I had it in some highly flavored Indian dishes, where it tasted really good.

Kaneohegirlinaz 10-30-2021 07:09 PM

Agreed Dave, I had never found Mutton to have an off-putting flavor to it.
My Mother can't even stand the smell of Mutton nor Lamb
*shrug*

Andy M. 10-30-2021 07:23 PM

I grew up eating a lot of lamb. Now I use it occasionally but not as much as I like because SO is not a fan. She's OK with it in my lamb and string bean stew and half and half with beef in my meatloaf. When she's not here for dinner, I'll sometimes make myself a rack of lamb.

I like the lamb at Costco as it's Australian lamb which is much more flavorful than American raised lamb.

Katie H 10-30-2021 07:48 PM

I love lamb and have a wonderful recipe for barbecued lamb ribs. Tasty, tasty, tasty. The sauce is super.

The comments I've heard from folks who don't like it they say it tastes "soapy." Not my experience.

As for mutton. Love that, too, especially smoked over a wood-fired pit, then pulled and served with barbecue sauce. It's a favorite in our area.

I can get my fill and take some home after visiting the historic "Fancy Farm Picnic." But, be aware, August in Kentucky is HOT and HUMID!

Look here for what I'm talking and come on down and enjoy crazy political crap, games, bingo, a raffle usually for a brand new pick-up truck, and lots and lots of barbecue: https://www.msn.com/en-us/news/polit...nts/ar-AAMQbjQ.

GotGarlic 10-31-2021 07:23 AM

This describes why lamb isn't popular in the United States. It's much more popular in the United Kingdom and Europe. Basically, cattle ranchers had more government support in the 1800s and soldiers coming back from World War II who were fed nasty canned Australian mutton didn't want it after they returned home. So there isn't much of a market for either lamb or mutton here.

https://www.npr.org/sections/thesalt...ake-a-comeback

msmofet 10-31-2021 07:57 AM

I love lamb and make it as often as I can. DD#2 and I like it better than hub and DD#1. We like it cooked with garlic and lemon. Usually served with noodles in a garlic béchamel sauce.

skilletlicker 10-31-2021 08:17 AM

Agree with GotGarlic. Also, suspect the cattle-sheep price difference has to do with scale and subsidized grain in the beef industry. I hope lamb becomes more popular. I buy it at the Mediterranean Market where it doesn't compete with pork due to halal and kosher dietary restrictions. If lamb becomes more popular, I bet it is driven by ease of market entry to smaller pasture-fed meat producers.

taxlady 10-31-2021 11:40 AM

Quote:

Originally Posted by GotGarlic (Post 1665958)
This describes why lamb isn't popular in the United States. It's much more popular in the United Kingdom and Europe. Basically, cattle ranchers had more government support in the 1800s and soldiers coming back from World War II who were fed nasty canned Australian mutton didn't want it after they returned home. So there isn't much of a market for either lamb or mutton here.

https://www.npr.org/sections/thesalt...ake-a-comeback

Thanks for the link. That was interesting. I knew there had been bad blood between those raising cattle and those raising sheep. Now, I am curious to read more about that part of the story.

Just Cooking 10-31-2021 01:04 PM

I love lamb and Jeannie likes it ok.

I don't purchase and cook it as often as I used to. I was surprised to find lamb chops and racks in Aldi, a few weeks ago. I bought it more frequently when living close to a Costco. One has just opened here (last month) and we will join and start shopping there soon.

In the 90's I grilled for a grocery/meat market catering company. We had a warming oven in the meat department and I often grilled leg of lamb. It always sold out quickly. Second in popularity only to our steak sandwiches.

Ross

Sir_Loin_of_Beef 10-31-2021 01:15 PM

Lamb is the only meat I use for shepherd's pie. Shepherds herd sheep, not cows or turkeys. I like to make fresh chorizo with goat, when I can find it.

GinnyPNW 10-31-2021 01:39 PM

Quote:

Originally Posted by Sir_Loin_of_Beef (Post 1666029)
Lamb is the only meat I use for shepherd's pie. Shepherds herd sheep, not cows or turkeys. I like to make fresh chorizo with goat, when I can find it.

LOL...good point on the sheep. For goat, I would think that some of the ethnic markets in Sandy Eggo would carry goat? No?

Sir_Loin_of_Beef 10-31-2021 02:08 PM

Yes, they do, but not ground goat. But now I have a meat grinder, so...

Amazon Fresh has lamb, but the prices are all over the board, from $7.97 lb for lamb shanks to $43.54 lb for loin chops. Ground lamb is $12.01 lb.

Cooking Goddess 11-01-2021 03:15 AM

Mom loved braised lamb shanks. My Dad did, too. But Bunny, their corgi, did not like even the smell of lamb. The first time Mom made it, Bunny barked the entire time it cooked and during dinner. Happened the next two times, too. After that, I'd make shish kabobs for all of us - lamb for Mom and Dad, beef for Himself, my aunt, and me. Since the cooking was done at our place, Bunny was none the wiser.

Quote:

Originally Posted by Sir_Loin_of_Beef (Post 1666029)
Lamb is the only meat I use for shepherd's pie. Shepherds herd sheep, not cows or turkeys..

Which is why when "people who know" make that dish, they call it cottage pie.

dragnlaw 11-01-2021 06:34 AM

I've bought goat for stewing a Jamaican dish for my BIL. It was delish! but all those tiny neck bones - I've never made it since, just because of the bones. You can usually find a huge bag of them in the freezer sections. But I've never seen any other cut.

larry_stewart 11-01-2021 06:38 AM

Quote:

Originally Posted by pepperhead212 (Post 1665888)
I have always liked it, even when Mom cooked it to death, which was done with everything back then!

My mom must have attended the same cooking class yours did :lol:
I always knew when she was cooking lamb, cause the house filled with smoked and the smoke detectors would go off ( every time without fail).

taxlady 11-01-2021 09:25 AM

Quote:

Originally Posted by dragnlaw (Post 1666094)
I've bought goat for stewing a Jamaican dish for my BIL. It was delish! but all those tiny neck bones - I've never made it since, just because of the bones. You can usually find a huge bag of them in the freezer sections. But I've never seen any other cut.

Yeah, what's up with that? I have never tried buying goat. Every single time I have ordered anything with goat, there was that plethora of tiny bones. I like it. DH says it tastes good, but he doesn't want all those little bones. I don't really mind them. There are a couple of new West Indian restos and the food is good. But, there is goat in almost everything, so DH doesn't want to order from them. Who is getting the rest of the meat from those goats?

dragnlaw 11-01-2021 09:27 AM

Have no idea where the rest of the meat goes - but there must be lots because I sure see a lot of necks!

Sir_Loin_of_Beef 11-01-2021 10:24 AM

Quote:

Originally Posted by Cooking Goddess (Post 1666087)
Which is why when "people who know" make that dish, they call it cottage pie.

I had this discussion on another board, and yes, we agreed that made with beef it is called cottage pie, but I decided that, when made with turkey, it should be called henhouse pie. :cool:

I make a two topping shepherd's pie, with lamb, of course, but I put a strip of mashed potatoes down each side and mashed sweet potato down the center. Everyone liked the presentation, and they thought it was delicious.

dragnlaw 11-01-2021 10:39 AM

That sounds neat Sir LOB, I like that idea.

Was wondering which vegetable most people here put in as well.

Grew up with meat with the gravy, a layer of corn, topped with mashed potato.

My ex grew up with meat/gravy, a layer of peas, topped with the potato.
He couldn't believe we had it with corn! Unheard of! Gadzooks woman!

So I started making it with both, lol and now, with whatever comes first to hand. :lol:

taxlady 11-01-2021 10:54 AM

We have it with onions fried with the ground meat, gravy, a layer of corn, and then the mashed potatoes dotted with butter on top. I prefer the corn to other veg, because I find that it holds up to the baking the best. I have never tried with peas, because I really detest overcooked peas. Corn is also the traditional veg used here in Quebec, where it is called "pâté chinois" in Quebecois French. I call it "cottage pie", when I make it with ground beef and "shepherd's pie", when I make it with ground lamb.

dragnlaw 11-01-2021 12:35 PM

Ooops - my mistake, I reversed it - we had peas, my ex- had corn.
and truth to tell, we call it all Shepherds Pie.

Ground lamb was not a popular meat with my mom for some reason. Not available? Expensive? Big box grocers had not started up yet. I really don't know. Although I did know the difference, I didn't care what it was called. Shepherd was the more common name here.

msmofet 11-01-2021 01:30 PM

3 Attachment(s)
I sauté ground beef and onions. Then add gravy and mixed vegetables to the beef. Stir well. Place meat in dish, top with mashed potatoes. Lastly, add shredded cheddar to top and bake till cheese is melted and lightly browned.


Attachment 49649

Attachment 49650

Attachment 49651

karadekoolaid 11-01-2021 01:35 PM

Quote:

Originally Posted by taxlady (Post 1666128)
I call it "cottage pie", when I make it with ground beef and "shepherd's pie", when I make it with ground lamb.

Absolutely correct. That´s what I do!

Bitser 11-01-2021 01:57 PM

Commercial range lambs, called fats, are born in spring (March or April here). They go on the range (usually public land mountain or desert) in June. They come back to the ranch and are shipped in September or October. The ewes and bucks are wintered over. The strategy is to use as much forage from public land as possible and as little of a ranch's own pasture or hay.

My father's family raised both cattle and sheep, and I worked as a campjack and wrangler for a sheep outfit. There were castrated yearlings (wethers) in the herd to supply our meat. We'd butcher every other week or so. When a sheep would break a leg or prolapse or be otherwise injured badly, we'd kill it and use the meat, so I did eat some rank, fatty mutton. Best done over coals so the fat drips off.

When I lived in New Zealand, besides lamb, they sold hogget (yearling lamb) which cost less. They also sold mutton, but much of it was exported to islands and nations in the South Pacific (mutton flaps) where it was the cause of health problems.

LizStreithorst 11-01-2021 04:14 PM

I live in beef country. Lamb costs an arm and a leg. That should not be the case. Sheep are so much easier than cattle to raise. It's just the way it is. But heck, all meat including beef are almost too expensive to buy. I eat a lot of chicken, pork, and our Mississippi catfish.

dragnlaw 11-01-2021 04:48 PM

:lol::lol: didn't know people ate catfish, the bottom eater, I sort of gagged when I heard about it....

and then...

I had some...

Wow! one of my favourites now!

GotGarlic 11-01-2021 04:54 PM

Pretty much the only lamb we eat is ground lamb for $9.99/lb. at Kroger. Sometimes I make Turkish kebabs or a Turkish soup with caramelized onions and lamb meatballs. Good stuff.

Sir_Loin_of_Beef 11-01-2021 05:27 PM

Along with the onion and garlic, fried with the ground lamb, I use peas, corn and carrots, or I will get a bag of frozen mixed vegetables and use a cup and a half of whatever vegetables are in the bag.

Bitser 11-01-2021 05:36 PM

Quote:

Originally Posted by dragnlaw (Post 1666196)
:lol::lol: didn't know people ate catfish, the bottom eater, I sort of gagged when I heard about it...


A girlfriend took me fishing for channel cats, on a full moon. When I hauled up the first one and had a look, I thought: no way I'm eating that THING!:ermm:

Bitser 11-01-2021 05:46 PM

Back to lamb, I love köfte in meatballs or in kebab. Turkish of origin, it was renamed Swedish meatballs and is very popular.

Another favorite is merguez, a North African sausage of ground lamb, roast red bell pepper, paprika, hot red pepper flakes, garlic, cumin, coriander, and fennel seeds. It can be put in casings or made into meatballs or kebab.

Chief Longwind Of The North 11-01-2021 05:47 PM

Quote:

Originally Posted by Bitser (Post 1666210)
A girlfriend took me fishing for channel cats, on a full moon. When I hauled up the first one and had a look, I thought: no way I'm eating that THING!:ermm:

I've eaten a good many bullheads from the pristine waters I grew up with. I tried catfish in Memphis, from the Mississippi. They tasted muddy to me. I didn't much care for them.

eeeeeya; Chief Longwind of the North

LizStreithorst 11-01-2021 05:51 PM

The freshwater cat's are very mild and tender. They can replace any white fish. They are farm raised down here, but I've fished for them on a fresh water lake and they are even better. Don't try a salt water catfish. They taste horrible. I know from experience.


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