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| I agree, that's why a label that covers from production to butchering is important.
At what age do you butcher yours? It seems to be 3 to 5 months older in the U.S. than in France, which is more or less set at 9 months, with almost the whole production being mother's milk and grass fed.
Spring lamb is also very popular even though it is more expensive: Lamb leg roast with flageolet beans is the traditional Easter meal.
Maybe you should try to butcher yours throughout the year, for more regular fresh meat and the different flavors that come with the different ages of the lamb.
If you grill most of your lamb meat, try also an Irish stew, it's really the best way to make the best preparation for neck, shoulder and shanks, if you like extremely tender meat that just fell from the bone.
One thing I like in France, is that "hypermarkets" don't just sell specific cuts of lamb, they also sell vacuum packs of a quarter lamb or a half lamb. You can even find offal like lamb brains pretty much everywhere. | |
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How many folks eat Lamb?
