Any reason if the variation?Originally Posted by ThEoRy
Any reason if the variation?
It's more the idea of how long it sits in cryovac that really grosses me out. Worse than meat is Chinese garlic. Just how long has it been peeled and refrigerated? It is also a ballot or bullet economic argument. As a business practice I would rather deal with someone that I see face to face, know their families, etc. I can't do this with all products, cured onions, out of season lemons, things like that, but I try buy as much from farmers and fishermen from our area.
Jamison Farms, Latrobe PA.
The Colorado I get tastes the best and is the largest. The Australian is cheaper than the Colorado and is pretty decent. The NZ is the smallest and makes for single chop servings.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
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Oregon lamb from Andersen farms or Imperial Stock Ranch. Both excellent products. Here at the restaurant we us New Zealand lamb with no complaints.
8 bone 1 pounders. http://www.oregonlamb.com/, http://www.imperialstockranch.com
I haven't lived the life I wanted, just the lives I needed too at the time.
As a general category, New Zealand.
But my very best lamb has been buying direct from the grower in Oregon, and making arrangements with the butcher myself.
hmmm oregon I have noticed a lot in this thread...I wonder what shipping across the US would be like?
Not much choice here. Its either imported from NZ or sourced from a local Dutch farm directly.
i've killed a lot of animals.
"offing" a lamb was damn near impossible for me. that thing was so cute and trusting. it was so embarrassing taking the thing back to my rancher bud..he still gives me crap about it.
i was young..now, i'd probably do it.
but for the most part, i pick it up at Costco. haha.
Icelandic
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