We love lamb, be it braised, roasted or grilled. You can probably tell because
we have it almost weekly at our café.
When you’re shopping for lamb, you’ll frequently see Australian or New Zealand varieties in addition to domestic. We favor those from “down under” because they taste more like lamb used to taste when in was grass fed in the U.S. Not that there is anything wrong with grain fed lamb, it’s just that grain fed is missing some of the flavor we associate with lamb. If you never liked the taste of lamb as a child, you might be surprised that you like the subtlety of the grain fed varieties.
When you’re shopping for lamb, you’ll frequently see Australian or New Zealand varieties in addition to domestic. We favor those from “down under” because they taste more like lamb used to taste when in was grass fed in the U.S. Not that there is anything wrong with grain fed lamb, it’s just that grain fed is missing some of the flavor we associate with lamb. If you never liked the taste of lamb as a child, you might be surprised that you like the subtlety of the grain fed varieties.
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