I just chomped on a few lamb loin chops. Man O Man were they good.

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Originally posted by winetarelli:

quote:

Originally posted by wine+art:
Sorry, when you get a chance, try the best in the world... New Z.

Actually... many of the best lamb dishes I've had, the lamb has come from small "artisnal" (for lack of a better word) farms, in the U.S., NZ, and elsewhere. The most consistently excellent lamb I've had, regardless of farm origin, has been Turkish.

Turkey...good to know.

I have attended blind lamb tastings three times ( how crazy is that) and New Z won each time, with Colorado coming in second two out of three times.

Turkey... really.

quote:

Originally posted by wine+art:

quote:

Originally posted by winetarelli:

quote:

Originally posted by wine+art:
Sorry, when you get a chance, try the best in the world... New Z.

Actually... many of the best lamb dishes I've had, the lamb has come from small "artisnal" (for lack of a better word) farms, in the U.S., NZ, and elsewhere. The most consistently excellent lamb I've had, regardless of farm origin, has been Turkish.

Turkey...good to know.

I have attended blind lamb tastings three times ( how crazy is that) and New Z won each time, with Colorado coming in second two out of three times.

Turkey... really.

Yep. Turkey. I don't know that I've ever had Turkish lamb in the U.S., but when I was there, the lamb was consistently incredibly high quality -- better than generic NZ lamb or CO lamb that you get in the states at an average steakhouse type place or pickup at the grocer (eg. Diamond Mountain). Of course, the best NZ lamb may be the best in the world, I really don't know. I've had very good lamb from a small farm in Dixon, CA (which is also home to a very large lamb processing facility, but that is not what I'm talking about) as well as from a small farm in KY.

A "lamb tasting" -- this sounds like an incredibly good idea!

By the way, W+A, you of all people, should have first hand experience with Turkish lamb. If you've never tasted it, I have a STRONG reccomendation for a holiday for you.

I've had lamb in Turkey. The quality was not very good, but it's hard to tell with all the spices. Nowhere did we see anything like rack of lamb, just the heavily spiced pieces and mashed up slices.

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Originally posted by Board-O:
I've had lamb in Turkey. The quality was not very good, but it's hard to tell with all the spices. Nowhere did we see anything like rack of lamb, just the heavily spiced pieces and mashed up slices.

Really? Huh. I had rack a few times there. Usually, though, they were making amazing shish-kabobs and shoshliks. Of course, I was younger then and perhaps less discerning, but even at the corner "fast food" type place I had some amazing pitas. And the few racks I had there were absolutely delicious.

The best lamb I ever had was on a visit to France. I have no idea where that lamb came from, though.

I've had goat in the Caribbean that was pretty good. I don't know how good the meat itself was, but with all the spices and sauce, it was pretty tasty.

quote:

Originally posted by winetarelli:

A "lamb tasting" -- this sounds like an incredibly good idea!

IN

BTW W+A, I just had to double check my statement that the lamb we had the other evening was indeed Quebec sourced as I was so certain it was.

Seems it was, in fact, NZ.

D*mn, I hate when I miss-speak. Bottom line, it tasted superb

quote:

Originally posted by KSC02:
BTW W+A, I just had to double check my statement that the lamb we had the other evening was indeed Quebec sourced as I was so certain it was.

Seems it was, in fact, NZ.

D*mn, I hate when I miss-speak. Bottom line, it tasted superb

quote:

Originally posted by KSC02:

quote:

Originally posted by winetarelli:

A "lamb tasting" -- this sounds like an incredibly good idea!

IN

I believe that PH and Keeno already have this event in the planning stages, albeit in a stewed format. And, I believe that there is CdP involved as well.

Gnawing yes. Chomping no.

FWIW - the NZ lamb at Costco is a good buy for the price. Great for the BBQ.

This reminds me of a movie with the quote of "Gnawin on a ham bone"...but can't think of which one.

Smoked ribs over the weekend, did some gnawin!

Had some lamb chops from New Zealand at a wine dinner recently and I had to chomp.

all this talk of lamb caused me to order lamb in garlic sauce at the local Chinese carryout tonight. ('07 Cline Old Vines Zin).

I Chomp, but what really matters is that the girls swallow.

When my father smokes ribs your bones had better be "clean". If there is meat left on the bone, you will first get the "look", then a verbal WTF!

He is serious about his ribs, but they are seriously good!

not a chomper here ... but i do save the bones for making stock, so it all does get used in the end.

quote:

Originally posted by irwin:

...lamb in garlic sauce at the local Chinese carryout tonight.

Sounds like a trendy Greek-Chinese fusion place. (I know lamb is part of the modern Northern Chinese cuisine, but it just never seems like the appropriate meat to me ).

On an unrelated note, we had an Italian-Chinese fusion restaurant here called Ciao Mein. It went out of business in less than a couple years, just as it should have.

Others already said it but....

Bone in ribeye medium rare, the meat on the bone is so good that not eating it is not an option. Throwing it away would be torture. Doggy bag please!