Any feelings on this? Years ago I used to freeze a couple of US lamb and bring them to my car for hire driver and his family,in Bermuda, as they could only get Aussie or New Zealand lamb. They found US superior.
Is that still regarded as a valid opinion? I just bought a semi boneless Aussie lamb leg at $2.99 lb and at that price will let it wet age and either grill it or cook it low and slow and let it rest rest rest.
So as we see the seasonal lamb sales, does anyone have an opinion regarding imported vs domestic lamb and how it differs? I like it a bit gamey and usually do the lemon garlic balsamic rosemary parsley route.