are a larger layer of protective fat around the legs and better
marbling (the intramuscular fat that adds flavor and
moistness to meat). Because of the grain supplements,
American lamb tends to have a less funky but richer flavor,
more similar to steak. A single leg of American lamb can
weigh up to 15 pounds or so, with enough meat to feed over
a dozen.
Q: I’ve read that grass-fed meat is always better—better
tasting, better for the animal. Is there any truth in this?
It depends. Some people prefer the gamier taste of 100-
percent grass-fed lamb, others prefer the richer flavor and
juicier meat of grain-finished lamb. As far as the health of
the animal goes, while it’s true that an animal that lived
solely on grain would eventually develop health problems
(much like a human who existed solely on hamburgers),
grain finishing only occurs over the last 30 days of a lamb’s
life, after which it’s going to be slaughtered anyway. That
time period is not nearly long enough for the animal to
develop any health problems that would cause it to suffer in
any way. If you have no problem eating meat, you should
have no problem eating grain-finished lamb or beef.
Q: What about the price differences?
Unfortunately, American lamb tends to be more expensive
than the imports, despite their long journey across the globe.
It’s a matter of scale. Australia and New Zealand’s lamb
output is several times greater than that of the United States.
If you value tenderness and juiciness, the extra cost is
probably worth it.