SC - pre-1500 cookery

[Gretchen M Beck]

>>Somebody said 'hardly anyone eats lamb'
>Really? Australia 'lives on the sheep's back', so the Australian Sunday 
roast is lamb. 
>How does this compare around the globe (or even around others in 
Australia?)
>Charles Ragnar

Hello!  I'm the someone.  In the southeastern United States, eating lamb 
is just about unheard of.  Sheep haven't been raised here in the land of 
cotton in generations, at least not in such numbers that there are very 
many spare lambs for market.  Sunday is for fried chicken, or country ham 
or pork barbecue.  It's not so long ago that the only kind of lamb I 
could find was frozen and  imported all the way from New Zealand!  That's 
changing now with so many people moving into the the region from all over 
the US and around the world.  All the stores I usually shop at do sell 
fresh lamb now, but it's expensive.  Lamb is a meat reserved for those 
intending to show off their finances  or those immigrants to this region 
who have a real need to re-create foods traditional to their families.  
As for kid, I don't think I've ever seen it for sale, though our area has 
at least 2 goat dairies.  I can think of one market that might just 
possibly carry it or be willing to find out where they could special 
order it.

Anne

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