happyjillin Posted January 31, 2020 Report Share Posted January 31, 2020 It's the real deal, unlike some of the vendors around here try to pawn off as lamb. From Soriana and they are Mexican not imported and about 1/3 of the cost from a certain store here. There are 2 racks per package and I partially thaw them to separate and put one back in the freezer. BBQ to die for! 1 3 Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 31, 2020 Report Share Posted January 31, 2020 Thanks for the great tip, but you really didn't have to start it off with a mudsling. 1 Link to comment Share on other sites More sharing options...
Bisbee Gal Posted January 31, 2020 Report Share Posted January 31, 2020 @happyjillin Cost for these 2 racks (or cost per kg)? Link to comment Share on other sites More sharing options...
happyjillin Posted January 31, 2020 Author Report Share Posted January 31, 2020 31 minutes ago, Bisbee Gal said: @happyjillin Cost for these 2 racks (or cost per kg)? A bit more than $300 pesos depending on the weight for the package of 2. The other place I mentioned was over $900 pesos. 3 Link to comment Share on other sites More sharing options...
happyjillin Posted January 31, 2020 Author Report Share Posted January 31, 2020 3 hours ago, ComputerGuy said: Thanks for the great tip, but you really didn't have to start it off with a mudsling. It wasn't a mudsling. I know what real lamb is from lengthy experience and I bought from the other store and from other vendors here. 2 Link to comment Share on other sites More sharing options...
ComputerGuy Posted February 1, 2020 Report Share Posted February 1, 2020 Sure, man. 1 Link to comment Share on other sites More sharing options...
Xena Posted February 1, 2020 Report Share Posted February 1, 2020 1 hour ago, happyjillin said: It wasn't a mudsling. I know what real lamb is from lengthy experience and I bought from the other store and from other vendors here. I am amazed that lately I find myself agreeing sometimes with Happy. Those of you who know our web boards’ history with each other understand why this surprises me. In this case I did not read his first sentence as “mud slinging.” It seemed to me that he offered his opinion of “some” local lamb sellers — and it was not even snarky. 3 2 1 Link to comment Share on other sites More sharing options...
ComputerGuy Posted February 1, 2020 Report Share Posted February 1, 2020 Perhaps I over-reacted, knowing his history as Pedro, and his regular jabs and judgmental pronunciations. But I did thank him for the tip. Link to comment Share on other sites More sharing options...
happyjillin Posted February 1, 2020 Author Report Share Posted February 1, 2020 Had it last night with my wife's spinach salad. Lip smackin' good! Sorry no fotos. Link to comment Share on other sites More sharing options...
Xena Posted February 2, 2020 Report Share Posted February 2, 2020 9 hours ago, ComputerGuy said: Perhaps I over-reacted, knowing his history as Pedro, and his regular jabs and judgmental pronunciations. But I did thank him for the tip. I understand, CG. I was touchy too at first. Then I figured, hey we’re all getting old. As they said on Ally McBeal, “Bygones.” 1 Link to comment Share on other sites More sharing options...
slainte39 Posted February 2, 2020 Report Share Posted February 2, 2020 I have a full time job figuring out what I´m going to do today and tomorrow without even thinking about changing yesterday (as if it could be changed). 3 Link to comment Share on other sites More sharing options...
heidinrick Posted February 4, 2020 Report Share Posted February 4, 2020 Thanks Happy! I bought 3 yesterday...can't wait for Sunday! Lucky for me, Heidi isn't much of a lamb fan so, I guess that meand more for me😁 Rick Link to comment Share on other sites More sharing options...
happyjillin Posted February 4, 2020 Author Report Share Posted February 4, 2020 1 hour ago, heidinrick said: Thanks Happy! I bought 3 yesterday...can't wait for Sunday! Lucky for me, Heidi isn't much of a lamb fan so, I guess that meand more for me😁 Rick Buen provecho! Link to comment Share on other sites More sharing options...
dichosalocura Posted February 5, 2020 Report Share Posted February 5, 2020 What do you mean by the local vendors pawning off something that is not lamb? Does that mean they sold you full grown sheep and told you it was lamb or they sold you beef and claimed it to be lamb. I ask because last week I was in the Chapala mercado which is of course now on the plaza while they refurbish the mercado. I bought a whole lamb shank and got them to slice it in thin steak slices leaving the bones in, and I cooked them in the crock pot, and they were delicious, super tender, and the real deal. Later with the bone and meat broth and left over meat we will be enjoying wonderful lamb stew for the next few days. I might even try that again next month. ¡Qué rico! 1 Link to comment Share on other sites More sharing options...
happyjillin Posted February 5, 2020 Author Report Share Posted February 5, 2020 8 hours ago, dichosalocura said: What do you mean by the local vendors pawning off something that is not lamb? Does that mean they sold you full grown sheep and told you it was lamb or they sold you beef and claimed it to be lamb. I ask because last week I was in the Chapala mercado which is of course now on the plaza while they refurbish the mercado. I bought a whole lamb shank and got them to slice it in thin steak slices leaving the bones in, and I cooked them in the crock pot, and they were delicious, super tender, and the real deal. Later with the bone and meat broth and left over meat we will be enjoying wonderful lamb stew for the next few days. I might even try that again next month. ¡Qué rico! If you need to cook it in a crock pot,it ain't lamb. True lamb is tender in the entire carcass. In Alberta I always purchased a half carcass directly from the farmer and cut it to my liking and absolutely none of it was tough when I BBQ'd it including roti' on the larger pieces. I have never seen lamb being sold in the Chapala Mercado in my 13 years here,just goat and those aren't the people that pawn off their goat as lamb. Goat is goat there. I said SOME local vendors. pictured is a goat Carcass at the corner outside at the Mercado. Link to comment Share on other sites More sharing options...
happyjillin Posted February 5, 2020 Author Report Share Posted February 5, 2020 Which is which? Lamb and goat loin picture. they are approximately the same size but the goat is somewhat larger when it's sold as goat here because it's not butchered until it's rather old. These cuts are where chops are from and if left whole it's a loin roast. Link to comment Share on other sites More sharing options...
ComputerGuy Posted February 5, 2020 Report Share Posted February 5, 2020 It's been my experience that people are allowed to cook any way they like. Link to comment Share on other sites More sharing options...
dichosalocura Posted February 5, 2020 Report Share Posted February 5, 2020 Happyjillin, you are absolutely correct at saying you will not see lamb hanging up like that at the Chapala mercado. You would need to speak Spanish or at least know the right words to say to ask for it. In Venezuela we always called it cordero, but in Mexico, they commonly call it borrego but cordero is often times used too especially on packaging. In the plaza, when they have it, they usually will have it at the bottom of their meat freezer. Just ask. Many of the carnecerías in Chapala may have some frozen or they can promise to order some for you. Carnecería Popular often times will hang a sign that says Lamb in English from time to time. I got mine from the first carnecería as you enter the market from the front entrance, they are one if my favorite carnecerías in Chapala. Btw, I chose to cook my lamb leg that was cut up in slices in a crock pot because leg is full of muscles and tendons and the preferred cooking method for meat of that kind is long and on low heat to insure tenderness. I also wanted to make a wonderful lamb broth from the meat and bones for a stew, hence the use of a crock pot. Also, lamb has a very distinct taste, which it is hard to confuse it with beef if cooked in its own natural flavors without covering up its flavor with powerful spices and such. So, yes what they sold me was definitly lamb, no question about it. They also had goat, but goat meat tends to be more boney and more bland and possibly more beef like in flavor without the intense gamey flavor of lamb. So, no, they aren't that hard to tell apart. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted February 5, 2020 Report Share Posted February 5, 2020 8 hours ago, happyjillin said: If you need to cook it in a crock pot,it ain't lamb. True lamb is tender in the entire carcass. Obviously it depends on the cut. Next to grilled racks, my favorite part of the lamb is the shank. Which I cook low and slow in a crock pot (or low oven) with white beans and thyme, etc. It is better than veal osso buco IMO. 1 Link to comment Share on other sites More sharing options...
happyjillin Posted February 6, 2020 Author Report Share Posted February 6, 2020 I have never in my entire life confused beef with lamb. I am completely familiar with every kind of meat including a lot of wild game like bear,moose,elk deer, antelope and 3 different kinds of rabbit and then there's the wild birds. And in Mexico lamb is called cordero like it says on the package in my OP in case you didn't notice. Yes one can cook anything the way one wants too but the point I was making was that real lamb is very tender and doesn't require the kind of cooking that requires the use of crock pots to make it so. All muscle is in fact the meat that one eats not the tendons. Hind leg of lamb I have done in the oven Moroccan style served with cous cous. Link to comment Share on other sites More sharing options...
Ian Greenwood Posted February 6, 2020 Report Share Posted February 6, 2020 Jillin....actually the correct name for the cut of lamb / goat shown in your most recent photos is the “ saddle “.....it becomes the loin or rack when it has been split , cleaned and the chine / spine bones removed ...probably along with the 7 / 8 prime rib of beef roast the most classic of the meat cuts . Link to comment Share on other sites More sharing options...
Ian Greenwood Posted February 6, 2020 Report Share Posted February 6, 2020 Even in “ spring lamb “ certain cuts ...neck chops... breasts ....shanks ..etc . need to be braised in order to achieve optimum tenderness. Link to comment Share on other sites More sharing options...
ComputerGuy Posted February 6, 2020 Report Share Posted February 6, 2020 Sadly, I am only familiar with two different kinds of rabbit... the wascawy wun being my favewit. However, Brer comes in a close second, always begging me not to throw him in the crock pot. Link to comment Share on other sites More sharing options...
More Liana Posted February 6, 2020 Report Share Posted February 6, 2020 1 hour ago, happyjillin said: I have never in my entire life confused beef with lamb. I am completely familiar with every kind of meat including a lot of wild game like bear,moose,elk deer, antelope and 3 different kinds of rabbit and then there's the wild birds. And in Mexico lamb is called cordero like it says on the package in my OP in case you didn't notice. Yes one can cook anything the way one wants too but the point I was making was that real lamb is very tender and doesn't require the kind of cooking that requires the use of crock pots to make it so. All muscle is in fact the meat that one eats not the tendons. Hind leg of lamb I have done in the oven Moroccan style served with cous cous. Happy, in common Mexican parlance, a sheep is a borrego and a lamb is a borreguito. Just as dichosalocura mentioned several hours ago, upthread. Cordero is used--as she also mentioned--in marketing parlance, to make it sound more elegant--just as it's marketed in big letters on the package you bought. Look at this link, if you don't believe dichosa or me. https://www.wordreference.com/es/en/translation.asp?spen=borrego 1 Link to comment Share on other sites More sharing options...
dichosalocura Posted February 6, 2020 Report Share Posted February 6, 2020 Also, to really throw this conversation in a different direction, talking about borregos, in Chapala, the local people don't usually refer to the lake's pelicans as pelícanos so much as they would call them borregones or big ole sheep in English, which is my best approximation for a proper translation. Now what we need is a good recipe for pelican! Link to comment Share on other sites More sharing options...
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