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[Metro] NZ Spring Lamb Shoulder Chops (Grass Fed) $4.99 lb

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  • Jan 21st, 2021 10:16 pm
[OP]
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Mar 10, 2004
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[Metro] NZ Spring Lamb Shoulder Chops (Grass Fed) $4.99 lb

Metro (GTA) YMMV has NZ Spring Lamb Chops for $4.99 lb.
Grass Fed/Free Range/No Antibiotics or Hormones.
I bought 3 pkgs this morning (store was dead quiet at 8 am)
Going to grill 'em over charcoal on the Kamado tonight.
Screen Shot 01-16-21 at 10.51 AM.PNG
44 replies
Member
Nov 24, 2002
240 posts
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Honestly, these have been $11/kg for at least the last six months. It's a good price, but it's not really a sale even though they put it in the flyer every other week.
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Nov 15, 2020
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Anyone know if these are halal, most NZ lamb I've seen are usually halal.
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Feb 4, 2010
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Montreal
aomous wrote: Anyone know if these are halal, most NZ lamb I've seen are usually halal.
Nothing on their website, so assume it's not.

edit: see message below, it is.
Last edited by pZn on Jan 16th, 2021 3:10 pm, edited 1 time in total.
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Apr 20, 2009
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Toronto
What would the gaminess be like on this particular lamb? I'm always nervous to buy/prepare lamb because ~80% of the time I eat it, it is too offensive for my palette. But I have actually had lamb without that flavor before (without immense brining and overkill of seasonings I mean); it's just so rare, and usually expensive/high-end.
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Dec 19, 2013
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How do they get fresh meat from NZ?
I thought they're all frozen
Newbie
Mar 15, 2019
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NoCountry4RFDer wrote: How do they get fresh meat from NZ?
I thought they're all frozen
Not 100% sure this is the same product but when I bought the lamb chops on sale last year the package said previously frozen even though the flyer was advertising it as "fresh"
Newbie
Mar 15, 2019
84 posts
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MontrealPost wrote: Thanks OP!!

We like lamb, but was never aware of this great price at Metro (in Montreal). Is it in the freezer section?
Thanks in advance!
Fresh meat section. Usually by the beef or pork
[OP]
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Mar 10, 2004
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drew4008 wrote: What would the gaminess be like on this particular lamb? I'm always nervous to buy/prepare lamb because ~80% of the time I eat it, it is too offensive for my palette. But I have actually had lamb without that flavor before (without immense brining and overkill of seasonings I mean); it's just so rare, and usually expensive/high-end.
I cooked the lamb last night - ended up using the gas BBQ vs charcoal.
I basted the lamb chops with a mixture of olive oil and Rosemary on one side only.
The lamb was tender and flavourful without that overpowering gamy lamb taste.
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Jun 9, 2009
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drew4008 wrote: What would the gaminess be like on this particular lamb? I'm always nervous to buy/prepare lamb because ~80% of the time I eat it, it is too offensive for my palette. But I have actually had lamb without that flavor before (without immense brining and overkill of seasonings I mean); it's just so rare, and usually expensive/high-end.
You must be super sensitive, thats a shame, lamb is so delicious!
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Jun 1, 2008
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drew4008 wrote: What would the gaminess be like on this particular lamb? I'm always nervous to buy/prepare lamb because ~80% of the time I eat it, it is too offensive for my palette. But I have actually had lamb without that flavor before (without immense brining and overkill of seasonings I mean); it's just so rare, and usually expensive/high-end.
Not sure if related but I noticed the cuts with less fat will have less of this gaminess flavour. Or alternative is goat, seems to have same texture as lamb but without the lamb gamey flavor.
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Dec 12, 2011
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NEPEAN
drew4008 wrote: What would the gaminess be like on this particular lamb? I'm always nervous to buy/prepare lamb because ~80% of the time I eat it, it is too offensive for my palette. But I have actually had lamb without that flavor before (without immense brining and overkill of seasonings I mean); it's just so rare, and usually expensive/high-end.
Usually the New Zealand one is not very "gamey", but the Australian one is quite gamey. The Ontario and Quebec lamb is not gamey but way more expensive. Also, if you braise it instead of grilling it, you loose the "gamey" taste.
Last edited by bach2266 on Jan 18th, 2021 1:22 pm, edited 1 time in total.
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Oct 26, 2007
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renegadeavenger wrote: Or alternative is goat, seems to have same texture as lamb but without the lamb gamey flavor.
I find goat more gamey and costs way more.

Shoulder chops are always significantly cheaper then rib or loin chop.
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Apr 20, 2009
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renegadeavenger wrote: Or alternative is goat, seems to have same texture as lamb but without the lamb gamey flavor.
I can't believe you actually wrote that Face With Tears Of Joy Whereas I have had delicious non-gamey lamb before, I have never, ever had goat that is remotely palatable and will never even try to eat that again. Goats aren't for eating, they're for pets and cuddles :)
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Oct 17, 2004
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Just picked some up. Family loves these.

Thanks OP!
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Dec 23, 2010
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Toronto
drew4008 wrote: What would the gaminess be like on this particular lamb? I'm always nervous to buy/prepare lamb because ~80% of the time I eat it, it is too offensive for my palette. But I have actually had lamb without that flavor before (without immense brining and overkill of seasonings I mean); it's just so rare, and usually expensive/high-end.
My personal preference:
  1. Soak chops in cold water + salt for at least an hour. (1 tbsp per L of water).
  2. Buy whole cumin seeds, semi-grind it to a medium grind (some powder and some bits of seeds visible). I find this method is more flavourful and it is a completely different taste/smell than buying cumin powder.
  3. After chops are done soaking, use a knife to cut slits into the connective tissue so it will curl up less when cooking.
  4. Broil as close to the top of the oven rack as possible, each side 5 min. (You can also cook it on a skillet and a bit of oil, the lamb will give off lots of fat)
  5. Sprinkle liberally the cumin powder on each side and serve. Add cayenne powder and salt to taste.
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NoCountry4RFDer wrote: How do they get fresh meat from NZ?
I thought they're all frozen
Lamb from New Zealand comes in two formats: frozen and fresh. Frozen lamb is kept at deep freezer temperature (minus 20 degrees Celsius).
For fresh lamb, the meat is stored just 1-2 degrees below the (water) freezing point, so the meat will never actually freeze, and it can be stored for up to 40-50 days at that temperature, and can be legally sold as "fresh, never frozen". The boat trip from New Zealand to Canada takes only two weeks, so that makes it very feasible to import and sell fresh lamb here.

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