It's just not the lamb I remember...

So a couple of days ago I decided I wanted a taste from home (Australia). Some of you may not know this, but Australia grew up on the back of the sheep, and while I don't mean that literally (we don't actually ride sheep... unlike those New Zealanders) Australia's export of sheep played a large part in our growing economy in the 20th century. Thus, and with great deliberation, I chose to roast a leg of lamb (in my newly purchased Weber charcoal oven).

I purchased a 5 pound half leg (and shank) from Taylors Old Fashioned Butchers in Sierra Madre... cost a pretty penny too... close to $30! It was very nicely trimmed and tied though... and certainly looked good! I simply made some deep incisions and popped in some sliced garlic cloves and rosemary. After dousing it in some olive oil, salt and pepper I placed it in the Weber, threw some soaked oak chips on the hot coals and closed the lid. An hour and 45 minutes later it was done. Possibly a little over done to my tastes (and looks more than over done in the photo... it wasn't); I like my lamb a little rarer than most.

It was very tender; nice cut of meat. And I really enjoyed the shank... we used to fight over this at home. My dad always got it unless I got in early! What I found unfamiliar was the actual taste of the lamb, or should I say lack of taste. Lamb is considered to be a stronger, more gamey tasting red meat; certainly more so than beef, and I love that flavour. But that was missing here. I can only assume that this has come about as a consequence of this country's obsession with grain-fed produce. I don't know whether the cut I purchased was from a grain fed lamb... I forgot to ask the butcher (I know... terrible). But I do know that Australian lamb is generally grass-fed and that it has a stronger gamier flavour. So I've put two and two together and decided that this must be the reason. Needless to say I was a little disappointed. Of course the smokiness from the oak chips was there and the garlic and rosemary certainly played their part. It was delicious; just not quite what I was used to. However I am still looking forward to cold roast lamb sandwiches with tomato sauce (ketchup) tomorrow!