Lamb by Brian Yarvin

Author:Brian Yarvin
Language: eng
Format: epub
Publisher: Reaktion Books

Mutton chop frying in a grill pan.

By the early twentieth century, visitors to Mexico were demanding something previous generations had tried to avoid: the native cuisine. An authentic Mexican taco consists of meat, cheese and vegetables wrapped in a soft corn tortilla. However, while foreigners almost always choose a filling of minced beef (with chicken as a very distant second), Mexicans fill theirs with all sorts of meat, including turkey, pork and, yes, mutton. Sheep meat is found as a taco filling everywhere in the country.

There is more lamb to be had in otherwise beef-crazed South America. Seco de cordero is Peru’s lamb stew, made with potatoes and peppers. Take a close look at those mixed grills in places like Argentina and you will see a lamb chop there often enough.

Australian cuisine began with indigenous foods, but the early British colonists wanted something more familiar. It was not a big step from bringing over a few sheep to grazing large numbers of them. The facts are clear. With a population of about 23 million people and about the same number of portions of lamb meat sold each week, they’re eating quite a bit of the stuff. Not enough for it to be the most popular meat (which is beef), but enough.

This has not stopped an Australian restaurant in Brooklyn, New York, from calling itself Sheep Station and putting roast leg of lamb on the menu. At home, however, Australian food reflects its history as a melting pot with British roots. As well as roast leg of lamb and shepherd’s pie, thanks to its vibrant multicultural culinary scene you’ll also find lamb dishes from every other corner of the planet.

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