Eating sheep and goat in America

The price of lamb ribs here in Pennsylvania is close to that of pork, maybe a little higher but not enough that I've noticed.
 
So in other words when you go into the butcher or the meat section of the supermarket there is a section filled with lamb products alongside the beef and pork section with the lamb section being roughly 2/3rds the size of the beef section and 50% larger than the pork section.

I can't speak to that as I haven't done any serious meat shopping at a butcher's or supermarket for quite a while. We raise our own.
 
Damm, I've fallen into a forum of farmers. Feel like I'm eight years old again and contemplating the shortcut/boar hog risk/benefit equation ;)

My cousins still manage 2-3 thousand acres of grain farm here in Indiana, but its a whole different business than when I lived it fifty years ago.
 
Taste for one thing. A lot of Americans claim we just don't like lamb or mutton, I'm guessing the same for goat. Also culturally goats and goat meat never really factored into American culture as did other food animals and meat. Interestingly most Americans who say uggh to mutton and that they don't or wouldn't like it have never even tried it.

Really? I've heard the qualms about mutton but I've always thought that lamb was held in very high regard. At least, where I came from, there's a lot of Irish heritage and lamb chops are a prized luxury food. Even in the local Chinese restaurants, some of the best-regarded dishes are the ones made with lamb and they're also the most expensive.

I happen to love lamb and mutton myself, but it really depends on how you serve it. I don't understand the obsession of serving lamb with mint jelly that many people from or descended from the British Isles insist upon. At the moment, I live in Xinjiang, China, where lamb is abundant due to the Uyghur influence (Islamic and pastoral). There's some really good lamb dishes but some people insist on coating everything with an absurdly thick layer of cumin.
 
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