> One of the biggest problems I had with Cordain's book was
> the reporting of  the high fat content of lamb.  I get leg of lamb > from
Australia and it's super lean

this is an interesting point...can anyone provide a website to show if there
is any substantial difference in the fat ratios of aussie versus yankee
meat? im getting the impression the meat there looks like some bloated
frankensteinian creature. how does the meat in Europe compare?

andrew