> 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.  Was he only referring to lamb chops?  Even at that, the lamb
> chops I get are also very lean.  I'm wondering if he is referring to farm
> raised US lamb.  I haven't purchased US lamb so I can't compare.
> Oliva(who won't give up her leg of lamb.)

I get New Zealand lamb and it does have a good deal of fat on the legs.
Nothing like American lamb which I find grossly fatty and inedible, but
fatty. It is easy to trim the fat off (if you want to) and there is no
marbling visible to speak of so you can in fact eat the lamb super lean if
you want. I like to cook it with the fat and let the meat absorb the fat in
slow cooking -- it is delicious.

--Richard