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.)

----- Original Message -----
From: "Keith Thomas" <[log in to unmask]>
approx 20% of Australian
beef and virtually no lamb is grain finished ie 70-100 days grain fed post
The vast majority of Australian beef and all lamb is
fully pasture fed.  This makes Australia's domestic meat supply probably
the leanest and richest in omega-3 polyunsaturate fats available in the
Western farming world.Keith