Image via WikipediaFor Easter, A&P and Pathmark are discounting free-range, grass-fed Australian leg of lamb for only $1.99 a pound. The sale at both starts today.
The Pathmark ad doesn't specify the country of origin, though it's likely Australia or New Zealand, where lower costs allow ranchers to raise their animals naturally, without antibiotics, growth hormones or animal by-products. You need a Pathmark card to get the sale price. I haven't seen the ShopRite circular to compare prices.
The leg of lamb is semi-boneless.
At Fairway Market in Paramus, conventionally raised American leg of lamb with the bone is $5.69 a pound. So you can see what a great deal Pathmark and A&P are offering. Unfortunately, even though lamb is an all-time favorite, I won't be buying any because of our meatless-meal pledge.
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Thanks Victor, I picked 1 up this morning at Pathmark in Hackensack. I will probably pick up another 1 or 2 before the sale is over.
ReplyDeleteWhat are you planning, kabobs? You must have a big freezer, Chuck.
ReplyDeleteThanks. I could bathe in the oil, as they did in ancient times.
ReplyDeleteGreat news, I love NZ or Aus lamb. But I feel awful you can't nab this deal yourself though Victor!!
ReplyDeleteThanks, Bernadette. I've eaten my fill on many occasions. For now, at least, I have to live vicariously.
ReplyDeleteHi Victor. I have a 2nd fridge in the basement. I am thinking either kabobs or grinding it up into kefta. At that price you cant go wrong.
ReplyDeleteJust saw the ShopRite circular. I had to search for it, but semi-boneless Australian leg of lamb is $2.49 a pound with the card. Surprised ShopRite didn't match the other chains, but still a good price.
ReplyDeleteSo I cut up this leg of lamb Sunday morning. I made some kebab cubes out of a bit of it, and the cleaned up the rest right to the bone and put it in the meat grinder. I made 3 kefta kebabs for lunch, the taste of the meat was phenominal. Then I cooked up a good pound of the meat in Syrian pasta sauce for tomorrow's dinner. Finally, my father grilled the kebab cubes during dinner, they came out very nice as well.
ReplyDeletePut out a sign, Chuck, and you'll have a restaurant. Sounds delicious.
ReplyDeleteVictor, I wish I had the guts to get out of Finance/Accounting and open a restaurant.
ReplyDeleteMaybe it's just as well. Restaurants are tough to keep going, and you know how many of them fail. And with this economy ....
ReplyDelete