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land are increasingly being found in supermarket meat sections. New Zealand is a well-recognized lamb raising nation.
When selecting lamb, look for meat that is clear red in color, with white, waxy-looking fat. Spring lamb, which can be up to 10 months old, is generally available yearround and is of excellent quality in supermarket sections.
Real baby lamb is about eight weeks old, very pale in color, and with the whole carcass weighing just IS-22 pounds. This young lamb meat is available this time of year, but is hard to find.
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