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Re: Gourmeat - Fresh lamb and Maldon salt

Postby Sons of Thunder » Thu May 19, 2011 4:36 pm

Anyone know of any good places to get decently priced lamb dishes of any sort? I know Ciudad Vieja in Bellavista has some OK lamb sandwiches, but I went a couple different times and the quality can be a bit hit-or-miss. Then there are shawarma (thank God they have this in Chile!) places in Patronato; one of Rio de Janeiro and one on Antonia Lopez de Bello (near Av. Recoleta). Nothing like what I'm used to getting in NYC, but decent enough to get my shawarma fix. Anyone know of any other places?
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Re: Gourmeat - Fresh lamb and Maldon salt

Postby Tombi » Fri May 20, 2011 2:20 pm

There's a kebab place on Av Constitution in Bella Vista, their kebabs are fabulous and I think they had a lamb one.

El Meson de la Patagonia in Lo Barnechea does lamb on the spit Patagonian style served with baked potatoes with sour cream.
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Re: Gourmeat - Fresh lamb and Maldon salt

Postby trabajo en progreso » Tue May 24, 2011 2:38 pm

Took a trip to Gourmeat today, and bought 2 lamb legs. They are going to order us in some backstrap and shanks and racks and also bones for stock. If they are any good, we will be buying a side on a regular basis (insert drool here) and telling all of our friends. Mmmmmmm lamb. Apparently they are trying a new supplier who supplies a breed that comes from NZ (that is grown here) - the fellow said that apparently the sheep here are primarily grown for their wool and so the quality is different?

I will report back.
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Re: Gourmeat - Fresh lamb and Maldon salt

Postby trabajo en progreso » Thu May 26, 2011 12:37 am

Reporting back;

We had lamb leg roast for dinner tonight :D 'twas delicious!

I ended up buying a side, cut up and delivered. It was $5M per kilo whole, $5.500 cut and $2K for delivery. Bargain!
My MIL told me the other day she paid $30kg at the supermarket back in Oz.
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Re: Gourmeat - Fresh lamb and Maldon salt

Postby AussieMum » Thu Jun 02, 2011 12:07 am

real lamb??? no way-all the stuff we used to buy in Antofagasta was the export stuff and was tough and tasted like mutton. Yay for having a lamb roast.
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