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By the way, 'baranina' is mutton rather than lamb, which is 'jagnięcina'.
In parts of east Poland, baranina is baked (for a VERY) long time and dried in the cellar for later use. I suppose if that's somebody's only experience they might not be so well disposed.
Sphinx in Poznań used to have mutton on the menu, but the Warsaw Sphinxes don't, due to lack of both supply and demand.
Lamb is the most favorite meat in Oz, the best lamb is spring lamb, nice and tender.
The best lamb comes from New Zealand.
The lamb in Poland is just tough old mutton, it smells and it is tough.
Unfortunately you folks living in Poland and beyond are missing out badly.
New Zealand lamb is indeed the best. People in Britain rave over something called saltmarsh lamb, but it just isn't the same...
Jon is right. Jagniecina is lamb and it's not widely available in Poland like it is in the UK. It's mutton that Poles don't like. I always thought baranina was lamb, because that's what we called lamb at home, but it's not. Apparently they never used to kill lambs much in Poland because they have little meat on them. I don't think brits like mutton much either. It's considered a second rate meat.
Polish pork is just so fatty too, my wife says that lamb stinks.
I don't get it at all.
Ovine and agrarian economics in Poland have been such that the meat that goes to market is mutton and not lamb. Sheep are not as economically efficient at producing a return on investment as are bovine or swine on the types of plains lands as are prevalent in Poland. Only the narrowest strip along the Carpathians lends itself to sheep being the livestock of choice.
As a consequence the meat derives from ewes past milking age and rams that have diminishing fleece yields.
"Polish pork is just so fatty too, my wife says that lamb stinks."
We have determined that lamb in Poland = mutton.
I think the confusion is that baran is the word for a lamb, but baranina is mutton. Mutton does apparently smell a bit when cooked.
I think that sheep are not suited for the Polish terrain, hence lambs are skinny and meat is tough and on the nose, it is true that lamb has a specific smell, when baked in the oven it is a kings meal.
Interesting to note that in Oz pork has a very smelly taste, but in Poland pork is very tasty and has not got that smell about it.
Getting back to lamb, nobody has tasted good lamb until he has tried New Zealand or Australian Lamb.
It's mutton! Stop dressing it up as lamb
Irish Stew ...
much better made with lamb rather than the 'original' mutton, though.
but for sheer tastiness you can't beat lamb chops nicely seared on the outside and pink'n'juicy inside.
I've seen lamb here occasionally, but at close on 40zl a kilo I decided to get something else instead.
I have lived in Poland for over 7 years, and I have never been offered lamb once in any home. Furthermore I have seen lamb only once on a menu (Sphinx in Poznan). Pork and chicken ad nauseum. Sometimes I want a decent cut of beef so badly, I cry. Alas it is hard to come by in my neck of the woods. I can, however, get a decent turkey from our local butcher, but I have to pre-order 10 days in advance. Ground beef (mince for our BE speakers) is available, but I get tired of the tacos/meatloaf/burgers rotation. Maybe some shepherd's pie, but is that really any different than a meatloaf covered in potatoes?
I asked my wife's family about the lamb/mutton debate, and they found it amusing. I also asked them about Another Ania's suggestion that the one dish she mentioned in the earlier posts was a "national dish", and they were skeptical about that. One of the family said the "pierogi ruskie" is Poland's national dish-- Russian ravioli as Poland's national dish?
What can I say, I'm American? A juicy steak as our national dish?
When I said it was a national dish, I meant it is something in Polish cookery books.
extract of kuchnia polska
I didn't mean it is a signature dish for Poland. That would probably be bigos, pierogi or sernik.
There are all sorts of pierogi - ruskie are just one variety made with cheese, potatoes and onion.
I'd say veal was the favourite meat in Poland. They may eat a lot of Pork because it is widely available, but they do like their veal escalopes.
Some lovely recipes there!
Pierogi z mięsem seems more of a warsaw thing. My local cafe does good pierogi. They could be nice with lamb in.
The type of sheep farmed here; most suitable for the weather etc is great for wool but not so good for meat apparently.
Some good looking ones for any Welsh or Australians out there
My wife just came in and asked why am I looking up Sheep in Poland on Google? Caught out at last
Don’t confuse Rus with Rosja; "pierogi ruskie" would in modern parlance be Ukrainian dumplings.
The issue of Rus (nationality) losing its identity to Moscow and needing to call itself by a geographic moniker (Ukraine) is the topic for another conversation. Suffice it to say that Moskovites usurped the Rus mantle as a way of subsuming the Kievian Metropole and claiming supremacy over Novgorod.
When we talk about lamb lets get our defintions in order ie
Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear
Hoggett — a young male sheep or maiden ewe having no more than two permanent incisors in wear
Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
In Australia the definitions are extended to include ewes and rams, as well as being stricter on the definition for lamb which is:
Lamb — 0 permanent incisors; female or castrate entire male ovine 0-12 months (note that the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors 'in wear'.)
Other definitions include:
Lamb — a young sheep that is less than one year old
Baby lamb — a milk-fed lamb between six and eight weeks old
Spring lamb — a milk-fed lamb, usually three to five months old
Yearling lamb — a young sheep between 12 and 24 months old.
The younger the lamb is, the smaller the lamb will be, however, the meat will be more tender. Sheep mutton is meat from a sheep over two years old, and has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.
The best lamb sells in oz for about 7$Au a Kg about 18zl a kg
My girl had never eaten lamb before she left Poland. And i've never seen it for sale in Polish restaurants. Believe me, i've looked. I can't stand Pork!
That's because Poles think of lamb as being mutton Neil. I don't know anyone in the UK who would go for mutton chops over pork chops. I don't know how many Poles ask how many incisors the sheep had, they just equate the word baranina with poor quality meat, which mutton is also seen as in the UK.
Basically where there is no demand supply will dry up. As I found to my surprise at my local tescos which has stopped selling ecover products much to my dismay.
Our local Tesco Polska store had a single consignment of frozen lamb from Ireland before Christmas. It sold quickly. This was the first time I had ever eaten lamb.
There's only one shop fairly locally that sells lamb. It's frozen, bloody expensive, and as tough as old boots.
Maybe this should be entitiled "Poles hate mutton". It would then have zero posts
I don't believe Poles see a difference between mutton or lamb. They eat neither.
Pork and chicken are the Polish meats of choice.
The young lamb meat we have in the UK is very hard to find in Poland so most people don't know if they like it.