Tasmanian lamb/Patagonian ice oysters

I have no idea what Patagonian ice oysters are but I know the butcher I buy from when I asked him for Victorian lamb told me that Tasmanian is as good.. not sure if he's right or not in this case but I assume he is correct.

What did you need to know? I hope you aren't meaning something I don't need to know about Myanmar...

Tut, this is a legit food question not a YC question!

The company named sell oysters from Patagonia and Tasmanian lamb.

I'm just sitting here shaking my head and you know why Mr.

I do hope everyong notices the biggest pervert didn't talk about the Tasmanian lamb I could find more out about for him! Funny that.

To be perfectly honest I can't say I've ever heard of Aurora Gourmet despite the fact that a quick Google reveals that home base is at Kings Meadows which is about ten minutes drive from where I sit. I have however heard of the parent company - Dohertys. Big shakers and movers in the Tasmanian tourism industry. Lots of hotels and resorts. I get the impression they're targeting the export market over local interests

Interesting though that despite having some of the best cold climate seafood in the world on our doorstep these people are bringing in oysters from Chile, and Pacific oysters at that. Personally I don't find them as tasty as the Sydney rock oyster.

I don't doubt for a minute that the lamb wouldn't be up to scratch but a quick look at this pic from their website leaves me wondering if they're not applying a bit of artistic licence here. The photo is more New Zealand than Tasmania. Probably doesn't help you much, M but you let's know how you get on should you decide to bog in

I too, am somewhat unsure of the OP's intent

However Red Meat (Lamb) matured in a cold climate, has a very different texture and flavour, to meat matured in a hot climate.

Don't know about the shell fish ???

Tas Lamb, is very simular to lamb matured in the wetter regions of Vic, lamb matured in the drier areas of Victoria ( Southern Australia for you tourists ) has a distinct toughness and flavour.

I like lamb with dry feet as in Northern Asia - no pun intended

Kev

personally I like smashed off the rock rough and live and salty oysters from Bruny island - and a rip roaring leg of spring lamb with rosemary nicked from up the road in Barrack St, Hobart.
And I too haven't heard of Aurora gourmet and I'm two hours away from their head quarters - I suggest that it may not be distributed widely in Tasmania.

Patagonian lamb is pretty darned good....

Oysters don't reproduce in water colder than 64 degrees so I can't see them doing too well in Patagonia.