SPEAKING UP AN order of lamb chops from a posh restaurant will bring you a nicely-done meat of sheep from the kitchen. Tender and succulent with the right proportion of meat and fat undisputed characteristics of premium grade lamb chops. Alas they are flown from New Zealand or Australia, either chilled or frozen. You may ask: "Why can't we be served with Made in Malaysia lamb chops?" Your inquisitiveness may soon be rewarded when our goat industry starts to produce "chevon chops" from young...
Full Story: The Star
