Ever since I moved to California and tried lamb, I’ve really liked it. I had never had it before when I was still living in the Chicagoland suburbs, and I thought the flavor of the meat and fat was interesting. The lean meat itself wasn’t too noticeably distinctly different, but mixed in with a bit of lamb fat, it had a very unique flavor.

In an attempt to eat more lamb, I searched a bunch of different areas, and ended up getting lamb at a few different restaurants. But, lamb (possibly due to the fact that it isn’t often ordered) was noticeably more expensive than any other meat, and seeing as I cook pretty often at home, I wanted to find some raw lamb that I could just throw into a frying pan and prepare on my own.

I looked at a few grocery stores at which I often shop, and none of them had it … but then I realized I forgot one of the most obvious locations – Albertsons – and found it pretty quickly in their “unique meats” area. This is a small section in their regular meat area where they stock lamb, veal, grass-fed angus beef, and other meats that are a bit different than the normal beef, pork, chicken, and fish.

It actually wasn’t substantially more expensive either, so I guess that means I’ll be able to eat lamb a lot more often now.