Fun fact…
South Koreans really dislike lamb. Like really. And they fucking LOVE meat.
Came across it once in the three years I lived there. They think it smells.
I caught a whiff of it one night on the streets of Hongdae…a bloke was selling it BBQ’d on sticks…I couldn’t get to his cart fast enough.
You eat sheep child.
same in japan and most of East Asia. I think Mongolia and possibly parts of china may be amongst the few areas that do like it.
I did not know that, but it makes absolutely perfect sense.
Honestly, a good roast lamb…zomfg…
Screw the lot of you talking about nice food I cant eat anymore.
I’m going out on my bike to sweat out my temptations.
Well sheep isn’t very available here but we eat a lot of goats, though the national obsession is beef.
I kinda like sheep (goat too) though I have eaten it only handful of times.
Lamb is very popular in Malaysia and Indonesia. Back in the day we used to buy satay lamb sticks cooked over charcoal from street vendors - cost next to nothing but absolutely delicious.
I wonder, to what extent char-grilling contributes to climate change.
Well, that’s another of life’s simple pleasures up the swanny. 
I cannot recommend lamb/mutton tartare. 
Just have mutton korma 
How popular is lamb in the US? Someone once told me that it wasn’t widely eaten there because they considered it “sissy”…
Hopefully zero.
Freedom arises from the concept of control.
UK analysis suggests that the average charcoal grill will emit about 5kg of CO2 emissions per hour, 3x what a gas grill will. I looked about a year ago, as my BBQ use increased. It is actually quite difficult to find aggregate data, the overlap between countries that care about climate change and countries that take grilling seriously seems to be mostly the UK. But the fundamental mathematics are not that difficult - pure charcoal is mostly carbon.
I upgraded to a kamado-style for a range of reasons, but one of the obvious benefits is the dramatic reduction in charcoal use. I suspect my at least 2x weekly use year round is well above the UK average, but the average load of 5kg is far more than I use, even for 10-14 hour slow cooks. Using natural wood charcoal rather than briquettes also reduces emissions - most binders used have higher CO2e content, many have VOCs. Self-starting are particularly bad, but they are not great for flavour either.
So its relevant but not properly considered; suppose it is less ostensible amidst factory smoke stacks. I was joking BTW.
@Iftikhar raised a point in the climate thread about smoking and suggested it be banned in all public spaces and places. This would of course leave nowhere to smoke other than the grounds of ones home or more perilously inside. I assume he was approaching it from a public health perspective, but still, there could be an environmental issue with smoking.
If only we could be addicted to something other than combustion!
It is useful to think about it in terms of distance equivalence - a conventional charcoal grill operated for an hour emits about the same as an average UK passenger vehicle emits for a 30 km trip.
It is likely the majority of emissions from this source occur in the developed world, where there are populations with daily use. Without meaning to minimize that, overall energy use is so low in those populations that it really should not be a priority - we citizens of the developed world are far more able to reduce our passenger vehicle trips.
I am a virulent anti-smoker, but banning it in public outdoor spaces seems to go to far - in particular, that forces it into private spaces and would likely increase total second-hand smoke exposure. Ordnances requiring distance from playgrounds, building doors, etc. seem to me to be enough.
They eat longhorns
In a related matter we are in the midst of tightening laws on log burners in Wales most certainly. I cant speak for England. Burning coal will not be permitted from later this year I believe.