I am from Australia and here, we love our lamb. It is best to have lamb a little bit on the rare side and it is fantastic. You can get..... lamb roast, lamb cutlets, lamb chops, lamb forequarter chops, lamb steaks, lamb fillets lamb loins. Lamb is best with rosemary and garlic and if you are partial to it some lemon.
In Oz we also like to eat kangaroo. It is very dark and gamey in flavour and if not cooked right can be very tough. We are the only country in the world who eat on of their national animals (as it is on our coat of arms) Venison is another game meat that has a very rich and deep/dark flavour.
Roast Duck is fantastic, but this is another one that needs to be cooked just right. The Chinese do a wonderful job, but I wouldn't have the patience as it takes two days.
One other favourite of mine is the wagu beef. The fat that is marbled through the flesh is fantastic and makes it a very tender and juicy cut and the flavour is to die for. You should try it.
Veal is also a really tender meat. Again it is one of those meats that you have to cook well so it doesn't turn out chewy. I usually take a veal leg steak, bash it out (to break up the fibres so it won't shrink and curl up when cooked) dust in seasoned flour, dip in egg wash and then crumb in fresh breadcrumbs.
I then lightly pan fry on both sides until just tender. Serve with a crisp salad and a wedge of lime.
You can turn this into parmigana with a slice of swiss cheese and a spoonful of your favourite pasta sauce.