llamedos
New Member
that's the trouble it hadn't walked far enough to walk the fat off
Funny you should say that, NZ lamb .....
that's the trouble it hadn't walked far enough to walk the fat off
I think that gets a rideFunny you should say that, NZ lamb .....
But it was the best tasting lamb you had had since you were a kid yet you wouldn't buy it? Surely the fat had played it's roll and left you with the most beautiful tasting meat and then the excess fat was discarded?! From this you would have realised that a bit of fat gave you a fantastic leg of lamb and you might look out for that again next time? Sorry....Just didn't see the logic there unless I have misread? I do take the point though that presentation wise a slightly over fat joint will only suit a small selection of society by looks unless they know what their doing or are given some good cooking instructions.Have to agree with what @wrenbird has found from co workers, a lot of lamb is simply disgusting, very greasy, not nice at all, there had been a leg joint in the freezer for goodness knows how long here, on trying to empty the freezer I was tempted to just chuck it, but could not get to do any shopping one weekend, and the only thing to make a decent meal was the flippin leg, I also forgot to take it out to defrost, so cooked it all day on a low heat, on a trivet with water underneath, and covered in foil, it was the best piece of lamb I have had since being a kid, but the grease and fat in the water was poured it into a 2 litre just, and it must have been 3/4 ltr fat. But, non of the greasy horrid smell and taste was left in the meat, that was succulent and tasty.
All for trying to promote your lamb, but personally I would not buy it
But it was the best tasting lamb you had had since you were a kid yet you wouldn't buy it? Surely the fat had played it's roll and left you with the most beautiful tasting meat and then the excess fat was discarded?! From this you would have realised that a bit of fat gave you a fantastic leg of lamb and you might look out for that again next time? Sorry....Just didn't see the logic there unless I have misread? I do take the point though that presentation wise a slightly over fat joint will only suit a small selection of society by looks unless they know what their doing or are given some good cooking instructions.
Same as with pork - "I can't get the crackling on my roasting joint but I want zero fat"
They talk sh!t mate, dont believe anything a supermarket says, anyone for horse burgers, were they importing them due to a shortage of glue ? doubt it.People don't have lamb roasts..
Morrison's said the other day they are importing fresh Ozzie lamb as they cannot get enough legs in the UK.
Not really though? How would you have liked it to have been? It was the best tasting lamb because it was a good product and you cooked it correctly. Had it been a lean leg of lamb I would have steaked or diced it or would hope the consumer would cook it quick and serve pink. It's knowing what to do with the joint. I would say there is no middle ground really with cooking a whole leg of lamb it's either quick and pink or just cooked through or long and slow so it falls off the bone.Point being, I cooked it to death and wrung it out before it was fit for my palate/plate. Shameful way to have to treat a premium product.
Are you a butcher? Have you ever boned out a whole lamb carcase? I'm just curious to know how much meat yield there would be on say a 21kg R3L when all the bones were out.as I see both ends farm-butchery-sale-cooking
We are farm butchers yes (pork only currently) other than the few lambs I put through. I am only just learning the lamb butchery myself so working out prices as I go e.g weighing on the bone then boning and trimming and calculating meat yield and sale price. I could work this out though through my notes I expect and from other butchers I know. Will work out at some point and PM you. What I do know is that I want to get back to having some more large carcasses 20 to 25kg and other butchers I can send to want the same for the increased meat yield. The lighter carcasses are fine but it's nice to have a range and pick and choose for different cuts, more trim for the burgers/sausages etc.Are you a butcher? Have you ever boned out a whole lamb carcase? I'm just curious to know how much meat yield there would be on say a 21kg R3L when all the bones were out.
pizza toppings would even put the hardened lamb eaters off I think.What I do think is mcdonalds probably wouldn't be interested with exchanging a relatively level priced product ie forequarter minced beef for a more expensive product which would probably have to at least contain shoulder to not increase market shareWe need to get folk eating lamb again, it needs to be shown to be trendy. Burgers/sausages/pizza toppings etc. No youngster these days has time or ability (or so they say) for cooking different joints. Maybe that involves a hit to begin with but in the long term, who knows????
It's getting there slowly in a few places. Try and have lamb/mutton when out to see what people are doing with it etc.. Obviously curries in the Indian which are always fantastic but recently have had lamb ribs in a restaurant and lamb pizza in another which was marinaded minted lamb with goats cheese, thyme, sweet potato, red onion etc and was delicious.pizza toppings would even put the hardened lamb eaters off I think.
Not really though? How would you have liked it to have been? It was the best tasting lamb because it was a good product and you cooked it correctly. Had it been a lean leg of lamb I would have steaked or diced it or would hope the consumer would cook it quick and serve pink. It's knowing what to do with the joint. I would say there is no middle ground really with cooking a whole leg of lamb it's either quick and pink or just cooked through or long and slow so it falls off the bone.
Not trying to nit pick with you so hoping it does not come across like that, just extremely interested in this thread and consumers perceptions as I see both ends farm-butchery-sale-cooking and my current goal is producing lamb and making the most out of the carcass with what consumers want. I have just started on the burgers and hope to do sausages next. This thread is extremely positive and is proving to be very useful/interesting.
Therein lies most of the problem with using prime lamb for burger patties. Way too fatty as it's in a hurry to reach weight. Could be a better use for anything late to the table that can't be finished to spec? This lamb in the photo was 6 months old at killing and plenty fat for roasting etc, but it would probably need to be leaner/have some mutton and bread added to make a proper burger patty.View attachment 474386 lean lamb is not a farmer's phrase, fat lamb is.
pizza toppings would even put the hardened lamb eaters off I think.What I do think is mcdonalds probably wouldn't be interested with exchanging a relatively level priced product ie forequarter minced beef for a more expensive product which would probably have to at least contain shoulder to not increase market share
Are you a butcher? Have you ever boned out a whole lamb carcase? I'm just curious to know how much meat yield there would be on say a 21kg R3L when all the bones were out.