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 .....
Lamb Burgers - marketing potential.
- Thread starter onthehoof
- Start date
Funny you should say that, NZ lamb .....
I think that gets a rideFunny you should say that, NZ lamb .....
- Location
- Welshman living in Nottinghamshire
Tonight's tea...
- Location
- Lincolnshire
We had a visitor here from Morroco, a student and devout Muslim. When she left she cooked some diced lamb shoulder for us as a thank you. Basically she boiled it up in a pot on the cooker top and I was dreading it, thinking the fat would have that sheepy taste and leave me feeling a bit queasy. It was one of our own out of the freezer and I knew it was a bit fat.
But no, the combination of herbs and spices she used seemed to neutralise the "muttony" taste and it was one of the nicest lamb dishes I have ever eaten. A sort of tagine I think. She did fried almonds with it as well. It wasn't hot like a curry, but was flavoursome in a good way. They seems to have cracked the art of neutralising the "old tup" taste without drowning it in hot spices.
She used her granny's recipe and a fair number of spices she had brought with her on the plane as they don't sell them here. She was also very impressed with the lamb we produce compared to that they have back home which she said consumes so much litter, rubbish, plastic and such like that it affects its growth rate and quality.
Anyway, it did make me think that these folk know a thing or two about cooking lamb, and really we in the UK, with our roast leg and chops are only scratching the surface of a whole range of culinary methods that can make lamb a much more appealing meat.
I am sure a lot of ethnic people in the UK are already using lamb in lots of imaginative and inspiring ways. Maybe we could learn from them and bring their dishes to a wider consumer base, helping lamb sales in the process.
But no, the combination of herbs and spices she used seemed to neutralise the "muttony" taste and it was one of the nicest lamb dishes I have ever eaten. A sort of tagine I think. She did fried almonds with it as well. It wasn't hot like a curry, but was flavoursome in a good way. They seems to have cracked the art of neutralising the "old tup" taste without drowning it in hot spices.
She used her granny's recipe and a fair number of spices she had brought with her on the plane as they don't sell them here. She was also very impressed with the lamb we produce compared to that they have back home which she said consumes so much litter, rubbish, plastic and such like that it affects its growth rate and quality.
Anyway, it did make me think that these folk know a thing or two about cooking lamb, and really we in the UK, with our roast leg and chops are only scratching the surface of a whole range of culinary methods that can make lamb a much more appealing meat.
I am sure a lot of ethnic people in the UK are already using lamb in lots of imaginative and inspiring ways. Maybe we could learn from them and bring their dishes to a wider consumer base, helping lamb sales in the process.
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,
All for trying to promote your lamb, but personally I would not buy it
Same as with pork - "I can't get the crackling on my roasting joint but I want zero fat"
llamedos
New Member
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"
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.
Hilly
Member
- Location
- Scottish Borders.
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.
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.
- Location
- N.Lincs
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.
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.
mineshalffull
Member
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
- Location
- Welshman living in Nottinghamshire
No reason at all why they shouldn't sell, very nice. My 4 year old said she preferred them to "normal" sausage (pork) because "they had a taste"!
You're not gonna want it with a fried egg in a cob but certainly could enter a larger market, imo especially suitable for BBQ.
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.
- Location
- West Suffolk
How about a Kebab flavoured lamb burger in a pitta bread roll? They could call it a Mcbab.
- Location
- Owaka, New Zealand
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.
lean lamb is not a farmer's phrase, fat lamb is.
llamedos
New Member
I would like to be able to cook a leg of lamb just cooked through, just past pink, that is my preference, however lamb today in my experience cooked like this is simply just to greasy, similarly cooking chops under the grill, there is so much fat in them, first thing to do is disable the smoke alarm.
I was brought up on lamb, we ate it every weekend, and mutton through the spring, no such this as spring lamb then, off light hill breeds, but the lamb of today bears no resemblance, even the smell of it is sickly.
A leg of lamb to me is a premium product, which should command a premium price, to be cooked from fresh for a minimum amount of time necessary to achieve a final result to the diners own eating specification. That leg was cooked to death and it wrung every last bit of fat out of it, and it did then past the taste test, but, I should not have to do that. I suspect, had it not been for the fact it had been cooked from frozen(something I would never normally consider) and had been cooked 'by the book' it would have been quite sickly and simply to greasy.
llamedos
New Member
This, in a nutshell
- Location
- Easter ross
It's not really the hardcore element you're after though it's the upcoming generation who are used to that kind of fast food. Only had it on pizza once and it was very good.
hillman
Member
- Location
- Wicklow Ireland
Yield around 19 kg meat
Generally pick up legs when on special offer and yet to get a dud , taste as good as our own , the question I'm getting at why such a large difference with yourselves is it the variation in breeds ?
Lamb mince is priced at €10/kg so even mince a whole lamb should return enough to maintain current price , lamb mince in bolangaise is streets ahead of beef
The problem seen by comments here the people that produce the product themselves think hard on eating it yet we expect consumers to ?
Do we actually need to look at the beginning of the process us the producers at where we are messing up the product ?
When we get a constant consistent product then we can push on ....and it may be sooner than later !
Is this where our NZ friends win the consistently of the product
- Location
- Owaka, New Zealand
Nice lean wether hogget
Just market it as lamb... it's probably truer to label than most fast food if it's even the same species. Hasn't ever been in lamb so....
Just market it as lamb... it's probably truer to label than most fast food if it's even the same species. Hasn't ever been in lamb so....