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Livestock
Livestock & Forage
Radio 4 15.30-16.00 the food programme
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<blockquote data-quote="slackjawedyokel" data-source="post: 3771206" data-attributes="member: 34254"><p>At a guess, I'd say it's cos it's not as convenient as other meats. People want meat without bones that they can stick in a wok and have on the table in 10 minutes. You can get lamb joints and chops easily, lamb mince is less common and good diced lamb (that you can make a quick curry out of for example) very rare.</p><p>Come to think of it, we don't eat lamb much either. By the time the kids are in bed and it's approaching 8pm you just want something quick without the faff factor.</p></blockquote><p></p>
[QUOTE="slackjawedyokel, post: 3771206, member: 34254"] At a guess, I'd say it's cos it's not as convenient as other meats. People want meat without bones that they can stick in a wok and have on the table in 10 minutes. You can get lamb joints and chops easily, lamb mince is less common and good diced lamb (that you can make a quick curry out of for example) very rare. Come to think of it, we don't eat lamb much either. By the time the kids are in bed and it's approaching 8pm you just want something quick without the faff factor. [/QUOTE]
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Radio 4 15.30-16.00 the food programme
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