I absolutely love lamb. I use it in most of the curries that I cook these days, although it's a bit on the pricey side compared to other meats, it's well worth spending a couple of quid extra. I also use it in stir frys and prefer Shepherds pie to a cottage pie. Not had a Sunday roast of lamb for a while now, so that's on the cards for next weekend now   |
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"I absolutely love lamb. I use it in most of the curries that I cook these days, although it's a bit on the pricey side compared to other meats, it's well worth spending a couple of quid extra. I also use it in stir frys and prefer Shepherds pie to a cottage pie. Not had a Sunday roast of lamb for a while now, so that's on the cards for next weekend now "
The lamb prices at Morrison’s seem to be incredibly good Ace, apart from lamb mince, that’s silly price. |
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"I absolutely love lamb. I use it in most of the curries that I cook these days, although it's a bit on the pricey side compared to other meats, it's well worth spending a couple of quid extra. I also use it in stir frys and prefer Shepherds pie to a cottage pie. Not had a Sunday roast of lamb for a while now, so that's on the cards for next weekend now
The lamb prices at Morrison’s seem to be incredibly good Ace, apart from lamb mince, that’s silly price."
My butcher does me a good deal on minced lamb as I've been using him for about 15 years now. I generally have about £20 worth and he minces it while I go and get ma veg off another stall in the Market Hall. I used to go to Morrisons when I lived out in the sticks and had a car, but it's about 5 miles away now and about a 15 min walk after that if I go on the bus.  |
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"Bloody gorgeous it is, I’ve got some ribs frying away and the smell is wonderful.
What’s your favourite, meat, cut and method of cooking?"
Full leg of lamb straight onto an oven rack. Firstly insert rosemary and garlic in slivers. Put a dish of potatoes under the rack.
Don't both with veg, eat like Henry the 8th, do some lamb gravy but don't invite anyone.
Kebabs from left overs next day.
Won't get much change from £20 but it's worth it. Cook it slow and low. |
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"I absolutely love lamb. I use it in most of the curries that I cook these days, although it's a bit on the pricey side compared to other meats, it's well worth spending a couple of quid extra. I also use it in stir frys and prefer Shepherds pie to a cottage pie. Not had a Sunday roast of lamb for a while now, so that's on the cards for next weekend now
The lamb prices at Morrison’s seem to be incredibly good Ace, apart from lamb mince, that’s silly price.
My butcher does me a good deal on minced lamb as I've been using him for about 15 years now. I generally have about £20 worth and he minces it while I go and get ma veg off another stall in the Market Hall. I used to go to Morrisons when I lived out in the sticks and had a car, but it's about 5 miles away now and about a 15 min walk after that if I go on the bus. "
I make a shepards pie from either a shoulder or a leg. Jamie Oliver does it, have a look it's amazing (jamie oliver/comfort food) |
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Flank steak is great, used to dirt cheap but getting a bit more expensive now some celebrity chefs have sung its praise.
With any steak, I stick it in a bag and cover with coarse rock salt for about an hour, then wash it off and cook.
The salt starts to tenderise and break down the tough meat.
Cook it on a real high heat to get it well cooked on the outside and pink inside..
Mmm, mmm, mmmm.. |
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"Flank steak is great, used to dirt cheap but getting a bit more expensive now some celebrity chefs have sung its praise.
With any steak, I stick it in a bag and cover with coarse rock salt for about an hour, then wash it off and cook.
The salt starts to tenderise and break down the tough meat.
Cook it on a real high heat to get it well cooked on the outside and pink inside..
Mmm, mmm, mmmm.."
I like black beef using skirt beef, another cheap cut.
Slice into thin strips across the grain and fry in an extremely hot pan until it’s virtually black then bung in some soy sauce. I have that with garlic and blackened fried French beans. |
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By (user no longer on site)
over a year ago
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I love all the meats but went into Tescos the other day and saw belly pork slices smothered in chilli and salt.I have to say it was the most heavenly taste I have had in a long long time. |
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Beef brisket cooked low and slow in beef stock and any veg you got laying about throw that in while cooking when brisket resting sieve the stock reduce down add good red wine then slice brisket cover in reduced stock |
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By (user no longer on site)
over a year ago
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I can't stand lamb at all, it's so fatty and the smell makes me gag.
I do love chicken and pork though. I'm not especially bothered about beef.
I only eat turkey at Christmas.
I like chicken and pork cooked simply and fairly plain.
A chicken is cooking now and smells lovely, having it with new potatoes, lots of veg (including home grown tomatoes) and gravy.
I buy meat from Tesco as i can't tell the difference in meat from there or a local butchers plus i get a lot more for my money. I don't enjoy cooking but i am good at it. |
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By *ikeC81Man
over a year ago
harrow |
"Flank steak is great, used to dirt cheap but getting a bit more expensive now some celebrity chefs have sung its praise.
With any steak, I stick it in a bag and cover with coarse rock salt for about an hour, then wash it off and cook.
The salt starts to tenderise and break down the tough meat.
Cook it on a real high heat to get it well cooked on the outside and pink inside..
Mmm, mmm, mmmm..
I like black beef using skirt beef, another cheap cut.
Slice into thin strips across the grain and fry in an extremely hot pan until it’s virtually black then bung in some soy sauce. I have that with garlic and blackened fried French beans. "
Mmmmmm this sounds lovely - I done fried beef strips with bbq sauce, but reduced the sauce so it was kinda like a sticky drizzle. With mash, and cabbage mmmmm yummy |
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"Flank steak is great, used to dirt cheap but getting a bit more expensive now some celebrity chefs have sung its praise.
With any steak, I stick it in a bag and cover with coarse rock salt for about an hour, then wash it off and cook.
The salt starts to tenderise and break down the tough meat.
Cook it on a real high heat to get it well cooked on the outside and pink inside..
Mmm, mmm, mmmm..
I like black beef using skirt beef, another cheap cut.
Slice into thin strips across the grain and fry in an extremely hot pan until it’s virtually black then bung in some soy sauce. I have that with garlic and blackened fried French beans.
Mmmmmm this sounds lovely - I done fried beef strips with bbq sauce, but reduced the sauce so it was kinda like a sticky drizzle. With mash, and cabbage mmmmm yummy "
Try cabbage and onions then. chiffonade a cabbage (savoy is the best) and fry quickly until dark green. Mix that up with loads of caramelised onions and garlic. |
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