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Anybody tried these?
Just picked them up as an impulse purchase for £*.**.
Slow roasted and with Fennel, Thyme, Rosemary & Chianti.
The worry is that they don't say which cheeks they are!
Just picked them up as an impulse purchase for £*.**.
Slow roasted and with Fennel, Thyme, Rosemary & Chianti.
The worry is that they don't say which cheeks they are!
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Sorry, misunderstood title.
Thought it was an abusive post about Diane Abbott
Thought it was an abusive post about Diane Abbott
Absolutely delicious. So cheap as well. I got some in waitrose recently at they worked out about 80p each. I think it was a mistake as the next time they had doubled in price!
Pork knuckle is also very under rated.
My local fish shop sells Pigs trotters. Very fatty but chewey and delicious.
My local fish shop sells Pigs trotters. Very fatty but chewey and delicious.
Yaers ago when Marco Pierre White had his first restaurant in Wandsworth, his signature dish was pigs trotters.
My grandmother used to boil a pig's head then cut off the meat and place it in a basin with a small saucer and weight on top. This would form a delicious meat loaf which could be sliced cold and used in sandwiches.
heston blumenthal introduced ox ckeeks to the little chef at popham a couple of years back, think they still serve them... another of my favourites is oxtail, beautifully tender after slow cooking but not much good if you need gluten-free...
Oxtail is lovely Mister B but a bit expensive considering the amount of bone. I think the gloopiness is because of the gelatine content.
Foinavon - Correct, but the bone (as in nearly every meat) adds hugely to the flavour. Middle neck of lamb is a perfect example.
My dog used to love pig's ears, they were all greasy and hairy 
Sounds offal
2 hours into this thread and nobody has cracked the joke
2 hours into this thread and nobody has cracked the joke
It wasn't me, HH.
Mr Makybe used to buy them for him.
Mr Makybe used to buy them for him.
Shin of Veal for "Osso Bucco", as well as Veal Escalopes, was available at Sainsbury's but not for ages.
Obviously it's still supplied to the restaurant trade, but not to the retail consumer.
I must have a look on the internet, now I am drooling at the thought of it.....
Obviously it's still supplied to the restaurant trade, but not to the retail consumer.
I must have a look on the internet, now I am drooling at the thought of it.....
My grandmother used to boil a pig's head then cut off the meat and place it in a basin with a small saucer and weight on top. This would form a delicious meat loaf which could be sliced cold and used in sandwiches.
it's called brawn my butcher still sells it
it's called brawn my butcher still sells it
Veal is cruel the babies are barely born before being eaten in certain countries.......
^^ If I worried about animals health I'd starve to death. As long as they are humanely slaughtered and don't suffer much.
The only offal I can't eat is tripe although it's been years since I tried it.
The only offal I can't eat is tripe although it's been years since I tried it.
It's not as cruel as the fate that befalls male dairy cows that get shot straight away in this country. Just eat it!
The last time I ordered "Saltimbocca" I had been looking forward to it all day.
Italian Restaurant in Leeds, and it was disgraceful. Totally ruined and inedible!
Instead of just having one sage leaf on top of the prosciutto and then the escallop for just a minute each side and then
a reduction of "Marsala" wine, this abomination had chopped Sage on top of cheese.
My God it was atrocious and I told the Maitre-d that the "Chef" was clueless.
He said can I get you another one and I said "only if I can cook it myself"!
Italian Restaurant in Leeds, and it was disgraceful. Totally ruined and inedible!
Instead of just having one sage leaf on top of the prosciutto and then the escallop for just a minute each side and then
a reduction of "Marsala" wine, this abomination had chopped Sage on top of cheese.
My God it was atrocious and I told the Maitre-d that the "Chef" was clueless.
He said can I get you another one and I said "only if I can cook it myself"!
Had Ox cheek. It's awful. Like slowly cooked lamb for texture but taste is revolting
Don't know what he said and didn't want to admit it but it was on the lines of...
Chi cazzo ti credi di essere stupido vecchio bastardo venire qui e sconvolgendo il mio chef e altri clienti con il vostro atteggiamento male ... grazi
I understood the grazi bit as I had just slipped him a fiver!
Chi cazzo ti credi di essere stupido vecchio bastardo venire qui e sconvolgendo il mio chef e altri clienti con il vostro atteggiamento male ... grazi
I understood the grazi bit as I had just slipped him a fiver!
Had Ox cheek. It's awful. Like slowly cooked lamb for texture but taste is revolting Sad
I heard of "Ox Cheek" and only saying how good it was, which is why I picked this up.
It's accompanied with a "Chianti" sauce so will see how it goes.
I heard of "Ox Cheek" and only saying how good it was, which is why I picked this up.
It's accompanied with a "Chianti" sauce so will see how it goes.
AP that basically (and ironically) means "you've got a facking cheek."
HH Sultan Vinegar 01 Feb 15 14:38
Yaers ago when Marco Pierre White had his first restaurant in Wandsworth, his signature dish was pigs trotters.
was unsurprisingly a little more involved than just the trotter
https://www.youtube.com/watch?v=59wk8G9QVaE
Yaers ago when Marco Pierre White had his first restaurant in Wandsworth, his signature dish was pigs trotters.
was unsurprisingly a little more involved than just the trotter
https://www.youtube.com/watch?v=59wk8G9QVaE
11kv - "veal is cruel". Do some recent research ffs
. British Rose Veal is now one of this countries finest meat products.
. British Rose Veal is now one of this countries finest meat products.
and the special cow fairies use their super magic powers to destroy all the male embryos inside a cow's uterus the moment they are conceived.
Yup DStyle, but the ones that get by end up as delicious rose veal. You should try it.
you misunderstood me.
not only is veal absolutely lovely, but it's also unethical NOT to eat veal.
the idea that you're worried about an animal living a short life has to be compared to the alternative which is that thousands upon thousands of day old male calves are shot dead and disposed of because of the lack of demand for veal. my post was saying that there some sort of supernatural fairy tale magic sorting out this rather unavoidable problem.
6 months life is better than no life at all (although bobby veal is even more delicious, but then so is suckling pig)
not only is veal absolutely lovely, but it's also unethical NOT to eat veal.
the idea that you're worried about an animal living a short life has to be compared to the alternative which is that thousands upon thousands of day old male calves are shot dead and disposed of because of the lack of demand for veal. my post was saying that there some sort of supernatural fairy tale magic sorting out this rather unavoidable problem.
6 months life is better than no life at all (although bobby veal is even more delicious, but then so is suckling pig)
DStyle - Apologies - I hurriedly misunderstand your somewhat esoteric description of the issue. Mind you a man who knows bobby veal must NOT be misunderstood.
Someone seriously needs to do a real (and better) marketing job on British veal. It should be a really easy story, particularly for anyone who drinks milk. Might even save what's left of our Dairy industry.
Someone seriously needs to do a real (and better) marketing job on British veal. It should be a really easy story, particularly for anyone who drinks milk. Might even save what's left of our Dairy industry.
i think a big part of the problem is price, which is largely down to a lack of demand so i think a subsidy/tax break has to come from somewhere for it to really work.
if we didn't have supermarkets and everyone actually had to interact with someone when buying meat at a butchers it would be probably be less of an issue.
if we didn't have supermarkets and everyone actually had to interact with someone when buying meat at a butchers it would be probably be less of an issue.
Fair enough if bobbies are reared and slaughtered on the farm for meat, but sending bobby calves to the abattoir is not pleasant. They get handled badly because they don't follow each other naturally at that age. They've never experienced a herd, they've lost their mother and it's impractical to hand-milk them during the hours in the lorry and hanging around the slaughterhouse, so they're hungry, lonely, kicked around and plain terrified.
I can't say I've ever knowingly eaten booby veal, but I have tried British calves' liver and it's disgusting, full of tubes, because they use cheap bobbies rather than raise the calves as Continentals do for calves' liver.
I can't say I've ever knowingly eaten booby veal, but I have tried British calves' liver and it's disgusting, full of tubes, because they use cheap bobbies rather than raise the calves as Continentals do for calves' liver.
Vile treatment of lambs. Don't know how anyone can eat lamb.
Where Akabula? My lamb from conception to carcass is careful, humane, and all within 3 miles of retail.
Where Akabula? My lamb from conception to carcass is careful, humane, and all within 3 miles of retail.
A creature born and taken away from it's mother after only 6 weeks to be slaughtered.
As described earlier these lambs will be scared witless for however long it takes to get them to the slaughterhouse and then killed.
Not very humane if you ask me.
As described earlier these lambs will be scared witless for however long it takes to get them to the slaughterhouse and then killed.
Not very humane if you ask me.
.
[img]http://images.onesite.com/community.betfair.com/user/kenny_mann/ad5e619568375fd790b6b70509bdb30b.jpg?v=81000[/img]
RIP
[img]http://images.onesite.com/community.betfair.com/user/kenny_mann/ad5e619568375fd790b6b70509bdb30b.jpg?v=81000[/img]
RIP
You'd better ask foxes and crows. They're the only ones who kill and eat lambs that young.
Having once been too late to turn a cast sheep upright before jackdaws had pecked its eyes out, I find it hard to single out humans for savagery.
Having once been too late to turn a cast sheep upright before jackdaws had pecked its eyes out, I find it hard to single out humans for savagery.
kenny - are you sure you're cut out to be a vegetarian? You don't seem to have mastered even the basics.
Ok, after much back pedaling I finally got around to having them.
They looked like two escalopes in the shrink wrap but were four medallions.
They were so "melt in the mouth" that they could have been baby food!
The combination of that, and the herbs in the sauce, made them no better as an eating experience than "Mr Brains ****s",
at a quarter of the price!
The promised "Chianti" in the sauce was conspicuous by it's absence.
So, would I buy them again? That's a probable yes, at half the price.
They looked like two escalopes in the shrink wrap but were four medallions.
They were so "melt in the mouth" that they could have been baby food!
The combination of that, and the herbs in the sauce, made them no better as an eating experience than "Mr Brains ****s",
at a quarter of the price!
The promised "Chianti" in the sauce was conspicuous by it's absence.
So, would I buy them again? That's a probable yes, at half the price.
I'm not a vegetarian, blackbarn.I'm a pescetarian.
Kenny - I just knew you'd have double standards. Is it that fish don't feel pain, prawns don't have a brain or some other such rationale allows you to eat what you like, even thought it is animal protein. just wondering
nb - did you ever work out how old your "rip" lamb was?
nb - did you ever work out how old your "rip" lamb was?
Kenny - I just knew you'd have double standards. Is it that fish don't feel pain, prawns don't have a brain or some other such rationale allows you to eat what you like, even thought it is animal protein. just wondering
nb - did you ever work out how old your "rip" lamb was?
nb - did you ever work out how old your "rip" lamb was?
Not sure which point you mean, but if it is the "six weeks" point, "milk lamb" is virtually unobtainable in the UK, where most lambs are slaughtered at 4 to 6 months. Still, no point allowing the facts to get in the way of a good story and a fluffy pre-weaned lamb picture.
Fair enough. I don't eat prawns, simply oily fish, sild or similar. I can't eat nuts and need the omega 3 to stay healthy and keep up my good work. I did a lot of research into John West products, and satisfied myself that the fish suffer the minimum of pain and suffering.
Fair enough. I don't eat prawns, simply oily fish, sild or similar. I can't eat nuts and need the omega 3 to stay healthy and keep up my good work. I did a lot of research into John West products, and satisfied myself that the fish suffer the minimum of pain and suffering.
HYPOCRITE!
So these poor fish have to suffer death just so you can dance the Tango to your hearts content.
Shame on you, murderer.
So these poor fish have to suffer death just so you can dance the Tango to your hearts content.
Shame on you, murderer.
I was horrified when I saw a documentary on pole and line caught tuna.
The image of those poor fish being flung in the ajr and crashing down onto the boat will haunt me forever
Of course, tuna caught in nets has even worse consequences.
The image of those poor fish being flung in the ajr and crashing down onto the boat will haunt me forever
Of course, tuna caught in nets has even worse consequences.
All animals prepared for food meet a horrific end no matter how we try to dress it up.
Is there a country in the world that looks after their animals for food better than the Brits?
Is Kenny Mann just fishing, scuse the pun, such a blatant hypocrite with all this stuff, surely you're better off keeping stum. Well unless you are fishing. Bet he's on veal meatballs with foie gras every night.
I wonder how many people would eat pate de foie gras if it were sold under the English translation (paste of fatty liver)?
By the way, that lamb in the picture is about 6 days old, not 6 weeks. The only "savages" who would eat it are animals or birds.
Animals know no better, humans do.
Most people I know who are into animal welfare accept the fact that they are part of the food chain and here to stay but what they do object to is the use of lambs and calfs.
Most people I know who are into animal welfare accept the fact that they are part of the food chain and here to stay but what they do object to is the use of lambs and calfs.
Akabula - of those people you know "who are into animal welfare", what do those who drink milk suggest we do with calves, particularly of the bull variety?
I'm sure if you think it through you'll get your answer.
Killed at birth as part of the process. FFS the work of savages.
Killed at birth as part of the process. FFS the work of savages.
Animals know no better, humans do.
Exactly. That's why animals foxes and crows slaughter 6-day old lambs and humans don't.
Any belief that vegetarianism promotes animal welfare disappeared for me the moment I saw myxomatotic rabbits clinging onto life through this awful disease introduced to satisfy demand for crops.
Exactly. That's why animals foxes and crows slaughter 6-day old lambs and humans don't.
Any belief that vegetarianism promotes animal welfare disappeared for me the moment I saw myxomatotic rabbits clinging onto life through this awful disease introduced to satisfy demand for crops.
Any belief that vegetarianism promotes animal welfare disappeared for me the moment I saw myxomatotic rabbits clinging onto life through this awful disease introduced to satisfy demand for crops.
It was introduced, I thought, as a means of controlling the rabbit population.
Utterly obscene no matter but surely doesn't give good reason to slaughter lambs and calves.
It was introduced, I thought, as a means of controlling the rabbit population.
Utterly obscene no matter but surely doesn't give good reason to slaughter lambs and calves.
You do realize the reason for controlling the rabbit population?
But that wasn't a decision taken by vegetarians.
It was a decision taken by the same people who decide that it's acceptable to kill calves at birth because they are the wrong sex and that lambs and calves are an acceptable food source.
It was a decision taken by the same people who decide that it's acceptable to kill calves at birth because they are the wrong sex and that lambs and calves are an acceptable food source.
The reason for slaughtering lambs and calves is quite simply lamb and veal. Mind you it occurs to me you may know even less about rose veal than you do about lamb. By the way I'm in the animal welfare business as well.
I just knew you knew nothing about calves and veal.
Westerners wouldn't have the luxury of choosing vegetarianism without the disease-induced eradication of rabbits.
They would have to make use of unproductive ground, such as fallow hills on which no crop can grow, but sheep can thrive. And if they ever tried eating a six-year-old sheep, they'd soon find themselves tempted by the six-month-old version.
(Disclaimer: I do like minced mutton; if it's minced then the toughness no longer matters, and mutton has more flavour.)
They would have to make use of unproductive ground, such as fallow hills on which no crop can grow, but sheep can thrive. And if they ever tried eating a six-year-old sheep, they'd soon find themselves tempted by the six-month-old version.
(Disclaimer: I do like minced mutton; if it's minced then the toughness no longer matters, and mutton has more flavour.)
screaming - Hogget Lamb is good also - 1 year old plus as I am sure you know. Here's a bit from the Guardian(
, apparently Hoggit and Mutton have added health benefits. Wonders will never cease.
QUOTE
People who think they know what lamb is all about may do a double take when they first eat hogget and mutton (that's meat from sheep aged more than one and two years, respectively).
These traditional meats offer all the reliable taste we expect from lamb, only more so. Most modern lamb comes from sheep four to six months old. But if the animal is given more time to range freely, all the while chomping away on tussocky bracken, heather, herbs and clovers, its meat develops an infinitely more interesting, fuller flavour that is exceptionally satisfying. The grain of the meat becomes finer too – even more pleasing to the tongue.
At this time of year, why buy anaemic and overpriced "spring" lamb from sheep fattened up indoors on compound feeds, or imported long-haul from the southern hemisphere, when hogget and mutton, patiently reared in the UK, is on offer?
Why is it good for me?
The high-quality protein in hogget and mutton sates the appetite and repairs and maintains our bodies. These meats have every essential amino acid we need, along with high levels of valuable micronutrients, including easily absorbed iron to energise us, zinc to support the immune system, and B vitamins to help us think straight. Since sheep graze on green pastures, the fat in their meat is an excellent source of conjugated linoleic acid, which is heart-healthy and helps protect us against cancer.
, apparently Hoggit and Mutton have added health benefits. Wonders will never cease. QUOTE
People who think they know what lamb is all about may do a double take when they first eat hogget and mutton (that's meat from sheep aged more than one and two years, respectively).
These traditional meats offer all the reliable taste we expect from lamb, only more so. Most modern lamb comes from sheep four to six months old. But if the animal is given more time to range freely, all the while chomping away on tussocky bracken, heather, herbs and clovers, its meat develops an infinitely more interesting, fuller flavour that is exceptionally satisfying. The grain of the meat becomes finer too – even more pleasing to the tongue.
At this time of year, why buy anaemic and overpriced "spring" lamb from sheep fattened up indoors on compound feeds, or imported long-haul from the southern hemisphere, when hogget and mutton, patiently reared in the UK, is on offer?
Why is it good for me?
The high-quality protein in hogget and mutton sates the appetite and repairs and maintains our bodies. These meats have every essential amino acid we need, along with high levels of valuable micronutrients, including easily absorbed iron to energise us, zinc to support the immune system, and B vitamins to help us think straight. Since sheep graze on green pastures, the fat in their meat is an excellent source of conjugated linoleic acid, which is heart-healthy and helps protect us against cancer.
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