General > Random Chat
Bank Holiday weekend & ..............
tony_danza:
Good looking meat you have there, Robin :wink: I try and get everything I can locally in my village and fortunately we have a cracking butcher. That red crap you get in supermarkets is a disgrace. He did me a lovely boned leg of lamb I BBQ'd yesterday for dinner.
Beefwise, I'm a forerib man myself, sirloin is a bit lacking in tasty fat/bone.
RedRobin:
^^^^
Must try that cut of lamb! :drinking:
Yes, I see the fat veins running through and that's what also helps the taste apparently. The lads usually try and select a sirloin for me with fat veins. Funny though, rib-eye has fat marbling but doesn't taste as good as sirloin.
I had the last of mine cold last night - Just minted and steamed new Jersey Royals to add:
^ Yes, the drink is Ribena. I'm teetotal.
tony_danza:
Hmm rib eye is a more a "medium" otherwise it's a bit lacking as you say, anything with loads of fat I tend to cook a little longer just to ensure it melts through and get it really charred on the outside, it gives a lovely, deep flavour. By contrast, fillet I'll each pretty much raw.
Deffo recommend a boned leg of lamb for the BBQ though, it worked extremely well. Thank heavens for the weather this weekend, as we've no kitchen at the moment and we're living off the kindness of others, BBQs and whatever's left in the freezer zapped in the nuclear box!
RedRobin:
--- Quote from: tony_danza on June 01, 2010, 10:14:37 am ---
By contrast, fillet I'll each pretty much raw.
--- End quote ---
....Me too! Again, selecting it nice and dark:
[Sorry to you VC and veggies about the raw meat pics!]
Isn't that daisy bull plate crazy? - I've got a whole set and each bull is different. Same set for mad looking fish too. 1950's designs on proper ironware toughness.
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