| Roast Beef--Lamb--Pork? 15:47 - Feb 21 with 3490 views | ted_hendrix |
Lamb for me and Herself today, Organic as are the spuds the cabbage the sprouts and the roast onions too.
Like pork yea but I find it a bit heavy on the belly second fafourite is beef but lamb is the number one in this house on a Sunday.
Mint sauce and French mustard.
Dinner will be ready in 20 minutes she's saying.
Beef--lamb or pork?
Oxo. |  |
| My Father had a profound influence on me, he was a lunatic. |
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| Roast Beef--Lamb--Pork? on 15:50 - Feb 21 with 2819 views | W7Ranger |
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| Roast Beef--Lamb--Pork? on 15:59 - Feb 21 with 2785 views | DWQPR |
Lamb for me too. I slow cook a leg for 5 hours in port and beef stock and then use this for the gravy. With beef it has to be brisket in a pot roast. Pork underwhelms me. However any offal fan will appreciate roasted lamb hearts |  |
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| Roast Beef--Lamb--Pork? on 16:42 - Feb 21 with 2701 views | BklynRanger |
You can't beat a good bit of brisket, no doubt about that. I did one last weekend but ballsed it up due to inebriation. Wasn't best pleased about that.
Roast chicken, yorkshire puddings and purple sprouting broccoli was on the menu as a healthy option for today but I've now penciled that in for Wednesday. (Laziness rather than booze this time.) We're having pork belly but in a Thai format, so not one for the purists there.
I've often hummed and hahhed about the cost of a 3 course pub Sunday lunch plus wine but at this point they can name their fcuking price! :) |  | | |
| Roast Beef--Lamb--Pork? on 16:56 - Feb 21 with 2674 views | hantssi |
Same order for me too Ted, but chicken before pork, find pork a bit fatty. [Post edited 21 Feb 2021 17:05]
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| Roast Beef--Lamb--Pork? on 17:04 - Feb 21 with 2642 views | Boston |
Lamb today. From Colorado apparently. Quite like mint sauce but prefer rosemary and garlic. [Post edited 21 Feb 2021 17:05]
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| Roast Beef--Lamb--Pork? on 18:10 - Feb 21 with 2529 views | DavieQPR |
Just waiting for that New Zealand lamb to hit the shops again. Should lower prices as well. |  | | |
| Roast Beef--Lamb--Pork? on 18:16 - Feb 21 with 2517 views | ChrisNW6 |
Roast Beef Top Side today cooked to 60c (medium) with the steam assist setting in the new oven 😠My favourite is Pork but I get out voted every weekend and we probably have a leg of Lamb more often than not. | | | |
| Roast Beef--Lamb--Pork? on 18:22 - Feb 21 with 2495 views | Boston |
| Roast Beef--Lamb--Pork? on 18:10 - Feb 21 by DavieQPR |
Just waiting for that New Zealand lamb to hit the shops again. Should lower prices as well. |
Strangely, NZ imported and come to that Aussie, is cheaper than domestic lamb in the US. [Post edited 21 Feb 2021 18:23]
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| Roast Beef--Lamb--Pork? on 18:28 - Feb 21 with 2485 views | Match82 |
| Roast Beef--Lamb--Pork? on 18:22 - Feb 21 by Boston |
Strangely, NZ imported and come to that Aussie, is cheaper than domestic lamb in the US. [Post edited 21 Feb 2021 18:23]
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Not a lot of domestic lamb here to be fair and quality not great if you can get it, just not big on American preferences. Shame. |  | | |
| Roast Beef--Lamb--Pork? on 18:46 - Feb 21 with 2446 views | BazzaInTheLoft |
I’m guessing this is a point about you know what, but why would you prefer NZ Lamb from 12,000 miles away that has been sitting on a ship for 6 weeks to Welsh Lamb that can be in your oven from abattoir in 5 hours? The prices isn’t that different if at all.
All meat is very bad for the planet by the way, but forgetting that for a second it’s Beef for me. [Post edited 21 Feb 2021 18:47]
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| Roast Beef--Lamb--Pork? on 19:00 - Feb 21 with 2417 views | MickS |
Beef all day here. If it’s going to be lamb it’s Kleftiko with all the lemon potatoes, oregano ,olive oil in the oven for four hours minimum. Don’t forget the white wine. Easiest roast ever. | | | |
| Roast Beef--Lamb--Pork? on 19:13 - Feb 21 with 2398 views | WokingR |
It was gammon today
With homemade gravy and chestnut, date and bacon stuffing balls |  | | |
| Roast Beef--Lamb--Pork? on 19:29 - Feb 21 with 2352 views | Boston |
| Roast Beef--Lamb--Pork? on 18:28 - Feb 21 by Match82 |
Not a lot of domestic lamb here to be fair and quality not great if you can get it, just not big on American preferences. Shame. |
Chicago is it? Plenty of lamb around Boston, largely from Pennsylvania or Australia, but mid-west / Colorado is also around. Seen French and Icelandic in high end butchers, though Icelandic may be a reference to the breed of sheep. | |
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| Roast Beef--Lamb--Pork? on 20:53 - Feb 21 with 2294 views | Michael_Hunt |
| Roast Beef--Lamb--Pork? on 18:46 - Feb 21 by BazzaInTheLoft |
I’m guessing this is a point about you know what, but why would you prefer NZ Lamb from 12,000 miles away that has been sitting on a ship for 6 weeks to Welsh Lamb that can be in your oven from abattoir in 5 hours? The prices isn’t that different if at all.
All meat is very bad for the planet by the way, but forgetting that for a second it’s Beef for me. [Post edited 21 Feb 2021 18:47]
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Nothing to do with you know what. Any Lamb aficionado will tell you that NZ is much sweeter than Welsh; whereas Welsh is more tender. Personally I prefer NZ. |  | | |
| Roast Beef--Lamb--Pork? on 21:14 - Feb 21 with 2255 views | RBlock |
Had a lovely pork loin today, but for me the king is a nice roast rib of beef; Pink, fatty, caramelized on the outside, with Yorkshire puddings to boot.
On that point, I have a running argument with the missus. For me, yorkies are only served with beef, but she's of the view they are an instrumental part of all roasts. Anyone want to chime in? |  | | |
| Roast Beef--Lamb--Pork? on 21:20 - Feb 21 with 2246 views | rsonist |
| Roast Beef--Lamb--Pork? on 21:14 - Feb 21 by RBlock |
Had a lovely pork loin today, but for me the king is a nice roast rib of beef; Pink, fatty, caramelized on the outside, with Yorkshire puddings to boot.
On that point, I have a running argument with the missus. For me, yorkies are only served with beef, but she's of the view they are an instrumental part of all roasts. Anyone want to chime in? |
I'm with you. I'll allow it for pork but I'll let it be known it's suboptimal. |  | | |
| Roast Beef--Lamb--Pork? on 21:37 - Feb 21 with 2219 views | GroveR |
Wing rib of beef from Ealing Butcher's
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| Roast Beef--Lamb--Pork? on 21:40 - Feb 21 with 2209 views | BazzaInTheLoft |
| Roast Beef--Lamb--Pork? on 21:37 - Feb 21 by GroveR |
Wing rib of beef from Ealing Butcher's
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I think I’m in love | | | |
| Roast Beef--Lamb--Pork? on 21:55 - Feb 21 with 2189 views | ted_hendrix |
Not preaching organic here but all our meat and chicken is organic as is most if not all the vegetables too.
Our meat and chicken is delivered from Hampshire.
The stewing beef is put in an enormous pot along with a multitude of vegetables (potato's are king) and sits in the oven slowly cooking for about 4-5 hours, strewth its bloody gorgeous.
When we have a lump of ham it's cooked overnight in a slow cooker OMG you can pull it apart with your bare hands its so tender.
When I was a nipper we were skint but once in a blue moon we'd get a Sunday roast of beef, there'd be dripping left in the tray and little burnt black bits.
That dripping on a slice of bread with a sprinkle of salt the next day was bloody bliss, you don't/won't get that now.
I'm starving now, WTF am I on about?
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| My Father had a profound influence on me, he was a lunatic. |
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| Roast Beef--Lamb--Pork? on 21:57 - Feb 21 with 2178 views | Match82 |
| Roast Beef--Lamb--Pork? on 19:29 - Feb 21 by Boston |
Chicago is it? Plenty of lamb around Boston, largely from Pennsylvania or Australia, but mid-west / Colorado is also around. Seen French and Icelandic in high end butchers, though Icelandic may be a reference to the breed of sheep. |
Yeah sorry I meant domestic production rather than availability. Although hard to find an American that prefers lamb to beef too | | | |
| Roast Beef--Lamb--Pork? on 23:03 - Feb 21 with 2100 views | wombat |
| Roast Beef--Lamb--Pork? on 21:40 - Feb 21 by BazzaInTheLoft |
I think I’m in love |
That’s close to porn for me , roast lamb for us today , roast potatoes , Yorkshire puds , cheesy leeks bucket of gravy on top , second been can chicken roast can’t go wrong with that one |  |
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| Roast Beef--Lamb--Pork? on 23:33 - Feb 21 with 2079 views | johncharles |
| Roast Beef--Lamb--Pork? on 21:37 - Feb 21 by GroveR |
Wing rib of beef from Ealing Butcher's
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That would be Richardson’s |  |
| Strong and stable my arse. |
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| Roast Beef--Lamb--Pork? on 23:59 - Feb 21 with 2068 views | Boston |
| Roast Beef--Lamb--Pork? on 23:33 - Feb 21 by johncharles |
That would be Richardson’s |
Eddie or Charlie, tell by the amount of blood? [Post edited 22 Feb 2021 0:00]
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| Roast Beef--Lamb--Pork? on 00:07 - Feb 22 with 2056 views | Boston |
| Roast Beef--Lamb--Pork? on 21:55 - Feb 21 by ted_hendrix |
Not preaching organic here but all our meat and chicken is organic as is most if not all the vegetables too.
Our meat and chicken is delivered from Hampshire.
The stewing beef is put in an enormous pot along with a multitude of vegetables (potato's are king) and sits in the oven slowly cooking for about 4-5 hours, strewth its bloody gorgeous.
When we have a lump of ham it's cooked overnight in a slow cooker OMG you can pull it apart with your bare hands its so tender.
When I was a nipper we were skint but once in a blue moon we'd get a Sunday roast of beef, there'd be dripping left in the tray and little burnt black bits.
That dripping on a slice of bread with a sprinkle of salt the next day was bloody bliss, you don't/won't get that now.
I'm starving now, WTF am I on about?
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I am the 'chef du jour and err, was a little disturbed to read that cabbage was included in your lamb dinner. We ate about an hour ago, the 'sweet lamb of god', was partnered with carrots, steamed red potatoes and broccoli. | |
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| Roast Beef--Lamb--Pork? on 04:11 - Feb 22 with 1990 views | stowmarketrange |
| Roast Beef--Lamb--Pork? on 21:55 - Feb 21 by ted_hendrix |
Not preaching organic here but all our meat and chicken is organic as is most if not all the vegetables too.
Our meat and chicken is delivered from Hampshire.
The stewing beef is put in an enormous pot along with a multitude of vegetables (potato's are king) and sits in the oven slowly cooking for about 4-5 hours, strewth its bloody gorgeous.
When we have a lump of ham it's cooked overnight in a slow cooker OMG you can pull it apart with your bare hands its so tender.
When I was a nipper we were skint but once in a blue moon we'd get a Sunday roast of beef, there'd be dripping left in the tray and little burnt black bits.
That dripping on a slice of bread with a sprinkle of salt the next day was bloody bliss, you don't/won't get that now.
I'm starving now, WTF am I on about?
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I used to love dripping toast.And proper rind on bacon and cheese. |  | | |
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