General Chat

Erm, Linda

In Australia, or at least WA, lamb's liver is sold as lamb's fry

In the UK or at least in Lancashire, lamb's fry was the name given to t*stic*es. Sliced and fried with bacon.

Allan

We eat lambs liver in the UK Berona, but we certainly don't eat lambs Te***icles which is what it says Lambs fry is called on google

We cross posted allan, I have never heard of them being eaten in either Durham or Yorkshire, it must be a strange Lancashire custom

Good Morning Berona, and Allan,

Berona,,,, No I do not actually own pink socks, but when I finished work, I vowed never to ever wear black socks again, having spent my life in them,(not the same pair) but I do own a pair of red socks that come out when I'm in a certain mood........be scared.....very scared, when the red socks appear.

Sue, All the sheep around me have all their bits, although when the little boy lambs reach a certain age, something unspeakable is done to them - quite barbaric

Allan, What a shame you didn't get to the bash - I was eagerly awaiting news that you did in fact crawl out - oh well, next time.
You must tell me about cabbage rolls sometime, I love cabbage.

Linda, Did you know there's even a Kirby Owners Club, how odd!

Tec

Berona,

In the UK the grading of lamb is different to the Aussie one: here we have lamb hogget and mutton.

When I was doing meat inspection in the UK many years ago you just had lamb and spring lamb

The consumption of said delicacies probably accounts for my hairy legs!

Allan

I think that I will go to bed in case Tec flashes his red socks.

I hope that you will join the owners club Tec, it sounds very exclusive.

I have never heard of lamb hoggett. You used to see mutton in butchers shops, but it is not very popular now as it takes too long to cook. We just have lamb, which I must say is very expensive compared to beef or pork.

Goodnight everyone

Allan, I remember my mother buying a leg of hogget. In those days, you got a large leg and it tasted like lamb.

These days, hogget can't be found and the legs of lamb have steaks cut from them and sold separately as leg chops. The only mutton is corned and the rest is all sold as lamb. A "half leg" of lamb is a slice out of the leg - in other words, about four or five "half" legs come from the one whole leg!

Linda - Hogget is the age between lamb and mutton.

Goodnight Linda, Sleep well, and don't worry, the red socks won't be coming out for a while
Goodnight

Tec

Sue - my apologies for not getting back to you and bidding you good morning. I have no plans for to-day and if I don't get any visitors, I will probably get some more transcribing done and maybe some reading - but the day is young yet.

It's dull outside, but dry. Showers are forecast, but more than likely for other parts of Sydney and not here! Hope you have a nice day.

Good night Linda

Berona it is almost the same in WA but we can get Mutton. C*les sell it and I much prefer it in my curries, far more flavour, but it has to be cooked very slowly otherwise it's tough

Allan

We don't have hoggett here, just lamb, which as Linda said, is very expensive now, even though we live surrounded by sheep. I see hoggett sales regularly at the local farmers sheep sales. I think they go for slaughter, and are then shipped to the Continent. Lots of sheep are exported to the Middle East, but I think they have to go alive.

Tec

Tec, it is the same in WA.

The live export tradefrom Fremantle is massive, but also controversial due to allegations of cruelty.

There have been suggestions that the Port of Bunbury could also become part of live export trade.

Allan

Goodnight Linda - sleep tight.

My mum did lamb's fry and it was lamb's liver. It was done with lovely onion gravy and we had it with mashed potatoes and vegies. Haven't had it for years - I think it's gone out of fashion.

Why are we discussing lamb/sheep in such detail?

Sue xx

Allan,
I think the export of live animals is extremely cruel, particularly the way sheep are handled, and having to travel thousands of miles, only to be slaughtered when they get there. A very emotive subject really.

So......What does a cabbage roll consist of, apart from cabbage?

Tec

Preferable to discussing my red socks Sue

Tec

I find that with all meat, Allan. I am now on a diet which calls for red meat four times a week, fish twice. I indulge myself by having the best of steaks (because I'm only allowed 200g, so it doesn't cost much!) but for casseroles, stews, soups, I always use chuck steak or shin beef (gravy beef) because I think it is far tastier than the more expensive meats. I always cut off the fat from everything and it only requires more time for it to be tender. I don't fry anything anymore and the steaks are grilled, so I have no need for Round, Blade, Topside,etc.

Tec, I'll get my OH to type the recipe, but basically you take the leaves of a cabbage and fill them with a mixture of buckwheat, mince, grated carrots and seasoning.

These are then placed in a pan, with a covering of tomato paste and sliced garlic over each layer and a little water and cooked slowly for a couple of hours. Rice can be used in place of the buckwheat.

To dismantle the cabbage, you have to put it in a pan with a little water nd when the leaves are soft enough to handle, but without them being cooked you peel them off. The stalk of the cabbage is first removed prior to this process to make things easier

Allan

Allan,
Thank you, sound delicious to me, and I will definately try it.
Do you know what Bubble & Squeek is?

Tec.

I think the export of live animals is barbaric and there has been much discussion about it. I have to wonder at what percentage of loss is incurred during transport and in what condition the poor things arrive in when they reach their destination.

Berona I buy really nice steak for grilling as just the two of us eat steak. We love fish so have that often. We'd eat shellfish more often but OH gets gout if he eats too much. He found this out after a holiday in Tasmania when we overindulged on Tassie scallops and prawns.

Sue xx