Tag Archives: Meat

Lamborama!

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Roast leg of lambI like a nice bit of leg. Lamb leg that is. Not that I don’t admire a nicely turned ankle. But, this is not the place to discuss such things. And, as a small aside, I had my own pins described recently as “I’ve seen better legs on a snooker table”. I will save you the need to pass comment here on all matters leg related except for the spring lamb. Continue reading →

Slow cooked leg of venison and why I’m thinking of sending my mum overseas.

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Let’s face facts. Norway is not at the centre of gastronomic excellence. Many believe that all they know about is salting, sugaring and burying various kinds of fish and meat before digging it up again and eating it. Not the best calling card for a premium cooking reputation. However, there is another side to these weather hardened northerners.  Continue reading →

Meat Reheat Part 1 – Lower and Slower Lamb Shanks

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Lamb ShanksOne of the excellent things about writing this blog is that I can do what I like, unbound by convention. One standard would state that posting the same stuff twice is a no-no. To hell with that. If anyone can extract a second serving from one dish, I’m your man. One of my earliest posts was lamb shanks under the banner of How slow can you go? I now realise that I can go slower and lower, a lot slower and plenty lower. Hence, part one in my Meat Reheat series. Continue reading →

Guilt sticks to the guilty

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I have carried the weight of this around for more than a decade and now I have to clear my conscience. We had been holidaying in the Poitou‑Charentes region of France. We had made the short trip into Saintes for the weekly market. I was feeling ambitious and wanted to prepare a butterflied leg of lamb. I circled the market and located the lamb butcher, having previously tried to buy beef from a boucherie chevaline (horse butcher), causing much mirth for the butcher and embarrassment for me. In my dire French, I conveyed that I wanted the joint boned. With much smiling and what I thought was comprehension, the master craftsman set to work. Continue reading →

That’s a bit Irish! – Beef and Guinness Stew

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Despite the reputation that we Irish have earned for being hard-drinking, hard fighting and being, mentally, a couple of sandwiches short of a decent picnic, I don’t fit the stereotype. Don’t get me wrong, I enjoy a few pints every now and then. When I was younger, I enjoyed a few more pints more often. Now, I only fight when there is no other reasonable option and I believe that my lift still goes all the way to the top floor.

Now speaking of a couple of pints…. Continue reading →