Thin quick fry lamb steaks
Discussion
oddman said:
One thing that really pi
es me off about supermarkets is this sort of creative butchery and misleading labelling which is targetted at the unwary.
I'm glad you've put it up there as a test for the imagination. I think what I'd do is use it as a wrap. like bacon/pancetta/ for a lamb friendly herby stuffing maybe even with some lamb mince in the stuffing. Tie it so it wont fall apart and then fry hard to give some colour and stew for up to an hour in a gravy made with lamb stock white wine onions and garlic.
And it's £15/Kg. For breast of lamb? F**k off.es me off about supermarkets is this sort of creative butchery and misleading labelling which is targetted at the unwary.I'm glad you've put it up there as a test for the imagination. I think what I'd do is use it as a wrap. like bacon/pancetta/ for a lamb friendly herby stuffing maybe even with some lamb mince in the stuffing. Tie it so it wont fall apart and then fry hard to give some colour and stew for up to an hour in a gravy made with lamb stock white wine onions and garlic.
Greasy, and needs long low cooking, with something to soak up the fat.
I'd suggest a tagine, with potatoes and/or chick peas in.
Mobile Chicane said:
And it's £15/Kg. For breast of lamb? F**k off.
Greasy, and needs long low cooking, with something to soak up the fat.
I'd suggest a tagine, with potatoes and/or chick peas in.
At £15 a kilo I'd suggest taking them back and asking for a refund, there was a time you couldn't give lamb breasts away.Greasy, and needs long low cooking, with something to soak up the fat.
I'd suggest a tagine, with potatoes and/or chick peas in.
netherfield said:
Mobile Chicane said:
And it's £15/Kg. For breast of lamb? F**k off.
Greasy, and needs long low cooking, with something to soak up the fat.
I'd suggest a tagine, with potatoes and/or chick peas in.
At £15 a kilo I'd suggest taking them back and asking for a refund, there was a time you couldn't give lamb breasts away.Greasy, and needs long low cooking, with something to soak up the fat.
I'd suggest a tagine, with potatoes and/or chick peas in.
Edited by oddman on Friday 3rd May 20:09
As I mentioned earlier, other than submerging in broth - there isn't really anything you can do with wafer thin slices of lamb belly.
I can't believe cooking instructions suggests frying - these will evaporate in the pan.
Don't plan a meal around them or waste time/money getting anything to go with them.
Pease, please fry them as suggested and post a pic of the results for lolz.
I can't believe cooking instructions suggests frying - these will evaporate in the pan.
Don't plan a meal around them or waste time/money getting anything to go with them.
Pease, please fry them as suggested and post a pic of the results for lolz.
I forgot to reply, it would appear the PH massive were correct.
Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
Acorn1 said:
I forgot to reply, it would appear the PH massive were correct.
Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
That was exactly my experience, out of curiosity I got some of these to make a sandwich. I ended up with something more like pulled lamb, which tasted OK with some cumin and chilis, but had a slightly odd texture. Don't think I'd bother again. Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
Acorn1 said:
I forgot to reply, it would appear the PH massive were correct.
Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
I do hope you complained. To the store and/or Head Office.Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
Whoever approved that as a saleable product should not be in a job. IMHO.
One of our most memorable meals last year was when a friend bought some Lamb steaks from his local butcher.
His partner could not stay and he had done a dummy run before cooking for us. But the results were way better than any good beef steak I have ever had.
Served simply with new potatoes and French beans, but oh so tasty!
His partner could not stay and he had done a dummy run before cooking for us. But the results were way better than any good beef steak I have ever had.
Served simply with new potatoes and French beans, but oh so tasty!
Mobile Chicane said:
Acorn1 said:
I forgot to reply, it would appear the PH massive were correct.
Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
I do hope you complained. To the store and/or Head Office.Couldn't even get them out of the packet in one piece, just stringy ribbons of fat and meat.
Tried frying them and as suggested curled up and spat fat everywhere.
Tasted Ok but looked disgusting , I binned the rest.
A more competent chef than I could probably do something with them.
Whoever approved that as a saleable product should not be in a job. IMHO.
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