Lamb boneless leg - are they all fatty?
Discussion
OK pissed off. Occasionally we buy lamb, usually as some kind of 'roll' you know with string around it? Today was boneless leg. But it's a bit of a pisser cos it always seems to have fat through it. But not nice easy bits that would be easy to cut off, it seems to meander through the meat so it's not possible to cut it out. It spoils it. Is that just the nature of lamb?
Joints from Supermarkets are dire compared to a decent butcher, I dread to think about ASDA quality standards but you've just been on the receiving end as proof.
Lamb should have some marbling running through it but a decent leg should be one of the tastiest bits of meat you'll eat. Never buy it off the bone.
Lamb should have some marbling running through it but a decent leg should be one of the tastiest bits of meat you'll eat. Never buy it off the bone.
I sometimes buy supermarket meat, there are "special offer" bargains to be had (particularly when it comes to joints for slow cooking, and sometimes pork joints are ridiculously cheap, i.e. £2.99/kg!), but when I want some high quality meat, such as steak or a rib of beef, I use a traditional butcher (my local one is JC Rooks, http://www.rooksonline.co.uk/ )
The final results kick supermarket meat right out of the park...
The final results kick supermarket meat right out of the park...
Edited by calibrax on Monday 19th October 23:12
Lamb is supposed to have fat.
Unless it's ridiculous why would you want to cut it away? Just cook it up, allow the fat to "baste" the meat, and then, once cooked, work your way around the fattiest bits you don't want to eat.
I understand if you are stir frying you might want to cut it all away before cooking but for a roast?
Unless it's ridiculous why would you want to cut it away? Just cook it up, allow the fat to "baste" the meat, and then, once cooked, work your way around the fattiest bits you don't want to eat.
I understand if you are stir frying you might want to cut it all away before cooking but for a roast?
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