Best place to buy leg of lamb
Discussion
I'd go shoulder if I were you, much cheaper and tastier. Then follow this, you can't go wrong:
https://www.jamieoliver.com/recipes/lamb-recipes/i...
https://www.jamieoliver.com/recipes/lamb-recipes/i...
Google [bot] said:
I'd go shoulder if I were you, much cheaper and tastier. Then follow this, you can't go wrong:
https://www.jamieoliver.com/recipes/lamb-recipes/i...
I actually saw this earlier my only issue being my parents are a bit stuck in the mud and wasn't sure this would serve up in a carved style rather than shredded as such https://www.jamieoliver.com/recipes/lamb-recipes/i...
Big Al. said:
At my local butchers in Dorset, one two words spring to mind, Quality and Flavour.
Ah, just go to the butchers in Dorset - thats dinner sorted!Joking aside, unless you know the actual supply chain and that the butcher can tell you the source/farm the meat came from, the high street butchers is just another retailer, same as a supermarket. My sister worked in the meat wholesale business for a while, so I've a good understanding of how the industry works. High street butchers guaranteeing better quality meat is just an urban myth.
soupdragon1 said:
Ah, just go to the butchers in Dorset - thats dinner sorted!
Joking aside, unless you know the actual supply chain and that the butcher can tell you the source/farm the meat came from, the high street butchers is just another retailer, same as a supermarket. My sister worked in the meat wholesale business for a while, so I've a good understanding of how the industry works. High street butchers guaranteeing better quality meat is just an urban myth.
i think there is a massive presumption that butcher sourced meat is always high quality. im sure that many do source from top quality sources but where i live, many “butchers” are making a mint peddling relatively low quality meat using the marketing strategy of “butcher meat good supermarket meat sJoking aside, unless you know the actual supply chain and that the butcher can tell you the source/farm the meat came from, the high street butchers is just another retailer, same as a supermarket. My sister worked in the meat wholesale business for a while, so I've a good understanding of how the industry works. High street butchers guaranteeing better quality meat is just an urban myth.
t”. if you want genuine quality you need to go out and seek it, with a bit trial and error along the way unless you have some good recommendations. As suggested shoulder would be more forgiving if you are not adept at roasts, overcooked leg is not that pleasant.
Any butcher would bone and roll a shoulder for you making it easy to carve.
As to where to buy from, IF you have a local trusted butcher then great. If not I've not had a bad experience with Morrisons or Waitrose who have in-store butchers.
Any butcher would bone and roll a shoulder for you making it easy to carve.
As to where to buy from, IF you have a local trusted butcher then great. If not I've not had a bad experience with Morrisons or Waitrose who have in-store butchers.
Shoulder of lamb is awful IMO (as a former butcher). It is very fatty and even has a big nob of fat right in the middle of it.
Get a long leg (a shank isn't enough for more than two) and stick it in the oven for an hour an half. Lamb can be served a little rare if you want but I prefer mine dropping off the bone.
Get a long leg (a shank isn't enough for more than two) and stick it in the oven for an hour an half. Lamb can be served a little rare if you want but I prefer mine dropping off the bone.
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