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@Sallyo, as a child I can remember that my mother used to cook whole Ox hearts. She boiled them slowly first and then stuffed and roasted them just to crisp them up and give them a good colour. Sadly, we are no longer able to buy them in England ( since the CJD scare) but I'm sure that you could do something similar with lambs hearts.
Do you have tinned lambs tongues in Australia? This was a 'delicacy' I saw in NZ. Actually, it was nice, but eating tongue makes me squeamish. (Illogical I know when I'm happy to eat other bits.)
I have contemplated buying half a lamb, so I shall be interested to read how you get on!
I love lamb but I'm not a fan of the innards. I remember Mum used to buy sheeps hearts to feed to our cats. Strange about not being able to buy the brains, is it a health regulation maybe or are our sheep just brainless and the NZ sheep smart.
? Ive never eaten it or seen it at the supermarket. Cant beat a great roast lamb leg with roast potato, kumara, pumpkin and peas for the green. Lots of pan gravy made with some red wine. Yum yum, might have to do one while its still roast weather.
It's great to get the meat from a local farmer with good husbandry standards and cut out the middle man.
'Brussel STOUTS?' They sound about as fattening as the humble pie I'm scoffing by the ton at the moment
My absolute favourite way of eating kidneys is thinly slice and marinade in lemon juice for 1-2 hours, then lightly stir fry. Absolutely delicious. I've never successfully cooked brains, so haven't minded that I can't get any. Australian sheep brains probably all wind up in all those "sausage sizzle" sausages haha. Liver is nice as the traditional fry up with eggs and bacon, but also really good grilled and cubed, through pasta (although chicken livers are my favourite, specially very lightly fried with a splash of cream and served over salad).
Oh can you tell I'm fasting? Almost drooling over my keyboard!
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