The latest Lamb advert!

[Tombie]

With Australia day approaching the new Lamb advert has come out

Australian Lamb: The Lost Country of the Pacific - YouTube (https://youtu.be/Ck8CO6zGFB0)

[W&KO]

Always look forward to these ads, I’ll have to hunt down the 30sec cuts they’ll use for prime time telly , I assume they are on the web

[Slunnie]

McGowan. :lol2:

[350RRC]

'The French are here' and the clip of the sub with the French flag?

[101RRS]

Can anyone afford to buy lamb these days? For its price a highly overrated meat. Of course the big question is - is it really lamb or something a lot older [bighmmm].

[Gav 110]

Can anyone afford to buy lamb these days? For its price a highly overrated meat. Of course the big question is - is it really lamb or something a lot older [bighmmm].

My dad says the same thing, he can’t believe the size of the “lamb” cuts the shops sell.

“When I was a boy, we called that mutton”

I suppose the bigger the cut and the higher price for lamb, the bigger the profit

My kids love lamb chops, they will eat the fat first and leave the meat (and veggies) if there not hungry
I prefer goat, leaner meat with more flavour and I have plenty in the paddock [emoji1531][emoji1531][emoji1531]

[trout1105]

We have a few Dorper sheep and at 8-9 months old the lambs dress out at about the same size as a 4 tooth Merino weather, These produce large, tasty and tender chops/roasts[thumbsupbig]

It is doubtful that the "Lamb" in the supermarkets are from Dorper stock So if you see extra large "Lamb" chops for sale the odds are that it is either Hogget or Mutton which incidently is rarely for sale marked as such.

In my opinion Dorper or even Damera sheep taste much better than the run of the mill sheep meat that you can buy at the supermarket .

As far as goat meat goes I am also a fan and the best I have raised/eaten are Boer Goats[thumbsupbig]

[V8Ian]

Real men eat beef!

[Saitch]

Real men eat beef!

Sautéed, of course!

[shack]

We are lamb producers, I certainly don't think it's necessarily over priced in relation to other meats at all, they all seem expensive, but then our input costs have become such that it needs to stay there.

Bear in mind that throughout history economy was essentially based on food, now it's not, food is viewed as a right.

How many of us on here have $1k phones,
$50k-$100k cars, take $5-$15k holidays every year?

Food generally speaking is cheaper than its ever been.

Anyway..IMO you'd be really hard pressed to find anything that's better than a rear quarter lamb roast, if it's good quality of course.

At the moment we have a number ready to go but can't get the processing space to send them.

My info says that not many in Australia will be eating lamb by the end of January... Which is a huge problem for me because you can't store them!

Cheers
James

[Slunnie]

Yep, I'm a big lamb eater. So tasty!

[BMKal]

I prefer goat, leaner meat with more flavour and I have plenty in the paddock [emoji1531][emoji1531][emoji1531]

Definitely - goat is much nicer than lamb roasted in a camp oven.

[V8Ian]

Sautéed, of course!
Is there another way?[bighmmm]

[Tins]

Hmm. Love a slow cooked shoulder, but it’s much better if it’s at least 2 tooth.

[rick130]

Have some cutlets in the fridge atm [emoji6]

And bought through a local, independent, main Street butcher.
Who unsurprisingly doesn't have any stock issues atm, unlike the big supermarkets here on the east coast. [emoji23]

[Gav 110]

Hmm. Love a slow cooked shoulder, but it’s much better if it’s at least 2 tooth.

Getting on to mutton age[emoji12]

When I was about 10-11 year old, living with my dad, mutton was served at least 5 days a week
I always remember him picking up a “mutton pack” from the butcher
Half a sheep (I think) cut and packed into a couple of bags, get it home and sort it into meal size portions
Chops, shanks, roast, stews, I remember the smell of it cooking
I reckon that’s why the old man has stopped eating lamb🤣🤣

[Tins]

Have some cutlets in the fridge atm [emoji6]

And bought through a local, independent, main Street butcher.
Who unsurprisingly doesn't have any stock issues atm, unlike the big supermarkets here on the east coast. [emoji23]
I never buy meat from a supermarket. Tough gristly flavourless stuff. It’s a 30 minute drive to a butcher who sources his meat from local abattoirs. The drive is worth it.

[101RRS]

We are lamb producers, I certainly don't think it's necessarily over priced in relation to other meats at all, they all seem expensive, but then our input costs have become such that it needs to stay there.

Bear in mind that throughout history economy was essentially based on food, now it's not, food is viewed as a right.

How many of us on here have $1k phones,
$50k-$100k cars, take $5-$15k holidays every year?

Food generally speaking is cheaper than its ever been.

Anyway..IMO you'd be really hard pressed to find anything that's better than a rear quarter lamb roast, if it's good quality of course.

At the moment we have a number ready to go but can't get the processing space to send them.

My info says that not many in Australia will be eating lamb by the end of January... Which is a huge problem for me because you can't store them!

Cheers
James

Sounds like an ad for a product that you have an interest in - should ring a bell like John Laws had to after the Cash for Comments saga.

[shack]

It's somewhat frustrating with local butcher shops in our area as they aren't big enough to send all the Lamb too, and regulations have made it harder for the little guys as well.

In fact it's now mandated by law that only inferior quality meat can be sold in Australia!

WHAT! I hear you say.. That is ridiculous... What a claim ..

But it's true, due to regulations, meat processor's have to chill the meat down to specific temperatures in a certain amount of hours after slaughter, and guess what? It's too short a time for producing good meat.

[Tins]

3129923 (tel:3129923)[/URL]]It's somewhat frustrating with local butcher shops in our area as they aren't big enough to send all the Lamb too, and regulations have made it harder for the little guys as well.

In fact it's now mandated by law that only inferior quality meat can be sold in Australia!

WHAT! I hear you say.. That is ridiculous... What a claim ..

But it's true, due to regulations, meat processor's have to chill the meat down to specific temperatures in a certain amount of hours after slaughter, and guess what? It's too short a time for producing good meat.
I have bought fantastic Aussie lamb in Bangkok ( Pathum Wan). But then, Thailand is not a nanny state.

[Tombie]

I’m so glad I have Pastoralist friends.

We go out and get one of our choosing, butcher it and enjoy. [emoji41]

[trout1105]

I have bought fantastic Aussie lamb in Bangkok ( Pathum Wan). But then, Thailand is not a nanny state.

Are you certain that it was lamb that you were eating, Or was it dog[bigwhistle][biggrin]

[vnx205]

Hmm. Love a slow cooked shoulder, but it’s much better if it’s at least 2 tooth.

There may be a lot to be said for slow cooked.

Several years ago I was involved in helping a group of young Scouts cook shoulders of lamb in an oven that was basically a 20 litre drum covered ndirt with a fire under under it.

The weather was awful (it snowed that night) and all the wood was damp. It took about three or four times as long as it normally would to cook the shoulder of lamb..

When it was eventually done, was perfectly cooked. I swear it was the tenderest lamb I have ever tasted.

[JDNSW]

From when i was about 10, to when I was 20, (almost) every Thursday, my father got up really early, picked up his brother in Dundas, and they drover to the abattoir at Flemington, bought a whole hogget, went to my uncle's place, cut it in two by hand down the spine, and dad came home with it, arriving home about seven, then cut it up into bits that fitted in the refrigerator, washed up and ready to head for work at about eight. This provided meat for the two families for the week.

So I like lamb, or preferably hogget.

And reminds me of a tale told by a close friend of mine (now very old). When he was a lad, working as a jackeroo on a place near Young, one of his jobs was killing for the house. One winter afternoon, freezing cold and with light drizzle, he went out to get a killer. They were all on the far side of the paddock about a mile away. He was contemplating having to saddle a horse, and go cut one out and bring it back in the rain, when the overgrown pet lamb nuisance came up and butted him, looking for attention.......

Best meat they ever had, but the disappearance of the old pet lamb was still a mystery when he moved on from the place several years later.

[BradC]

Real men eat beef!

I wrap mine in bacon. Bacon makes everything better.

[Tins]

There may be a lot to be said for slow cooked.

Several years ago I was involved in helping a group of young Scouts cook shoulders of lamb in an oven that was basically a 20 litre drum covered ndirt with a fire under under it.

The weather was awful (it snowed that night) and all the wood was damp. It took about three or four times as long as it normally would to cook the shoulder of lamb..

When it was eventually done, was perfectly cooked. I swear it was the tenderest lamb I have ever tasted.

I built a wood fired pizza oven. Never used it to cook pizza. But it does the best roasts imaginable. Great for bread as well. Anyway, pop in a few lumps of redgum. let 'em burn down to coals. Season the shoulder. Rob in some olive oil, add chopped garlic ( NOT the bottled muck ) and some rosemary. pop it into a baking tray and seal it with foil ( my camp oven won't quite fit, didn't think that through ) and bung it in said oven for about four hours. No need to add wood, the oven stays warm enough on its own. I can roast spuds and the yellow stuff that 'er that used to be indoors liked by putting them closer to the coals than the lamb is. The result is as close to Heaven as I'll ever get. Never any leftovers from that one.

[Tins]

Are you certain that it was lamb that you were eating, Or was it dog[bigwhistle][biggrin]

Dog was dearer.

[AJM]

We are lamb producers, I certainly don't think it's necessarily over priced in relation to other meats at all, they all seem expensive, but then our input costs have become such that it needs to stay there.

Bear in mind that throughout history economy was essentially based on food, now it's not, food is viewed as a right.

How many of us on here have $1k phones,
$50k-$100k cars, take $5-$15k holidays every year?

Food generally speaking is cheaper than its ever been.

Anyway..IMO you'd be really hard pressed to find anything that's better than a rear quarter lamb roast, if it's good quality of course.

At the moment we have a number ready to go but can't get the processing space to send them.

My info says that not many in Australia will be eating lamb by the end of January... Which is a huge problem for me because you can't store them!

Cheers
James

As a pork producer I will have to fight you about which is best!

But you are correct; never in recorded history has food, and meat in particular been less expensive relative to income.

And I also agree that it’s seen to be a ‘right’ with supermarkets in particular educating the average consumer that price is everything. That ‘cost of living pressure’ means that you have to buy cheap while discretionary spending is encouraged.

It means there are pressures from imported product produced without the quality controls animal welfare controls and green tape that Australian producers are subject to

Buy Australian and enjoy

[350RRC]

...................
It is doubtful that the "Lamb" in the supermarkets are from Dorper stock So if you see extra large "Lamb" chops for sale the odds are that it is either Hogget or Mutton which incidently is rarely for sale marked as such.
.......................



I know two guys who make their money bidding at 'lamb' sale yards upstream of the big two supermarket groups.

Their only concern, when looking at a yard, is working out the relationship between number of sheep, price and potential dressed weight. The rest is just a known factory / cost process.

Then you see it in plastic trays on the shelves.

DL

[350RRC]

From when i was about 10, to when I was 20, (almost) every Thursday, my father got up really early, picked up his brother in Dundas, and they drover to the abattoir at Flemington, bought a whole hogget, went to my uncle's place, cut it in two by hand down the spine, and dad came home with it, arriving home about seven, then cut it up into bits that fitted in the refrigerator, washed up and ready to head for work at about eight. This provided meat for the two families for the week.

So I like lamb, or preferably hogget.

And reminds me of a tale told by a close friend of mine (now very old). When he was a lad, working as a jackeroo on a place near Young, one of his jobs was killing for the house. One winter afternoon, freezing cold and with light drizzle, he went out to get a killer. They were all on the far side of the paddock about a mile away. He was contemplating having to saddle a horse, and go cut one out and bring it back in the rain, when the overgrown pet lamb nuisance came up and butted him, looking for attention.......

Best meat they ever had, but the disappearance of the old pet lamb was still a mystery when he moved on from the place several years later.

Is hogget something akin to 2 tooth?

DL

[rovers4]

We have to be very careful when buying meat. So much of it is too fatty.
Beef for us has to be grass fed, and even then well trimmed before cooking. No fat left on the steaks.
Sheep meat is usually too fatty, but the older animals definitely taste better. So we very rarely have chops. Can't beat a slow leg roast with mint jelly.
Pork is by far the cheapest, often the best bet for fat. Get the crackling right, lift it off the roast, trim the fat layer and then carve the meat.

As for the pricing of meat, for tray-pack quantities, we see supermarkets as very expensive with town butchers nearly as bad. Much better to buy a side in toto from a country butcher, and have it cut for you.
Trouble is these days with only two of us at home now and much more fish and poultry on the menu, it takes forever to get through a side of beef.

I wish the farmers would produce "lean" lambs - we could eat the product then.
Nearly all sausages contain too much fat. (The taste bit does not come into it at all for us, they have to be lean).

[NavyDiver]

Real men eat beef!
I'm a venison kingfish or blue fin tuna type of guy myself[biggrin] Love a slow cooked lamb shoulder. I never knock back a bit of mutton when I can get my hands on it either [biggrin]

[350RRC]

We have to be very careful when buying meat. So much of it is too fatty.
Beef for us has to be grass fed, and even then well trimmed before cooking. No fat left on the steaks.
Sheep meat is usually too fatty, but the older animals definitely taste better. So we very rarely have chops. Can't beat a slow leg roast with mint jelly.
Pork is by far the cheapest, often the best bet for fat. Get the crackling right, lift it off the roast, trim the fat layer and then carve the meat.

As for the pricing of meat, for tray-pack quantities, we see supermarkets as very expensive with town butchers nearly as bad. Much better to buy a side in toto from a country butcher, and have it cut for you.
Trouble is these days with only two of us at home now and much more fish and poultry on the menu, it takes forever to get through a side of beef.

I wish the farmers would produce "lean" lambs - we could eat the product then.
Nearly all sausages contain too much fat. (The taste bit does not come into it at all for us, they have to be lean).

Absolutely no offence intended, but you could give up eating meat altogether and live twice as long.

I have no scientific evidence for this but from what i've read it'll feel like it.

DL

[JDNSW]

Is hogget something akin to 2 tooth?

DL

Yes - same thing.

[Slunnie]

Absolutely no offence intended, but you could give up eating meat altogether and live twice as long.

I have no scientific evidence for this but from what i've read it'll feel like it.

DL

Some might say it would be an eternity. :lol2:

[trout1105]

I wish the farmers would produce "lean" lambs - we could eat the product then.

They do, They are called Goats[biggrin][bigrolf]

On a side note.
Super lean sheep are usually ill or malnourished and they are most likely to be as tough as an old boot.
Everyone knows that the fatty part of the lamb/hoggett/mutton chops is the BEST part anyway[bigrolf]

[3toes]

Many years ago read a biography of a bloke who ended up as the head of the RAAF. Came from a sheep station and left home with only one objective in life. Never to eat mutton again

British farmers are saying they will be out of business due to the trade deal allowing in higher quality and cheaper meat from Australia. Seems this is unfair competition

Is difficult to find a decent steak over here as most is from dairy breeds not beef. Was in Manchester a while ago and had a steak on recommendation of the client. Was very good and said so to the owner when paying. He was pleased as turns out only uses Australian beef as cannot find good quality local product on a regular basis

[Tombie]

Around here all the Sheep are Salt Bush fed.

Mmmm tasty!

[shack]

Sounds like an ad for a product that you have an interest in - should ring a bell like John Laws had to after the Cash for Comments saga.?? I'm aware of the cash for comments Saga.. But not really sure what you are getting at!

[V8Ian]

Sounds like an ad for a product that you have an interest in - should ring a bell like John Laws had to after the Cash for Comments saga.
Might have to hit Shack up for a vendor sub. [tonguewink]

[Tins]

Everyone knows that the fatty part of the lamb/hoggett/mutton chops is the BEST part anyway[bigrolf]


Same thing with beef. Marbling in steak is a must for me. The untrimmed fat is the best shortening to cook in.

[Saitch]

I'm a venison kingfish or blue fin tuna type of guy myself[biggrin] Love a slow cooked lamb shoulder. I never knock back a bit of mutton when I can get my hands on it either [biggrin]

Got to like a bit of Snapper?

176302

[V8Ian]

Got to like a bit of Snapper?

176302
Anyone else notice the resemblance? [bigwhistle]

[Saitch]

Are you insinuating that fish look like their owners?[wink11]

[Slunnie]

Are you insinuating that fish look like their owners?[wink11]

I don't think anyone is saying that, but you really need to put some cream on that scaly skin! :lol2:

[101RRS]

Was just at my local butchers - those little 20c sized pieces of sheep meat that look like they are on sticks - $59 a kilo - really[bigsad]

[trout1105]

Was just at my local butchers - those little 20c sized pieces of sheep meat that look like they are on sticks - $59 a kilo - really[bigsad]

All my chops cost me is time and a bit of knife work[thumbsupbig][biggrin]
$56 a kilo is daylight robbery because I am absolutely certain that the farmers don't get anything like that sort of money for their stock.

[shack]

All my chops cost me is time and a bit of knife work[thumbsupbig][biggrin]
$56 a kilo is daylight robbery because I am absolutely certain that the farmers don't get anything like that sort of money for their stock.No we are not, however there is probably more to it than you realise.

Freight, cold storage, numerous butchers/meat processor's, of course the buildings these things are in aren't free either, insurance equipment etc...

I'm not saying no one is gouging though, but it would be hard to prove/find out where all the money went.

I previously was in the company of an area manager for WW and he told me meat is the only section in the shop that loses money, but they need to keep that section to pull customers in.

FWIW most growers will we be getting in the region of $9-10 per kilo dressed for the whole carcass.

So depending on weight, that's $180- $220 per animal.

Cheers
James

[ramblingboy42]

Was just at my local butchers - those little 20c sized pieces of sheep meat that look like they are on sticks - $59 a kilo - ....quote

yeah but you get lots of those little pieces. for $59

[Arapiles]

Was just at my local butchers - those little 20c sized pieces of sheep meat that look like they are on sticks - $59 a kilo - really[bigsad]


Yes, but I'd guess that the dressed chops are the priciest lamb cut. OTOH, Costco typically have half a lamb for a bit over $100.

[trout1105]

These fancy "Frenched" chops come from the rib end and are Not the prime cut as far a chop go, so I have a problem seeing $59 KG for this particular cut.
The best quality chops are the Chump (or sometimes called Rump) chops followed by the loin chops, Then you have the rib end and shoulder chops [thumbsupbig]

[Tins]

These fancy "Frenched" chops come from the rib end and are Not the prime cut as far a chop go, so I have a problem seeing $59 KG for this particular cut.
The best quality chops are the Chump (or sometimes called Rump) chops followed by the loin chops, Then you have the rib end and shoulder chops [thumbsupbig]

As a consumer, it's the loin for me. I guess that's a problem for the rest of the animal. So, back to marketing I guess.

I can cook. and can deal with most cuts, but Mrs housewife has no idea what to do with most cuts. Most of the animal gets put in to "imaginative" cuts, with YT vids on how to cook it.

Sad.

[d2dave]

Can anyone afford to buy lamb these days? For its price a highly overrated meat. Of course the big question is - is it really lamb or something a lot older [bighmmm].

Definitely expensive but my taste buds reckon you can't beat lamb. Starting with the leg, them the shanks and finally chops.

Used to eat the brains when we were kids. Haven't had them for probably 55 years but intend to try them again.

My grandfather was a sheep farmer and Mum told me stories how they would eat lamb every day, and never got sick of it.

When mum got married and had to fend for herself she still ate lamb. When the children arrived the tradition continued.

In my younger years it would be roast lamb twice a week. I still love it and never get sick of it.

Back then it was cheaper than chicken. I remember the Sunday roast, it was chicken. Now that was special. How times have changed.

I have made comment to SWMBO saying if anything ever happened to her I would live on lamb.

Also love cold lamb sandwiches for lunch the next day after a roast tea.

[V8Ian]

When the kids were young, Mrs 8 used to do a big roast with all the trimmings. Next day was spag bog, with the left over lamb minced; to this day, best spag ever.

[d2dave]

Absolutely no offence intended, but you could give up eating meat altogether and live twice as long.

I have no scientific evidence for this but from what i've read it'll feel like it.

DL

My mum who lived on lamb (read my previous post) died in 2019 aged 99.

So yes there is no scientific evidence, but if there was and she did not eat all this meat she would then have lived to 198[bigwhistle]

She did have a triple by pass at age 85 and lived in excellent health until about 96 when the brain started to fail

Might have avoided the bypass if she had not eaten all that lamb, but in the first half of her life there was not much science around.

They used lard for cooking. Bacon and eggs was very common for breakfast and was one of many foods cooked in lard

[d2dave]

When the kids were young, Mrs 8 used to do a big roast with all the trimmings. Next day was spag bog, with the left over lamb minced; to this day, best spag ever.

When I was young this was only eaten by Italians.

And I had better not mention what we called them back then.

[Gav 110]

My mum who lived on lamb (read my previous post) died in 2019 aged 99.

So yes there is no scientific evidence, but if there was and she did not eat all this meat she would then have lived to 198[bigwhistle]

She did have a triple by pass at age 85 and lived in excellent health until about 96 when the brain started to fail

Might have avoided the bypass if she had not eaten all that lamb, but in the first half of her life there was not much science around.

They used lard for cooking. Bacon and eggs was very common for breakfast and was one of many foods cooked in lard

My butchers dad, who I do the occasional electrical job for, is pushing mid 90s
Has a lamb chop, a rasher of bacon, an egg, baked beans and a couple of pieces of toast for breakfast everyday
His wife is refusing to get up at 4 am to cook it for him now, so he has to do it himself before going to feed his (daughters) horses, then heads into the butchers shop 3 days a week
Has roast meat for lunch and either lamb or beef for dinner
Has done since he got married (too many years ago to his recollection)

He’s still driving and still enjoys a beer (when ever I call in to do a job at the butchers (never too early for a beer in his book))

Just shows the Atkins diet may be the best diet to live by

[emoji481][emoji481][emoji481][emoji481]

[V8Ian]

When I was young this was only eaten by Italians.

And I had better not mention what we called them back then.
Until I got married, I was unaware that spaghetti came from other than cans, or could be eaten on anything other than toast.
We Aussies were very sheltered and unadventurous culinary consumers back then.

[chuck]

Yes - Lamb used to be cheaper than chicken,

Lamb roast every Sunday and Chicken on special occasions.

[JDNSW]

Yes - Lamb used to be cheaper than chicken,

Lamb roast every Sunday and Chicken on special occasions.

Yes. Chicken when one of the hens stopped laying!

[BradC]

Until I got married, I was unaware that spaghetti came from other than cans, or could be eaten on anything other than toast.

We used to get it between 2 slices of toast in a cast jaffle iron over the fire. On the boat it was a jaffle iron on the kero stove.

[Saitch]

We used to get it between 2 slices of toast in a cast jaffle iron over the fire. On the boat it was a jaffle iron on the kero stove.

Yep, I still use our jaffle iron. Baked beans are good in there, too.

Ian, spaghetti grows on trees!


https://youtu.be/tVo_wkxH9dU

[windsock]

Flying. Spaghetti. Monster.

176377

[V8Ian]

Yep, I still use our jaffle iron. Baked beans are good in there, too.

Ian, spaghetti grows on trees!


https://youtu.be/tVo_wkxH9dU
A slice of cheese keeps the beans on the toast and off your shirt.

I assume you survived, despite no confirmation as promised. [bigwhistle]

[Saitch]

I assume you survived, despite no confirmation as promised. [bigwhistle]

176378

[trout1105]

Noodles have been around since the Han dynasty 4000 years ago and known as pasta in Italy since the 13th or 14th century.
Aussies must be pretty slow learners to have only just starting to appreciate this type of food recently[bigwhistle][biggrin]

I'm down to my last couple of packs of lamb chops so I will be doing a killer this weekend and stock up on them[thumbsupbig]
Lambs fry will also be on the menu [biggrin]

[Saitch]

Lambs fry will also be on the menu [biggrin]

176379

[Slunnie]

Flying. Spaghetti. Monster.

176377

The Pastafarians! :lol2:

[350RRC]

Yep, I still use our jaffle iron. Baked beans are good in there, too.

Ian, spaghetti grows on trees!


https://youtu.be/tVo_wkxH9dU

I can remember seeing that as an evening news item on TV as a kid and knew it was BS.

It screened on April 1.

DL

[ramblingboy42]

so , when you have spaghetti and meat balls , do you use lamb or beef or as I have had in recipe...pork?

[trout1105]

I can remember seeing that as an evening news item on TV as a kid and knew it was BS.

It screened on April 1.

DL

Had to be BS because everyone knows that spaghetti grows like oats and is cut and baled before it goes to the factory [biggrin]

[windsock]

so , when you have spaghetti and meat balls , do you use lamb or beef or as I have had in recipe...pork?

I've used venison successfully. Even goat mince works. Curry goat meatballs and spaghetti. A bit of what I call (con)fusion cooking... [biggrin]

[Gav 110]

I've used venison successfully. Even goat mince works. Curry goat meatballs and spaghetti. A bit of what I call (con)fusion cooking... [biggrin]

No confusion over this way, meat is meat, had some roast hoppy the other day, thanks to some indigenous fellas, very nice, like goat but different texture
Leftovers were made into kangaroo pie🤤🤤 Marron tonight, https://uploads.tapatalk-cdn.com/20220117/fde4c05e179ea1d64a09a5f7d23ad6b0.jpg
Maybe witchetty grub tomorrow??[emoji12][emoji12]

[Tins]

Haven't done it for thirty years or so, but joe blake is a reasonable substitute for chook. And croc snags go all right as well. Never had marron, but if they are anything like yabbies I don't see the point, unless you are starving. Of course, garlic can help. It usually does.


https://youtu.be/3Vo3iXLpVXw

[austastar]

Hi,
Tried to cook snake once, years ago, but after skinning and gutting it (weird anatomy in there) decided the meat to bones ratio was all wrong and not worth the effort.
Being about day 5 of a 10 day South Coast walk, it wasn't that I didn't need more food.
Cheers

[Tins]

Hi,
Tried to cook snake once, years ago, but after skinning and gutting it (weird anatomy in there) decided the meat to bones ratio was all wrong and not worth the effort.
Being about day 5 of a 10 day South Coast walk, it wasn't that I didn't need more food.
Cheers

Depends a lot on the snake. I've never tried to skin one. I ate snake in SE Asia, where it is quite common.

[austastar]

Hi, this was about 1.5m Tiger, not very fat.
I have held some large pythons that were surprisingly solid and very heavy that would be a better culinary choice.
I didn't (knowingly) eat any snake in the 2.5 years I spent in SE Asia. But probably would have tried it if offered on the menu.
Cheers

[barney]

Yep, I'm a big lamb eater. So tasty!
I hope Lambie is not reading over your shoulder

[Slunnie]

I hope Lambie is not reading over your shoulder

Keeps Lambie on his best behaviour! :lol2:

[JDNSW]

About fifty years ago I was in the office in our camp in the Southern highlands of PNG, when our local (native) office assistant came in and told me about the snake that the surveyor's party had caught. From the description it was about 6m long and about 15cm diameter.

I asked "Where is it, I would like to see that?". He replied, in a tone of great disgust "They ate it!"

I thought the disgust was a bit hypocritical considering that knowing where he came from, certainly his grandfather, and quite possibly his father, would have been quite happy with eating the inhabitants of the neighbouring villages. (In the particular area of the Southern Highlands where we were, the resident anthropologist told me that according to the government patrol officer the last case of cannibalism had been ten years ago, just before the first European settlement there (a two person mission), but he knew for a fact that it had been only six weeks ago.

[Gav 110]

Never had marron, but if they are anything like yabbies I don't see the point, unless you are starving. Of course, garlic can help

Marron are a lot sweeter than yabbies, a lot more meat and better flavour
Added a little bit of garlic butter and a squeeze of lemon goes good as well
You only need one or two marron per person to make a feed, (not a dozen or so yabbies) just a pity they take so long to get to table size[emoji1531][emoji1531]

[350RRC]

No confusion over this way, meat is meat, had some roast hoppy the other day, thanks to some indigenous fellas, very nice, like goat but different texture
Leftovers were made into kangaroo pie🤤🤤 Marron tonight, https://uploads.tapatalk-cdn.com/20220117/fde4c05e179ea1d64a09a5f7d23ad6b0.jpg
Maybe witchetty grub tomorrow??[emoji12][emoji12]

Looks like a promo shot for 'Alien: Invasion WA' , a futuristic film where flame throwers are banned due to CO2 laws, but barbies are still ok.

DL

[Gav 110]

Looks like a promo shot for 'Alien: Invasion WA' , a futuristic film where flame throwers are banned due to CO2 laws, but barbies are still ok.

DL

Looks more like a promo shot for the unforeseen demolition of these tasty crawlers🤤🤤
I’m trying to get through the scheduled work early this week so I can get away early before the weekend to catch some more [emoji1531][emoji1531][emoji1531]
Unfortunately 12-14 hour days and the work keeps rolling in , it’s all urgent as well
Looks like it might be a Saturday night all nighter to stock up for the week ahead🥱🥱🥴🤪
[emoji481][emoji481][emoji481]
Gav

[d2dave]

I hope Lambie is not reading over your shoulder

Reminded me of an old story which took place about 30 plus years ago.

SWMBO has a cousin who used to have a small hobby farm. The cousin had a daughter who at the time would have been about 12. They had a pet sheep.

One day the sheep was misbehaving and giving mum the ****s so it was bundled into the car and sent to the local abattoir.

It then became dinner for the next few days.

Needless to say when the daughter found out, she became an instant vegetarian, and has been ever since.

As for eating spaghetti from a can, I still do and wont eat it any other way

[V8Ian]

As yet nobody has mentioned the jewel in the crown of meat, buffalo.

[trout1105]

As yet nobody has mentioned the jewel in the crown of meat, buffalo.

I have eaten Buffalo and it is Far from being the jewel in the meat crown as far as I am concerned.
I found it to be a bit tough, grainy and gamey for my pallet and a nice lamb chop would blow it out of the water as far as jewels in tbe meat crown go[thumbsupbig]

[V8Ian]

I have eaten Buffalo and it is Far from being the jewel in the meat crown as far as I am concerned.
I found it to be a bit tough, grainy and gamey for my pallet and a nice lamb chop would blow it out of the water as far as jewels in tbe meat crown go[thumbsupbig]
If it was tough, it was not slaughtered or cooked properly. The Shell roadhouse in Mt Isa consistently served buffalo as tender as the tenderest beef steak, until the venue was ruined by a national supermarket. :bat:
I've also had buffalo, tougher than my work boots, that was poorly prepared, from a roadhouse, that shall remain unnamed, on the Stuart Highway.

[trout1105]

The Buffalo I had was on Melville island that was shot and cooked by the locals and it was bloody awful [tonguewink]
Butchered and hung correctly would be an improvement But even then even the humble chicken would be higher in the order for the jewel in the crown.

[BMKal]

I have eaten Buffalo and it is Far from being the jewel in the meat crown as far as I am concerned.
I found it to be a bit tough, grainy and gamey for my pallet and a nice lamb chop would blow it out of the water as far as jewels in tbe meat crown go[thumbsupbig]

I grew up eating buffalo as the main source of meat - in a part of the NT that now forms part of Kakadu. We rarely had access to other sources of meat, particularly during the wet season when the roads were mostly closed.

The best way to make buffalo meat edible is to sprinkle liberal amounts of meat tenderizer on the steaks, and belt the **** out of them with a big, spiky meat hammer before cooking. The thinner you can get the steaks, the better.

Once you have done that, it does actually taste quite good.

[Tombie]

Hi, this was about 1.5m Tiger, not very fat.
I have held some large pythons that were surprisingly solid and very heavy that would be a better culinary choice.
I didn't (knowingly) eat any snake in the 2.5 years I spent in SE Asia. But probably would have tried it if offered on the menu.
Cheers

I’ve had snake, rat, bat, bugs etc all pretty good.

[V8Ian]

No croc Mike? Don't believe what they say, it tastes more like fish, only tougher.

[Tombie]

No croc Mike? Don't believe what they say, it tastes more like fish, only tougher.

Yes. I’ve eaten at the Prairie hotel before [emoji41]

[shack]

Yes. I’ve eaten at the Prairie hotel before [emoji41]The Roadkill cafe' ?

[Arapiles]

Some clients in Tokyo took myself and some colleagues from London to a turtle restaurant as a special treat: turtle done twenty different ways. I was OK with it but I think that my London colleagues may have been a bit freaked out.

[trout1105]

Most unusual/exotic meats have one thing in common, They are usually tough and taste like crap.
Give me a lamb chop any day instead of some of the wierd stuff that some people want to serve up instead[thumbsupbig]
It may be "Novel" to dine on exotic wildlife and various bugs/slugs and in a survival situation i can understand why it is necessary to dine on these things But as a culinary experience they don't excite me one iota.

[Saitch]

It may be "Novel" to dine on exotic wildlife

Yes, I'm sure our indigenous brothers would have thought the same thing, when they first tasted beef and lamb in the late 1700s!

[ramblingboy42]

mmm coles have been packaging lamb "rump"

its not a big cut of meat but cooks up beautifully and is perfect for the two of us.

[trout1105]

mmm coles have been packaging lamb "rump"

its not a big cut of meat but cooks up beautifully and is perfect for the two of us.


The Lamb rump cut is rather nice, I much prefer to have mine "bone in" and cut them into chump chops when I butcher up a Lamb a these are by far my favorite lamb chops[thumbsupbig]