Thread: The latest Lamb advert!

Originally Posted by Tins

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

Originally Posted by Tins

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.

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.

Originally Posted by V8Ian

Real men eat beef!

I wrap mine in bacon. Bacon makes everything better.

Originally Posted by vnx205

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.

Originally Posted by trout1105

Are you certain that it was lamb that you were eating, Or was it dog

Dog was dearer.

Originally Posted by 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

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

Originally Posted by trout1105

...................
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