Lack of Lamb

[DOD]Asprilla;13582780 said:
It did come across as a little partronising, especially with the 'bless' on the end. It could almost have been that you were implying he only felt british lamb was better because he was british, but you wouldn't do that would you?
Click to expand...

He came across as implying that it's better simply because it's British. This amused me. :)

As an Australian, I'd actually prefer the UK to buy Australian lamb for the sake of the Aussie economy. But I personally believe that NZ lamb is superior to Australian lamb; hell, I used to buy it myself before I came to the UK.
 
Last edited:
I've tried Sainsbury's organic beef lately, and it's really great stuff. Not sure where they source it from, but the flavour is terrific.
 
Probably decent quality English (read that as welsh too :) ) lamb is as good as you can ever hope to get.

Isn't it a bit early for british lamb just now - haven't noticed many lambs skipping in the fields recently. The seasons in the antiposed are reversed don't forget - they're at the end of summer down there.

Finally British lamb is just so horribly eye-wateringly expensive I can't buy it. I know the farmers don't get that money sadly.
 
EffBee said:
Probably decent quality English (read that as welsh too :) ) lamb is as good as you can ever hope to get.

Isn't it a bit early for british lamb just now - haven't noticed many lambs skipping in the fields recently. The seasons in the antiposed are reversed don't forget - they're at the end of summer down there.

Finally British lamb is just so horribly eye-wateringly expensive I can't buy it. I know the farmers don't get that money sadly.
Click to expand...

We can get lamb all year round down here:D
 
Plenty of lamb over here but as said it's a lot more expensive.

If you liek rich comforting food this has to be tried.

Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.

Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 10mins.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (wich needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve

Also when doing roast lamb a awesome glaze/topping thing is equall qauntities of:
Crushed garlic
Brown sugar
English mustard
 
Last edited:
Evangelion said:
A patriot! Bless. :)

NZ lamb prices are usually on a par with the local British product; there is no significant difference between the two. NZ lamb also benefits from low-intensity farming, while British lamb is usually produced under high-density conditions. The impact on respective quality is obvious.
Click to expand...

How are sheep grazing on the side of a mountain intensively farmed? And it's got nothing to do with patriotism and all to do with texture and flavour. I've had legs of New Zealand lamb frequently over the years but there's a marked improvement when I've tasted fresh local lamb. The Welsh Mountain breed of lamb though smaller than other breeds is jampacked with flavour.
 
elroberto said:
How are sheep grazing on the side of a mountain intensively farmed?
Click to expand...

It's not; however, it doesn't mean that intensive farming isn't being used.

Intensive farming doesn't just refer to grazing practices; it also refers to the speed at which animals are forced through a highly reduced life cycle for the sake of greater productivity.

For example, the majority of breeding ewes are killed before they are 6 years old (though they are still good for breeding up to the age of 15). Lambs are fed grass & feed concentrates from the age of 4 weeks, and sold for slaughter only 8 weeks later. Flocks are restricted to selected pastures which are artificially stimulated by fertilisers (yes, even hillside pastures) and often spend their winter in crowded barns with concrete floors and poor ventilation.

These are intensive farming practices are typical within the British sheep farming industry. They are far less common in places like Australia and New Zealand, where flocks and farms are much larger, and pastures are massive and highly varied.
 
Last edited:
I did some nice lamb the other day:

-Lamb steaks.
-Sear in a VERY hot pan with some olive oil, 30 seconds to 1 minute each side.
-Place in a baking tray and slather with mint sauce (not jelly).
-Place in the oven at 180*C for 30 English minutes.

Serve with whatever 2 veg you like (Chips and peas for me usually).

I'll take pics next time I do it.
 
Evangelion said:
For example, the majority of breeding ewes are killed before they are 6 years old (though they are still good for breeding up to the age of 15).
Click to expand...

Sorry but unless NZ sheep have some strange life sorce then i can easyilly point out that this has to be wrong.

My Poppa is/was a sheep farmer and the oldest i have ever seen a sheep, even the most loved pet ones live to is no older then 10 years old.

The best lamb to eat IIRC is 1 year and upto 3 years. After that its normally and old sheep and is classed as Mutton not lamb.

But anyway never in my life have i known a sheep to live to 15 and still be breeding:eek:
 
Evangelion said:
It's not; however, it doesn't mean that intensive farming isn't being used.

Intensive farming doesn't just refer to grazing practices; it also refers to the speed at which animals are forced through a highly reduced life cycle for the sake of greater productivity.

For example, the majority of breeding ewes are killed before they are 6 years old (though they are still good for breeding up to the age of 15). Lambs are fed grass & feed concentrates from the age of 4 weeks, and sold for slaughter only 8 weeks later. Flocks are restricted to selected pastures which are artificially stimulated by fertilisers (yes, even hillside pastures) and often spend their winter in crowded barns with concrete floors and poor ventilation.

These are intensive farming practices are typical within the British sheep farming industry. They are far less common in places like Australia and New Zealand, where flocks and farms are much larger, and pastures are massive and highly varied.
Click to expand...

I spent some time filming on a farm near where I live as part of a documentary crew a few years ago so I witnessed the local farming practices at closehand. The farmer's sheep grazed on the side of a mountain and had a massive area in which they could roam. You can't get transport there and due to the size of the area and the fact the farmer was in his sixties I couldn't see him traipsing over the mountain spreading fertilisers. Besides, this is Wales, grass is everywhere and growing in abundance. Trust me, no fertiliser is required up on the mountains here.
 
You must log in or register to reply here.
Back
Top Bottom