The older I get, the more my appetite seems to shrink. I still enjoy both cooking and eating, but my preferences get fewer and fewer. These days I am very happy with the simplest of pasta meals, or a basic mushroom Omelette.
However, I am still a meat eater, and I do enjoy Chicken, Pork, Beef (if I can afford it), and most of all Lamb.
I'm not talking here of big Legs of Lamb, or Shoulders, but what I consider to be the best cut of all; Breast of Lamb. It is the most flavoursome cut, and is very tender; it also tends to be the cheapest.
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This (above) is how it tends to come in the UK; at Sainsbury's anyway. Rolled, wrapped, and 'gentrified'. It looks like a ready to roast joint. All neat and tidy, and wrapped in plastic. Not really how I like to buy it.
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This (above) is how I prefer it to come; in an untouched natural lump. I usually cut it into two bits and put one half in the freezer for a later date.
And finally here is how I buy it in France, from my Leclerc supermarket. Again in a lump (as from 'Taj'), but usually as half-sized pieces.
A short while on the BBQ, a small sprinkling of salt and cumin powder, and I'm in heaven. A side serving of Flageolet Beans, or some Taboulé, completes the perfect Summer meal.
And the best way to eat sliced cutlets of Breast of Lamb? With your fingers of course!
Know as Flaps here. Haven't seen them for sale in ages. They could well cut them into "fingers" and sell them under another name. Just had some butterflied leg of lamb for lunch here.
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ReplyDeleteThey are becoming rarer in stores. It's a shame as they are such good value; and delicious.
DeleteI’m not a lover of lamb …my mother used to massacre it
ReplyDeleteThat's a shame. I had a Dutch friend who couldn't even be near the smell of Lamb. If he was in a restaurant and smelt Lamb, he would leave. Goodness knows how he got to be like that.
DeleteI have always loved lamb but nowadays have to avoid any of the fatty bits.
ReplyDeleteBut the fatty bits are the best bits! It's where all the flavour is.
DeletePlease find yourself a decent butcher back in the UK. They will cut and sell you just what you want
ReplyDeleteI'm sure you're right, but I can't get about as I used to. 'Taj' in Brighton is my best bet; always good quality.
DeleteThe French 'lump' looks the best, seared and salted on the BBQ. The best way to devour it....with your fingers, of course.
ReplyDeleteI love the fatty bits. Unfortunately our chief bbq-er tends to over cook our lamb. But the crisp fat is a treat.
Lamb chops are very popular here and my favourite. Always done on the grill or bbq, salt and oregano and that's all.
The Greeks do love their Oregano, but I have never followed their taste. Maybe I should grow a plant here for next year.
DeleteI'm with your Dutch friend the smell of lamb cooking turns my stomach. I was brought up on a farm and we had lots of mutton yuk think that is where my aversion originates from. Each to their own, as I have aged my appetite has dwindled, like you I really enjoy an omelette. Regards Sue H
ReplyDeleteIt's strange how we all have different tastes. I absolutely love Lamb; it's my favourite meat.
DeleteFingers? Good heavens man, I am not a neanderthal! We have table manners and use knives and forks - made in Sheffield of course.
ReplyDeleteYou can't lick your Yorkshire knives and forks, but you can lick your fingers! You're missing out on so much fun.
DeleteMy mum loved breast of lamb, we started purchasing it a few years ago, we like to slow cook ours so the fat melts and the meat is so tender. I often say to hubby mum would be so shocked how much these simple cuts sell for now.
ReplyDeleteI think people have suddenly realised how good it is, so immediately they charge more.
DeleteSince you like Elizabeth David, and you are in France, where is the rosemary and the slices of garlic tucked into the lamb?
ReplyDeleteAs to your top photo: WHAT? I pay more for 500 g of minced lamb than you do for a joint. As to other cuts? Don't ask. Basically I spend a fortune on food. I know people need to eat but I also believe that we shouldn't count the pennies when it comes to food. The farmer, the butcher, they too need to make a living.
Anyway, soon AI will take over and make humankind [and anything else] redundant.
Yes, I know. I am in great spirits today. My mother finally snuffed it yesterday. High noon. But then she was always given to dramatics - in a good way. No more lamb for her.
U
I'm sorry to hear about your mother. Losing a parent is never easy, regardless of one's personal relationship.
DeleteThe Rosemary and Garlic go with my legs, and shoulders, but with the breast I prefer N African flavours. They seem to go better. I really have no idea how much I spend on food; not a huge amount. If my weekly bill reaches over £120 I would be surprised. However, I do like to eat well.
Thank you, Cro. When I was young I was my mother's right hand as the age difference between me and my three siblings is considerable. Even when they [my siblings] were already adults my mother and I still referred to them as "the children" :)
DeleteGrief is a strange thing. We all process it differently. I am not dissolved in tears as I knew it was on the cards (my mother died at the veritable age of 92 and a half); it's more like drowning in memories.
Anyway, glad to hear you do the rosemary garlic combo too. Totally with you on N African flavours.
Hope you'll enjoy the last few days/couple of weeks in France with those tomatoes awaiting you back in Brighton.
U
xx
DeleteLooks wonderful, I can almost smell it.
ReplyDeleteA lump of Breast of Lamb on the BBQ; what could be better!
DeleteReminds me of school days, we were taught to use a pressure cooker, and a rolled stuffed breast of lamb was what we cooked. I seem to remember us having to sear it and brown it in a pan before hand, anyway, it looked good when it came out.
ReplyDeleteWhen I was very small, my mother used to make stuffed breast of lamb. It was probably as you remember, with the lamb stuffed with a sage and onion stuffing. I loved it, but it was very different to how I would cook it today.
DeleteYour lamb on the BBQ looks good.
ReplyDeleteI've only had lamb at a Greek restaurant. and it was delicious. It was served in a tomato-based sauce with veggies.
This type of Lamb really lends itself to being sprinkled with Cumin powder, it adds extra depth to the flavour.
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