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JON THORNER’S BUTCHERS IN PYLLE, SOMERSET
Jon Thorner’s has been in Somerset since 1976. We caught up with their butcher to ask for some advice.
What cuts of lamb are best for a Sunday roast?
The number one cut for a Sunday roast is the leg of lamb; on the bone, boneless or butterfl ied. To enhance the delicious fl avour insert slivers of garlic and rosemary sprigs into the skin before roasting.
favourite way to cook a rump of lamb is to cover it with a ‘minty’ breadcrumb.
Shoulder of lamb is a cheaper option, but best cooked very slowly at a low temperature, so the meat falls off the bone. This can be a slightly fattier cut than the leg, although these days lamb is usually quite lean. The fat will actually
SHEEPDROVE ORGANIC BUTCHERS IN BRISTOL
At the top of Whiteladies Rd in Bristol Sheepdrove Organic Butchers are waiting for you to go in and challenge them! This is what head butcher Nick Rapps said.
Why might readers choose organic? Because nutritionally it’s much better for you. It’s not what is in it, but what isn’t in it. The animal won’t have had any unnecessary antibiotics and the food it eats is clean without sprays or anything nasty. Our beef and lamb is also grass fed, which produces a nice dark meat and stronger fl avour.
What’s the difference between mutton and lamb?
Mutton is an older animal that is no longer required for farming use. It’s full of fl avour and has a very dark colour. It has a reputation for being a tough, fatty meat but really I think that’s because people may have been cooking it wrong. It lends itself to slow cooking brilliantly.
Lamb is young, up to a year old, and My
boneless meat per adult serving. Obviously allow more weight if it is a bone-in cut, approximately 340g per adult. An average 1.8kg leg or shoulder would typically give 6 fairly generous portions.
create a lot more fl avour in the meat and prevent it
from drying out. Shoulder is not an easy joint to carve, so cooking it like this makes it much easier to serve, or ask for the joint to be boned and rolled (and stuffed if you prefer).
How much meat would you recommend per person in weight? With all meat roasts allow 225g of
Can you choose one lesser-known lamb cut that you think more people should be eating? A fantastic lesser-known cut that I would highly recommend is rump of lamb. It is a lean and tender cut, found between the leg and loin of the lamb.
How would you recommend it? Typically one rump per serving. It’s best cooked quickly in a hot oven. My favourite way to cook a rump of lamb is to cover it with a ‘minty’ breadcrumb. Cook at 200C for 20-25 minutes. I think it’s best served when still pink inside when cut, along with dauphinoise potatoes and fresh veg. Delicious!
has tender pink meat. Everyone has it at Easter but the funny thing about that is that’s really when the lambs are being born, so ‘spring’ lamb is actually born around November time because they are normally at least fi ve months old. Mutton is cheaper than lamb so if you
are doing a slow cook dish like a tagine nine times out of ten you would benefi t from using mutton.
Can you choose one lesser-known meat cut that you think more people should be eating? Ox cheek is a really nice cut. It’s actually still classed as offal because when our meat comes in it is in with the other offal. But it’s a nice rich meaty cut and you don’t need a great deal of it. Stew is probably best way of using it. Cube it and put it in with vegetables. The best thing about it is it’s so cheap – it’s around
Our beef and
lamb is also grass fed, which produces a nice dark meat and stronger fl avour.
£3-4 cheaper than stewing steak. We like to be challenged – we like people to come in and say they have £10 and ask us to fi nd something for them. I don’t like it when people feel embarrassed that they don’t want to spend a lot of money on meat because we actually fi nd it more interesting to help people get several meals worth of meat for less money.
Please ask us questions – that’s what we’re here for – we won’t bite!
36 | THE WEST COUNTRY FOODLOVER
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