The Accidental Smallholder Forum
Community => Coffee Lounge => Topic started by: Loobylou on August 01, 2015, 09:42:16 pm
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What's your favourite meat? Mine would have to be beef, I love a steak or a roast.
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Hogget :sheep:
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I'm torn between good quality goat rack or kune kune sausages!
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I'm with Fleecewife. Hogget or even better, Mutton.
I do have quite a thing for homecured bacon as well though.
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I prefer chicken.
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Love 'em all.
Current favourite jersey beef steak. And burgers. And mince. Till I have the next joint of hogget... :yum:
I love pork but I think my own beef and hogget just pips it.
Home-cured gammon though... :yum:
I really love a good old-fashioned proper chicken too...
Nope, can't choose just one!
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Venison, with a glass of a Rhone red. I get complaints if I cook venison more than 1 or 2 times a week though. (We have loads)
Beef but it has to be good stuff and served frighteningly rare, ideally with a Bordeaux red.
Lamb/mutton/goat. Thinking about getting some sheep just so I can eat more as I keep forgetting how much I like it. A bottle of Rioja is required.
I never eat bought chicken but occasionally catch a surplus cockrel and slow cook him (with lemon zest in milk is the current favourite).
I never used to rate pork until we ate one of our own pigs which is/was delicious.
Basically I can't decide and like them all.
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Our Wullie, is your venison wild or farmed? I've only ever eaten farmed and though I love it I would like to know if there is a difference in taste.
I love beef as rare as you like.
Lamb, but must be eaten as soon as cooked, hate cold lamb!
Can take goat or leave alone.
Love pork (our own Kune) roasted, sausages or however.
Chicken, must be our own free range cockerels.
Duck also our own.
But, best of all GOOSE!! I could eat it every day!!
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Lamb or duck!
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Pork and lamb if home reared of course.
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Fw surely not just hogget but hebridean hogget as M&S we would say ;0)
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Lamb but I've not tasted my pork yet ;D
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Lamb....and I love cold lamb too, especially in a sandwich of lovely granary bread
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I think pork is my favourite. Especially with lovely crispy crackling :)
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Devonlady it is wild. I haven't compared it to farmed so can't comment.
We have Red, Roe and Sika in the freezer. The red and roe were shot out of the sitting room window! Sika has the reputation of being the best but I haven't got round to having all three on the same plate to make a scientific comparison.
Stags shot in autumn are much stronger tasting than summer ones and length of time hung makes a big difference to how gamy it tastes.
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My favourite meat is hogget shoulder roasted,its beautiful especially the home grassreared ones ( ie my pedigree Lleyns). Second favourite is pork then chicken and lastly beef. I do love a nice steak or lasagna made with quality beef though. The thing is beef is so expensive and the cheap stuff simply ain't worth it. Mind you I used to kill out the odd buffalo and that was the best beef I have ever tasted. :yum:
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Fw surely not just hogget but hebridean hogget as M&S we would say ;0)
Well of course :hungry:. It does just pip Shetland to the post ;D. We only have 2 lads to go this year, in a week or two, but there is still plenty in the depths of the freezer.
Heb hogget really has to be home grown, with home grown potatoes and cauliflower, or green beans, served with gravy and mint sauce. I even like hogget cold, in fact I prefer shoulder cold. :sheep:
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nothing comes close to a slab of our home reared belly pork, slow roasted for hours and hours- oh yes !!!!!!!!!!!!!!!!!!!1
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Fleecewife......I think I could eat green beans 3 times a day
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I was going to say grass fed beef. Then I remembered slow roasted lamb. Then the black bull steaks and the rose veal I had in Portugal. Then the black pork (also Portugal). Then venison stew. ;D
I have not tried hogget or mutton but pretty sure I would like it.
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Devonlady it is wild. I haven't compared it to farmed so can't comment.
We have Red, Roe and Sika in the freezer. The red and roe were shot out of the sitting room window! Sika has the reputation of being the best but I haven't got round to having all three on the same plate to make a scientific comparison.
Stags shot in autumn are much stronger tasting than summer ones and length of time hung makes a big difference to how gamy it tastes.
If only I were nearer. I would happily do a taste testing for you!! The only things I could shoot out of my sitting room window would be my neighbours!!
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It would be a mere 2000km round trip for you so next time you have a few hours to spare at dinner time then I would be delighted to cook a venison dinner for you!
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You're on!!!