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neck of lamb - what to do?
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they didn't have that at the butchers either (ok, its a very small butchers, but you can order stuff in)
I'm quite naive with cuts if meat etc, never really been very adventurous with cooking, but have been inspired by the book and tv series.. so really want to give this a try.0 -
I always thought that neck fillet was scrag end or have I got that completely wrong? For something that's cooked for four hours I'd use any of the cheapest cuts but I'd ensure I trimmed as much fat off as possible beforehand. Lamb is lamb. For tagine I would have thought that it's the spices which would be more important than the actual cuts used. Modify, adapt. That's what cooks do.0
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Pretty certain you are right B&T I'm certain it is scrag end. If you are cooking it long and slow try mutton, its becoming more widely available now and is quite reasonable in price.0
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Neck is neck and I suspect the "fillet" bit only describes how it's prepared rather than the actual cut. If no neck is available and shank is cheaper I'd go for that. Mind you, thinking of the large numbers of TV programmes I've seen promoting lamb-shanks, I suspect the prices of them have increased, so maybe it's not the same for necks and shoulders. Yet.0
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lamb fillet is reeeeaaallly expensive.
Breast of lamb is very cheap, as is lamb chops, chump (not cutlets) , but they are very fatty and release alot of fat so I wouldn't cook it in a tagine.
neck 'fillet' lamb is not scrag end;)
neck end of lamb is cheap, the word 'fillet' makes everything rise in priceCapital one was £1000.00 now £0.00:j
Barclaycard was £250.00 now £190. 00
Asda credit card was £500.00 now £0.00:j
Aim to be credit card free by December 2012... Mostly done0 -
My understanding is that this is a relatively "new" cut of lamb. Essentially, it's the scrag end with the bone removed i.e. filleted (boned) neckWarning ..... I'm a peri-menopausal axe-wielding maniac0
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If you can't use the cheapest cut of meat in a dish that's cooked for four hours I wouldn't make it. When I was a meat-eating cook I had no objection to fatty cuts. I accepted that I'd need to remove the excess but not all of it as that's where the flavour comes from.0
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Last time I made a tagine I made it with mutton leg. Not particularly fatty and a reasonable price. Think I paid £4.99 a Kg in my local butcher.
Denise0 -
Debt_Free_Chick wrote: »My understanding is that this is a relatively "new" cut of lamb. Essentially, it's the scrag end with the bone removed i.e. filleted (boned) neck
Thank You for that DFC, in reality nothing is ever really new just reinvented :rotfl:which nearly always ends up costing more.:rotfl: Mutton is becoming much more widely available and until some 'Celebrity' chef starts promoting it, its very cost effective.0 -
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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