Preparedness for when

nuatha

ALIBOBSY wrote: »

There is a square piece of "ribs" with the meat in between-I assume you treat these like pork ribs?


Plus if I wanted to mince some, which part would I use?

Ali x

The square of ribs is probably "the rack" often used as cutlets, can be used as either a Guard of Honour or Crown of Lamb. Also known as Best End of neck

Mince is generally made from the shoulder (though you can mince just about any cut - make sure you remove as much sinew as possible before mincing)

HTH

paidinchickens

Nice and warm here this afternoon and just started to get a little gusty.

Trying to get through the washing as it may partially dry and I want to get it out of the way in case of a loss of power.

Hubby is charging up the emergency lamps, just in case.

Wellies are at hand as they are my favourite footware

We have all had showers, plenty of food in the cupboards etc.

I have two five gallon water containers but how long would the water keep in them (for future reference)

PiC x

daftmummy

I'm childfree!!! can't remember last time I had a Saturday without having to rush somewhere. I will be checking my backyard for anything that can blow away. I will be checking my touches to make sure they have batteries in and that they are close to hand.

Doing a sunday dinner tomorrow and left over veggies will be going to a cottage pie or soup. Did a shop at aldi and have somethings that don't need heating up to eat.
I'm going to my friends tonight and she is cooking supper and we will play some games.

I've emptied my washing machine and will be not doing any uniforms till next weekend. Kids will be in oneis for weekend and Monday as halfterm. I have some crafty stuff that will keep them busy if we have a power cut and will just sit tight and play operation! and other games.
I don't think we will lose power but have things ready just in case. Keep safe everyone xx

daftmummy

Oh I posted on the winter board about power cuts and kids. I have those little glow sticks from the pound shop. I have them about the kids door stuck with blue tac so if were upstairs I can just grab and snap one for light so the little one is ok ( he is scared of the dark ) Last time we had a power cut was only for a hour or so I stuck a glow stick above the door frame to give light and the impression the night light was on in case they got up for a wee.x

7_week_wonder

Thanks everyone for the suggestions for a torch and for the emergency food parcel for my mum. Fro my mum I've gone for a mixture of practical (tins of soup, lemsips, tissues), ready meals (I'll make some next time, but we're heading down to see her tomorrow and I didn't really have time today), and treats (fruit jelly sweets, biscuits, small bars of chocolate).

I too watched the crofting programme, I'm fully of admiration for what they're doing, but it's definitely not for me! I'll stick to my 3 hens and a wee bit of vegetable growing.

Hope everyone down South gets through the bad weather ok over the next couple of days.

westlothianlass

Hello all
Another one that loved the crofting programme:).
Ive been busy in the kitchen today, i have some boiled up apples and quince's in a muslin bag dripping away merrily, so that I can make chilli jelly tomorrow, and I have just stewed some fruit to splatter over porridge for breakfast. I know being scottish I'm meant to eat it standing on one leg in snow with only my vest on and a dash of salt (or something like that;)) but I do love a sweet topping.
Playing in the kitchen has allowed me to pretend im domesticated, though in reality the house is a dusty mess but in my defence the kitchen smells great.
Managed to buy a couple of small micro towels (1.19 each in home bargains) for our BOB's yesterday, so pleased about that.

Had a candle count this morning, stash is looking okay but I can't decide how many is enough?? Started doing maths to work out how long they would last but gave up and put the kettle on instead:D.
Hope everyone manages to stay cosy and safe especially those down south.
Hugs WLL x

[Deleted User]

update!!!! REALLY batten down properly. Hurricane force 12 is likely and area is bigger than forecast. Very very scary and am repeating in other threads

ALIBOBSY

Thanks for the posts re the lamb very helpful. Found a couple of videos on you tube where butchers were prepping lamb and managed to work stuff out.

I think part of the issue is because our lamb is smaller than the highly fattened, supermarket version so some cuts didn't look quite right. But the meat looks really lovely and so much less fatty than the shop stuff.

We decided not to try mincing at home, we haven't got a proper mincer and the good butchers/farm shop we go to does good quality grass fed, higher welfare beef and lamb for not a bad price.

Looking forward to spicing and slow roasting the shoulder nom nom.

The shanks are pretty small, so I have made a pack of soup/stew bits with the various shanks scrag end bits. Will cook down with veggies then get what meat I can off. If it ends up more like a soup than a stew it will be ok. Could throw in some dumplings or pasta to make it more filling.

Kept out some of the best end and loin and nice chops for the next couple of days-got to try it lol.

Also got a kidney, never really tried lamb kidney. But not a fan of steak and kidney pies so if they taste like that I will give it to OH. I believe I cook it lightly and keep it pink?

The ribby bit we have, one has the flappy bit and is breast the other bit is just the ribs. The rack is cut down into the various cutlets and the look delicious so will be trying a few this week.

Ali x

ALIBOBSY

BTW we could have had half a pig as well for which they charge £4 a pound. BUT as pigs are so much heavier than lambs and we weren't sure how much spare cash we would have just before christmas so we left it. TBH they can always easily get rid of the pigs and sheep no problem.

The turkeys are looking happy and getting bigger. I was happy to have a smaller one, but the told OH as he is a helper he will be getting one of the bigger girls who will probably hit around 20 pound in weight.

Other than that I will go to our local butcher/farmshop for a few bits and we will be sorted for meat for a good while. The above mentioned farm shop let you put an order in for crimbo-usually to be picked up by a day or 2 before the big day. You can order around the start of November and pay a bit off each time you go in-you get a card. Or pay at once when you pick up. The meat is local high welfare and high quality-some their own produce.

Will probably get a nice beef joint for a day when we are sick of turkey as theirs are so good. Really dark lean beef and they can even tell you the cow it belonged to and when it was slaughtered. Really well hung, dark as anything mmmmmmmmm. Usually around £9-£12 for a fair sized joint and perhaps some packs of mince to stock up the freezer.

Plus their home cured and smoked bacon and their award winning sausages in various flavours.

Ooh we are so lucky living near them lol. Last time I went in and bought some of their lovely pork sausages they apologised as they had run out of fat when making so had to throw extra pork in!

What I want to know is how can they do locally produced, free range, brilliant quality, skinless chicken breast at 5lb for £13.99, or the same chicken whole around the size of a medium bird from the big boys, for about £6. But the supermarkets hammer the prices miles higher. Who said the supermarkets save you money.

Ali x

COOLTRIKERCHICK

Alibobsy...

buying and supporting local producers/shops etc is actually another good point to make on this thread, an example, a few months ago, when there was a bit of scaremongering going on about fuel, and a lot of garages sold out due to panic buying, our local garage put a sign up that they had sold out, BUT did have some left, that they were only selling to their regulars, I should imagine this if SHTF then this type of thing would kick in

I am now up our smallholding staying in our caravan for the night... Its bad now... so flip know how bad its going to be tomorrow night:eek::eek::eek: