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Superthread XXV

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Hallatia

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in that case, I am having spit roasted goat at my next barbecue.
Will I have to find a special butcher? Everyone does lamb, but I am not even sure if my guy does goat meat, I am sure I can ask though.
 

Hallatia

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I wonder if my butcher's good ... He always gives us bigger lambs than we ask for.

We ask for a 15 to 18 kilo lamb and he always gives us 20 to 25. They do charge you less per kilo for the larger ones, but I don't like having leftovers. Some people still eat and love meat done on the spit over a week later but I can't do it. Will still eat it up to 3 days later, but after that I really don't like it.
 

Bazal

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25 is almost hoggett I think...which is awesome, I prefer hoggett to lamb...it has more flavour, but not as strong or tough as mutton
 

Hallatia

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it's great the day you cook it, but the smokiness from the spit does something to it over time and I find the reaction unpleasant.

But, how amazing is back strap?
 

Jason Maher

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I wonder if you tallied all the pea hearts in this Australian team together, could you come up with one full-sized heart?
 

Bazal

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Back strap is awesome, I can do a thousand things with it. But even though I love a nice rare backstrap, I like shanks and shoulder the most, I think.
 

Hallatia

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shoulder is freaking amazing too, I didn't know lamb had shoulders, but boy am I grateful for the meat there.
 

Bazal

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Shoulder is the best for lamb stews tbh, it has a nice amount of fat and can cook for hours
 

Skinner

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25 is almost hoggett I think...which is awesome, I prefer hoggett to lamb...it has more flavour, but not as strong or tough as mutton

This x 25 million. I really would kill for some hogget. I just can't seem to find it.
 

Hallatia

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it's very bright and sunny here and we have an afternoon T20, I hope my girls can rack up a decent total today. I can't see us getting them out too cheaply, so we'll need to make some runs.
 
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