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Your favourite meat |
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#1 |
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Forum Member
Join Date: Apr 2013
Posts: 162
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Your favourite meat
What is your favourite meat? Feel free to specify the type of cut as well
.I'm torn between leg of lamb and pork belly. |
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#2 |
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Inactive Member
Join Date: Oct 2012
Posts: 232
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Leg of Lamb for me
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#3 |
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Forum Member
Join Date: Jan 2006
Location: Jackie's World
Posts: 15,321
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I don't think you can beat a flavoursome chicken.
Lamb would be my least favourite. The smell of it cooking kind of puts me off. If I don't have to cook it, it's alright. |
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#4 |
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Forum Member
Join Date: Apr 2011
Location: London
Posts: 64
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Rib eye steak or Chicken Thighs for me.
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#5 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I would previously have said beef. Nice steaks, roasting joints, casserole cuts and mince.
Now though I think I would prefer pork as an all rounder. Luckily I don't have to choose
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#6 |
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Forum Member
Join Date: Sep 2011
Posts: 17,247
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I mostly eat beef but I do love a bit of roasted ham.
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#7 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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I've only recently started buying roasting joints and I like them all (beef, lamb, pork) but I was pleasantly surprised how good the pork was.............and it's half the price of the other two
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#8 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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I'm a bit new to buying joints of meat
I was looking at Gammon roasting joints.............but I'm not sure what they are !.............. ![]() I've had gammon steaks which are like thick bacon........when you cook the gammon roasting joint does it end up as a joint of bacon or a joint of ham or even a joint of pork (I guess not the latter as it's salted ?) |
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#9 |
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Forum Member
Join Date: Jan 2006
Location: Jackie's World
Posts: 15,321
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I often boil mine to make soup and finish it in the oven. It stays as a joint of bacon or gammon. Cut it as thick or thin as you like. Lovely with mustard, mash and cabbage.
They are very good value for money I think. |
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#10 |
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Forum Member
Join Date: Nov 2002
Posts: 76,851
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Quote:
I often boil mine to make soup and finish it in the oven. It stays as a joint of bacon or gammon. Cut it as thick or thin as you like. Lovely with mustard, mash and cabbage.
They are very good value for money I think. I think the easiest thing is for me just to get one this weekend and try it .............. ![]() (I fancy the idea of pea and ham soup !) |
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#11 |
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Forum Member
Join Date: Oct 2008
Posts: 2,068
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I second the gammon proposal; very nice when boiled. I like it in sandwiches with lettuce and english mustard.
My favourites would have to be rib eye, leg of lamb and chicken wings (buffalo style). |
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#12 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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There are different definitions.
Sometimes between it being a shoulder or a leg joint. Sometimes between a wet brine or a dry salt brine. Commonly though it's gammon when it's leg cut raw and brined (cured) and when cooked it can be called a ham (or gammon ham). Bacon is usually from the belly or back. |
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#13 |
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Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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I prefer shoulder of lamb to a leg.
Rump steak Chicken thighs Roast duck I think any meat needs a bit of fat for flavour. Lean joints/steaks with all the fat cut of don't cook or eat well in my opinion. |
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#14 |
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Forum Member
Join Date: Apr 2013
Posts: 162
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Quote:
Rib eye steak or Chicken Thighs for me.
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#15 |
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Join Date: Dec 2004
Location: County Durham
Posts: 78,632
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When we can afford it I like chicken. The skin's great.
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#16 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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Beef in all its forms, square sausage, joints, fillet steaks, oxtail etc etc. Even beef bacon is pretty good (I've had it in Muslim countries). Proper bacon and gammon is probably next on the list.
If you're going to use the liquid you cook the gammon in for soup, soak it overnight and rinse well to remove a lot of the salt, otherwise you end up with a salt soup. |
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#17 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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trouble with lamb, is it doesn;t eat well cold.
we have had a lot of nice pork recently. |
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#18 |
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Forum Member
Join Date: Mar 2008
Posts: 22,077
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Only had it a couple of times but I really like Duck. Especially with a sweet sauce.
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#19 |
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Inactive Member
Join Date: Jun 2012
Location: Josameto
Posts: 5,231
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Porterhouse steak, a roast chicken or duck breast.
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#20 |
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Forum Member
Join Date: Jun 2011
Posts: 3,725
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Tough one, I'm yet to have a type of meat that I've not liked.
Nobody has mentioned venison yet, I love a nice bit of venison. |
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#21 |
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Forum Member
Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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Rack of lamb and fillet steak
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#22 |
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Inactive Member
Join Date: Apr 2007
Location: Suffolk
Posts: 2,502
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Probably Lamb and chicken.
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#23 |
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Forum Member
Join Date: Apr 2012
Location: London
Posts: 225
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Slow cooked pork ribs
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#24 |
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Forum Member
Join Date: Jan 2012
Posts: 22,992
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Roast duck legs.
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#25 |
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Forum Member
Join Date: Nov 2011
Location: Scotland
Posts: 818
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Rib eye steak
Pork fillet Turkey |
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