On 2021-03-09 2:37 p.m., Boron Elgar wrote:
> On Tue, 9 Mar 2021 09:29:39 -0700, Graham > wrote:
>
>> On 2021-03-09 7:49 a.m., Boron Elgar wrote:
>>> On Mon, 8 Mar 2021 21:55:45 -0700, Graham > wrote:
>>
>>>>>
>>>> In the early 70s when my ex and I lived in Australia, we used to buy a
>>>> whole side of lamb for 18 cents/lb. Then the Japanese got keen on wool
>>>> and almost overnight the price for a side went up to about 65c/lb.
>>>> We used to go to a particular butcher shop, line up, then choose the
>>>> side we wanted when it was our turn and an assistant took it to the
>>>> bandsaw and in no time cut it into joints and chops. A lot of people
>>>> were paid every 2 weeks and that was when they would fill up their
>>>> freezer with a fortnight's food.
>>>
>>> I live about 10-15 miles from a small farm that sells veggies, eggs,
>>> wool and lamb. I got a side of lamb from them and it was about the
>>> best lamb we'd had. Too much lamb for me to use up these days- who has
>>> backyard grill parties for a dozen friends now, sigh sigh sigh?
>>>
>>> There is a Costco (I know I keep harping on them, but I do like
>>> them...)
>>
>> A good company that treats its employees well! I rarely go there (my son
>> is a member and he has 2 teens) as I live alone and my needs are small.
>
> We do not buy as much as we used to-especially since the virus has cut
> into entertaining.
>
> I, too, admire their labor practice, so much so, I invested in the
> company.
>>
>> relatively close to a Middle Eastern community nearby and
>>> they have sides hanging in there. Quite a cooler filled with them.. I
>>> have not been anywhere near that one since the World Ended, so do not
>>> know if they still carry them
>>>
>>>
>> For a change, try roasting a leg and serving it with Shrewsbury sauce.
>> It's delicious!
>> https://www.deliaonline.com/recipes/...rewsbury-sauce
>>
>> http://tiny.cc/dgautz
>
> I have never heard of that sauce and it looks lovely. Red currant jam
> is not always around the preserves section in most stores, , but think
> I know where I can find some.
>
> Thanks for the recipe. I always find Delia loads of fun to read, too.
>>
>
Go easy on the lemon juice. I have overdone it in the past and have had
to add salt as a result. Start with half of the quantity.
Delia's recipes are absolutely reliable.