Pollo con Mole. Mmm…
I’m going to work out presently, now that I have suitable inspiration to apply myself more diligently than usual to the weights.
I’ll be back to discuss this . . . this . . . unfortunate line of thinking later.
You guys better make some offerings to her!
General Tso’s Tofu.
Lamb shoulder steaks. Trust me. Barely cook 'em so that they’re almost-raw rare with garlic, salt and black pepper. Simplicity reigns with this oh-so-tender delicacy.
And I think mint sauce is an atrocious cliché.
I think Bloomfield has the right idea folks. Get ready before it’s too late.
Mock Duck, then.
“Ha! You call yourself a duck??? Puh-leeeze.”
Here’s some nice clover for you to romp around in Lamby. And here’s a very nice fellow who would be delighted to make your aquaintance.
[quote="gonzo914"But my love for the lambies is a pale, puny thing compared to my love for the little veals. God bless the little calvies for giving themselves up so selflessly, that we might have veal scallopini, and veal picatta, and veal parmesean, and veal marsala, and the magnificent veal saltimbocca.[/quote]
I think that I may just be ill over this one. How anyone can eat veal is beyond me. It just seems so barbaric. Not to mention that you are stuffing yourself silly with meat that was gotten from an animal that was knee deep in it’s own feces from the time it could defecate. I honestly am getting to the point that eating any meat that is processed in these huge plants is truly disgusting. Not to mention all the antibiotics and lovely other things they pump into them to make them look more palatable to the consumer. I really need to become a vegetarian 
Listen to this guy, people. Those of you that profess to dislike lamb are doing it wrong. Don’t overcook. Avoid anything lean - lamb fat is wonderful (leg of lamb is nothing more than cat-food). Buy a whole shoulder weighing at least six and a half pounds and roast it for 30 mins. to the pound. Just season it a bit first and sprinkle chopped rosemary on it if you have it (NOT dried - please!) And I mean Cornish spring lamb, or something local to you, not that imported New Zealand once-frozen rubbish. Know where it comes from. A decent butcher will tell you if the lamb’s good at the moment. I happen to know a good butcher - see recent sausage thread. Best end of neck is a good cut too. The best way to enjoy lamb chops is to get the butcher to cut them thin then barbecue them, nothing fancy. As you know, Mr Hedron, I admire your views on all manner of things but you are wrong about mint sauce. Never buy ready-made mint sauce. Grow spearmint (once you’ve got it, try stopping it!). Chop about 3 tbsp. of the young leaves fairly fine. Add a half teaspoon of sugar, then about 3 tbsp. boiling water then 3 tbsp. malt vinegar, stir and leave to cool. Your kitchen will smell wonderful. Make gravy with a little of the juice and all the scrapings in the roasting tin - do not add Bisto or any other browning or thickening abomination. A bit of flour if you must. Serve with organic spuds, par-boiled in salted water for 10 minutes, drained and roughed up in the pan then roasted in some of the lamb fat that you drained off when there was about an hour to go, and any veg of your choice. Do not tell me that lamb is tasteless or not worth eating until you’ve tried this.
Steve
Yeah, right, that stuff that lives on the same muck that came from the calf’s shed; that’s sprayed with junk to make it still look shiny fresh on the grocer’s shelves; that came from the other side of who knows where when its out of season locally, where they have no laws to control god knows what gets sprayed on it.
I did not climb to the top of the food chain to become a vegetarian. My teeth tell me I am designed to eat just about anything. That means I am an omnivore, and I can assure you omnivorous happy as when I’m eatin’ chocolate. 
djm
That’s why you should always buy ORGANIC…no gross icky stuff sprayed on anything. Although you could use the argument about the manure, at least it’s not it’s OWN manure 
and I can assure you omnivorous happy as when I’m eatin’ chocolate. >
I can totally agree with you on that one! 
Which is a big part of the reason why I have not gone over to the “other” side as of yet
The Smell of lamb (cooked, that is, LambChop, very long ago)… couldn’t even get to the taste… they tried to feed it to me shortly after an appendectomy! 
I’m leaning more and more toward giving up eating meat as a general rule. I’ve met far too many critters with very obvious souls… though a few of them did seem more well suited to the plate, many have made it most obvious that there is a problem for me and eating them and their relations.
I’m willing to admit I’m wrong, especially when you put it that way. Sounds very promising. By the way, you might be apalled to learn that in my world, such as it is, commercially got mint “sauce” is actually mint jelly. Obviously not the same thing that you’ve described at all.
If we weren’t meant to eat meat it wouldn’t taste so good! (an oldy but a goody)
Or a fave Pythonism - “Look, we’ll eat your mum. Then, if you feel a bit guilty about it afterwards, we can dig a grave and you can throw up into it.”
djm
Once you get to appreciate decent food you can begin to trust your palate. My wife, a teacher, usually gets our eggs from someone at school whose hens run free all over the place and which produce eggs which you have to hunt for which have deep yellow yolks and no blood-spots but which have shells caked in dried soil and chicken shit. As it’s the school holidays that supply-line has temporarily dried up, so last week we bought a dozen so-called “free-range” eggs from Tesco. I made us all omelettes with the Tesco eggs last night - and, somehow, they tasted thin and insipid, and we all noticed the difference without any prompting from me. By the way, the Tesco eggs cost nearly twice as much as the school eggs.
Steve
Steve,
I don’t know aboout the UK but in the US free-range doesn’t mean much.
Real eggs don’t come in stores!
I thought it was: If God didn’t want us to eat animals, he wouldn’t have made them out of meat.
All it means here is that the hens don’t actually live in battery cages. They typically live in large barns at a high density but have access to the outside if they want it. I understand that in most free-range set-ups the hens just stay indoors.
Steve
The meat version doesn’t want to waddle too far from the feed trough…