Meat

If one is a regular blogger, it behoves one to have a schedule and to stick with it. Mine is weekly, Tuesday 10:00AM Irish time (actually British time but Brexit, if it ever happens, may put paid to that). I have had enough and need a bit of a break to recharge the batteries and get my act together. So, instead of posting something new and exciting, I encourage you to look back through the 49 lamb recipes I have here on the blog. I will highlight my top 5 for Easter and then I’m off to the west of Ireland to ride my bicycle, drink pints and talk nonsense. Enjoy your Easter, you have a few days to prepare for it.

They say that one is lucky to be able to count one’s friends on the fingers of one hand, even if one is unlucky enough to have suffered a gory industrial accident that trimmed a couple of digits. But, we can all take comfort in the knowledge that our supermarket has our back. They love us. They send us money back vouchers and offer us tasty bits of cake as we enter the store. They always have smiling people in the promos on Facebook. They even go to the trouble of taking out full page advertisements in the Sunday papers to let us know the great offers that they have set aside for us. They are our friends after all. That’s the sort of thing friends do.

There are few meats more tasty than a roasted leg of Wicklow lamb, garlic and rosemary studded, cooked pink and served with a traditional gravy and boiled potatoes (with a green veg for form’s sake too). There are a few half decent recipes here on the blog for such like. However, I like to try out my ideas and I often (I really mean rarely) listen to suggestions from friends and family. So, when a friend suggested I should part roast and part steam a leg of lamb “low and slow”, I was delighted (reluctant) to try it.

Because of geography, interest and dumb luck, I know a good number of butchers. I also know a number of good butchers. But let me tell you about some of the things that help to make a good butcher great.

  • Understanding the customer is a great thing. But understanding on its own will not a great butcher make. 
  • Product knowledge helps when cutting steaks, yet it won’t cut the mustard in the greatness stakes.
  • Stocking the unusual is in itself unusual and is a great help.
  • Enthusiasm and passion are essential ingredients too.

When you come across all of the above, you know you are dealing with greatness.

“Cometh the Hour, Cometh the Man” – what a laugh.

My British friends, for I have a few, are more against than in favour of Brexit. I also hold an anti Brexit viewpoint. Looking on from the other side of the Irish sea I am aghast at the collapse of the already low standards held by so many UK politicians who seem to be scrabbling for party or personal power, caught up in a perfect storm of self interest. Apart, that is, from the leader of the opposition who takes up position sitting on his hands. Pathetic stuff. Perhaps the olde English phrase of “Opportunity makes the man”, from the original  “Opportunity Makes the Thief” is more appropriate to the sad behaviour we see. I am also astounded at seeing so many of my generation steal the opportunity that they squandered from the next generation. History will judge and not kindly.

Many people that I meet in business are offended by what they believe to be the overuse of business jargon. But, I have a different game plan. So, let’s open the kimono and deep dive into this really tasty dish, I’ll circle back with the ingredients and I will prove that Lemon Leg of Lamb really can deliver bang for your buck. I’m often asked how I come up with the ideas for my recipes. It’s really easy. I do a bit of blue sky thinking and then have a thought shower (outside the box, of course), punch the puppy a few times and by the close of play, I have run a few ideas up the flagpole. It’s that simple. 

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