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Meat Tag

Beef stock (1 of 15)“Three days seems like a lot of trouble for a few cubes.” said the Wife. I was finding it difficult to disagree with her. Enthusiasm had once again got the better of me and I set about preparing some seriously reduced beef stock to use as a base for stews, sauces and gravies. My butcher friend, Long John, (not to be confused with his colleague Big John) had very generously dropped off some beef bones. “This shouldn’t take too long.” I mused to myself as I took out my new stock pot. How wrong could I be?

Osso Buco“So, what’s your blog all about Conor?” 

“It’s a food blog”

“Oh! You write about cooking. What’s it called?”

“One man’s meat.”

“I see. So you focus only on meat dishes. Is that right?”

“No. I do a range of stuff. I do a fair bit of fish and some desserts and so on and meat, of course.”

“Why’d you call it One Man’s Meat then?”

So wandered a recent conversation. I stoutly defended my right to call it what I like and I went on (at some length, no doubt) to labour the point of the “One man’s meat is another man’s poison.” analogue. Meaning the blog was not for everyone and perhaps it was not for him. I reckoned I put the guy in his place. He was being pretty pedantic and, I suspect, winding me up a little. 

Roast leg of lambI like a nice bit of leg. Lamb leg that is. Not that I don’t admire a nicely turned ankle. But, this is not the place to discuss such things. And, as a small aside, I had my own pins described recently as “I’ve seen better legs on a snooker table”. I will save you the need to pass comment here on all matters leg related except for the spring lamb.

Let’s face facts. Norway is not at the centre of gastronomic excellence. Many believe that all they know about is salting, sugaring and burying various kinds of fish and meat before digging it up again and eating it. Not the best calling card for a premium cooking reputation. However, there is another side to these weather hardened northerners. 

Lamb ShanksOne of the excellent things about writing this blog is that I can do what I like, unbound by convention. One standard would state that posting the same stuff twice is a no-no. To hell with that. If anyone can extract a second serving from one dish, I’m your man. One of my earliest posts was lamb shanks under the banner of How slow can you go? I now realise that I can go slower and lower, a lot slower and plenty lower. Hence, part one in my Meat Reheat series.

I have carried the weight of this around for more than a decade and now I have to clear my conscience. We had been holidaying in the Poitou‑Charentes region of France. We had made the short trip into Saintes for the weekly market. I was feeling ambitious and wanted to prepare a butterflied leg of lamb. I circled the market and located the lamb butcher, having previously tried to buy beef from a boucherie chevaline (horse butcher), causing much mirth for the butcher and embarrassment for me. In my dire French, I conveyed that I wanted the joint boned. With much smiling and what I thought was comprehension, the master craftsman set to work.

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