@whthek All packed up in air tight containers there’s plenty I cook for the army 
I forgot how good the pressure cooker was maybe if you wait until tomorrow there will be lamb casserole as well. I have stock left over 
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They say ‘patience is a virtue’, so, please, continue cooking! hehe…
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Onto it! The butcher opens in less than an hour.
Lamb casserole here I come.
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How much is lamb over there? It’s always been expensive in the UK but a leg of lamb which was approx £13 two years ago is now double that!
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I tend to go to a butcher for a leg of lamb probably cost 40 odd for a decent sized one.
No lamb at the butcher @whthek do you fancy osso bucco? I got an extra piece
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Depends on where you are - I just bought a half lamb for $80 (24kg total) aud but that is direct from the farm. Much more expensive from the supermarket or butcher.
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TBH David, I’ve never eaten Lamb! No time like the present…package it up, and send it along 
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Lamb is god of the meat world!
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Tim, is the texture/taste anything like Pork? like beef?
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You ain’t getting a 24kg whole leg never mind a half leg in any supermarket in the UK, is that a wind up a leg of pork isn’t that weight?
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Lol. I thought you said half leg I don’t know anyone who has the money to buy half lambs!
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You poor man 
It turns out Osso Bucco is Veal, I just thought it was beef. This is sort of what I cooked, I didn’t follow a recipe but this is similar.
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Similar to beef but richer taste and much more tender! Others might be able to explain it better!
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Texture a bit like the dark meat of poultry, I suppose!
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Wow…Veal! Haven’t had that in ages. My favorite meat dish is Filet Mignon(Tenderloin)
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I found an Ameranised explanation…I thought it was interesting reading, talks about different slaughter times, different flavour from domestic to imported from Australia or New Zealand.
Gamey is a common word used in this article, not my first thought but I’ve grown up on lamb being a main meat.
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You couldn’t of smelt lamb cooking because if you had your mouth would be watering, would be top on your shopping list.
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We get both local and imported from New Zealand and to me they taste exactly the same!
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OK, just added Lamb to my bucket list. I don’t recall seeing it at the market, but, there is a butcher about 20min. from here, and I’m going to stop by and see if he can hook me up!
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Roast Lamb dinner with minted gravy, heaven!
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