finlo Posted May 11 Share Posted May 11 1 minute ago, Gladys said: What is a napper? At a guess 1 Quote Link to comment Share on other sites More sharing options...
Kopek Posted May 11 Share Posted May 11 I suspect it is a still born or immediately removed from its Mother calf? Nice! Quote Link to comment Share on other sites More sharing options...
Gladys Posted May 11 Share Posted May 11 (edited) 56 minutes ago, finlo said: Can't have been far off though!😀 I suppose not, really. ETA, probably close because my parents were children during the war, and the habits were passed on from their direct experience. Edited May 11 by Gladys 1 Quote Link to comment Share on other sites More sharing options...
mollag Posted May 12 Share Posted May 12 (edited) 8 hours ago, Gladys said: What is a napper? The head of the beast, Manx meats prefered to send them for incineration than process them. Re testicles,Lambs were sold as "Lambs Frys" Sometimes confused with "Sweetbreads" which are. I think, the Thymus glands from the neck, I havnt spottted them for a while, last I had them was in Madrid, V nice they were too. Edited May 12 by mollag 1 Quote Link to comment Share on other sites More sharing options...
Beelzebub3 Posted May 12 Share Posted May 12 23 hours ago, Gladys said: Cheek is a really tasty cut of meat, but so hard to get hold of. When Tesco had the butcher's counter, they sold it, but not now. Ballahig meats at St John's will sort you out with any offal or different cuts, cheeks/shin etc give them a call, they will even deliver to your door. 1 Quote Link to comment Share on other sites More sharing options...
Gladys Posted May 12 Share Posted May 12 6 minutes ago, Beelzebub3 said: Ballahig meats at St John's will sort you out with any offal or different cuts, cheeks/shin etc give them a call, they will even deliver to your door. Thanks. I have used them, and they are very good on price too. Just a shame that these cuts are not more widely available. I did chat to someone on the Manx Meat stall at the food fair last year, or the year before. They said that there was no demand from butchers, which was a bit of a cop out I thought. Presumably marketing isn't within their remit. 2 Quote Link to comment Share on other sites More sharing options...
Beelzebub3 Posted May 12 Share Posted May 12 10 hours ago, Fred the shred said: As a kid we regularly had liver,heart or tripe for dinner and an ox tail made great soup. Pigs trotters were also sold. Of course it was war time so nothing was wasted. Love an oxtail as well as cows udder and tripe only thing I wasn't struck on was brawn, my father was a butcher and we were lucky enough to get such delicacies back in the day. I only realised as I got older that they were the bits nobody wanted. I would happy today to sit at the table with the family and delve into a pot of shin broth and a pot of spuds in their jackets accompanied by a large dollop of butter it was heaven back in the day. 3 Quote Link to comment Share on other sites More sharing options...
Beelzebub3 Posted May 12 Share Posted May 12 8 minutes ago, Gladys said: Thanks. I have used them, and they are very good on price too. Just a shame that these cuts are not more widely available. I did chat to someone on the Manx Meat stall at the food fair last year, or the year before. They said that there was no demand from butchers, which was a bit of a cop out I thought. Presumably marketing isn't within their remit. Gladys unfortunately the people of today do not have time to cook the more economical cuts and want something that cooks in minutes, although they will sit for hours gazing at a telephone etc. times have changed and not for the better. 4 Quote Link to comment Share on other sites More sharing options...
Gladys Posted May 12 Share Posted May 12 Just now, Beelzebub3 said: Gladys unfortunately the people of today do not have time to cook the more economical cuts and want something that cooks in minutes, although they will sit for hours gazing at a telephone etc. times have changed and not for the better. That may be true, but a slow cooker is ideal for cooking these cuts and is quite a time saver for the evening meal. Takes a bit of forethought and planning though! 3 Quote Link to comment Share on other sites More sharing options...
Dirty Buggane Posted May 12 Share Posted May 12 (edited) Remember lamb shank's (stands back while the more puerile go to town) many moons ago could not get rid of them. Or when asking butcher for some bones for the dog " I've thrown a couple of shanks in there with them" used to be reply, along comes some Basildon barrow boy trendy chef says you got to try these. Now Can not get em for love nor money, well you can at £14 a pair. Just cook them and they come and eat them. Edited May 12 by Dirty Buggane 1 Quote Link to comment Share on other sites More sharing options...
Beelzebub3 Posted May 12 Share Posted May 12 29 minutes ago, Dirty Buggane said: Remember lamb shank's (stands back while the more puerile go to town) many moons ago could not get rid of them. Or when asking butcher for some bones for the dog " I've thrown a couple of shanks in there with them" used to be reply, along comes some Basildon barrow boy trendy chef says you got to try these. Now Can not get em for love nor money, well you can at £14 a pair. Just cook them and they come and eat them. Indeed Jamie Oliver has a lot to answer too, lamb shank's indeed cost a fortune now😁 Quote Link to comment Share on other sites More sharing options...
Roger Mexico Posted May 12 Share Posted May 12 The Binnie Report on the Abattoir was quite revealing on the attitude to cheaper cuts: 10.3. Red Offal facilities The red offal processing facilities were inspected and the procedures which were in place were deemed to be of a high standard. The quality of processing was excellent, and the preparation and presentation of the product was good. The operative was trimming skirts, liver, kidneys, hearts and tongues to a very good standard. We were told that the product was going to a dog food factory, and it is possible that the product was being overprepared. The product was processed to a standard which would meet human consumption standards. If this could be achieved, the product could potentially be sold at a higher price point. It may be worth exploring the potential for sale of offal for human consumption. This may not be possible and is certainly not as large a priority as many of the other factors identified during this audit, but it is something which could potentially add revenue. As so often when government management is involved, the main driver seems to be keeping things simple for those in charge. 1 Quote Link to comment Share on other sites More sharing options...
Happier diner Posted May 12 Share Posted May 12 2 hours ago, Beelzebub3 said: Indeed Jamie Oliver has a lot to answer too, lamb shank's indeed cost a fortune now😁 And pork belly. They used to give it away for a quid in ShopRite. 1 Quote Link to comment Share on other sites More sharing options...
mollag Posted May 12 Share Posted May 12 Boned Breast of lamb, rolled around sausagemeat and stuffing, a very cheap but hearty dinner for 4, and bones for the dog 😋 Quote Link to comment Share on other sites More sharing options...
emesde Posted May 12 Share Posted May 12 Ah! Nostalgia isn't what it used to be.😋 Quote Link to comment Share on other sites More sharing options...
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