Another couple of larder/butchery pics

[VSS]

Sub Tim standard, but thank you for the inspirations (was a young buck with little fat). Think i might cut 25% off it from the shoulder end.
It’s going to be lunch tomorrow although I’m nervous it won’t be as good as a rosemary garlic and lard barded haunch.
Still some cider will fix that.
Happy Xmas all

Looks good to me!
It's not easy when there's no fat covering, and I've made a right mess of a few by accidentally cutting through when removing the backbone.

If you want to cut the ends nice and square like mine, roll it tightly in clingfilm and chill it right down (in the freezer for 20 mins or so) then cut the ends off before removing the clingfilm.

 

[Essexsussex]

Looks good to me!
It's not easy when there's no fat covering, and I've made a right mess of a few by accidentally cutting through when removing the backbone.

If you want to cut the ends nice and square like mine, roll it tightly in clingfilm and chill it right down (in the freezer for 20 mins or so) then cut the ends off before removing the clingfilm.

That’s a tip from a pro right there. I’ll be giving that a go. I thought it was just that yours was more fat covered.
Happy Christmas mate go easy(ish) on the cider. Thank you for all your always interesting SD contributions.

 

[arron]

Very tidy work ,, but how does this transfer to eating ?? This is no criticism, but a genuine question , as I've always been taught to remove the silver skin or ot would be tough to eat ?? Having said that , o will try it this way next time I chop one up

 

[VSS]

Very tidy work ,, but how does this transfer to eating ?? This is no criticism, but a genuine question , as I've always been taught to remove the silver skin or ot would be tough to eat ?? Having said that , o will try it this way next time I chop one up

That's the difference between cooking the loin as steaks (maybe 3 minutes each side) and cooking it as a roast (similar time per lb as a spring lamb joint).
In the first instance it's essential to remove the silverskin, but not in the latter example.

 

[arron]

Thanks for the quick reply , it does look tidy and I will certainly attempt it that way next

 

[Essexsussex]

Very tidy work ,, but how does this transfer to eating ?? This is no criticism, but a genuine question , as I've always been taught to remove the silver skin or ot would be tough to eat ?? Having said that , o will try it this way next time I chop one up

I’ll let you know!

 

[Essexsussex]

That's the difference between cooking the loin as steaks (maybe 3 minutes each side) and cooking it as a roast (similar time per lb as a spring lamb joint).
In the first instance it's essential to remove the silverskin, but not in the latter example.

Thanks for advice Tim

 

[arron]

Thanks for advice Tim
[/QUOTE

Thanks for advice Tim

Good effort there !!

 

[weblyish]

Thanks for advice Tim

If give those a couple more minutes personally

 

[Radar]

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Very nice well done