cyberstag said:Sunday lunch today was a haunch roast from a 3yr old (farmed) red stag
hung in the skin for 30 days before butchering. Really good eating. The reason there is very little good meat available in shops is the expense of sufficient hanging and the attendant weight loss. Somebody has to pay.
It's your choice, cheap rubbish or pay more for top quality. But then that applies to most things in life.
cyberstag said:Sunday lunch today was a haunch roast from a 3yr old (farmed) red stag
hung in the skin for 30 days before butchering. Really good eating.
tolley said:everyone has different ideas about the amount of time to hang some tell me it make no difference but time will tell.