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Bacon

C

carol43

Well-Known Member
Messages
1,198
Location
South Nottinghamshire
Type of diabetes
Type 2
Treatment type
Diet only
Just to make you all feel jealous. A farm in the next village to me has Dexter cows, grass fed sheep and fruit fed black pigs. Went yesterday bought some lamb fillets and some bacon. The lamb was gorgeous and had the bacon for breakfast. The best bacon I have ever had. They are going to send an e-mail to let me know what they have so I have more to look forward to.
 
You are right, I am now officially jealous.

Note to self: Move next door to Carol43.
 
After moving from London to Bridlington Yorkshire I have found a butcher who sells Neck of lamb. My mother used to make lovely stews with that. In London, they stopped selling it around 20 odd years ago for some reason. I was so excited when I saw that my butcher was selling them. I bought 10 and put 7 in the freezer. I made a lovely stew with them. Celery, onions, celeriac, green beans, and cabbage. I found out that I can eat baby corn, but not the normal sweet corn so added that also.
 
Farm shop open today, got 24 rashers of bacon, fillet steak and some top side, the beef comes from Dexter cattle. Roast beef for dinner tomorrow.
 
derry60 said:
After moving from London to Bridlington Yorkshire I have found a butcher who sells Neck of lamb. My mother used to make lovely stews with that. In London, they stopped selling it around 20 odd years ago for some reason. I was so excited when I saw that my butcher was selling them. I bought 10 and put 7 in the freezer. I made a lovely stew with them. Celery, onions, celeriac, green beans, and cabbage. I found out that I can eat baby corn, but not the normal sweet corn so added that also.
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Funny you should say that. I asked a local butcher many years ago why I couldn't find breast of lamb anywhere as I used to make loads of winter stews with it. He told me that after the BSE outbreak and its links to scrapy in sheep the Gov. changed the rules on how the animals are butchered. Then some of the rules were relaxed but modern training methods mean that younger trainees just weren't taught how the former butchers were taught. I miss some of the old fashioned cuts.
 
Guzzler said:
Funny you should say that. I asked a local butcher many years ago why I couldn't find breast of lamb anywhere as I used to make loads of winter stews with it. He told me that after the BSE outbreak and its links to scrapy in sheep the Gov. changed the rules on how the animals are butchered. Then some of the rules were relaxed but modern training methods mean that younger trainees just weren't taught how the former butchers were taught. I miss some of the old fashioned cuts.
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I can get breast of lamb anywhere London or the North but neck of lamb I could not find it anywhere. The butcher who I go to has been there for many many years so people tell me so I feel good about that
 
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