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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Annb" data-source="post: 2286185" data-attributes="member: 25851"><p>At the moment our butcher preps meat in the back shop and holds it up as he approaches the wrapping station to show the size, but it's pretty dark in the shop, so I couldn't see that it was the wrong cut. There is a counter of meat, but it's always the best cuts on show, and the pies and wrapped meats, so anything I want that is different, which it usually is - I like the slower cooked cuts which are not on show - have to be brought through from the back shop. This is the way they have organised their working during this pandemic. I might have got the wrong stuff, but it's better than the plastic wrapped meat from the supermarket. </p><p></p><p>Next time I put an order in I will see if he can supply lambs' hearts. My mother used to cook sheep's heart, stuffed with (I think) barley but I have no idea how she cooked it. In the oven, I think, but how long for? What temperature? No idea. Does anyone know? Not that I think I could get hold of sheep's heart anyway - can't even get mutton. Lambs' hearts are smaller and I do know how to cook them but haven't done so for a long time. I'm not sure that they will have them. It's still too soon to be ordering more meat, but I had to go to town yesterday, so I thought I'd just pop in and get one bit of meat, on the way past. Maybe next week.</p></blockquote><p></p>
[QUOTE="Annb, post: 2286185, member: 25851"] At the moment our butcher preps meat in the back shop and holds it up as he approaches the wrapping station to show the size, but it's pretty dark in the shop, so I couldn't see that it was the wrong cut. There is a counter of meat, but it's always the best cuts on show, and the pies and wrapped meats, so anything I want that is different, which it usually is - I like the slower cooked cuts which are not on show - have to be brought through from the back shop. This is the way they have organised their working during this pandemic. I might have got the wrong stuff, but it's better than the plastic wrapped meat from the supermarket. Next time I put an order in I will see if he can supply lambs' hearts. My mother used to cook sheep's heart, stuffed with (I think) barley but I have no idea how she cooked it. In the oven, I think, but how long for? What temperature? No idea. Does anyone know? Not that I think I could get hold of sheep's heart anyway - can't even get mutton. Lambs' hearts are smaller and I do know how to cook them but haven't done so for a long time. I'm not sure that they will have them. It's still too soon to be ordering more meat, but I had to go to town yesterday, so I thought I'd just pop in and get one bit of meat, on the way past. Maybe next week. [/QUOTE]
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