What's for dinner?

[Black Orchid]

I've got it covered.

Lamb can be tricky.

Take lamb souvlakis.
I used to go once a week to a place that had fantastic lamb souvlakis.
They had cubes of tender, juicy lamb - so nice.
Unfortunately it closed down after a few years.

Now I 've tried at least 4 other places and their souvlakis are no good -
the lamb is always stringy and tough and it's indigestible -
still repeating on me 6 hours later.
Maybe the good place marinated their lamb before cooking?

It could be the marinade or the grade of lamb they use. I've been cooking lamb for decades and I honestly find it the easiest to cook to perfection. Easier than beef, pork and whole chicken.

Mine was delicious and tender tonight btw lol. Heaps leftover which will save me from whipping up anything more than a salad tomorrow. Maybe a curry but I don't cook much anymore so we'll see. Leftover lamb makes great curry.

I've had to cook for others for decades and I started to find it a chore so, now that I don't have to, I'm taking some well deserved time off and loving it.

I never much liked lamb when I was young. Things change!

[Bobby]

It could be the marinade or the grade of lamb they use. I've been cooking lamb for decades and I honestly find it the easiest to cook to perfection. Easier than beef, pork and whole chicken.

Mine was delicious and tender tonight btw lol. Heaps leftover which will save me from whipping up anything more than a salad tomorrow. Maybe a curry but I don't cook much anymore so we'll see. Leftover lamb makes great curry.

I've had to cook for others for decades and I started to find it a chore so, now that I don't have to, I'm taking some well deserved time off and loving it.

I never much liked lamb when I was young. Things change!

Glad it was good.
Yes - lamb curry is great with the left overs.

My rump steak?

In the end it had over 3 hours on the bench to marinate.
It came out far better -
it was tender but even 12 hours or more in the fridge may have been even better.

I had it with noodles and some baby Bok Choy.
I only cooked it for a few minutes each side.
I cut one piece so you could see that it was still pink in the middle.

[Black Orchid]

It looks perfectly cooked, Bobby!

[Bobby]

It looks perfectly cooked, Bobby!

Thanks BO - a marinade is the right way to go.

[tllwd]

I used to love rump steak but it hasn't been too good for awhile now. Prices went up and quality went down. Aldi is the best but it's still not as tender as it used to be.

Tenderness depends on cattle breed, pasture and feed.
Big retailers source meat from big cattle stations who these days crossbred Brahmas into old stock for various reasons and Brahmas are tough as..
Also cattle on big stations do more miles which make muscles tougher as well. To produce premium (marbled) meat animals are kept in smaller paddocks and fed grain but most of premium meat goes overseas to be sold for higher price.

[Bobby]

I used to love rump steak but it hasn't been too good for awhile now. Prices went up and quality went down. Aldi is the best but it's still not as tender as it used to be.

Tenderness depends on cattle breed, pasture and feed.
Big retailers source meat from big cattle stations who these days crossbred Brahmas into old stock for various reasons and Brahmas are tough as..
Also cattle on big stations do more miles which make muscles tougher as well. To produce premium (marbled) meat animals are kept in smaller paddocks and fed grain but most of premium meat goes overseas to be sold for higher price.

The top Aussie restaurants get the best meat sold to them - that's why they charge you $100 for your steak meal.
the rest is exported.
The stuff at the butchers and supermarkets is all 2nd grade.

[tllwd]

The top Aussie restaurants get the best meat sold to them - that's why they charge you $100 for your steak meal.
the rest is exported.
The stuff at the butchers and supermarkets is all 2nd grade.

I live in cattle country and common practice for small land holders here is to get weaned calves in middle of winter at good price, mature them and take to abattoirs or licensed butcher to be processed for freezer. Murray Grey is perfect for this.

[tllwd]

For lamb lovers - perfect Sous Vide Leg of Lamb with Rosemary and Garlic

and temperature/time reference guide

lglmbtmtmp.gif

@60C leg with bone in.

[Bobby]

This was very nice indeed.

Crumbed Hoki fish, Basmati rice and veg tonight -
would that have been good enough for any of you?

[tllwd]

Crumbed Hoki fish, Basmati rice and veg tonight -
would that have been good enough for any of you?

Good enough for me, I often have hoki for breakfast but prefer mashed potatoes to rice.