I talked Raymond through all of the forequarter showing him all the little seams to separate the individual muscles, pulling apart such cuts as the flat iron, teres major, bolar and fore shin (had to read that twice didn't you) which was of particular interest to Raymond.
I think generally a good time was had by all and hopefully we make it to air.But that won't be in time for this coming cold snap so I thought I would tell you what we will be cooking to ease the pain of Winters return.
The counter will have some lovely dry aged chuck and lots of fresh beef, lamb and pork kidneys but sadly as mentioned by Felicity in the article we don't seem to own the suet on our own beasts! With Winter hitting I will ask again. We do have some lovely lard if anyone wants to try that.
Next option will be something with mutton - probably one of Ruth's secret curry recipes but if your looking for inspiration we always turn too Madhur Jeffery or the tub of Mae Ploy curry paste that is always in the cupboard livened up with fresh ginger, coriander, tamarind & kaffir lime leaves.
Though seeing as this all started with certain French man I better head you in the direction of the ultimate ( solely our opinion of course) French comfort food, Coq au Vin, perfect with our Fosse Meadow chicken or order yourself a cockerel for next week.
Happy cosy cooking and eating.