Ducati Sporting Club UK > General > Idle Chat > Why?

[TP]

are lamb chops so fatty!! You spend half your meal cutting all the fat off!

yeah yeah, they're young so they need it to grow etc etc

At least they go well with red wine mmmmm red wine.

[TP]

Originally posted by Dseered
Oh but arn't they so nice, I don't get 'em any more though, I go for the George Forman Grill friendly Lamb Steaks, bone was getting in the way on the chops !

But flavour comes from the bone!!!

[Glyn]

there must never be any critisisim of lamb chops
IT'S NOT ALLOWED
this thread will be locked if it happens again
hhhmmmmm.........................
lamb chops still nice and pink with fresh runner beans and new potatos
big glass of shiraz

[sparkin]

Originally posted by TP
are lamb chops so fatty!! You spend half your meal cutting all the fat off!

Get it into you you big girls blouse!:P

[ali]

Stop with your slack-jawed fat-bashing you lily-livered antipodean ponce. The flavours in the fat and the bone (like all meat), so getting rid of both is like serving lamb-substitute.

Fat, like booze, fags, a racy bird, or a fast bike, is good for you. If you don't trust me, ask that other paragon of health and virtue, John Prescott....

[Jools]

Why is it then that I've got plenty of fat but no women think I'm tasty....except for Mrs Jools and there's no accounting for taste

[TP]

Glynn, they were nice and pink ... just right. I had a bit of a salad on the side though ... but the wine was Yellow Tail Shiraz mmm ...

And DCR, have you been following me? Spooky! ...

[dickieducati]

i like lamb chops, the little ones you can get i used to have 8 or 10 of them when i was a nipper.

[Screwy]

Some friends have a farm in Wales , Before the foot and mouth disaster we would do "Pick your own lamb" Then whizz it over to a friendly slaughterman the day before we left and pick it up next morning baged up ready for the freezer , Cant beat fresh welsh lamb imho

[TP]

Originally posted by Screwy
Some friends have a farm in Wales , Before the foot and mouth disaster we would do "Pick your own lamb" Then whizz it over to a friendly slaughterman the day before we left and pick it up next morning baged up ready for the freezer , Cant beat fresh welsh lamb imho

Oooh, I had just arranged to do that in Oz before we left. With a cow and pig as well. We had a big deep freezer though!