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Re: [OM] Nathan's PAD 11/10/2009: from my morning ride

Subject: Re: [OM] Nathan's PAD 11/10/2009: from my morning ride
From: JOHN DUGGAN <john.duggan10@xxxxxxxxxxxxxx>
Date: Mon, 12 Oct 2009 16:15:31 +0000 (GMT)
If there is one meat I cannot stand it is WOOLY MAGGOT Even the smell of it 
cooking makes me retch  :^(   Dont know why, my wife loves the stuff.
I am however partial to mint sauce on a Roast rib of beef dinner, with roast 
potatoes, cauliflower, roast parsnips, yorkshire pudding, carrots and gravy, 
not forgetting the hot mustard
Regards
  John Duggan,
     Wales, UK


--- On Mon, 12/10/09, Brian Swale <bj@xxxxxxxxxxxxxxx> wrote:

> From: Brian Swale <bj@xxxxxxxxxxxxxxx>
> Subject: Re: [OM] Nathan's PAD 11/10/2009: from my morning ride
> To: olympus@xxxxxxxxxxxxxxxxx
> Date: Monday, 12 October, 2009, 1:43 PM
> Ag wrote:
> > What is really unexplainable is that here in Iowa we
> actually have a lot
> > of sheep production--sheep specifically bred for food,
> not hair, so it
> > tastes better.  You think we can actually buy
> lamb here?  Nope.  Nearly
> > impossible to get and what you can find has been
> imported from somewhere
> > else in the country.
> > 
> > Bugs me too, since I have several lamb recipes that I
> love to make.
> 
> Not to worry; hogget is MUCH tastier than lamb.
> 
> Also, if good taste and eating quality are what you want,
> the breed of sheep 
> and what they have been fed on, are all-important. The best
> is merino, a 
> very fine-wool sheep, fed on totally unimproved pasture.
> Hogget or two-tooth 
> ewe preferably.
> 
> Brian Swale. 
> -- 
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