Author Topic: Lamb - what cut would a BIR use? (Read 2484 times)

nice 'n easy · « **on:** January 07, 2008, 03:15 PM »

I tend to use loin or chops and fry themin a little oil and spice but I was thinking that a BIR would likely use a cheaper cut. Presumably then they would have to cook it longer and slower? What do you think?

Curry King · « **Reply #1 on:** January 07, 2008, 03:24 PM »

I quite often have lamb and find it varies a lot even from the same place. Sometimes it can be all fat with hardly any solid meat other times I have found bone shards sometimes even still attached to the meat! I'm fairly sure they use the cheapest going hence the rubbish I have had and it's just luck of the draw if you get what should have been thrown away. I will always complain though as a bad one usually puts me off ordering lamb for a couple of weeks.

As for at home I try and pick up neck fillets when I see them reduced or even a leg if it's cheap.

Cheers

chinois · « **Reply #2 on:** January 07, 2008, 04:06 PM »

I've heard they buy boxes of pre-cubed frozen mixed cuts of lamb (and chicken) but i guess whatever's cheapest for them. I usually order chicken because lamb's too often overcooked. It's a real shame seeing as the range of meats is (usually) so narrow.

Jethro · « **Reply #3 on:** January 07, 2008, 07:32 PM »

Have to agree with the majority on this one, they will use the cheapest rubbish they can get, that's why I never have lamb from a BIR.
Also have to agree with CK, neck fillet is the most wonderful cut for a curry, it used to be as cheap as chips many years ago but of course the supermarkets suddenly found that it was selling well and the price virtually trebled overnight.
It is now quite expensive but I always keep a few packs in the freezer just for curries.

Secret Santa · « **Reply #4 on:** January 07, 2008, 09:55 PM »

Yes it used to be neck, leg, and shoulder but it now seems to be whatever the local frozen food centre can supply. You can't blame them though, BIR is a tough and cut throat business (literally for the lambs!).

haldi · « **Reply #5 on:** January 08, 2008, 05:13 PM »

I don't know much about the lamb, but I've never seen them cutting it up raw.
With the chicken it is always fresh, never frozen
Everything is supplied by halal meat butchers/supermarkets

SnS · « **Reply #6 on:** January 08, 2008, 05:30 PM »

Whatever cut they use in BIR, there's an 90% chance it will be Halal meat.

SnS $:-\$

Author Topic: Lamb - what cut would a BIR use? (Read 2484 times)

nice 'n easy

Lamb - what cut would a BIR use?

Curry King

Re: Lamb - what cut would a BIR use?

chinois

Re: Lamb - what cut would a BIR use?

Jethro

Re: Lamb - what cut would a BIR use?

Secret Santa

Re: Lamb - what cut would a BIR use?

haldi

Re: Lamb - what cut would a BIR use?

SnS

Re: Lamb - what cut would a BIR use?