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Author Topic: Lamb - what cut would a BIR use?  (read 3,499 times)

AI Summary
The discussion centers around the types of lamb cuts used in British Indian Restaurants (BIR), with participants agreeing that cheaper cuts are likely utilized, leading to variability in quality. Many contributors mention that neck fillet is a preferred cut for home cooking, although it has become more expensive over time. Overall, there is a consensus that BIRs tend to use lower-quality lamb, often sourced from frozen supplies, which affects the dining experience.

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Offline nice 'n easy

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Lamb - what cut would a BIR use?
« 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?
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Offline Curry King

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Re: Lamb - what cut would a BIR use?
« 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
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Offline chinois

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Re: Lamb - what cut would a BIR use?
« 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.
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Offline Jethro

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Re: Lamb - what cut would a BIR use?
« 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.
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Offline Secret Santa

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Re: Lamb - what cut would a BIR use?
« 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!).
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Offline haldi

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Re: Lamb - what cut would a BIR use?
« 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
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Offline SnS

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Re: Lamb - what cut would a BIR use?
« 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 :-\
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