Lamb this time.

Only two of the family like lamb so I don't get it that often - especially for the price it is. But sometimes I'll see a small leg at half price and I'll pay the $11 or so and it'll feed two with the rest making up a curry.

In Sobeys the other day they had something called shoulder blade chops. It was nothing like a chop or chops I've had and the left over bone didn't suggest chop or shank.

We ate it tonight and there was plenty of meat on it - as much as the small legs I mentioned - but it was a mere $4 for the whole thing? It wasn't "on sale" or near its date.

Anyone know why so cheap - other than it not being easy to carve?

Because there is more fat and bone and, as you rightly point out, they are not as easy to carve. I like them and in fact did some on the BBQ last evening. You might also enjoy the frozen N.Z. medallions. You get a package of four for about $6. About six minutes each side on a medium to low BBQ heat will do it ! A glass or two of a decent Merlot goes well with them. Enjoy.

It's called shoulder of lamb, blade end in the UK and is a cheaper cut there too. Not easy to carve and fatty but lots of flavour.

I agree; this kind of lamb is very tasty.

We had a cat who agreed, she leapt up onto the table and ran off down the hall dragging the joint of meat. Oh how we laughed.

Then I washed the meat and stuck it back on the plate.

as long as you stuck to the ten second rule...

Nah, it took longer than that for the cat to drag it to the kitchen. Nobody died, apart from the lamb

I'd have done the same - though I might have cut the bit the cat had it's teeth in off given their propensity to lick their own arses.

If you cut the bit the cat has its teeth in off, it certainly won't lick its own arse anymore.

<holds cat, twists it a bit, disentangles syntax>

The syntax is not my doing. It was that Alan chap. And careful with that cat.

I'm useless at carving anyway so that aspect wasn't hugely different for me.

Once cooked I can't say I noticed more fat than usual and I was shocked just how much meat there was for the price. I shall look out for the medallions.

This was the first time that I have noticed anything other than NZ legs or chops here.

Sainsburys used to do a Lamb Shanks pack with a little pouch of Rosemary something or other. Gorgeous.

Why not buy the whole lamb? They must farm sheep down there and buying the whole thing allows you to have the best pieces fresh.

I suspect we'd have it too long with just the two of us liking it. My wife actually finds it repulsive - "Cadaver" she likens it to. Though how she'd know.....

I love slow cooked neck of lamb.

Don't see it very often but it's dirt cheap here in NS, they regard it as little more than dog food.

Sadly the eldest has followed her Mum into the perverted cult of Vegetarianism so now it's just the little 'un & I...

Blade chops are nice with a few root vegetables, a leek & some Pearl Barley, slow cooked for one or two hours in a stock & a splash of red wine with a little Rosemary..

Now that Marmite on toast I've just made doesn't seem so appealing..