[SOC] For G's Roast Lamb

[Ian C. Purdie]

JMcAulay wrote:

> Sounds like a fine menu to me.  By the way, Ian, what does one pay per
> pound/kilo/whatever for leg of lamb down there?

Regular price locally is $A 7.29 per Kilo. That's about $US 4.40

Our supermarket regularly has smaller legs on special at $A 5.49 Kg and
depending upon freezer space I might buy 10 or 20.

Looking in the freezer now I see 4 left, one was 1.6 Kg and cost me $A 9.09

Last December I purchased an additional upright freezer for $1,000 on the basis
I would easily recoup the cost by buying meat only when it was on special.

Chicken pieces [wings, thighs, legs] regularly sell for around $A 4.50 Kg but I
only buy when it's on special at $2.00 and I buy big quantities.

Ditto beef, I buy sirloin steaks when they are about the $7.00 mark.

>  And speaking of down there, I've often wondered:  does one have trouble with
> peristaltic action
> while inverted?

As in:

peristaltic
// adjective Physiology having to do with the alternate waves of constriction
and dilation of a tubular muscle system or cylindrical structure, as the
wavelike circular contractions of the alimentary canal. [Greek: compressing]

No...

> When I was much younger, I never cared at all for lamb.  But some time ago,
> when visiting a friend in New Jersey whose next-door neighbor was of the
> Greek Orthodox persuasion, I was invited to a Greek Easter celebration.

Greeks also do it for christenings and any other event they can think of. So
will the Turks. I have some beer guzzling moslem Turk friends who happily
gamble away Saturday mornings for lamb, never money, lamb...

> That lamb was the best part of a meter away from the coals, with Angelo's son
> turning the crank until
> 1300.  That was the best meat I ever had eaten.

Here if you don't own a spit [and many do] or can't borrow one, you can always
hire one from any butcher for a modest fee when you buy the meat from him. For
parties I often put on a butt of beef, a side of lamb and maybe a chunk of pig.
Smart people have it motorised for turning, only requires a very modest motor,
a system of pulleys and fan belts to get it down to 1 rpm

> Nowadays, although my enthusiasm isn't as high as that of my wife, I do
> have a much greater appreciation of Lamb.

Always been very traditional on Australian tables, baked leg, baked shoulder,
grilled chops, stewed and so on. At least 3 times a week.

The Meat and Lamb Marketing people here run TV commercials to compete with
chicken. My favourite one was the young girl who is telephoned to be advised
she has won a date with Tom Cruise and, after the initial excitement has to
cancel because "My mum's cooking a baked lamb dinner".

Lamb is to Australians what apple pie is to Americans.


72/73's

Ian C. Purdie
Budgewoi N.S.W. Australia - Co-ords S33�14', E151�34'
VK2TIP "I'll give ya the TIP mate" QRP-L #1978. SOC #171 FP#91
http://www.electronics-tutorials.com/