I made a cost saving discovery this weekend which I want to share.<\/p>\n
I went to my local butcher this weekend for a shoulder of lamb.\u00a0 He went out back and came back with a large joint that needed preparing – he off took some bones (mainly ribs), weighed up the remaining joint and priced it up for me.\u00a0 As he went to clear away, I asked him for all off-cuts which he bagged (thought I\u2019d make a stock for gravy out of it), and he let me have the carrier bag full of \u201cwaste\u201d for nothing.<\/p>\n
I got it home, and found this wasn\u2019t just bones – there was a lot of meat on the \u201cleft-overs\u201d which I roasted to make stock out of – and once roasted I reckon that I picked off a generous two portions of meat that I\u2019ve frozen for another time (they\u2019ll probably end up in a curry soon!)\u00a0 And the rendered fat made the most amazing roast potatoes and parsnip!<\/p>\n
I\u2019ve found similar going in to butchers for cuts that aren\u2019t popular.\u00a0 I\u2019ve been in to buy something else but asked if they pigs trotters (popular in days gone by and getting more popular in restaurants but not exactly flying off the shelves) – they had them ready to throw away so just let me have them for nothing.<\/p>\n
So if you are the butchers and they are preparing something for you, if they cut anything away, consider asking them to give that to you rather than throwing it away – bones and sinew can make fresh stock (infinitely better than cubes) and often the fat can be rendered for roasting.<\/p>\n
[Incidently, the joint itself also went a long way – a roast on Saturday, lamb with bubble-and-squeak and pickles on Sunday, and plenty left for the freezer.]<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
I made a cost saving discovery this weekend which I want to share. I went to my local butcher this weekend for a shoulder of lamb.\u00a0 He went out back and came back with a large joint that needed preparing – he off took some bones (mainly ribs), weighed up the remaining joint and priced […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[8],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/319"}],"collection":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/comments?post=319"}],"version-history":[{"count":1,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/319\/revisions"}],"predecessor-version":[{"id":566,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/posts\/319\/revisions\/566"}],"wp:attachment":[{"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/media?parent=319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/categories?post=319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/philonfood.com\/index.php\/wp-json\/wp\/v2\/tags?post=319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}