Beef was very expensive and chicken was a real treat we got maybe once or twice a year.
Pork was very rare. I seem to remember it had a bad reputation as a source of some disease which name escapes me.
It was often said that Australia was ‘riding on the sheep’s back’.
For much of our history wool has been the basis of the national economy and the country’s major export. The first wool exports from Australia to Britain began in the 1820s and the industry boomed throughout the 19th century and beyond. Despite setbacks such as drought, world wars and depression, wool continued its traditional dominance until the mid-20th century.
It was often said that Australia was ‘riding on the sheep’s back’.
For much of our history wool has been the basis of the national economy and the country’s major export. The first wool exports from Australia to Britain began in the 1820s and the industry boomed throughout the 19th century and beyond. Despite setbacks such as drought, world wars and depression, wool continued its traditional dominance until the mid-20th century.
Now wool has dropped to #18 on the export list, way behind minerals, coal/natural gas, beef and services like education and tourism.
Sheep meat is categorised according to age. Lamb is less than one year old, hogget is 1 to 2 years old and mutton is older than two years. The latter two have had a bit of a bad rap, said to be tough. But with slow cooking they can produce fall apart roasts and flavoursome stews.
Lamb is the most sought after and naturally the most expensive.
No longer is it cheap meat.
We occasionally have lamb fillets or back straps on special occasions but more often chops or cutlets and slow cooked shanks.
But the best is a leg roast, especially since you can get them deboned, rolled and tied. This makes carving so much easier.
Infused with some fresh rosemary tips and cooked together with potatoes, capsicum, carrots, beetroot and other root veges and served with nice gravy, it’s a great winter meal.
And cold left over lamb the next day is good too either in a sandwich or by itself with Dijon mustard and a salad.
Gravy used to be made from the pan residues but it tends to be a bit fatty. Commercial instant gravies aren’t too bad and are simple and quick to make.
But make sure you check the ‘best by’ date before using.
Thankfully we had a fresh tin to substitute for this museum piece that had hidden itself at the back of the cupboard.
Lamb is the most sought after and naturally the most expensive.
No longer is it cheap meat.
We occasionally have lamb fillets or back straps on special occasions but more often chops or cutlets and slow cooked shanks.
But the best is a leg roast, especially since you can get them deboned, rolled and tied. This makes carving so much easier.
Infused with some fresh rosemary tips and cooked together with potatoes, capsicum, carrots, beetroot and other root veges and served with nice gravy, it’s a great winter meal.
And cold left over lamb the next day is good too either in a sandwich or by itself with Dijon mustard and a salad.
Gravy used to be made from the pan residues but it tends to be a bit fatty. Commercial instant gravies aren’t too bad and are simple and quick to make.
But make sure you check the ‘best by’ date before using.
Thankfully we had a fresh tin to substitute for this museum piece that had hidden itself at the back of the cupboard.
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