Your best deal is to set up a killing chain in a fishing factory ship and park it at port in the Chatham's. The boat is then legally China ( if chinese registered) and NZ regulations wont apply. Run the sheep on and freeze them down
Printable View
Never one to let an opportunity to flog a dead horse, pass by, I tender the following:
Attachment 222848
bought from the local PaknSave
To explain, I'm not just a random grouch, I am a Cordon Bleu Chef and I've boned out more legs of lamb, over the years, than I've stuffed Turkeys, or served Duck a l’orange.
I thought about this before, yeah there are many factory fishing ships around. But it `s too risky for me since I am not the sort, I am origin from land of China but I do `t want to be any part of their games, the games once I play and I have to play it all the way down.... Besides, I got something better than doing that with ccp, as said: I drink, but I can `t drink that much, couple whiskey doubt shots is my best. :yaeh am not durnk:
The point is:
There was never so much pelvis in the "leg" of lamb, there was always a sliver of bone, from above the leg bone ball joint, but not the large chunk of pelvis I'm talking about, that has turned up in the last couple of years.
"you want someone else to put another step in the processing for nothing?" - well someone made them change their process, to include more bone, so perhaps if they change it back again the customer will be happier.
Happy customer = more sales.
BULLSHIT...... people have sawn carcase from tail to neck forever..the hind leg roast was cut across spine 1 maybe 2 vertibrae up from pelvis,the hock cut off and sat inside the pelvic hole and THAT is a rear leg roast as per done in homekill/woolsheds/concrete killing houses all over rural NZ for last hundred years...it would feed your family of 6-7--8 kids its how it was done
the export market for lamb legs i where the leg only came from...it was only a coloniel goose on vary rare occasions
No doubt they have.
However!
Since I personally(the wife) have been buying sheep meat roasts from supermarkets/mad butcher (preferably mutton but any sheep which generally means hogget labeled lamb) they have gone from relatively affordable to stupidly expensive AND the fuckers are making me pay for bone that never was there before and makes it an arse to carve.
I just cooked two nany goat hind quarters for tea.....no bloody pelvic bone in them....never any pelvic bone in my venison either.
OK OK OK... so here is a SUGGESTION... for both you fine gentlemen..... get out your knife and take the bone out BEFORE you cook it....
I know you have still paid for it..but the hard to carve bit is now gone from equasion.
Someone earlier asked if the chump was still on. I was in the supermarket this morning, I took a close look at all the legs of Lamb.
Most of them were as I've described, with pelvis. Dimensionally, the leg gets to its widest point, but doesn't get narrower again, it just keeps going.
Some pix for illustration ::
First two - British Lamb Legs
Attachment 222962
Attachment 222964
Next three, NZ Lamb Legs
Attachment 222963
Attachment 222965
Attachment 222966
c'est la vie
How much a kilo now in Auckland, for the whole leg with bone?