Lamb Slices

[Earthmaiden]

Saw these in Sainsburys the other day. Has anyone tried them? I've never seen them before. They suggest pan frying. I suppose they're a bit like bacon, better if the fat is cooked until crisp. I'm not sure how I would serve them (i.e. what with). Fairly inexpensive but they are very thinly sliced and quite fatty.

https://www.sainsburys.co.uk/gol-ui/pro ... -lamb-200g

[Stokey Sue]

British Ultra thin Lamb Breast - £15.00 / kg

Not cheap but accepted there's no waste as sold, and a lot of prep has ben done in boning and trimming

I'm really not sure, I'm getting a sort of Mongolian BBQ vibe possibly?

[northleedsbhoy]

Lamb and mint sauce sandwich . Not really sure if I could be bothered doing anything else

Cheers
NLB

[Suelle]

On top of bubble and squeak?

[Suffs]

I love breast of lamb … I usually bone it out and roll and stuff it with a herby stuffing then slow roast to render out fat and whack the heat up at the end to crisp it up. A delicious and cheap Sunday roast.
I have also done things like this with it … tasty too but not as tender https://www.omemade.com/spicy-crispy-lamb-breast/

[Suelle]

I love breast of lamb … I usually bone it out and roll and stuff it with a herby stuffing then slow toast to render out fat and whack the heat up at the end to crisp it up. A delicious and cheap Sunday roast.
I have also done things like this with it … tasty too but not as tender https://www.omemade.com/spicy-crispy-lamb-breast/

These lamb slices look more like bacon pinwheels. Not much opportunity to do anything with them during cooking.

[Suffs]

Suelle … SSue’s second post refers to Breast of lamb

British Ultra thin Lamb Breast - £15.00 / kg

Not cheap but accepted there's no waste as sold, and a lot of prep has ben done in boning and trimming

I'm really not sure, I'm getting a sort of Mongolian BBQ vibe possibly?

[Stokey Sue]

Suelle … SSue’s second post refers to Breast of lamb

British Ultra thin Lamb Breast - £15.00 / kg

Not cheap but accepted there's no waste as sold, and a lot of prep has ben done in boning and trimming

I'm really not sure, I'm getting a sort of Mongolian BBQ vibe possibly?

Yes, but if you follow the Link EM gave, it is clear that this product is "ultra thin" slices of deboned breath, not intended for slow cooking so the question is, how do you cook the slices - and hence my reference to Mongolian BBQ, it seems the sort of thing you might cook on a table top BBQ/hotplate

[WWordsworth]

I like the sound of NLB's suggestion.

[Earthmaiden]

The slices I saw were wafer thin with a generous amount of fat as you might expect from slicing it raw and very different from dealing with cooking a whole breast.

Apart from frying and serving in ways mentioned, I wonder if they'd work rolled up with a stuffing inside and cooked until crispy.

[miss mouse]

I love breast of lamb …

Delish.

My Sainsbug has a lot of heavily discounted (with Nectar Card) NZ legs and half-legs. Why? What is going on in Lamb Wholesale Markets? Who has let them down? It all got outrageously expensive at one point and the UK was quite brutal just dropping the imports, not a good mark there.

They are encased in some sort of Hannibal Lecter style cage (a security thing). Life's a bit bad for some...

[Stokey Sue]

Possibly the NZ lamb was intended for somewhere in the Middle East that it can’t now get to?

I believe most exported NZ lamb goes to the Middle East, which is why it is now usually expensive and scarce c

[Badger's Mate]

I believe most exported NZ lamb goes to the Middle East

I didn’t appreciate that. I saw there were more cattle and more dairy in NZ than before, as they were exploiting Pacific Rim markets, particularly China. New Zealand dairy was considered a lot safer than Chinese in the wake of the melamine scandal. I had assumed that was where the lamb was going too.