Lambs' Tails

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Lambs' Tails

Postby Suelle » March 28th, 2017, 2:26 pm

I was buying some lamb neck fillets this morning and the checkout assistant told me that docked lambs' tails were a delicacy in his native New Zealand - only available for a few weeks a year of course. Checking online, I see that they are eaten in S. Africa too.

I can't imagine there'd be very much meat on them, but I admire the resolve not to waste anything. :D
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Re: Lambs' Tails

Postby StokeySue » March 28th, 2017, 2:41 pm

I missed my chance in South Africa then!
Not come across that
I do have recipes that require the fat from a sheep's tail, apparently some breeds lay down fat in the tail and it is used in middle eastern cooking, but of course fat tails aren't docked but left to develop until slaughter
https://en.m.wikipedia.org/wiki/Tail_fat
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Re: Lambs' Tails

Postby Meganthemog » March 28th, 2017, 3:49 pm

I had a friend whose father was a shepherd. When she was little he used to bring them home and have them for his supper - she didn't ever try them :sprout:
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Re: Lambs' Tails

Postby suffolk » March 28th, 2017, 4:26 pm

Apparently my Gt Grandpa liked a lambs tail pie :D
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Re: Lambs' Tails

Postby mum-at-the-oven » March 28th, 2017, 4:38 pm

I remember seeing them for sale in Ridley Rd Market in Hackney years ago.


Can't say I would try them though!
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Re: Lambs' Tails

Postby suffolk » March 28th, 2017, 4:58 pm

Of course, in the olden days lamb's tails were just 'docked' i.e. cut off :shock:

Nowadays the farmer/shepherd applies a special very tight rubber band which cuts off the blood supply and over a few days the tail withers and drops off ... the lambs really don't seem at all bothered by this ... when we had the smallholding I was trained to apply the bands for this and for castration, and I attended to this with our lambs ... I can promise you there was no bleating or signs of distress, absolutely none ... I wouldn't have done it if there had been.

Somewhere I have a Certificate in Lambing and Castration! That used to focus minds in Social Services appraisal interviews :lol:

However, of course removing the tails in this way means that they're not available (nor suitable) for the kitchen.
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Re: Lambs' Tails

Postby Zosherooney » March 28th, 2017, 5:37 pm

When we were in Barbados we ate black bellied sheep. Can't say it tasted very much different from most other good lamb.

Why are they called Barnsley chops ???
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Re: Lambs' Tails

Postby suffolk » March 28th, 2017, 6:25 pm

We had Barnsley chops for supper this evening. :chops:

They're called Barnsley Chops because ..................... http://www.donaldrussell.com/blog/artic ... nsley-chop
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Re: Lambs' Tails

Postby Zosherooney » March 28th, 2017, 8:12 pm

thank suff, cat on lap, one hand holding computer, one finger typing.......
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Re: Lambs' Tails

Postby cyprusmoira » March 29th, 2017, 5:18 am

Thanks, Suffs, that has solved one of lives minor mysteries :D

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Re: Lambs' Tails

Postby Seatallan » March 29th, 2017, 9:52 am

Love Barnsley chops. :chops: :chops: We often have them. There's a couple of local farm shops that do wonderful ones and the Ocado ones really aren't bad at all. Mind you, on a recent Ocado delivery they substituted the Waitrose pre-packed ones and they were pathetic- about the size of bacon rashers. OH ate all four along with some other bits as a part of a mixed grill one evening when I was out and reckoned he was still hungry at the end of it!
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Re: Lambs' Tails

Postby StokeySue » March 29th, 2017, 10:52 am

Morning
My local butcher, a proper local, sells "oven chops" (single lamb chops) and "loin chops" (double or Barnsley chops) :? :lol:
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Re: Lambs' Tails

Postby StokeySue » March 29th, 2017, 10:53 am

Morning
My local butcher, a proper local, sells "oven chops" (single lamb chops) and "loin chops" (double or Barnsley chops) :? :lol:
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