Updated: 19/02/2013 11:15 | By Neil Davey, contributor, MSN Food
What to do with lesser-known meat cuts

Lamb neck fillet



Lamb neck fillet (© Neil Davey-MSN)
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Again, the cut and the location are one and the same. It's a hard-working muscle that lifts the sheep's head up and down as it grazes, so it also benefits from slow cooking over a low heat. Traditionally, it's the meat used in Irish stew but, as Nathan points out, it's also perfect for curries.

19Comments
17/11/2011 07:31
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This is all very well in theory, but no one has mentioned the fact that supermarket meat has been pumped up with water! I haven't enjoyed a tasty meal ,regardless of price, since my local butcher had to give up. He was cheaper than the supermarkets, and could supply any cut asked for. I keep promising myself the treat of a 'decent joint', but then the extra petrol required stops me. We can't win!
27/10/2011 11:46
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Even with lesser known cuts or lesser priced meats a good wholesome presentable meal can be made, also using marrow bones.

 

Many people go to a supermarket buy and stick it in the freezer, (meats also fish )  ok people can save money and it is proberly convenient.

 

Morison's supermarkets are the better, are more to traditional, meat  plus fish, if you are lucky enough to have one near you but if you know a good smaller village or local butcher that is a bonus often selling at a reasonable price.

 

Unfortunately Many people have never had cooking preparation presentation or economy skills handed down to them,  so spending far more money.  

27/10/2011 14:10
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i am fed up with supermarkets, tv chefs and their ilk pontificating about how to save money by buying cheap cuts etc.....well yes of course its great to buy cheaper cuts that need longer cooking if you have a wood burning Aga or a Raeburn in your kitchen which is on constantly for heat & water, then cooking is practically  for free but for those of us mere mortals that try not to put the oven on because it will eat up precious gas/electric its all pointless and very annoying  ;-((  
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good tasty affordable meat highly recommended and nice

 

09/11/2011 11:39
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hi try turning of oven one hour before you want to eat saves on electric it  will continue to cook and wont burn your mouth
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Surely one of the best known and fabulous lamb dishes known to man is the Irish, stew or lamb hotpot. So simple to make, so fabulous to taste. Take two pounds of Lamb, on the bone, slice a pound of onions, layer a casserole dish, with alternative layers of Lamb, and onions, don't forget to season each layer with salt and pepper. Then layer the top with sliced potatoes, add a pint of water, and no more, cook in a oven about 180, c for about an hour, the last 30,mins of cooking take the lid off to brown, the potatoes, then serve, just fabulous, simple cooking.
08/11/2011 21:43
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A slow cooker is good for many of these cuts and avoids expensive oven cooking, which most chefs use unnecessarily.  I agree with the comments about T-bone and sirloin, not cheap either. Lamb neck fillet is not easy to find and can be expensive, but lovely for casseroles - slow cooker again recommended!
08/11/2011 21:12
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Scrag-end of lamb, lamb breasts, belly pork, ox-tail, offal.

 

Gosh, were all but give away now are luxury cuts.

08/11/2011 20:21
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£6.50p per kilo of shin beef   call that cheap !!!  its not long ago you couldnt throw it away    ,soon well need to take out a mortgage  for a bloody oxo lol
08/11/2011 18:49
27/10/2011 10:53
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Local butchers are so much better than the supermarket products... Great article MSN. follow @lowsbutchers on twitter for special deals on finest cuts of beef!
27/10/2011 10:34
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"Lesser-known meat cuts"......... Sorry, but since when have Sirloin and T-Bone fallen into this category?
27/10/2011 10:32
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Thank you MSN. At last an article about meat with information on cooking methods. Now I feel confident enough to ask my Local Butcher for some of those cuts without feeling lost.
27/10/2011 09:36
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 Very interesting but it still doesn't tell us where on a cow the nations favourite meat turkey twizzlers comes from? .
27/10/2011 07:29
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A relatively good article spoiled by inaccuracy towards the end...Osso bucco was correctly translated as 'bone with a hole' but the illustration and rest of the description refer to Veal Shin or Shank. While the recommended cooking from the admirable Hugh Fearnley-Whittingstall is appropriate, it would have been perfect to have assigned Osso bucco to the previous Ox tail illustration with perhaps a recommendation from Giorgio Locatelli (a Northern Italian like Osso bucco).
09/11/2011 13:24
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you know---these lesser cuts of meat are still fairly expensive although does sirloin and t bone come in this category----i think not .   the proper lesser cuts of meat need so long to slow cook to make them edible that  its foolhardy and not economical to buy them, electric /gas is so expensive.---- why not bar b q them . i have brought my bar b q indoors and burn old bits of wood on it. free meat like mole and squirrel taste awesome on it
09/11/2011 12:36
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Go to the supermarket and wait til a pensioner is looking at the packs of meat, Then go and stand next to them and look through the steaks. Pick one up and say "Yeah, the dog should enjoy that",

Cruel I know, but isn't that what MSN are doing here, talking about sirloin and T bone steaks as lesser known cuts?

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