WOW. Just wanted to say “THANK YOU SO MUCH” to Mitchell’s Grass Meats for the pack of lamb I won. We cleaned out our ENTIRE freezer just to fit it all in.
I had a lovely dinner party on Saturday night and everyone commented on my roast. Was it the garlic? Was it the red wine marinade? Was it the skills of the chef? Or was it that the lamb had been raised in a healthy environment, free from stress, cheap feed and toxic chemicals? Methinks it was the latter.
I have to say it was absolutely delicious, too. Seemed to be less fat than supermarket lamb (not that we waste the fat, we eat it!) and much more tender. It was great they included the bones too, I made a huge pot of broth and froze it in batches to add to my cooking for the next few months.
Next dinner, I’m cooking moussaka with some of the mince. Mmmm, there is nothing better than home cooking!
About the Author...
I've finally overcome my destructive eating habits by learning to accept myself, applying the WAPF nutritional principles daily. I'm now at a stable, healthy, slim weight, have lots of energy and no more guilt. I've been happily married for 7 years and am a graphic designer. In the near future I'm hoping to start a nutritional course and start practicing as a qualified nutritionist. At the moment it's all self education.
Oct 27th, 2008 at 3:35 pm
Isn’t it funny how different the taste of the flesh of an animal that has been treated with respect is. I’m sure it was the chef as well, Louise. Although, I’ve noticed since using grass fed meat, I just can’t stuff it up.