Butchers mince is what it is bro.
I don’t like fatty lamb chunks though, if I eat lamb rack or whatever I have to cut the fat off as I eat it, you can’t do that when it’s cubed, so unless there’s some really lean lamb steaks I swerve.
What the f uck are you having for Dinner thread..
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I don’t like fatty lamb chunks though, if I eat lamb rack or whatever I have to cut the fat off as I eat it, you can’t do that when it’s cubed, so unless there’s some really lean lamb steaks I swerve.
Yeah I would swerve fatty lamb steaks. I I always go for the drier meat on a joint too.
I was just thinking a fatty mince if you're using that though, that would make a nice doner compressed with all the other ingredients and keep it moist.
Yeah it does, hence the reason you cook it in foil to retain the moisture then quickly brown under the grill.
So you used a fatty lamb mince ? I'm with you on fat on lamb on a joint or a rack, it's rank.
Just trying to establish what your recipe was. As I'd like to have a go.
I’ve literally posted it. Lamb mince is lamb mince.
You can stop trying to poke me with a stick now, you ****ing flange,
You said you don't like fatty lamb, me neither. Mince is either lean or fatty though.
We need pics next time bro
Knew I'd seen that pitta bread before....
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You see the hole?
Tell you some stories that fukin hole bro
Probs been in the fukin hole a few times tbh
She’s making a Manchester tart today, I doubt many of you Southerners will have a Scoob, not had one for years will defo post pics, ****ing boss they are.