Meat?!

[AnonymousKiwi1]

I voted beef, only because chicken's lackin'.

I couldn't live without the versatile chicken.
Loves me some good BBQ'd Scotch fillet, porterhouse or rump steak.
Lamb is bland, but give me a roast leg of hogget and I'm in heaven.
I'd be hard pressed to give up bacon, everything's better with bacon!
I have eaten ostrich, and it was delicious. But I could manage without eating it again.
Kangaroo's quite nice, but again I could live without it.
I've got some venison steaks defrosting for dinner, and now I'm hungry....

I am afraid I could never be vegetarian.

[autofocus]

Lamb is bland, but give me a roast leg of hogget and I'm in heaven.

Lamb doesn't have to be bland...try this marinade: Lots of fresh garlic, dried rosemary, oregano, and sage, crushed pepper, some olive oil and red wine. (notice no salt??..it just pulls the juices out of the meat..add when it's nearly done cooking) Marinate for at least 1 - 2 hours, and grill to medium/medium rare on the barbecue. Savory, and great!

[SwissJon]

Originally Posted by Biomech

But that's like saying an Aston Martin DBS is the same as an Aston Martin Lagonda Saloon - they're both AM's, but I know which one I'd prefer! .... to the forbidden forest of doom for you!

Yeah, but if you just limit yourself to Aston Martin, you can drive around in the DBS every day and STILL have the Lagonda Saloon for when you feel like being Derik Trotter! And still have an AR1 for those three sunny days you Midlanders get.

Come on.. Limit yourself to only bacon and you miss out on Pork Scratchings, Hog Roast and Crackling..

LoL I never realised I was starting such an empassioned debate!

[milosh]

Chicken then fish....

Beef rarely and pork only if I have to.

[AnonymousKiwi1]

Originally Posted by autofocus

Lamb doesn't have to be bland...try this marinade: Lots of fresh garlic, dried rosemary, oregano, and sage, crushed pepper, some olive oil and red wine. (notice no salt??..it just pulls the juices out of the meat..add when it's nearly done cooking) Marinate for at least 1 - 2 hours, and grill to medium/medium rare on the barbecue. Savory, and great!

Eh, put all that on the hogget leg, roast slowly in the oven - twice as good!

[SwissJon]

Originally Posted by AnonymousKiwi1

Eh, put all that on the hogget leg, roast slowly in the oven - twice as good!

I can't believe a Kiwi is dissing lamb.. You're gonna make your country bankrupt like that!

[AnonymousKiwi1]

We don't eat the lamb. We export it. We keep the best stuff for ourselves