Mike Hanson - National Lamb Day

In preparation for National Lamb Day on Sunday, Luke caught up with our friendly local butcher Mike Hanson from Netherby Meats for tips of picking the best cuts. 

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Episode Transcript

Speaker 1 (00:01):
National Lamb Day on Sunday, celebrating the first frozen shipment
to the UK. I only lost one carcass. It's a
great story, no doubt. Jamie wil lament over that come
midday to help us celebrate. Our go to butcher is
from neth to be Meats. Hello, Mike Canton, Hey, look
key you going this morning? Good? How popular is lamb

(00:22):
at your place? How much are you selling? Yeah?

Speaker 2 (00:24):
We're running through the dense fustained lambs a week each week,
and lots of cartons of lamb as well.

Speaker 1 (00:29):
Why is lamb the pick over, say older hoggett or mutton?
How's this happened?

Speaker 2 (00:34):
Oh? The lambs is a bit more like smaller and
tender in the price point. I suppose they're the smaller pieces.
Are the good value for money? True? True? True?

Speaker 1 (00:43):
Well on that what proves to be the best value.
Lamb chops are always, you know, my favorite. They're like
meat candy, but there are sometimes treat because they're sort
of you know, the upper end. Where's the best value
if we're running a budget?

Speaker 2 (00:55):
Yeah, well, the lamb chops does for a little bit
higher in price, but the lamb roast, like you got
the seasoned roast, or you've got the whole leagues and
a half leagues a lamb, which is quite a good
thing for a family and value for money.

Speaker 1 (01:06):
Well, they can keep you down for a few days,
you know. You check it in a semis.

Speaker 2 (01:09):
Yep ta me a ways good? An't they run through
the week?

Speaker 1 (01:12):
And to be fair, looking at the forecast on Sunday,
I think it's more of a roast to day than
a barbecue day anyway, to be fair, how do you
pick the best cuts?

Speaker 2 (01:20):
Like?

Speaker 1 (01:20):
Is this something we look for in terms of the
parents or you know, fat content that sort of thing.

Speaker 2 (01:24):
Yeah, like a good fat content. It's like a nice
covering over the lamb all over, not just really like
looking dry and just look like meat you and it's
a little bit of fat on and it always seems
to cook up tender.

Speaker 1 (01:36):
What sort of temperature do you want to be bringing
your lamb roast too?

Speaker 2 (01:39):
Yeah? Something as you bring it up to that seventy
and two or temperature if you've got a pro but
usual we do we as on low and slow, so
soon might put it on one hundred and twenty for
an hour, or soon you might bring it up to
one hundred and fifty towards the end. Yeah right, yeah,
that's the ways good.

Speaker 1 (01:53):
You know something else, I love ordering when I go out.
I mean sometimes I could be bothered making it, but
it does. It does get mess if you incorporated the
red wine and stuff too. Lamb shanks. Incredible to think
it was only a few decades ago that you know,
we weren't even feeding these to our dogs and now
they're delicacy.

Speaker 2 (02:09):
Yeah, the lamb shanks in the winter and stuff, there's huge,
and there's crop pot them for the day and there's
like beautiful then and there people just right into it. Dy,
there's so many lambshanks, So now there's probably sometimes more
lambshanks than lamb chops.

Speaker 1 (02:23):
What about the acquired taste of sweet breads? Remind us
of gain? What are sweet breads?

Speaker 2 (02:29):
What part of the animals is there's a small glander
from the neck of the lamb and they only get
like a couple of peer lamb and like you say,
so they're very small and quite expensive. Like yeah, we
have them in the shot, little packets frozen and yeah,
everyone seems to love them that has them, so yeah,
very very old school sort of thing.

Speaker 1 (02:46):
But I find it's a bit like oysters. You know,
you love them or you're not so keen. I mean
technically they're they're awful. It's much the case here. I've
never been a big fan, but the old boy just
can't get get enough of them.

Speaker 2 (03:00):
Yeah, I love them, or don't they like the older generation,
that's probably what they're brought up on and sort of
some of those little things. But now they've gone to
delicacy and they're very expensive.

Speaker 1 (03:08):
So yeah, what's the best way to enjoy a sweet bread?
You we can like the.

Speaker 2 (03:14):
Way we've done it all the way through with grand bed.
You see a butcher and my dad is a butcher,
and these to buy them in bags from the freezing
works and done just like just bore them a bit
for a start, makes a little nice and tidy, and
then just just batter them and crumb them and deep
by them. And sometimes there'll be a Sunday or Saturday
breakfast with their grandparents and stuff. Yeah breakfast you need

(03:34):
up having Oh man, what would you have a bigger
handful like a cereal bowl full? Yeah that's like beautiful.

Speaker 1 (03:41):
Yeah, you brush your teeth afterwards. Well, whatever part of
the lamb it is do enjoy and a great way
to support all of our local farmers this National Lamb
Day on Sunday,