Full plate for Meat & Livestock Australia ‹ Japan Today: Japan News and Discussion
Lots of interesting facts and figures here about the success of Australian beef in Japan.
In other meat news - on Sunday, I tried braising a rolled lamb shoulder in wine and stock, with onion, garlic, carrot, parsnip and celery in the mix, and lots of rosemary. This smells fantastic while its cooking, and after 2 hours, the meat is falling apart tender. But the meat flavour tends to be a bit weakened by being cooked in liquid, in a way roast lamb isn't. Sure, the stock mix tasted nice, although as usual with herbs, if you cook them too long their taste starts to disappear. The liquid also had a fair bit of fat in it, and it tended to run off the meat and so didn't work so well as a seasoning. I suppose one could cook this one day, and refrigerate the liquid so as to remove the fat, and then boil it down a bit to reduce it to a thicker consistency. But this is starting to reduce the benefit of braising - put it in the oven and just come back in two hours.
I still thought it a moderate success, but the family outvoted me from trying again. Such is life.
(Actually, I think these problems can be dealt with by using the very, very slow baking method instead. That's what I'll try next...)