[Moorf]

... for the dogs or for the plate? No idea what to do with them... anyone?

[lockstock]

Does it?

[Moorf]

:roll:D

Was waiting for them to roll in...

[lockstock]

I'd like to see the door you can get them fitted to!:exit

[Genie]

You let your lambs come and go like a dog?? :D

[lockstock]

It will if you throw it high enough in the air.







At last, something getting my creative juices going. It's been a slow day.

[Genie]

lmao:D

[Mels]

I'd like to see the door you can get them fitted to!:exit

That would be a 'Baaaaarn door :exit

Mels

[Genie]

Ewe had to say it!!

[lockstock]

Are they like bingo wings?

[Mels]

didn't know lambs had wings?????

Mels

[Sam B]

It sounds like a rude bit of the lamb to me. If it is, then defo the dogs - ew. Or should I say ewe....

[Moorf]

It sounds like a rude bit of the lamb to me. If it is, then defo the dogs - ew. Or should I say ewe....

:laugh:laugh Now, if you could see the size of these flaps you'd have the image in my head that I do.... :exit

Nope, it's not that bit!!

I've read various reports on to eat or not to eat (sorry, after Sam's comment not sure I can eat them regardless!!) so was wondering if anyone had eaten..errm.. flaps....

[NZ Hopeful]

I would say give it/them to the dogs, if you need to ask the question you must be in doubt :eek:

I have no idea what they are though, I've never seen lamb flaps in the butchers :confused:

[Tanya]

Here you go Moorf!!

BBQ them!!

http://vital.org.nz/barbeque-lamb.html with pictures!!!

Tanya

[Moorf]

Ohh Tanya - great find! I think I may get the bbq out this weekend and give them a try (with a back up defrosting!).

I'd never seen them before we got our girls back either... all joints were labeled and flaps was the only one I hadn't heard of.

[Tanya]

from another forum


The only thing I have ever used lamb flaps for is chopping up and adding to roasted vegetables. They are especially delicious when you add them to baby red potatoes with rosemary. No need to add any olive oil to the potatoes because the lamb fat releases all you will need.
or

They are super delicious layered in with thin sliced potatoes in an au gratin dish and slow baked for a couple hours. The fat bits melt away and you are left with nummy bits of lamb in your taters..

Tanya

[Moorf]

Yummmmm... !!! I'll give you a set of flaps if you want to experiment.. :D

[Tanya]

You try first!! Sounds like its one of those once in a blue moon meals!!



“If a sheep were a pig,” she explains, “lamb flaps would be bacon.” Lamb flaps are sheep’s bellies, and the food is a staple in some of the poorest areas of the world. Among Pacific Islanders, the fatty byproduct has been taking the heat lately for high rates of obesity, diabetes and hypertension. In fact, Fiji has banned the import.

:uhoh

Tanya

[Jon&Candy]

This thread reminds me of the Monty Python sketch about Flying Sheep: http://www.youtube.com/watch?v=Vkw2DdoskPY

[catt]

I buy lamb "flaps" from the supermarket and its really good for a snacky kinda thing from the BBQ in the summer (when we get any) I use the fat that comes off when done in the overn to roast postatoes in and it makes wonderful gravy too.

Breast of lamb is the smaller version of pork ribs just different tasting.:nice1

[Kea]

We got some breast of lamb when we bought half a lamb from a farmer. I cooked it for 3 hours thinking it would be just like a slow roast. But ours were just fat with a very thin sliver of meat and we went very hungry that night. Probably cost a fortune to cook too.

I say dogs.....

Julie

[andy141]

Ohh Tanya - great find! I think I may get the bbq out this weekend and give them a try

If it's too cold for the BBQ sear the flaps in a dry frying pan then put them in the crockpot with garlic and rosemary for the day(no need to add any liquid). Great fingerpickin' food with fresh crusty bread (with loads of juices to dip the bread in) :nice1:nice1

[Moorf]

If it's too cold for the BBQ sear the flaps in a dry frying pan then put them in the crockpot with garlic and rosemary for the day(no need to add any liquid). Great fingerpickin' food with fresh crusty bread (with loads of juices to dip the bread in) :nice1:nice1

LOL Phew - thought you were gonna mention cholesterol :exit :D

[Bruckner]

That was a great link for bbqing lamb flaps. Seriously thinking of trying it this weekend.

Emily

[wiki]

I've never seen lamb flaps in the butchers :confused:

They usually get thrown in the sausages - best bits for sausages as the bits of meat have a nice flavour and the bangers always need some fat in them.

If you get anymore lawn mowers processed Moorf, you can ask your butcher to make up some snags in the packs.

But otherwise, BBQ is the way to go

(did I mention dad's a retired butcher?)