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Speaker 1: National Lamb Day on Sunday, celebrating the first frozen shipment

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Speaker 1: to the UK. I only lost one carcass. It's a

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Speaker 1: great story, no doubt. Jamie wil lament over that come

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Speaker 1: midday to help us celebrate. Our go to butcher is

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Speaker 1: from neth to be Meats. Hello, Mike Canton, Hey, look

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Speaker 1: key you going this morning? Good? How popular is lamb

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Speaker 1: at your place? How much are you selling? Yeah?

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Speaker 2: We're running through the dense fustained lambs a week each week,

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Speaker 2: and lots of cartons of lamb as well.

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Speaker 1: Why is lamb the pick over, say older hoggett or mutton?

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Speaker 1: How's this happened?

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Speaker 2: Oh? The lambs is a bit more like smaller and

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Speaker 2: tender in the price point. I suppose they're the smaller pieces.

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Speaker 2: Are the good value for money? True? True? True?

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Speaker 1: Well on that what proves to be the best value.

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Speaker 1: Lamb chops are always, you know, my favorite. They're like

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Speaker 1: meat candy, but there are sometimes treat because they're sort

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Speaker 1: of you know, the upper end. Where's the best value

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Speaker 1: if we're running a budget?

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Speaker 2: Yeah, well, the lamb chops does for a little bit

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Speaker 2: higher in price, but the lamb roast, like you got

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Speaker 2: the seasoned roast, or you've got the whole leagues and

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Speaker 2: a half leagues a lamb, which is quite a good

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Speaker 2: thing for a family and value for money.

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Speaker 1: Well, they can keep you down for a few days,

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Speaker 1: you know. You check it in a semis.

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Speaker 2: Yep ta me a ways good? An't they run through

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Speaker 2: the week?

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Speaker 1: And to be fair, looking at the forecast on Sunday,

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Speaker 1: I think it's more of a roast to day than

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Speaker 1: a barbecue day anyway, to be fair, how do you

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Speaker 1: pick the best cuts?

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Speaker 2: Like?

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Speaker 1: Is this something we look for in terms of the

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Speaker 1: parents or you know, fat content that sort of thing.

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Speaker 2: Yeah, like a good fat content. It's like a nice

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Speaker 2: covering over the lamb all over, not just really like

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Speaker 2: looking dry and just look like meat you and it's

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Speaker 2: a little bit of fat on and it always seems

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Speaker 2: to cook up tender.

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Speaker 1: What sort of temperature do you want to be bringing

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Speaker 1: your lamb roast too?

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Speaker 2: Yeah? Something as you bring it up to that seventy

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Speaker 2: and two or temperature if you've got a pro but

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Speaker 2: usual we do we as on low and slow, so

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Speaker 2: soon might put it on one hundred and twenty for

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Speaker 2: an hour, or soon you might bring it up to

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Speaker 2: one hundred and fifty towards the end. Yeah right, yeah,

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Speaker 2: that's the ways good.

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Speaker 1: You know something else, I love ordering when I go out.

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Speaker 1: I mean sometimes I could be bothered making it, but

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Speaker 1: it does. It does get mess if you incorporated the

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Speaker 1: red wine and stuff too. Lamb shanks. Incredible to think

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Speaker 1: it was only a few decades ago that you know,

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Speaker 1: we weren't even feeding these to our dogs and now

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Speaker 1: they're delicacy.

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Speaker 2: Yeah, the lamb shanks in the winter and stuff, there's huge,

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Speaker 2: and there's crop pot them for the day and there's

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Speaker 2: like beautiful then and there people just right into it. Dy,

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Speaker 2: there's so many lambshanks, So now there's probably sometimes more

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Speaker 2: lambshanks than lamb chops.

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Speaker 1: What about the acquired taste of sweet breads? Remind us

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Speaker 1: of gain? What are sweet breads?

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Speaker 2: What part of the animals is there's a small glander

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Speaker 2: from the neck of the lamb and they only get

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Speaker 2: like a couple of peer lamb and like you say,

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Speaker 2: so they're very small and quite expensive. Like yeah, we

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Speaker 2: have them in the shot, little packets frozen and yeah,

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Speaker 2: everyone seems to love them that has them, so yeah,

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Speaker 2: very very old school sort of thing.

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Speaker 1: But I find it's a bit like oysters. You know,

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Speaker 1: you love them or you're not so keen. I mean

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Speaker 1: technically they're they're awful. It's much the case here. I've

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Speaker 1: never been a big fan, but the old boy just

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Speaker 1: can't get get enough of them.

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Speaker 2: Yeah, I love them, or don't they like the older generation,

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Speaker 2: that's probably what they're brought up on and sort of

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Speaker 2: some of those little things. But now they've gone to

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Speaker 2: delicacy and they're very expensive.

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Speaker 1: So yeah, what's the best way to enjoy a sweet bread?

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Speaker 1: You we can like the.

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Speaker 2: Way we've done it all the way through with grand bed.

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Speaker 2: You see a butcher and my dad is a butcher,

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Speaker 2: and these to buy them in bags from the freezing

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Speaker 2: works and done just like just bore them a bit

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Speaker 2: for a start, makes a little nice and tidy, and

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Speaker 2: then just just batter them and crumb them and deep

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Speaker 2: by them. And sometimes there'll be a Sunday or Saturday

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Speaker 2: breakfast with their grandparents and stuff. Yeah breakfast you need

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Speaker 2: up having Oh man, what would you have a bigger

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Speaker 2: handful like a cereal bowl full? Yeah that's like beautiful.

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Speaker 1: Yeah, you brush your teeth afterwards. Well, whatever part of

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Speaker 1: the lamb it is do enjoy and a great way

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Speaker 1: to support all of our local farmers this National Lamb

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Speaker 1: Day on Sunday,