2006-11-14 02:46:12 · 11 answers · asked by 100% Gooner 2 in Food & Drink ➔ Cooking & Recipes
sorry but your ex is right it's lamb
2006-11-14 06:51:13 · answer #1 · answered by kimbridge 4 · 0⤊ 0⤋
As older lamb or mutton is harder to find some time, I use shoulder pork steaks for it or when I make Lanchesire Hot Pot, they must be at least one to one and half inches thick, I can get mine here in Canada at my local grocery shop, but there available at the butcher shop also.
They cooked the same as mutton or lamb, not as stringy as beef, but make sure to get tbone in variety, as chef I always found meat with the bones always tastes better.
My gran was from Liverpool, the Old Swan district, still have an Uncle Henry floating around in Warrentree.
2006-11-14 05:37:27 · answer #2 · answered by The Unknown Chef 7 · 0⤊ 0⤋
Lamb.
2006-11-14 02:54:37 · answer #3 · answered by Bush 2 · 0⤊ 0⤋
My mother and her family were from Everton and when they could afford meat it was always mutton in their scouse....doubtful anyone could afford lamb or beef in those days...another staple diet was "dead man's ribs" on a Saturday night...
2006-11-14 02:57:08 · answer #4 · answered by sarch_uk 7 · 0⤊ 0⤋
Anything left over from sunday dinner just lob it all together.
2006-11-14 03:38:42 · answer #5 · answered by Ollie 7 · 0⤊ 0⤋
Has to be lamb
2006-11-14 08:00:36 · answer #6 · answered by deadly 4 · 0⤊ 0⤋
I grew up in Stoke-on-Trent. Our lobby was always made with stewing beef.
2006-11-14 03:00:15 · answer #7 · answered by ribble_girl 2 · 0⤊ 0⤋
lamb
2006-11-14 02:49:05 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Either, it was traditionally made from the leftovers from Sunday roast. The potatoes, veg and whatever joint thrown in a pan and boiled up.
2006-11-14 02:50:03 · answer #9 · answered by Mrs Fun Stuff 2 · 0⤊ 1⤋
What are you talking about man?
2006-11-14 02:47:45 · answer #10 · answered by ed.knight 3 · 0⤊ 0⤋