LOL, you are funny Bigwheel. We mostly have the little cuts now, getting old y'see. A chateaubriand is a nice little roast, or a slice of filet if it is a beef night. Frenched lamb is quite nice, a quick meal. And pretty, we buy red pork from the chinese place sometimes, I can never do it as well as they do. A boned leg of lamb is good too. But make sure you come away with the bone. We use the tail of the filet for stroganoff and so on.
Once upon a time I used to cook whole rounds of beef, whole sirloins, it makes me laugh now, no more, unless we have a function. We cooked a whole lamb last Christmas. It was hilarious, dunno about cuts mate, the men set about it with a vigour unparalled. The women ran for cover and hid the children. Property prices around us plummetted. The National Guard was called, but it turned out the only one in it was in Rotorua having his leg ulcers seen too. And the Air Force had nicked our only two airplanes. Dakotas. Good Plane. But absent. The Army turned out, but only for a feed, and their trucks got stuck in the Ngakaroa Stream, so they went eeling. Don't know why, there was plenty of lamb. It was left to the Navy, but they only had 2 wakas and old Sydney Buchanans dinghy. It did have a few leaks, but as Sydney said, just row fast. I love the wisdom of the old. In any event things quieted down. Eventually, as things do. I was a little dissappointed really, I am in favour of a touch of riot.
I really just wish the Army hadn't cooked their eels in my kitchen. They cleaned up of course, but, you know, some things linger....
