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Butchery in the city of London

Preparing shoulder of lamb at Parson's Nose

As a devout meat eater, I can’t ever imagine not eating meat. There’s just something incredibly satisfying about its unique texture, enticing aroma and alluring taste. And like most meat eaters, I’ve probably eaten more animals than I can count. This fact, and my general pro-meat attitude, probably hasn’t won me many vegetarian friends. But…

Sessions with my butcher: chicken and leg of lamb


It’s National Butchers’ Week and nothing says it better than heading down to my local butchers, Cleavers, and getting some butchery lessons. We started with the chicken – the very basics. Regular readers will know that I’ve attempted to joint a chicken before, but it seems that the way you joint a chicken in the butchers…

Choicest meats – what to put on the Christmas table

Meat heart

At the weekend my mother posed the question: “what are you cooking for Christmas?” Normally, as the designated cook for Christmas and Boxing Day, I would have decided on the meat already and would be planning the finer details by now. This year, the meat course is proving to be a difficult choice. And it seems…