The Courier-Mail



I WAS brought up in Yorkshire, England, on Lancashire hotpot and lamb stew and dumplings, dishes that I still make with breast of lamb. It came as a shock when I arrived in Queensland 43 years ago and asked the local butcher for some breast of lamb. He said: “Oh, it’s for the dogs is it?” No Australian in those days would eat breast of lamb, the best, tastiest and cheapest cut. But it seems things have changed with your report ( C-M, Sep 8) that “trendy on-the-bone lamb ribs (breast of lamb) are in, with chefs favouring secondary cuts as the price of red meat climbs”. Perhaps the cost of living means we are all “going to the dogs”. John McQueen, Redbank Plains

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