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<p>[QUOTE=&quot;Ownedbybear, post: 2191498, member: 29&quot;]Belly pork is the best roast for crackling. Breast of lamb, like flank, skirt and brisket has the best flavour. I eat lamb ribs when I go to our local Afghan restaurant. A great pile of them, charcoal grilled, sweet and joyous. I find fillet steak quite tasteless: no fat and too often dry. Give me a ribeye. Which used to be cheap, till people discovered it. </p><p><br /></p><p>I&#039;m with you Davey, real food please. Local pub, which is closed for all except delivery, brought my roast lamb dinner last night. I swear there was a pound of meat. Slow roasted leg, carrots, broccoli, cauliflower, proper mash, roasties, a tub of gravy and a pot of mint sauce. Yum.[/QUOTE]</p><p><br /></p>

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