I am still trying to work out how best to manage the food.
Last Friday I bought 2.5kg of lamb breast which I roasted. Looking in nutritional tables it seems to be about the right ratio of fat to protein 2:1. And I just used a knife to cut the cold roasted meat into individual ribs ( most of the time - there were some parts of the breast where that did not work) and ate them with some salt.
I imagine that untrimmed beef brisket would be as good, I plan to ask a butcher about this. I had not had pork belly for several years, but ordered some recently and found that the supermarket had trimmed all the fat out of it. So I guess it is a special request from the butcher too. Luckily I have a butcher who delivers.
I like pork and beef (ox) kidney and usually just pan fry them, but they can also be cooked along side the lamb in the oven. I do not have cooking times I use a digital thermometer that has an alarm to tell me when the right temperature has been reached.
I used to eat liver as liver/meat loaf, meatballs or pate. These days I like it best just pan fried, but it needs to be warm for me to be able to eat it. I like beef liver best. They are large 3.5 - 5kg but cheap. I cut them into pieces, bag them and freeze them. I have also had pork liver which made a fine pate, but have not tried it pan fried. Lambs fry makes excellent pate with sage and mushrooms and is ok pan fried, well it is excellent pan fried with mushrooms and butter, but obviously I am now pan frying it with dripping last night it did not seem quite as good.
I can say the same of lambs brains, I love them with lemon juice, butter and parsley, in a stir fry with oyster sauce or curried. But plain is a little difficult.
I like beef heart It is one of those meats that has to either be cooked quickly, or for a long time (45 minutes in the pressure cooker) It is wonderful mixed with kidney and either round or chuck in a rendang. But on PKD I would say prepare it but cutting out the heart strings, the hard bits where they attach to the muscle, and check to see if you have and hard bits around the valve and cut them off. Then cut off the fat and slice the meat as you would for a stir fry or in fingers up to about 1 cm thick. Pan fry adding the fat first as it takes longer to cook than the meat - if cut to stir fry thickness).
Lamb and pork hearts have a milder flavour, pork I find a little harder to get - have to go and talk to a butcher - but lamb and beef are available from coles and woolies.
Tongue is kind of wonderful, or at least was in in curries and stews in which it picks up flavour and adds texture and richness. To cook it I have always pressure cooked it, then peeled it. I have in the past then pan fried slices with eggs and blood sausage and so on. I guess on the PKD this would be the way to do it but it has very little flavour on its own.
I have not yet tried sweet breads on spleen yet.
When it comes to fat, I have no trouble eating the fat which is in the meat. Lard seems ok spread on cold pork. But eating cold dripping is mostly a chore. Last night I had the idea of adding all the extra fat I needed to the liver and then ate the fat as if it was a soup.
I imagine a trick like this could be done with a really fatty bone broth.
