If the only meat you cook is the Sunday roast, mince and the occassional steak then you're missing a treat!
There are a wealth of different cuts in addition to the familiar, easy and, of course, pricier ones universally offered in the supermarkets. Instead of roasting a leg of lamb, why not confit a shoulder? Instead of paying a premium for sirloin steak why not buy shin or feather?
Osso bucco, oxtail, sweetbreads, liver, pork belly, lamb shanks, pigeon, pheasant and rabbit. All these and more represent such variety in flavour texture and open up such culinary avenues that we've put together this course to show you how to make the most of them. don't buy packs of chicken breasts and drumsticks seperately (with all that packaging) - buy the whole bird, learn to joint it, use the pieces in different meals, make a stock from the carcass and save money into the bargain!
