henry d Posted November 9, 2005 Report Share Posted November 9, 2005 As it says above.....however if it`s TURKEY please say if it`s gonna be organic or free range otherwise don`t bother. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted November 9, 2005 Report Share Posted November 9, 2005 3 week old hung beef. LB Quote Link to comment Share on other sites More sharing options...
henry d Posted November 9, 2005 Author Report Share Posted November 9, 2005 Well hung(british ) Quote Link to comment Share on other sites More sharing options...
BountyHunter Posted November 9, 2005 Report Share Posted November 9, 2005 We have a nice goose, with a prune and armanac gravy. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted November 9, 2005 Report Share Posted November 9, 2005 Well hung(british ) Yes mate LB Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted November 9, 2005 Report Share Posted November 9, 2005 Well hung(british ) Yes mate LB lol last time he saw it anyways .... all the best yis yp Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted November 9, 2005 Report Share Posted November 9, 2005 Well hung(british ) Yes mate LB lol last time he saw it anyways .... all the best yis yp ***** YP LB Porn star Quote Link to comment Share on other sites More sharing options...
jordan Posted November 9, 2005 Report Share Posted November 9, 2005 leg of vension marinaded in redwine and mixed herbs Quote Link to comment Share on other sites More sharing options...
Cranfield Posted November 9, 2005 Report Share Posted November 9, 2005 Free range turkey, beef, pork and bacon joint. We have quite a few people for Christmas dinner and Boxing Day (when its cold cuts... my favourite). Quote Link to comment Share on other sites More sharing options...
Devilishdave Posted November 9, 2005 Report Share Posted November 9, 2005 Beef Fillet Encruet I am told. Normaly have the traditional Turkey and trimmings but get that at the motherinlaws on boxing day any way. Had goose and haggis one year which was much nicer than it sounds. Dave Quote Link to comment Share on other sites More sharing options...
Dunkield Posted November 10, 2005 Report Share Posted November 10, 2005 Free range turkey from up the road from where we live, cooked upside down - that is the important bit, we have never had dry meat since doing that. Thanks to Nigella Quote Link to comment Share on other sites More sharing options...
MC Posted November 10, 2005 Report Share Posted November 10, 2005 I've got an early season Greylag in the freezer, That should do us Cheers MC Quote Link to comment Share on other sites More sharing options...
Axe Posted November 10, 2005 Report Share Posted November 10, 2005 A nice roasted duck and a rib of scotch beef, a few good slurps of wine, a power nap and then plenty of gin and tonic and the odd slab off the cheese board and some port. I love ..... [hic]..... christmas. Quote Link to comment Share on other sites More sharing options...
Wookie Posted November 10, 2005 Report Share Posted November 10, 2005 It's up to my mum (hehehehe), but knowing her, she'll go for a free range turkey from up the road from us. We banned her from doing goose after the mess she made of the last one. I mean, how can an animal that large turn into such a small amount of edible (barely) meat? I think she needs more practice with it myself, just not at christmas! That said, it tasted nice, which you'd expect from organic. If it was just me, I'd go for the organic beef my dad used the year before last. Cost a load, but was the best joint of beef I've ever tasted. Wookie Quote Link to comment Share on other sites More sharing options...
Browning Posted November 10, 2005 Report Share Posted November 10, 2005 I'm on duty this year so I'm trying out one of Hugh Fearnly-Whittingstalls creations..... skin and bone out a pigeon, a partridge, and a duck, pluck and bone out a pheasant. Wrap the partridge around the pigeon, wrap the duck around the partridge, wrap the pheasant around the duck, rub with goose fat and straddle with back bacon. More goose fat in the pan for the roasties........ Quote Link to comment Share on other sites More sharing options...
wabbitbosher Posted November 10, 2005 Report Share Posted November 10, 2005 I'm on duty this year so I'm trying out one of Hugh Fearnly-Whittingstalls creations..... skin and bone out a pigeon, a partridge, and a duck,pluck and bone out a pheasant. Wrap the partridge around the pigeon, wrap the duck around the partridge, wrap the pheasant around the duck, rub with goose fat and straddle with back bacon. More goose fat in the pan for the roasties........ You B#####d i just dribbled all over my keyboard!! :*) Quote Link to comment Share on other sites More sharing options...
Maori Haz Posted November 10, 2005 Report Share Posted November 10, 2005 WB!!!!! I'm probably going to have free range turkey, but i'm not sure, (last year we had goose at my uncles..) maybe a few pheasant, but i bet a nice big turkey with bacon and sausage, and everything nice for lunch :lol: MH Quote Link to comment Share on other sites More sharing options...
SNAKEBITE Posted November 10, 2005 Report Share Posted November 10, 2005 I am going to have an organic nut cutlet, I'm a vegetarian................. AAAAAGGGGGGGGHHHHHHHHHHHH I've just woken up from a nasty dream Quote Link to comment Share on other sites More sharing options...
HAMMY Posted November 10, 2005 Report Share Posted November 10, 2005 You ********, have a heart some of us ain't gonna make it home this year........................but Mum's gonna do it again for me on the 14th Jan, Full traditional Free Range Turkey and all the trimmings. And then I'll be shooting until the end of the season yipee!!!!!!!!!!!!!!!! And then back to dear old Zhonghua on the 4th Feb. So on the day it'll be Dumplings or summit!!! It's just a normal working day in China, not celebrated at all. Hammy Quote Link to comment Share on other sites More sharing options...
Dunkield Posted November 10, 2005 Report Share Posted November 10, 2005 Ahh, but you get 2 New Years don't forget Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted November 10, 2005 Report Share Posted November 10, 2005 Anything at lunch is but an appetizer for the main event. The LS christmas pudding... It is a thing of beauty. LS Quote Link to comment Share on other sites More sharing options...
pavman Posted November 10, 2005 Report Share Posted November 10, 2005 6 pints of Stella, starting at 8am, fall asleep miss diner, wake up to people wearing funny jumpers, socks and ear rings, more Stella miss tea of cold cuts that I missed hot at dinner (blame Stella) pavman Quote Link to comment Share on other sites More sharing options...
SNAKEBITE Posted November 10, 2005 Report Share Posted November 10, 2005 6 pints of Stella, starting at 8am, fall asleep miss diner, wake up to people wearing funny jumpers, socks and ear rings, more Stella miss tea of cold cuts that I missed hot at dinner (blame Stella) pavman Sounds like a normal day Quote Link to comment Share on other sites More sharing options...
Puddytat Posted November 10, 2005 Report Share Posted November 10, 2005 Isnt it amazing how the human body can take real ale, and turn it into stella? Anyways, We're having bison from the farm nearby if I get my own way. Failing that, venison. Quote Link to comment Share on other sites More sharing options...
magman Posted November 10, 2005 Report Share Posted November 10, 2005 hate turkey so i will have pheasant & woodcock Quote Link to comment Share on other sites More sharing options...
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