
Beef and lamb are the most common red meats, with beef overtaking lamb, especially in the west, due to the increase of factory farming and hence smaller price tag. (Lower price in terms of pennies from the customer’s pocket that is, not cost to their health, the cows’ wellbeing or the environment, of course )
And there’s plenty of chicken too, but we found those dishes less interesting. So I'm not writing about them here. Instead you can find out about 'sensitive balls'...
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