Meat

Red-faced butchers saw, chop and fillet, knives flashing over the scrubbed wood tables, while pale apprentices struggle with whole pigs on their shoulders. I draw patterns in the sawdust with the polished toe of my shoe, waiting for a leg of lamb. I’m in no hurry, I love butchers’ shops. With such a dazzling choice of meats available it’s sad that, for some, barbecuing stops at hamburgers and bangers. Why, with good shopping, careful preparation and planning - essential ingredients for all good cooking - you can feast like a Viking warrior off a succulent roast pig, dine on sweet lamb delicately perfumed with rosemary, gorge like a sheikh on kebabs exotically spiced and marinated in yoghurt, or simply sink your teeth into a tender grilled steak.