Thread: What to do with roasts

dont know about the "we" business....from whats been posted it looks like you end up doing all the butchery work while the old boy off elsewhere!!!!!!!!
oh if only I was so lucky.
with carefull skinning you can leave a heap of fat on meat....the last 4 pigs I did all together actually have too much fat on them.... we still cook chops as they are but trim excess off before or during eating...makes the log burner go really well when chuck the fat n bones in afterwards,our wee brown cocker spaniel has been gone for a year and we still say"no Nugget" when chucking stuff in fire as he would try and get it out to scoff....